The Production Operator I - Baking is to support daily bakery operations by ensuring all equipment is properly prepared, ingredients are accurately measured, and baking processes are executed with precision. This role is also responsible for maintaining consistent product quality and upholding food safety standards. This role ensures a clean, organized, and efficient production environment that supports team success and customer satisfaction.

WORK SCHEDULE

Both day and night shift positions are availabe

Essential Duties:

Production Operations Ensure all baking equipment is ready for daily production. Operate basic bakery machinery such as mixers, packers, wrappers, cartoners, and conveyors according to safety and operational guidelines. Ensure packaging materials, date codes, and labels are prepared for the next shift. Perform basic equipment troubleshooting and escalate larger issues as needed. Complete required production paperwork and batch documentation. Conduct quality checks (e.g., temperature, weight, appearance) every 30 minutes and document results. Track ingredient usage and ensure materials are rotated according to FIFO (First In, First Out) standards. Perform additional duties as assigned. Quality & Food Safety Ensure compliance with Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), and company Standard Operating Procedures (SOP). Inspect ingredients, equipment, and utensils for wear, contamination, or quality issues; report or correct as needed. Report all food safety and quality concerns to the supervisor. Sanitation & Safety Maintain a safe, clean work environment by properly using equipment and following all safety, sanitation, and quality procedures. Clean, wash, and sanitize equipment at the end of each shift per detailed cleaning procedures. Wear required personal protective equipment (PPE) at all times. Ensure compliance with all company, customer, federal, state, and local policies and procedures.

Education:

High school diploma or general education degree (GED), preferred.

Certifications:

This position does not have any certification or license requirements. 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), preferred. Talents Strong attention to detail. Excellent verbal and written communication. Strong documentation and organizational skills. Ability to learn and safely operate production equipment.

Physical & Environmental Requirements 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.

Crawling:

Moving about on hands and knees or hands and feet.

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:

Tasting and smelling products as part of sensory analysis to ensure quality, freshness, and consistency, while tolerating exposure to various food ingredients, including common allergens, and strong food-related odors.

Medium work:

Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Visual Acuity The work requires close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices; and/or assembly or fabrication of parts at distances close to the eyes. The work requires visual acuity to perform an activity such as: operating machines such as lathes, drill presses, power saws and mills where the seeing job is at or within arm's reach; performing mechanical or skilled trades tasks of a non-repetitive nature such as ones by carpenters, technicians, service people, plumbers, painters, mechanics, etc. The worker is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned (e.g., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (e.g., security guard, inspection, etc.). 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. The worker is required to have visual acuity to operate motor vehicles or heavy equipment. Working Conditions The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. The worker is subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. The worker is subject to vibration: Exposure to oscillating movements of the extremities or whole body. The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dusts, mists, gases, or poor ventilation. The worker is required to function in narrow aisles or passageways.

Pay:

$16.00 per hour

Work Location:

In person