Oven Operator (3rd shift)

POSITION SUMMARY: Set-up and operation of ovens to ensure product is baked and fried at appropriate temperature and time. ESSENTIAL FUNCTIONS: Performs pre-op start-up procedures to ensure that oven and fryers are clean and ready for use. Maintains and records correct temperatures and pressure according to product specifications. Completes oven/bake time work sheets and records moisture levels. Ensures that product meets specification requirements. Addresses equipment issues or product specification deviations per Mixing Supervisor’s instructions. Contacts Mixing Supervisor for any persistent major problems with the line. Makes any adjustments to the line per instructions by an authorized manager or supervisor in the department. Updates production records and forwards records to production office. Assists Mixers and Depositors to provide relief for breaks and meal periods as needed. Employee is responsible for reporting food safety and quality issues to Lead Packer, Supervisor, or Production Manager in his/her respective department. Follows J&J Snack Food’s Food Safety Plan (FSP), the Safe Quality Food (SQF) Program, the Good Manufacturing Practices (GMPs) and the Good Documentation Practices (GDPs). Follows all OSHA safety rules and all food safety Prepares dough for use on production line as directed by line lead or shift supervisor. Performs all other related work as assigned. COMPETENCIES: To perform this job successfully, the Oven Operator must be self-motivated, able to problem solve, detail-oriented, and able to stay on task. The requirements listed below are representative of the knowledge, skill, and/or ability required. Must be able to work with limited supervision. Be able to follow written and verbal instructions Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Must be able to work with limited supervision. Be able to follow written and verbal instructions. Must understand the operations from mixing to recognize problems that can occur and take quick corrective action. Must be knowledgeable in GMPs’, HACCP, SOP’s, sanitation practices, & Product Trace & Recovery pertaining to the food industry The employee is occasionally exposed to wet and/or humid conditions and fumes or airborne particles. Dust/particle masks are available for those sensitive to airborne particles. The noise level in the work environment is usually moderate EDUCATION AND EXPERIENCE: High school diploma or general education degree (GED)