Production Partner II - Bakery

Responsibilities Job Summary:

As a Manufacturing Production Partner II, you'll serve as part of the operational team that strives to achieve superior business results through self-manufactured products.

Key Responsibilities & Essential Functions:

Manufacturing Operations:

Maintains total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipment Performs product handling to convert raw material into finished goods (e.g., cutting, trimming, slicing, dicing, seasoning, mixing, decorating, designing, icing, digital processing) Applies basic knowledge of / completes Mfg system (QMS) documentation Assists with preparing / loading production materials Checks for accuracy of product Fabricates / fills product containers, as necessary Ensures product quality control to comply with product specifications Performs Production Partner I duties as needed Depending on the plant, machine operation may include intermediate-level operation, production setup, changeover, cleaning, and troubleshooting of seasoning / mixing, filler operation, tray hardening operation, injection molding operation, seasoning injection equipment, vacuum tumbling equipment, various washing machines, scale operations, product conveyors, various cutting /slicing / dicing equipment, freezer operations to include ice cream and novelty lines, complex single or multi-color presses and related equipment, bagger operation, stacking machine operation, distributor / divider / former operation, and metal detector operation

Shipping:

Packs finished goods into shipping units Palletizes shipping units in an interlocking manner, using correct tie height Ensures pallets are strapped / stretch-wrapped to minimize product shifting or damage Selects orders Operates a forklift Verifies product is in good condition for shipment Loads trailers with finished goods Documents outgoing product Requests / releases trailers

Receiving:

Unloads trailers of raw material Breaks down pallets / separates product, when needed Verifies product to bill of lading May verify product specification meets company standards, via internal testing (e.g., Certificate of Analysis)

Sanitation:

Assembles / disassembles equipment for cleaning and sanitizing May use automated cleaning systems May use various chemical agents The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications & Key Requirements:

Work Experience:

Knowledge/Skills/Abilities:

Technical knowledge of automated cleaning skills and chemical cleaning agents

• Technical knowledge / basic understanding of equipment assembly and disassembly
• Understanding of QES standards
• Organization skills; attention to detail
• Math (+
• ,•,/), reading, and writing skills•PC skills•Bi-lingual language skills a plus•Ability to work in a team-based environment•Ability to communicate effectively•Ability to operate machines or equipment at intermediate level•

Education:

• Licenses/Certifications:

  Certification in Team Skills

•

Physical Demands & Working Conditions:

Travel by car or plane with overnight stays Work extended hours / rotating schedules Maneuver through the facility; perform functions of the job, with or without accommodation (standing, stooping, bending, etc.) Work in wet, cold, or hot, environments, depending on Plant location

Bakery:

60 to 90 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs Culinary Center

• Houston:

• 20 to 32 degrees in storage freezer; 28 to 48 degrees F in some areas, ambient per season in some, climate-controlled in others; regularly lift 10-25 lbs or 35 lbs, occasionally lift 50-60 lbs

Floral:

temperature-controlled environment ranging from 35 to 75 degrees F; regularly lift 35 lbs; occasionally lift 50 lbs

Ice Cream:

• 2 to 80 degrees F in palletizing area; 50 to 60 degrees F on main floor; some areas in a wet environment; regularly lift 10-25 lbs; occasionally lift 55 lbs

Meat:

routinely 32 to 50 degrees F in a cold wet environment; regularly lift 10-25 lbs; occasionally lift 50-60 lbs Milk

• HOU:

  temperature-controlled in some areas, 36 degrees F in some areas, ambient per season in others; regularly lift 10-25 lbs or 50 lbs; occasionally lift 50 lbs Milk

•

SA:

35 degrees in some areas, ambient per season in others; regularly lift 50 lbs

Print:

climate-controlled temperatures; regularly lift 10-25 lbs; occasionally lift 50 lbs

Snacks:

temperature-controlled environment ranging from 75 to 85 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs

Tortilla:

60 to 88 degrees F; regularly lift 10-25 lbs; occasionally lift up to 60 lbs The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised:

02/24/2025

Qualifications:

UNAVAILABLE