Vacation Relief

Vacation Relief shifts that are needed:  2nd shift (2:00pm to 10:00pm) and 3rd shift (10:00pm to 6:00am)

Vacation Relief - plays a critical role in covering vacations, days off, and breaks of machine operators within our bread manufacturing company. Responsibilities include scaling ingredients, monitoring the dough process, scaling weights, restocking, and ensuring traceability of necessary products, maintaining area cleanliness, and assisting other members of the make-up team as needed. Constant communication with the shift supervisor regarding process changes and product integrity is essential.

Role & Responsibilities

• Communicate with the next shift operator regarding the current product, length of mix time, maintenance/sanitation issues, scheduled test products, and special instructions from the management team.
• Review the production schedule, record actual temperatures onto the dough sheet for each dough, and monitor each dough at Mixatron for cycle variations.
• Demonstrate exactness in scaling ingredients for all formulas using the SG scale. Follow the "First Expired, First Out" rule for ingredients when lot numbers change.
• Keep scoops inside ingredient bins with handles up and ensure ingredient bin lids are closed when not in use for food safety reasons.
• Prior to taking over the Pan-O-Mat position, communicate with the previous operator about issues such as product variety, equipment settings, and operational concerns.
• Set the program for the proper variety at the CTC panel, verify the rounder belt speed, and adjust the rounder belt speed and zigzag board for accurate dough ball placement.
• Keep the flour reclaim system operating properly and clean the flour screen on the backside of the Pan-O-Mat at least once per shift.
• Maintain cleanliness of rounding bars, verify a steady flow of dough to the dough hopper, and ensure there are enough pans on the line for the Pan-O-Mat.
• Make proper adjustments to the sheeting of dough pieces, verify the proper functioning of the flour vacuum, and adjust Mulder belt settings for accurate placement of dough pieces into each pan.
• Visually check dough pieces at the pan shaker, remove any finished product not removed at the depanner, and place usable defective dough pieces in labeled bins.
• Clear pan jams, wear gloves for safety, and reset alarms as needed.
• Maintain general cleanliness and organization of the work area throughout the shift.
• Clear pan jams from the pan line, remove damaged pans, and report any mechanical issues to the maintenance department or shift supervisor.
• Store pan carts appropriately, ensuring the top pan in each stack is inverted to prevent debris.
• Ensure the proper procedure for cleaning the electric eyes/reflectors is followed once during each shift.
• Leave the work area clean, organized, and properly stocked for the next shift. Dispose of trash in the appropriate recycling containers.
• Demonstrate a working knowledge of the computers in the mix area and reset alarms when necessary.