Production Processor II

Production Processor II Malden, MA Job Details 1 day ago Benefits Profit sharing Paid training Paid holidays Disability insurance Health insurance Dental insurance Vision insurance 401(k) matching Employee discount Life insurance Qualifications Bakery Food production Defect detection (quality control) Finished product defect inspection Food safety management Quality assurance within food and beverage industry Food processing Labeling Regulatory compliance Baking English GMP Mid-level High school diploma or GED Sanitation procedures Loading Workplace health and safety regulatory compliance Production records

Full Job Description Reports To:

Production Supervisor Position Summary:

Performs job requirements of Production Processor 1 as needed. Prepares product for baking and inspects final baked product prior to cooling process.

Primary Function:

Arranges product on pans or boards; Stretches or cuts dough in preparation for baking; Discards pieces that do not fit specifications; Loads racks as needed; Works most areas of the production line including ovens and loaders; Informs Supervisor of dough inconsistencies; Set up dough alignment on pans or boards; Bake to proper color; Report bake issues to Supervisor including temperature, steam and timing; Complete rack control card and other production records; Inspect and report damage for skivers; knife blades and loader mesh; Ensure that product is free of foreign matter; Ensure ingredient bins are properly labeled; Follow all GMP's, safety, security and allergen policies; Complete other tasks and duties as assigned.

Competencies Processing:

The operators must know their job and their equipment. They must have an appreciation for other related areas and how they affect production and product quality.

Product Evaluation:

The operators should be knowledgeable about product quality standards and be aware of how their performance affects the product quality.

Production Trends:

The operators do not need to know of new trends in the baking industry for performing their job, but they should realize their job may change due to industry trends.

Standards of Identity:

Operators should have general knowledge in order to instill pride in the product they are producing. Physical Dough Testing -

Crust/Crumb:

The operators should know enough about the product to be able to inform the Supervisor when something within the line is malfunctioning and may need to be tested.

Equipment Operation:

Operators must understand and follow the correct safety, operation and sanitation procedures for the equipment they are responsible for operating.

Food Product Safety:

Operators must understand the food safety principles in their area of responsibility.

Other Identified Competencies:

The operators must have a good understanding and observance of the Company's safety and plant rules; participate fully in the Company's quality program and GMP's; have a good attendance record; follow directions explicitly; have a good attitude and be responsible for their actions.

Education/Experience Desired:

High School or equivalent, English desired.

Knowledge, Skills, & Abilities:

Some knowledge of bakery operations desired. Licenses, Certifications, Etc.: Not applicable

Supervisory Responsibilities:

Not applicable

Regulatory Responsibilities:

Member of Safety Team. Represents regulatory compliance and food safety responsibility. Accountable for ensuring adherence to GMP standards.

Physical Demands:

Frequent bending; Frequent lifting of up to 20 pounds; Frequent walking; Continuous standing; Infrequent talking; Continuous hearing; Frequent pushing and pulling of bread racks, bread trays; Frequent reaching; Close and distance vision required.

Work Environment:

Frequent loud to moderate noises; Extreme temperature fluctuations from very hot (up to 110° and high humidity) to freezer conditions (0° Fahrenheit).