SUMMARY:

Set up and operate production machinery used to cut, shape, and prepare dough for the proofing and baking process. Adjust speeds and settings to produce product that meets specification for bread type.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Review schedule and product specifications to determine machine adjustments and dough requirements. Verify machine and employees are following proper dough schedule.

Communicate with mixer to assure correct proofer time for each product.

Check lot numbers, proofing times, temperature, weight and quality of dough to be processed.

Set up machine, select specified program, speed, flour dusters and weight adjustment.

Direct benchers to various tasks for efficient operation.

Start machine, monitor and make adjustments to controls for dropping, rolling and kneading of dough to produce product within specifications.

Monitor machine operations and detect sounds, vibrations, malfunction, etc. that will affect product quality. Monitor flour duster and oil container and refill when necessary.

Make decisions to correct program feed/speed or stop process to correct or notify supervisor.

Ensure in process dough is within specifications on size, shape, number of pieces on board and weight.

Complete all production paperwork. Record data on time, dough temperature, lot numbers, quantity of items, etc.

Perform changeovers and machine cleaning between products. Direct benchers to other jobs during changeovers.

Maintain clear communication with supervisors including other team members with any production problems as necessary.

Ensure all production procedures and employees assisting follow safety rules and regulations.

REPORTS TO: Supervisor or Production Lead

SUPERVISORY RESPONSIBILITIES: None. Responsible for own work.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

COMPETENCIES:

· Working knowledge of production machines with PLC controls.

· Knowledge of dough properties and processing.

· Basic mechanical ability and understanding of interrelated parts of machinery.

· Attention to detail and accuracy is a must.

· Able to work in a fast-paced environment as pace is determined by speed of equipment.

· Able to work in a team environment and direct other workers.

· Able to document/record Information — entering, recording, storing, or maintaining information in written form.

EDUCATION AND/OR EXPERIENCE:

High School Diploma or equivalent preferred. Basic mechanical knowledge— knowledge of production machines and tools. Knowledge of production and process, raw materials, quality control and effective manufacture. Basic math skills. Up to 1 year of on the job training.

PHYSICAL AND VISUAL REQUIREMENTS:

Position performs physical activities that require:

· Significant time standing on production line and moving about production areas.

· Considerable use of arms and legs and moving whole body, reaching and stooping, continuously moving very light weight material (1 to 5 lbs.) and frequently moving light weight (5-25 lbs.) occasionally in difficult positions , balancing, moving about production areas.

· Handling and Moving Objects — Use of hands and arms in coordination to handle, position, and move materials, and manipulate things. Manual dexterity and fingering are required.

· Near vision—see objects at close range.

· Reaction Time — the ability to quickly respond (with the hand, finger, or foot) to production situations.

LANGUAGE SKILLS:

Able to read, comprehend, and convey information in Basic English. Bilingual preferred.

MENTAL DEMANDS AND REASONING ABILITIES:

Identifying and comparing objects, actions, and events — Identify information, categorizing, recognizing differences or similarities, and detecting changes in circumstances or events.
Problem Sensitivity — Able to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Monitor Self, Processes, Materials, or Surroundings — regularly review performance, materials, events, or the environment, to detect or assess problems or take corrective action.
Monitoring Operations—watching production indicators to make sure a machine is working properly.
Critical Thinking — using logic and reasoning to determine alternative solutions, conclusions or approaches to problems
Quality Control Analysis — conducting inspections of products or processes to evaluate quality or performance.

WORK ENVIRONMENT/TRAVEL:

The incumbent regularly performs work in a medium production environment where individual is exposed to flour, oil, heat, cold and normal production chemicals and hazards. Travel is not required.

Job Type: Full-time

Benefits:

401(k)
Dental insurance
Health insurance
Life insurance
Paid time off
Vision insurance

Ability to Commute:

New Haven, CT 06511 (Preferred)

Ability to Relocate:

New Haven, CT 06511: Relocate before starting work (Required)

Work Location: In person

Machine Operator

SUMMARY: