Description:
Scope/Purpose of the PositionThe Oven Operator is a leadership position out on the floor that assumes responsibility for the beginning of the production process. He/she must maintain streamline communication between the bakery (precooked phase) and packaging (cooked phase) to ensure consistent line flow occurs. The Oven Operator will oversee the functions of the kemper/ Koenig operator as well as the baker to ensure process flow is not compromised and that production goals are regularly met. Job responsibilities also include but are NOT limited to quality and production records filled out timely and accurately as well as maintaining a clean work environment comprised of but NOT limited to the daily task sheet and master sanitation list.
Requirements:
Major Responsibilities and Essential Functions· Must have the ability to facilitate and manage operators to ensure quality product is coming downstream.
· Take all proper steps to eliminate downtime and prevent any events that may deviate from the continuous workflow.
· Maintain accurate and timely records of production and quality sheets.
· Take complete ownership of the bakery area and maintain continuous work, and address any employee needs to supervisor.
· Promote and coach a team atmosphere to ensure cohesiveness of team.
· Maintain strong communication with management team as well as team members on floor.
· Uphold SQF and Food Safety standards; including but not limited to maintaining accuracy of Lot numbers, organized tooling and equipment, and maintaining an overall clean and organized workspace.
Qualification Requirements· Previous line lead/conductor experience preferred.
· Ability to stand, walk, stoop, kneel, bend, climb stairs, and lift up to 55 lbs.
· Ability to operate machinery, multi-task, interpret and follow precise instructions.
· Continuously observe and evaluate operations to identify problems and/or opportunities for improvement.
· Comply with FDA, OSHA and all other regulatory agencies while complying with good manufacturing practices.
· Be proficient and accurate in changeover procedures including but not limited to tooling change, as well as recipe change.
· Is flexible in helping out both in and outside of their department in order to accommodate the continuous growth of the operations.
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