Production Processor II

Reports To:

Production Supervisor

Position Summary:

Performs job requirements of Production Processor 1 as needed. Prepares product for baking and inspects final baked product prior to cooling process.

Primary Function:

• Arranges product on pans or boards;
• Stretches or cuts dough in preparation for baking;
• Discards pieces that do not fit specifications;
• Loads racks as needed;
• Works most areas of the production line including ovens and loaders;
• Informs Supervisor of dough inconsistencies;
• Set up dough alignment on pans or boards;
• Bake to proper color;
• Report bake issues to Supervisor including temperature, steam and timing;
• Complete rack control card and other production records;
• Inspect and report damage for skivers; knife blades and loader mesh;
• Ensure that product is free of foreign matter;
• Ensure ingredient bins are properly labeled;
• Follow all GMP’s, safety, security and allergen policies;
• Complete other tasks and duties as assigned.

Competencies

• Processing: The operators must know their job and their equipment. They must have an appreciation for other related areas and how they affect production and product quality.
• Product Evaluation: The operators should be knowledgeable about product quality standards and be aware of how their performance affects the product quality.
• Production Trends: The operators do not need to know of new trends in the baking industry for performing their job, but they should realize their job may change due to industry trends.
• Standards of Identity: Operators should have general knowledge in order to instill pride in the product they are producing.
• Physical Dough Testing – Crust/Crumb: The operators should know enough about the product to be able to inform the Supervisor when something within the line is malfunctioning and may need to be tested.
• Equipment Operation: Operators must understand and follow the correct safety, operation and sanitation procedures for the equipment they are responsible for operating.
• Food Product Safety: Operators must understand the food safety principles in their area of responsibility.
• Other Identified Competencies: The operators must have a good understanding and observance of the Company’s safety and plant rules; participate fully in the Company’s quality program and GMP’s; have a good attendance record; follow directions explicitly; have a good attitude and be responsible for their actions.

Education/Experience Desired:

High School or equivalent, English desired.

Knowledge, Skills, & Abilities:

Some knowledge of bakery operations desired.

Licenses, Certifications, Etc.:

Not applicable

Supervisory Responsibilities:

Not applicable

Regulatory Responsibilities:

• Member of Safety Team.
• Represents regulatory compliance and food safety responsibility.
• Accountable for ensuring adherence to GMP standards.

Physical Demands:

• Frequent bending;
• Frequent lifting of up to 20 pounds;
• Frequent walking;
• Continuous standing;
• Infrequent talking;
• Continuous hearing;
• Frequent pushing and pulling of bread racks, bread trays;
• Frequent reaching;
• Close and distance vision required.

Work Environment:

• Frequent loud to moderate noises;
• Extreme temperature fluctuations from very hot (up to 110° and high humidity) to freezer conditions (0° Fahrenheit).