Oven Operator

PURPOSE STATEMENT

Processes dough batches by following established plant operating and baking procedures.  Able to read and

comprehend operating procedures and to fill out necessary paperwork during performance of job.

KEY ACCOUNTABILITIES/OUTCOMES

• Operates equipment in processing of the dough (V-mags, Cobbler Line, Poloin depositor and any other assigned equipment) scales, ovens, proportioning cutters, as well as metal detection equipment 
• Sets and draw parameters depositor, ovens and make up equipment.
• Adjusts equipment within given parameters to produce a safe and quality product.
• Controls consistency of the dough by producing within an acceptable time frame.

• Within given parameters, makes quality decisions to minimize waste and sub-standard product.
• Performs equipment, HACCP and GMP inspections prior to equipment operation. Fills out required inspection forms deposit and downtime forms, and other production and quality documentation as required.

• On all lines performs required plant safety inspections and participates in safety, GMP, Process Improvement teams, and other plant related committee and team meetings.
• Complies with all safety, GMP, plant policies and other associate and food safety requirements.
• If qualified and trained, able to perform duties of light machine operator or general labor.

• Performs other job duties as assigned.

KNOWLEDGE/SKILLS/EXPERIENCE

• High degree of judgment and organizational skills are necessary to maintain dough quality and consistency throughout the processing operation.    
• Basic math skills.
• Thorough understanding of food safety basic and associate safety basic practices.
• Must have a high a level of manual dexterity.
• Ability to work safely around equipment
  • Handle hot baking racks after baking.
  • Pull/push of dough racks – 60 pounds.
  • Pallet reach height, vertical 50 inches, 24 inches horizontal
• Able to Record start times and downtime