Icing Operator - 3rd Shift

Country Oven Bakery; Bowling Green (KY); On-site; USD 34,385,000 - 42,981,000; Full time

Job summary

Country Oven Bakery in Bowling Green, KY is seeking a dedicated icing line worker responsible for icing and decorating cakes and packaging finished products. The role requires following precise instructions and maintaining cleanliness in a fast-paced bakery environment.

The position involves rotating between stations every 30 minutes, lifting up to 75 lbs with assistance, and adhering to safety and quality standards while contributing to efficient production lines.

Qualifications

• Requires ability to understand verbal and written instructions and read scales.
• Requires ability to perform basic math.
• Requires HS diploma or GED.

Responsibilities

• Remove cake layers from boxes to icing line.
• Apply icing between layers and on top and sides as directed.
• Finish icing to standard quality and inspect for defects.
• Maintain product flow at set standards.
• Palletize finished products weighing 10–35 lbs, stack 5–10 ft high.
• Move pallets to enable palletizing; occasional 50–75 lb lifts.
• Keep area clean and orderly.
• Record data in Line Event Data System or reports.
• Operate cleaning tools and assist with sanitation.
• Work in bakery environment with high noise, flour dust, odors, and high temperatures.
• Handle line equipment during cleaning/inspection and assembly/disassembly as needed.
• Work at heights on overhead structures with balance.
• Get license for material handling equipment like pallet jack.
• Rotate between stations every 30 minutes; participate in shift safety rotations.

Skills

Cake icing

Reading instructions

Lifting 75 lbs

Job description

JOB PURPOSE:

Responsible for icing & decorating cake in each of the functions on the icing line and the packaging of iced cake.

ESSENTIAL JOB FUNCTIONS:

1. Must be able to remove cake layers from the boxes to the icing line.
2. Must be able to place the specified amount of icing, using a machine and/or manual methods, between the layers, on the top and on the sides of the cake. Must be able to understand verbal instructions as well as read and understand written instructions.
3. Must be able to finish icing or decorating the cake to specified standards and visually inspect the cake to assure that all standards of quality are met.
4. Must be able to maintain product flow at predetermined standards.
5. Must be able to palletize finished product weighing from 10 to 35 lbs. This will require stacking the product approximately 5 to 10 feet high.
6. Must be able to move the pallets so the finished product can be palletized. Involves occasionally scooting or lifting 50 lbs. - 75 lbs. with assistance.
7. Performs necessary housekeeping to assure that the area is kept neat and clean.
8. Provides accurate information in Line Event Data System and/or departmental reports, as required.
9. Uses hands and arms to operate brooms, mops, shovels, brushes, water hoses, scrapers, ladders during product changeover or shift-end sanitation responsibilities; remove scrap or trash, etc.
10. Working within bakery manufacturing environment with high degree of noise, flour dust, odors and extreme temperatures.
11. Uses periods of concentration and knowledge of line equipment to manually assemble and disassemble line equipment for purpose of cleaning and visual inspection; involves lifting, sometimes overhead, equipment/equipment parts weighing up to 50 lbs.
12. Works in high places while maintaining balance (overhead, baffles, hoppers, etc.)
13. Must obtain license for material handling equipment such as pallet jack.
14. Rotate between job stations every 30 minutes. Ergonomic exercises performed at beginning of shift, during job rotation and returning from breaks. Perform relief responsibilities on weekly rotation schedule.
15. Assists layer or sheet line as business needs dictate.

OTHER JOB FUNCTIONS:

1. Periodically conducts behavior safety observations within the plant and selects safety goals annually.
2. Participates in Teams and/ or team activities, as needed.
3. Responsible for contributing ideas and suggestions to improve safety, quality, and reliability of the overall operation.
4. Performs other various job functions as may be assigned.
5. Will follow established programs, policies, and practices to produce safe quality foods that meet regulatory and company requirements.
6. Will support the development, implementation, maintenance, and ongoing improvement of the SQF Programs.
7. Will be accountable to the Kroger Manufacturing Food Safety and Quality Principles.
8. Complies with all federal, state, and local regulatory requirements and procedures.

REQUIREMENTS:

• Knowledge - Requires ability to understand verbal and written instructions; ability to read scales; understand basic math; knowledge ordinarily acquired through attainment of high school diploma or GED. (Essential job functions - 2,3,4,5,6,7,8,9,13).

• Mental - Requires normal attention with periods of high concentration intermittently to monitor scaling machine equipment.(Essential job functions - 2,3,4,5,6,7,8,9,11,13,13).

• Physical - Requires walking/standing approximately 100%, lifting 5 to 10 lbs. and up to 75 lbs. occasionally with assistance. (Essential job functions - 1,2,3,4,5,6,7,9,11,12,14).

• Environmental - Requires capability of performing essential job functions in a bakery manufacturing environment with high degree of noise, flour dust, odors and temperature extremes. (Essential job functions - 1-14).

• Manual Dexterity - Requires use of hands, arms and feet for repetitive application icing and finishing the iced cake; use of hands and feet in operation of some equipment, operation of equipment involves pushing buttons and pushing pedals. Reaching to levels up to 3 to 5 feet in the processing of stacking finished product. (Essential job functions - 1,2,3,4,5,6,7,9,11,12,13,14).

• Audible/Visual - Requires ability to hear (Essential job function - 2); requires ability to visually observe essential job functions for satisfactory job performance.(Essential job functions - 2,3,4,5,6,7,8,9,11,12,13).