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The Dryer/Oven Operator is responsible for safely operating the proofing, baking, and drying process to produce high-quality products that meet company standards. This position monitors product quality and equipment performance, reports abnormalities, and follows established operating procedures to support safe and efficient production. This job description is intended to describe the general responsibilities and requirements of the position. Duties may be modified or additional responsibilities assigned based on business needs.

ESSENTIAL DUTIES 1.

Equipment Set-Up & Operation

• Perform pre-operational inspections to ensure the ovens, dryer, and associated equipment are clean, safe, and ready for production.
• Verify equipment is operating at approved production settings prior to startup and report any discrepancies to the Production Lead or Supervisor.
• Safely load, unload, and transfer product racks throughout the proofing, baking, drying, cooling, and staging process.
• Maintain an organized and continuous flow of product to support production efficiency.
• Operate equipment in accordance with Standard Operating Procedures (SOPs) and established production parameters. 2. Product Quality Monitoring
• Monitor product throughout the proofing, baking, and drying process to ensure compliance with company quality standards.
• Inspect product for proper color, texture, bake, dryness, appearance, and other product-specific quality characteristics.
• Identify under-processed, over-processed, damaged, contaminated, or otherwise non-conforming product.
• Remove or segregate non-conforming product according to company procedures.
• Notify Production Leadership of product quality concerns. Escalate recurring quality issues to Quality Assurance.
• Perform routine quality checks throughout the production run to ensure product consistency and compliance with established quality standards. 3. Process Monitoring & Communication
• Monitor the flow of product through each stage of production to minimize delays and bottlenecks.
• Observe equipment performance and recognize abnormal operating conditions.
• Assist Production Leadership and Maintenance by providing accurate observations during troubleshooting activities.
• Follow approved operating procedures without making unauthorized process adjustments.
• Promptly report equipment malfunctions, abnormal operating conditions, production interruptions, product quality concerns, food safety concerns, or suspected foreign material to the appropriate personnel, including the Production Lead, Supervisor, Maintenance, or Quality Assurance, as appropriate.
• Prevent product from entering the production process when an obvious food safety or employee safety hazard is identified, when safe and practical to do so, and immediately notify the Production Lead or Supervisor. 4. Food Safety & GMP Compliance
• Follow all Good Manufacturing Practices (GMPs), food safety policies, and company procedures.
• Maintain a safe, clean work environment by properly using equipment and following all safety, sanitation, and quality procedure
• Wear required personal protective equipment (PPE) at all times.
• Ensure compliance with all company, customer, federal, state, and local policies and procedures.
• Complete required production and food safety documentation accurately, legibly, and in a timely manner. 5. Communication & Teamwork
• Communicate effectively with Production Leads, Supervisors, Maintenance, Quality Assurance, and other team members to support safe and efficient production.
• Promptly communicate equipment concerns, production delays, quality issues, and other operational concerns to the appropriate personnel.
• Work cooperatively with team members to maintain an efficient flow of product throughout the production process.
• Follow instructions provided by Production Leadership and communicate any questions or concerns when clarification is needed.
• Assist other production areas as needed to support operational requirements.
• Provide training and guidance to new employees when designated as a qualified trainer by Production Leadership. 6. Housekeeping
• Keep the oven and dryer areas clean and free of excessive product buildup, debris, and other hazards during production.
• At the end of each production day, sweep product debris from the ovens and dryer as required and return equipment to its designated shutdown or resting position in accordance with company procedures.
• Verify ovens and dryers are properly shut down at the end of production, when assigned.
• Remove excess water from the work area using a squeegee to maintain a safe working environment and reduce slip hazards.
• Report sanitation concerns, equipment conditions requiring cleaning, or housekeeping issues that cannot be corrected to the appropriate supervisor.

ADDITIONAL RESPONSIBILITIES 7.

Perform additional duties as assigned.

SUPERVISORY RESPONSIBILITIES 8.

This position has no supervisory responsibilities.

QUALIFICATIONS REQUIRED

• Must be at least 18 years of age.
• Ability to read, understand, and follow written and verbal instructions in English or Spanish.
• Ability to work safely in a fast-paced manufacturing environment.
• Reliable attendance and punctuality.

