Production Machine Operator

Profile

Responsible for operating all equipment (Multi-Stage Ingredient Mixer, Divider, Moulder, Sheeters, Timing Belts, etc.) in the production of raw dough to company standards. Significant amount of time spent in scaling dry ingredients and mixing large (500-lb. ) doughs. Assist with training of employees and overseeing production in the absence of AOM. Must have knowledge and skill to perform all production jobs.
Job ID/Number:
Posted Date:
11/4/2020
Job Location:
Hazleton, PA
Position Type:
Full-time
Division:
Frozen Dough
Description:
ESSENTIAL FUNCTIONS AND REQUIREMENTS
I. Work Schedule:
Attend job regularly and on time with a four or more day work schedule including weekends.
II. Physical, Mental and Visual Requirements:
1. Capable of exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently and/or up to 20 pounds of force constantly to move, lift, and dump ingredients.
2. Mental and visual ability to identify various products, set meters and scales, and read instructions, gauges, thermometers, etc. Also, to perform complex tasks requiring independent knowledge in addition to procedures or instructions provided. Must be able to do basic math calculations to count, add subtract, multiply and divide.
3. Capable of moving about in a two level plant to perform tasks required in the production process. Tasks require standing, walking, grasping, lifting, twisting, bending, pushing, pulling, reaching, climbing, stacking, and dumping over shoulder high.
4. Capable of understanding complex instructions and reading notices and work schedules as posted on the Bulletin Board.
5. Employee subject to working inside protected from weather conditions.
6. Employee subject to hazards such as proximity to moving parts, electrical current, and moving objects carrying considerable weight and force.
7. Capable of working in environment of low level nuisance dust, including, but not limited to, flour and rye dust.
III. Essential Tasks:
1. Accurately prescale raw ingredients and verify the weight of all ingredients.
2. Conduct all weighing and measuring of ingredients to operate mixers of 500-2200-2400 doughs.
3. Have complete understanding and knowledge of all production equipment and lines.
4. Adjust moulding boards and sheeters, conveyor speeds, and index wheel timing.
5. Maintain refrigeration in the mixer to control dough temperature.
6. Ability to add scale weights of ingredients correctly. Set scales, meters, timers. Verify that the correct ingredients are being used at the mix stations.
7. Manually stretch bread dough to correct lengths.
8. Know various ways to stretch, cut, and tie dough to form various products.
9. Monitor the topping of products with various ingredients (i.e. onions, poppy seeds, etc.)
10. Check each dough, both visually and by touch, for consistency before discharging the dough from the mixer. Check and record on the mixing room schedule the dough temperature, and unit weight for each dough.
11. Notify supervisor immediately of any change in mixing tolerance or dough consistency or if an error was made in scaling.
12. Supervise and help where needed during product start up and change over.
13. Assign production employees and temps to their position on the line, delegate the starting work positions and designate break relief personnel.
14. Monitor production employees and temps for CGMP or Safety Violations and inform the AOM on duty.
15. Check to make sure the paperwork and batch information is being filled out correctly by the production workers.
16. Record the downtime on the downtime sheet.
17. Monitor the production employees to make sure they are performing their duties such as weight checks and chucker conveyor inspections.
18. Communicate with packing room lead to make sure that there are no issues with the product throughout the day.
19. Assist with the training of all new employees and placing them with another employee to shadow during training period. Communicate with AOM about the progress of each new employee’s training and help identify areas of opportunity.
20. Inspect the machinery in production and report any problems to the AOM on duty.
21. Check the flour control panel and record the silo levels. Prepare employees when there is going to be a silo change.
22. Ensure that rework is being used in a responsible manner.
23. Review Farinograph sheets with AOM’s.
24. Assure the lines are set to achieve peak performance in quality and speed. Increase or adjust line speed for maximum quality output.
IV. Secondary Functions:
1. Cleaning of equipment and work area.
V. Knowledge, Skills and Abilities Required:
1. Preparation and Training Work requires the ability to read and speak English. Must be capable of performing all functions on the training checklist.
2. Work Experience Must have at least one year experience in mixing 300-lb. or greater doughs.
3. Analytical Ability Some analytical ability is required. Analysis is necessary to determine and make adjustments when needed in order to provide a quality product.
4. Independent Judgment and Consequences of Errors Independent judgment is required. Supervision available to handle unusual situations. Errors would result in moderate to significant cost in time, money, and of product quality.
5. Contact with Others Limited contact with people outside the company and occasional contact with employees. Important matters are discussed with Supervisor and Management.
6. Supervision of Others Monitor the progress and performance of other employees and report to AOM.
VI. Ongoing Requirements and Standards:
1. During periods of unworked time or downtime, work is to be done as assigned by Supervisors.
2. A quality product is the responsibility of each employee. Be alert to handle or report any damaged or inferior product to supervision.
3. Keep area of assigned work neat and clean. Assist other employees when possible.
4. Notify Supervisor of any equipment problems or safety hazards.
5. Maintain a high state of safety awareness.
a. Keep hands out of moving machinery
b. Lift properly
c. Be alert to movement of materials or other people to give right of way as needed.
d. Must be familiar with Emergency Evacuation Procedure.
6. Do not change job procedures without authorization from a Supervisor.
7. The above job description is not intended to be all inclusive but is to serve as a guideline for each job.
8. Perform all other related assignments and training of other employees as required by the Supervisor or Assistant Operations Manager.
9. Reports to Assistant Operations manager.
Gonnella

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