SummaryEmployee is responsible for basic product handling of raw materials and finished goods.
This includes moving, weighing, packaging, or operating basic machinery.
This position could involve basic operation of Scales, metal detectors, top side icier for cake decoration and varying washing machines, stackers, product conveyors and other equipment as assigned to maximize efficiency.
The employee must be willing to follow direction from Supervisor, members of management, Process Control Technicians and other persons as assigned.Essential Functions (mental & physical)Level IOperate basic bakery equipmentPackage productStack ProductGeneral Assembly / Decoration of ProductMonitor product qualityTransfer / Move ProductLevel IILog and maintain product dataMonitor product qualityUse the cake slicer for specific products De-pan productPackage productPalletize finished productAll LevelsUtilize safe working practices at all times.Follow GMPs and HACCP guidelines and/or participate in training as needed.Non-Essential FunctionsMaintain logsEquipment UsedLevel IBasic decorating toolsOperate stackers and product conveyersLevel IISlicersIcing / decorating equipmentPacking equipmentDe-nesters / Scavenger Equipment Nutri-systemL-barQualificationsDemonstrate knowledge and understanding of Quality Possess good manual dexterityDemonstrate knowledge of Environmental and Safety standardsMust be able to read English (minimum ESL level), write, and countMust be able to maintain traceability documentsMust be flexible to work varying days throughout the week and weekendsKnowledge, Skills & AbilitiesAble to effectively communicate verbally in EnglishAble to work in a team based environmentAble to operate machines or equipment at a basic levelAble to have good quality judgment as it pertains to the shape, size, color and thickness specifications of client product specificationsPersonal Attributes and KnowledgeGood AttitudeSelf-starterWilling to work with others in a team environmentAble to take direction from more than one supervisorMaintain personal hygiene in accordance with GMP'sMaintain work area clean and neat in accordance with GMP'sPhysical DemandsMust be able to stand continually during the work shift.
The shift may be 10-12 hours longAble to bend, stoop squat, and twist -on a constant basisMust be able to reach overheadLift 20-40 lbs.
on a regular basisPush or pull racks, baskets, packaged boxes, trays or mason bins that weigh up to 400 lbs.Able to tolerate varying degrees of cold and hot temperatures (50 to 110 degrees)Able to perform repetitive tasks such as grasping pinching and fine motor movements.The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand; walk; use hands to handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch; talk or hear; taste or smell.
The employee must occasionally lift and/or move up to 40 pounds.
Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Work hours in excess of forty (40) hours will be required; shifts may be up to 12 hours long.Work EnvironmentWork environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is exposed to weather conditions prevalent at the time.The noise level in the work environment is usually moderate to loud.The employee is expected to adhere to all policies and to act as a role model in the adherence to policies and procedures included in the employee handbook.