Bakery Line Operator

City of Lincoln; Kansas; On-site; USD 56,000 - 60,000; Full time

Benefits offered by this job

Overtime eligible

Sanitary production environment

Job summary

Baker Boy is hiring Bakery Line Operators in Dickinson, ND. This full-time role involves operating high-technology dough production systems, weighing ingredients, and monitoring product quality from mixing to packaging.

The job requires standing for long shifts, bending and lifting heavy loads, and strict adherence to HACCP/GMP standards. Two shift options are available: early morning and night, with a differential for night hours.

Qualifications

• Knowledge of HACCP and GMP procedures for labeling, storage and use of scrap dough.
• Knowledge of the Proofing and Retarding of mixed dough products.
• Ability to stand for long shifts (up to 10 hours) and lift/move heavy loads.
• Strong math and measurement skills for adjusting weights and proportions.

Responsibilities

• Receive work orders and reference specs from the Bakery Team Leader.
• Coordinate with the line mixer to determine daily/weekly product needs.
• Set up equipment and machines for runs per specification sheets.
• Adjust settings with math calculations to ensure consistent product quality.
• Operate equipment and ensure product is on conveyor/pans at a steady pace.
• Monitor weights/sizes/shapes to maintain quality standards.
• Communicate information to mixer for proper adjustments.
• Maintain clean, sanitary production area and equipment.
• Train line-support workers and new line operators.
• Maintain records and sample products for QA as needed.

Skills

Math skills

Teamwork

Communication

Attention to detail

Safety awareness

Problem solving

Quality focus

Job description

Join us at Baker Boy and watch your career rise!

Show Map

• Location 170 GTA DR,Dickinson, ND, 58601-7200,United States
• Base Pay $27.19 / Hour
• Other Compensation $3.00 Night Shift Differential between 7:00p and 4:00a
• Job Category Plant
• Relocation Expense Covered No
• Employee Type Full Time
• Required Degree NONE
• Manage Others No

Contact information

• Name Human Resources
• Phone [phone]

Available Shifts (Monday - Friday)

• 4:00a - 12:30p (Moline)
• 10:00p - 6:30a (Tunnel Oven)

ESSENTIAL FUNCTIONS

• Receive work orders from Bakery Team Leader. Use Specification Books for reference.
• Coordinate with the mixer of the line to determine product needs on a daily or weekly basis.
• Set up equipment and machines for various product runs following specification sheets.
• Utilize math skills and calculators; adjust and fine-tune settings on equipment to assure a consistent quality product that meets the guidelines or specifications.
• Operate equipment and make adjustments to assure a quality and uniform product.
• Assure that product is being placed appropriately onto conveyor belt or pans/trays at a steady and efficient pace.
• Monitor product on the production line and make appropriate changes to weights, sizes and shapes to assure a quality, uniform product.
• Assure proper product weights and quality standards are utilized at all times. Must communicate information to mixer so proper adjustments can be made.
• Follow all company policies and procedures to produce safe, quality and legal products.
• Wash, clean and maintain utensils, production area, production machines, coolers and freezers in a sanitary condition. Remove garbage when needed, and use mops and brooms to keep area clean.
• Help train line-support workers and new line operators.
• Maintain all records as applicable; maintain lot tracking program.
• Take samples for Quality Assurance as indicated in Product Specification book.
• Assist in other areas of production as needed to efficiently produce product utilizing lean manufacturing principles.

ESSENTIAL KNOWLEDGE, SKILLS, CHARACTERISTICS

• Knowledge of proper HACCP and GMP procedures for labeling, storage and use of scrap dough.
• Knowledge of the Proofing and Retarding of mixed dough products.
• Ability for bending, stooping, walking, reaching, grasping, carrying, repetitive motions and visual skills are required on a constant basis. Ability to stand on feet for entire work shift, normally 10 hours, is required; this may be longer during peak production periods (overtime).
• Ability to carry trays and pans on a continuous basis, weighing 15 to 20 pounds, and place these pans and trays on racks; ability to lift cases of product and ingredients, etc. weighing 30 to 52 lbs. on a frequent basis; and lift/pour various materials from pail/bags which weigh up to 52 pounds.
• Ability to push and pull racks where needed. Stainless steel 20 count racks weigh 87+ pounds plus the weight of pans and product. Baking racks weigh 91+ pounds. Pan weights vary depending on product but frequently weigh 144 pounds and product will weigh approximately 144 pounds for a total weight of 379 pounds.
• Ability to push various pan carts, flat carts, etc. that weigh several hundred pounds. The effort required varies due to the size of cart and the size of roller and casters.
• Ability to move conveyors and machinery on casters to form production lines is required. There are many machines of different weights and resistances and the resistance required to overcome in order to move various required equipment would be at minimum from 20 to 75 pounds.
• Must possess problem-solving skills.
• Must possess good communication skills, both verbal and written.
• Ability to work well with others in a team environment.
• Ability to think and work safety and work safely at all times and must follow all proper ergonomic and safety practices.
• Must possess above average skills of the English language (understanding, speaking and reading). Must be able to perform simple math problems, including addition, subtraction and multiplication.

Summary

JOB SUMMARY

Bakery Line Operators operate high-technology equipment that: prepares mixed dough for baking; guides this product through the baking process; prepares baked goods for cooling and packaging; or sends goods directly to freezers. Important related operations include proofing of mixed dough.