Production Mixer

Job Title: 

Commercial Production Mixer (food industry)

Shift WITH HOURS: 2 Shifts available

1st shift -3am -1pm and 5am to 3pm

2nd shift - 3pm -1am and 5pm to 3am

As a Commercial Mixer, your primary responsibility is to accurately follow specifications and mix raw ingredients according to established formulas to produce various types and quantities of product. You will be responsible for operating and monitoring mixing equipment in compliance with Standard Operating Procedures (SOPs) and recipes to ensure consistent quality and efficiency.

Role and Responsibilities

• Operate and monitor the mixing equipment according to established SOP’s and recipes.
• Scale (measure and weight) ingredients accurately ensure the correct proportions and consistency for each batch.  Inspect equipment prior to operation and report equipment in need of repair.
• Adjust mixing settings, such as speed and time to achieve the desired texture and quality.
• Follow product formulation to mix products. 
• Add ingredients to mixer using the automated system 
• Scale minor ingredients 
• Monitor and record temperature, weight and time mixed and inspect product to ensure free of foreign matter. 
• Mix, set and monitor sponge 
• Make formulation and mix time adjustments as needed with supervisor approval 
• Transfer product to a lift via metal cart 
• Operate lift 
• Monitor the mixing process, including temperature and dough development to ensure proper fermentation and gluten development.
• Collaborate with the production team to schedule and prioritize mixing tasks based on production needs and timelines.
• Maintain clean and organized work area, including regular cleaning and sanitization of equipment and utensils.  Ensure ingredient bins are appropriately labeled.
• Monitor and manage inventory levels of raw materials and report shortages or discrepancies to the Production Supervisor.
• Discard pieces that do not fit specification 
• Follow all GMPs, safety, security and allergen policies
• Adhere to safety and sanitation standards, including following proper food handling procedures and wearing appropriate personal protective equipment (PPE).
• Ensure product quality by conducting visual inspections of dough consistency, temperature and appearance and reporting any deviations or issues to the Production Supervisor.
• Record weights and temperature.
• Assist in other tasks and production activities as needed.

Qualifications and Education Requirements

• Previous experience in a commercial baking setting is desired but not required. Previous experience in production operations is acceptable.
• Strong mathematic skills preferably bakers’ math.

Preferred Knowledge, Skills & Abilities:

• Must be able to read English. Basic Math skills are required. Ability to communicate with Supervisors and other bakery personnel.
• Strong knowledge of mixing techniques, including understanding of ingredient functions and development.
• Attention to detail and the ability to follow recipes, measurements and production schedules accurately.
• Excellent time management and organizational skills to meet production deadlines and prioritize tasks.
• Basic understanding of food safety and sanitation regulations and practices.
• Strong communication and teamwork skills to collaborate with other members of the production team.
• Flexibility to work in shifts, including early mornings, evenings, weekends, and holidays as required in a manufacturing environment.

Regulatory Responsibilities:

• Member of Safety Team. Represents regulatory compliance, food safety responsibility and authority.

• Accountable for ensuring adherence to production GMP standards.

Physical Demands: 

• Physical stamina and the ability to stand for extended periods, lift heavy ingredients, push carts.

• Frequent bending.

• Frequent lifting of up to 40 pounds (often overhead);

• Constant walking.

• Constant standing.

• Very frequent talking. 

• Constant hearing.

• Frequent pushing and pulling of bread racks, trays and boxes.

• Frequent reaching.

• Close and distance vision required.

WORK ENVIRONMENT

1. Frequent loud to moderate noises.

2. Extreme temperature fluctuations from very hot (up to 110 and high humidity) to freezer conditions (0 Fahrenheit).