Position Title: Break Relief

Department: Bake Shop

Reports to: Production Supervisor

Job Summary:

This individual responsibility will be to cover vacations, days off and breaks of the machine operators. The individual will be responsible for scaling ingredients, monitoring the dough process, and scaling weights, restocking and traceability of necessary products, maintaining area cleanliness, communicating with and assisting other members of the make up team as necessary.This individual must also stay in communication with the shift supervisor regarding process changes and product integrity.

The mixer operator is legally obligated and responsible to follow all food safety requirements, Good Manufacturing Practices, and the Standard Operating Procedures to ensure a safe, quality product is delivered to our customers. Good Manufacturing Practices are demonstrated by the employee during the entire shift.

The following operating procedures are the required minimum standards.Individuals will be evaluated on their ability to demonstrate 100% compliance during announced and unannounced verifications.

To ensure the proper baking pans and settings are being used during initial startup and/or product changeovers.Responsibilities also include monitoring the pan system for consistent operation and the ability to make necessary corrections to system failures.This is a secondary responsibility of the mixer operator.

The pan system operator or individual assigned is legally obligated and responsible to follow all food safety requirements, Good Manufacturing Practices and Standard Operating Procedures to ensure a safe, quality product is delivered to our customers. Good Manufacturing Practices are demonstrated by the employee during the entire shift.

The following operating procedures are the required minimum standards.Individuals will be evaluated on their ability to demonstrate 100% compliance during announced and unannounced verifications.

Primary Job Duties:

Employee communicates with next shift operator regarding the following:

* Current product, length of mix time, maintenance and / or sanitation issues, test products scheduled and special instructions from management team.

The employee reviews the production schedule for timeliness, scheduled changeovers and other pertinent information and records the actual temperature onto the dough sheet for each dough.

Demonstrates the ability to monitor each dough at the Mixatron for variations in the cycle.

Demonstrates exactness in scaling ingredients for all formulas.Ingredients will be scaled on the SG scale. First select the variety you need then you will start scaling each Ingredient, The SG system tells you. Then you will touch "NEXT" to move on to the next Ingredient once you finish loading the white buckets a white lid is placed on all containers whether in use or not in use.Do not scale more than one dough in advance.

Keeps the scoops inside the ingredient bins with the handles up. The ingredient bin lids must be closed on all containers when not in use for food safety reasons.

Operators must follow the "First Expired, First Out" rule for ingredients.When lot numbers change, the old lot number must be used completely before adding the new lot number.

Prior to taking over the Pan-O-Mat position, communicate with the previous operator regarding issues such as variety of product, equipment settings and operational issues.

Demonstrates the ability to set the program for the proper variety at the CTC panel.

Verify the speed of the rounder belt at the CTC panel.

Demonstrates the ability to properly adjust the rounder belt speed and zigzag board to accurately place dough balls in conveyor cups.This adjustment will help control and/or reduce doubles.

Demonstrate how to keep the flour reclaim system operating properly.Periodically, bang the underside of the screen with the red mallet to loosen flour.

The flour screen on the backside of the Pan-O-Mat is to be cleaned a minimum of once per shift.

Maintains cleanliness of the rounding bars throughout the shift.The build up of excess dough is to be removed with a clean cloth.Do not use plastic or metal to clean the rounding

Verify that the dough hopper is receiving a steady flow of dough.Contact your supervisor if too much or too little product is being received.

Primary Job Duties:

Ensure there are enough pans on the line (conveyor) to supply the Pan-O-Mat.There may be times that additional pans will be added manually to the line.When manually removing pans from the cart, the top pan must be inverted to prevent foreign material from getting into the cups.

Is able to make proper adjustments to the sheeting of dough pieces.Turning the wheel clockwise will increase the compression and provide greater diameter.Turning the wheel counterclockwise will decrease the compression and provide less diameter.

Verify that the flour vacuum is working properly.This will remove excess flour from the sheeted dough pieces.The adjustments are made on the back side of the Pan-O-Mat.

Demonstrates the ability to properly adjust the Mulder belt settings to ensure accurate placement of dough pieces into each cup of the pans.

Visually check the dough pieces at the pan shaker to ensure they are centered in each pan.If an adjustment is needed, contact your supervisor.

Remove any finished product from the pans that was not removed at the depanner.

Clean, usable, defective dough pieces are to be placed into the white bins labeled "edible". The bins cannot contain more than 40 pounds of dough.

Clear pan jams as needed throughout the shift.Gloves will need to be worn as a safety measure.The alarm must be reset.

Maintains general cleanliness and organization of the work area throughout the shift.

Demonstrates the proper procedure for setting the system to the correct product at the CTC screen.This will automatically set the guides into the proper position.

Is responsible for clearing pan jams from the pan line.

Removes damaged pans from the pan line and discards them into the metal recyclable bin.

Reports any mechanical issues to the maintenance department or shift supervisor.

Demonstrates the ability to maintain area cleanliness and organization.

Is responsible for storing the pan carts in the appropriate area.Carts are to be stored facing the same direction.

Ensures the top pan to each stack is inverted to prevent debris from falling into pans.

Demonstrates the proper procedure for cleaning the electric eyes / reflectors.This is to be done once during each shift.

Leaves the work area clean, organized and properly stocked for the next shift. Trash must also be removed from the mixing and receiving areas.Paper bags and boxes must be discarded into the cardboard recycling container and plastics into the plastic recycling container.

Demonstrates a working knowledge of the computers in the mix area and how to reset alarms.

Operators work together to ensure ingredient bins are at their lowest levels going into our major down day.This allows sanitation to clean and sanitize each bin without excessive ingredient waste.Please help us manage this important food safety item.

Essential Job Functions/Requirements:

Experience: Prior experience working in a bread or bun bakery, preferably 1 year.

Education:Basic literacy skills, able to read and comprehend instructions, warnings, etc.

*General knowledge of how machinery works.

*Good hand/eye coordination

*Able to count and perform basic math.

*Able to read and write.

*Able to keep up with machine speed through repetitive motion.

*Able to perform all duties so as not to produce damage.

*Capable of lifting up to 60 pounds without assistance. Up to 100lbs with assistance

*Able to stand 10-12 hours per day.

*Physically capable of moving to all areas of the plant.

*Able to view product and determine adherence to quality control standards including size, shape, color, cut, etc.

*Able to read, comprehend, and practice necessary safety procedures, signs, etc.

*Able to read and comprehend production schedule.

*Performance of other duties deemed by management to be an integral part of the job.

Adds "reworked" dough from the previous batch directly into the mixer.This dough must always be "like variety to like variety".Reworked dough is never added to the dough hopper or divider hopper.This will cause an adverse effect on the product.It is critical that no more than 40 pounds of reworked dough is added to any new dough.If reworked dough is added, the mix operator must indicate this on the Dough Sheet in the appropriate column.

Properly identifies the correct amount of flour and all liquids in the hopper by the reading on the Batch Tank computer.Please inform your supervisor of any discrepancies.

Demonstrates how to clean the catch pans at the mixer as well as the gray container under the dough belt.