The Production Team member assists in the complete processing and manufacturing of pizza dough. Team Members will rotate to various positions (dough maker, dough placer, tray washer, and cross/down stacker) throughout their shift and work in a safe manner at all times.
Schedule:
Training Week 1: Orientation 8:30 AM Tuesday and Wednesday.
Training Week 2 & 3: 12am, 1:30am. 3am, 5am. Depending on Production needs you could be all week in one of these starting times.
After training: 4/10s. Rotating weekly start times. 12am, 1:30am. 3am, 5am.
Must be fully flexible to work any day of the week. Including weekends and holidays.
Pay Rate: $22/hour
Production Room and Dough Processing
- Determine correct batch recipe to gather, measure and mix ingredients Ensure dough is delivered into rounder
- Record batch data and maintain proofing library
- Achieve and maintain dough certification
- Metal detector checkups, and dough temperature, monitoring document accordingly
- Change dough sizes on dough divider, metal detector, JLS(dough bot) and ink jet, as needed
- Check sifter tailings timely and recording findings
- Report any irregularities to Supervisor and Manager
Dough Cooler and Staging Product for Shipment
- Monitor all equipment and make necessary interventions through HMI interventions
- Troubleshoot automated equipment, when needed, such as stacker, dolly loader, and/or tray buffer
- Monitor dough temperature and metal detector check
- Organize dough according to size inside the dough cooler
- Ensure all print is of good quality on trays
Tray Wash Area
- Loads trays onto conveyor for cleaning
- Monitor gauges and setting to ensure water pressure, water temperature, and detergent levels consistently meet company standards determined to thoroughly clean and sanitize trays, record findings
- Conduct titration and/or chemical testing on tray washer equipment, as needed
- Be able to perform interventions as needed utilizing an HMI
PHYSICAL REQUIREMENTS
- Ability to stand, climb, and walk on a continual basis throughout the shift
- Ability to lift from floor to above the head, to carry materials weighing up to 50 lbs. frequently, and 75 lbs. occasionally, throughout the work shift
- Ability to work in refrigerated conditions [33-38 degrees] and work in environment with exposure to loud machinery when necessary
- Able to work with yeast and flour products