Piantedosi Baking Company
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 GMPs, safety, security and allergen policies; Complete other tasks and duties as assigned. Knowledge and Competencies:
Processing: Operators must know their job and their equipment, appreciating how related areas affect production and product quality. Product Evaluation: Operators should be knowledgeable about product quality standards and their performance's impact on quality. Production Trends: Operators should realize their job may change due to industry trends. Standards of Identity: Operators should have general knowledge to instill pride in the product they produce. Physical Dough Testing Crust/Crumb: Operators should inform the Supervisor when something within the line is malfunctioning and may need testing. Equipment Operation: Operators must follow correct safety, operation and sanitation procedures for their equipment. Food Product Safety: Operators must understand food safety principles in their area of responsibility. Other Identified Competencies: Operators must understand and observe the Companys safety and plant rules; participate fully in the Companys quality program and GMPs; 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 lifting of up to 20 pounds; Frequent walking; Frequent pushing and pulling of bread racks, bread trays; Frequent reaching; Close and distance vision required. Frequent loud to moderate noises; Extreme temperature fluctuations from very hot (up to 110 and high humidity) to freezer conditions (0 Fahrenheit). Apply Now #J-18808-Ljbffr
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 GMPs, safety, security and allergen policies; Complete other tasks and duties as assigned. Knowledge and Competencies:
Processing: Operators must know their job and their equipment, appreciating how related areas affect production and product quality. Product Evaluation: Operators should be knowledgeable about product quality standards and their performance's impact on quality. Production Trends: Operators should realize their job may change due to industry trends. Standards of Identity: Operators should have general knowledge to instill pride in the product they produce. Physical Dough Testing Crust/Crumb: Operators should inform the Supervisor when something within the line is malfunctioning and may need testing. Equipment Operation: Operators must follow correct safety, operation and sanitation procedures for their equipment. Food Product Safety: Operators must understand food safety principles in their area of responsibility. Other Identified Competencies: Operators must understand and observe the Companys safety and plant rules; participate fully in the Companys quality program and GMPs; 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 lifting of up to 20 pounds; Frequent walking; Frequent pushing and pulling of bread racks, bread trays; Frequent reaching; Close and distance vision required. Frequent loud to moderate noises; Extreme temperature fluctuations from very hot (up to 110 and high humidity) to freezer conditions (0 Fahrenheit). Apply Now #J-18808-Ljbffr