3rd Shift Mixer

Aapstaff; Wheeling (IL); On-site; USD 22,000 - 32,000; Full time

Job summary

Aapstaff is seeking a Mixer Operator in Wheeling, IL to prepare and mix dough according to approved formulations and schedules. You will handle ingredients, weigh accurately, document batches, and keep the mixing area sanitary to meet quality standards.

Responsibilities include monitoring dough consistency, transferring finished dough, and ensuring safe operation of mixers and equipment while following GMP and allergen procedures.

Qualifications

• Ability to read and follow written formulations and schedules.
• Accurately weigh ingredients and maintain batch records.
• Maintain traceability and comply with GMP and sanitation rules.
• Strong attention to detail and good communication with team.
• Ability to work independently in a fast-paced factory setting.

Responsibilities

• Review production schedule and formulations before starting.
• Weigh and add ingredients in the prescribed order.
• Operate mixer and related equipment safely.
• Maintain accurate batch records and traceability.
• Monitor dough characteristics and sanitation throughout the shift.
• Report deviations or contamination concerns promptly.
• Ensure clean and organized mixing area at shift end.

Skills

Read formulations

Weigh ingredients

Record batch data

Attention to detail

Clear communication

Work independently

Fast-paced environment

Job description

Mixer Operator – Job Description

Department: Production – Mixing

Reports To: Production Supervisor / Line Manager

Position: Mixer OperatorPosition SummaryThe Mixer Operator is responsible for accurately preparing and mixing dough according to approved formulations and production schedules. This position is responsible for proper ingredient handling, weighing and verification, batch documentation, sanitation, traceability, and monitoring of key process conditions. The Mixer Operator plays an important role in ensuring that each batch is produced safely, consistently, and according to established quality and food-safety requirements.

Essential Duties and Responsibilities

Dough Preparation and Mixing

• Review the production schedule and approved formulation before beginning each product.
• Verify that the correct ingredients and materials are being used for the scheduled product.
• Accurately weigh and scale ingredients according to the approved formulation.
• Follow the required ingredient addition sequence, mixing times, and other established mixing procedures.
• Operate the mixer and associated equipment safely and according to established procedures.
• Monitor dough during mixing and identify abnormal appearance, consistency, temperature, or other conditions.
• Properly transfer or discharge finished dough to the next stage of production.

Ingredient Control and Handling

• Inspect ingredients and packaging before use for damage, contamination, incorrect material, or other abnormalities.
• Do not use damaged, leaking, broken, or otherwise unacceptable ingredient containers.
• Segregate questionable material and report it to supervision or Quality.
• Clean the exterior of ingredient bags or containers as necessary before opening to prevent contamination.
• Follow FIFO or other established inventory-rotation requirements.
• Keep ingredients properly identified and protected from contamination.
• Prevent foreign-material contamination by keeping unnecessary tools, personal items, and other materials out of the mixing area.
• Follow established allergen-handling and changeover procedures.

Batch Records and Traceability

• Accurately record all required information for each batch, including:Ingredient identification and lot information as requiredIngredient weightsBatch numberRoom temperatureWater temperatureFinished dough temperatureRework amount, when applicableOther required process informationComplete records at the time the work is performed.
• Do not pre-fill or falsify production records.
• Ensure records are legible, complete, and accurate.
• Maintain batch traceability so affected product can be identified if a problem is discovered.

Food Safety and Quality

• Follow all GMP, food-safety, allergen, sanitation, and company procedures.
• Verify ingredients and quantities before adding them to the mixer.
• Immediately report incorrect ingredients, incorrect weights, contamination concerns, unusual dough conditions, or other deviations.
• Stop and notify supervision or Quality when a condition could affect product safety, quality, or traceability.
• Clearly identify and hold questionable material or dough until disposition is determined by authorized personnel.
• Do not independently rework, use, or dispose of nonconforming dough unless authorized by established procedure or supervision/Quality.

Sanitation and Housekeeping

• Maintain the mixer and mixing room in a clean and sanitary condition throughout the shift.
• Clean spills and ingredient accumulation promptly.
• Clean the mixer, utensils, scales, containers, and surrounding work area according to established sanitation procedures.
• Complete required cleaning at the end of each shift.
• Perform scheduled detailed or periodic cleaning as required.Store tools and utensils in their designated locations.
• Complete required sanitation records accurately.

Communication and Production Control

• Communicate with the production line to ensure dough is prepared at the correct time and rate to support continuous production.
• Immediately communicate delays, ingredient shortages, equipment problems, formulation discrepancies, or other conditions that could interrupt production.
• When a mixing error or process deviation occurs, identify the affected batch or batches and notify supervision or Quality.
• Provide an accurate handoff to the incoming Mixer Operator at shift change, including current product, batch status, ingredient status, equipment condition, and any outstanding issues.

Safety

• Follow all company safety procedures and required PPE requirements.
• Use proper lifting and material-handling techniques when handling ingredients.
• Operate mixers, scales, and material-handling equipment only as trained and authorized.
• Follow lockout/tagout and machine-safety procedures when applicable.
• Immediately report unsafe conditions, damaged equipment, or injuries.

Required Skills and Qualifications

• Ability to read and follow written formulations, production schedules, and work instructions.
• Ability to accurately weigh ingredients and perform basic math.
• Ability to complete production and food-safety records accurately.
• Strong attention to detail.
• Ability to recognize and report abnormal ingredients, dough, equipment, or process conditions.
• Ability to communicate effectively with supervisors, Quality, and other production employees.
• Ability to work independently while following established procedures.
• Ability to work in a fast-paced manufacturing environment.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Ability to bend, reach, twist, push, pull, and perform repetitive tasks.
• Ability to repeatedly lift and handle ingredient bags and containers weighing up to 50 pounds throughout the shift.
• Ability to safely move and position ingredients and materials required for the mixing process.
• Ability to work around flour dust, food ingredients, production equipment, and varying temperatures while wearing required PPE.

Performance Expectations

• A successful Mixer Operator consistently:Produces dough according to the correct formulation and process.
• Accurately weighs and verifies ingredients.
• Maintains complete and accurate batch records.
• Maintains ingredient and batch traceability.
• Prevents cross-contact and foreign-material contamination.
• Keeps the mixing area clean and organized.
• Identifies problems early and communicates them promptly.
• Supports consistent dough delivery to the production line.
• Follows food-safety, quality, sanitation, and safety requirements at all times.