Oven Operator

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    "description": "<p><span style=\"font-family:&quot;Times New Roman&quot;,serif\">The Oven Operator is responsible for operating and monitoring industrial baking ovens used in the production of bread. This role ensures that bread products are baked according to established specifications for time, temperature, appearance, and quality while maintaining food safety and production efficiency.</span></p>\n\n<p>&nbsp;</p>\n\n<p><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><strong><u>PRINCIPLE ACCOUNTABILITIES</u></strong>:</span></p>\n\n<ul>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Support without hesitation General Plant Safety, Food Safety, Food Defense Initiatives and Good Manufacturing Practices with an understanding that these are absolutes and are Priority #1.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Ensure that the correct and current production schedule is used to set up the oven to correct specifications to include but not limited to product to be baked, bake time, internal temperature, product length, and product amounts.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Ensure product is properly transported to and from the proofer box and/or fermentation box so that the product is properly proofed and fermented according to specified timing, product temperature, etc.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Operate and monitor industrial ovens to bake products according to production schedules and product specifications.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Load and unload bread pans, trays, or conveyor-fed products into ovens.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Set and adjust oven temperatures, baking times, and conveyor speeds based on product requirements.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Monitor the baking process to ensure products achieve proper color, texture, and internal temperature.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Inspect baked products for quality, appearance standards, consistency, and defects.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Remove improperly baked or damaged products from the production line.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Work with production and/or packaging team to maintain continuous product flow from proofing to cooling areas.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Maintain accurate product records and machine operation logs.&nbsp; </span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Complete all required quality assurance and RedZone checks, paperwork and accurately document this information as required. </span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Ensure work areas and equipment remain clean and sanitary in compliance with food safety regulations.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Perform routine line cleaning and minor maintenance of ovens and surrounding equipment.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Report equipment issues to the maintenance department.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Follow Good Manufacturing Practices (GMPs), food safety regulations, OSHA and workplace safety procedures.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Follow Good Manufacturing Practices (GMPs) and company safety policies.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Conduct and/or assist with changeovers, cleaning, and routine equipment maintenance.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Know where emergency STOP and START/STOP buttons are</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Must stay on the line and work until cleared to leave by a manager or supervisor</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Participate in the training of employees as needed.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Perform all requests and/or assignments as assigned by the Supervisor or Line Leader.</span></li>\n\t<li><span style=\"font-family:&quot;Times New Roman&quot;,serif\">May be required to work weekends, holidays as well as overtime during high production periods.</span></li>\n</ul>\n\n<h2 style=\"text-align:left\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><u><strong>PHYSICAL DEMANDS</strong></u></span></h2>\n\n<p><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Work requires physical strain such as long periods of standing and periods of bending, climbing, and lifting overhead, as well as repetitive tasks. Ability to lift approximately 35 - 45 pounds.&nbsp; The ability to work around moving equipment.</span></p>\n\n<h2 style=\"text-align:left\">&nbsp;</h2>\n\n<h2 style=\"text-align:left\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><u><strong>WORK ENVIRONMENT</strong></u></span></h2>\n\n<p><span style=\"font-family:&quot;Times New Roman&quot;,serif\">Working around moving machinery, powered equipment, slippery floors and dusty areas.&nbsp; Very hot conditions during summer seasons. Protective clothing such as uniform, shoes and gloves are required. </span></p>\n\n<p>&nbsp;</p>\n\n<p>&nbsp;</p>\n",
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