PREFEERED

• High school diploma or GED preferred, but not required.
• Previous food manufacturing or commercial bakery experience.
• Familiarity with GMPs and food safety procedures.
• Experience operating production equipment or working in a fast-paced manufacturing environment preferred.

EXPERIENCE

• Minimum 6 months of experience in a food production, baking, or manufacturing environment, preferred.
• Experience operating basic food processing or baking equipment, preferred.
• Familiarity with food safety standards (e.g., GMPs, sanitation practices, FIFO), preferred. TALENTS
• Strong attention to detail and quality standards.
• Ability to recognize abnormal equipment operation.
• Strong communication and teamwork skills.
• Ability to follow SOPs consistently.
• Good organizational and time management skills.
• Commitment to food safety and workplace safety.
• Ability to identify and communicate product quality or food safety concerns promptly.

PHYSICAL & ENVIRONMENTAL REQUIREMENTS PHYSICAL ACTIVITIES/ ACTIVITY LEVEL

Balancing:

Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. Applicable only if the amount and kind of balancing exceeds that needed for ordinary movement and maintenance of body equilibrium.

Climbing:

Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. Applicable only if the amount and kind of climbing required exceeds that used for ordinary movement.

Crouching:

Bending the body downward and forward by bending leg and spine.

Feeling:

Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.

Grasping:

Applying pressure to an object with the fingers and palm.

Hearing:

Perceiving the nature of sounds at normal speaking levels with or without correction and having the ability to receive detailed information through oral communication and making fine discriminations in sound.

Kneeling:

Bending legs at knee to come to a rest on knee or knees.

Lifting:

Raising objects from a lower to a higher position or moving objects horizontally from position to-position. Applicable if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

Manipulating:

Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.

Pulling:

Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

Pushing:

Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.

Reaching:

Extending hand(s) and arm(s) in any direction.

Repetitive Motions:

Making substantial movements (motions) of the wrists, hands, and/or fingers.

Standing:

Remaining upright on the feet, particularly for sustained periods of time.

Stooping:

Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.

Talking:

Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly, or quickly.

Walking:

Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

Taste and Smell:

Ability to taste and smell products as part of routine process verification to evaluate doneness, texture, flavor, and overall product quality. Ability to recognize and report abnormal odors, such as burning products, smoke, or equipment-related odors that may indicate a quality or safety concern.

• Heavy work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.

PROCESS VERIFICATION & QUALITY CHECKS

• Evaluate product throughout the proofing, baking and drying process for color, texture, doneness, and overall quality.
• Taste product as part of routine process verification to assess texture, dryness, and flavor, and communicate any concerns to the Production Lead or Quality Assurance. Report off-flavors, inconsistent texture, burnt product, under-processed product, or other quality concerns to the Production Lead or Quality Assurance.
• The worker is required to have visual acuity to accurately assess product color, clarity, and overall appearance to ensure quality standards are met, including detecting variations in hue, opacity, and consistency.
• If foreign material is identified or suspected, immediately isolate the affected product (if safe to do so) and notify Quality Assurance and the Production Supervisor.
• Monitor equipment for abnormal operating conditions, including excessive smoke, burning odors, unusual noises, steam leaks, water leaks, or inconsistent product performance.
• Immediately report equipment abnormalities or product quality concerns to the Production Lead, Supervisor, Maintenance, or Quality Assurance.

WORKING CONDITIONS

• Hot environments near proofers, ovens, and dryers, temperatures exceeding 85 ℉.
• High humidity and steam conditions.
• Loud manufacturing areas, where hearing protection is recommended.
• Areas containing flour dust and food ingredients.
• Fast-paced production environments with continuous equipment operation.
• Wet, slippery, and greasy walking surfaces requiring attention to safety.
• Exposure to moving mechanical equipment and powered production machinery.

WORK SCHEDULE

• Typical schedule is Monday through Friday, 10-hour shift from 7:00 AM - 5:00 PM, weekends and overtime as needed.

Pay:

$18.00 - $20.00 per hour

Benefits:

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

Work Location:

In person