Oven Operator

Responsibilities

#2ndshift

#firstinpeople

SUMMARY :

This position exhibits the ability and initiative to safely operate any 2 ovens in the Pre-Cooked Dept. producing egg patties, omelets and French toast to equally high standards of efficiency as set forth by the department. A thorough knowledge required in products, product specifications, cook process procedures, pre-heat systems, and mechanical and technical operation of the different ovens. Must show abilities above and beyond those of an Operator I. All customers and the company benefit from the quality product produced by the oven operators ensuring satisfaction and continued business.

Qualifications

DUTIES AND RESPONSIBILITIES:

Maintain operation of all ovens (mold and belt) and more than one oven at a time, if necessary. Have thorough knowledge of entire oven room (ovens, pre-heats systems, transfer conveyors, and spiral freezers). Trouble-shoot the ovens and aid maintenance in identifying problems. Ability to switch pre-heat scrapes during the course of production run. Ensure all Hazard Analysis and Critical Control Points (HACCP) documentation is complete and accurate. Assist Lead Person in maintaining production levels when absences occur. Have acute product recognition and the ability to determine if product meets proper specifications or not and take corrective action as needed. Maintain a clean and safe working environment and assist in the general good housekeeping of the area while producing products of the highest quality. Alert Lead and/or Supervisor to condition changes and issues as they arise. Work with Lead and /or Supervisor in developing improved processing procedures. Work as a member of the Oven Operators Council. Understand the responsibilities of the line workers assigned to particular ovens and monitor their performance. Expected to adhere to safe work practices, follow GMP and HACCP guidelines, maintain sanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect food safety, food quality or personnel safety. Ensures regulatory compliance at all times. Performs other duties as assigned.

EDUCATION AND EXPEREINCE REQUIRED:

EDUCATION & EXPERIENCE :

Less than high school education.

LANGUAGE SKILLS:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

LICENSES, CERTIFICATES, REGISTRATIONS:

Examples of licenses, certificates, and registrations required:

* Powered Industrial Truck (PIT) Certification

OTHER SKILLS AND ABILITIES :

Good mechanical skills – use of and personal ownership of Allen wrenches, screwdrivers, and other general tools. Know the operation of all 5 ovens (mold and belt) in the department in greater detail than an oven operator I. Basic computer skills to work Programmable Logic Controls (PLC’s) of the ovens and spirals. Good communication, writing and verbal skills and ability to work well with others. Work well under pressure. Ability to lift up to 50 lbs safely. Work indoors in a warm humid environment for duration of shift. Travel stairs. Know and demonstrate all Safety procedures in place, use the Good Manufacturing Practices (GMP’s) and set a good example for other employees Wear the proper Personal Protective Equipment (PPE) for the area (Bump Cap, Hearing Protection, Steel-toed Shoes, etc.)

Equivalent combination of education and experience to successfully perform the essential duties.

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