Line Lead

TITLE:  Line Lead

Department:  Production 

Reports to:  Production Supervisor/Manager 

SUMMARY:  Oversees the Line Operation and labor Force. This encompasses Chocolate Melting, Tempering, Moulding, Wrapping, and Finished Goods Pack Out. Responsible for producing first quality, food safe product meeting weight, temper and visual specifications. 

ESSENTIAL FUNCTIONS: 

1. Set up Depositor and/or Nut Mixer and tempering Unit in accordance with the Production Schedule 

1. Follow the Product SOP for proper chocolate, temperature settings, Line speed, etc 

1. Verify proper chocolate temper by use of a Tricor temper meter 

1. Record the Slope and CTU measurements on an SPC chart.  

1. Performs OPRP screen checks and document 

1. Ensure proper moulds are on the line in accordance with the Production Schedule 

1. Verify proper empty mould temperature with an infrared thermometer just before chocolate deposit 

1. Verify chocolate deposit is of the proper weight and volume by Hand depositing on a weight pan. 

• Tare the empty pan on a scale, place the pan under the depositor for 1 stroke. Remove the pan, weight and calculate the average weight per bar. 

1. Monitor specified points on the line and document at designated time intervals. 

1. Ensure proper demoulding of chocolate bars 

1. Product Weight Checks 

• Record on SPC chart 

1. Make proper Depositor adjustments to maintain chocolate bar weights within an acceptable range 

1. Ensure proper product wrap and packing materials are being used 

1. Ensure a properly wrapped product (seals, folds and gluing) 

1. Ensure proper coding and labeling of product and/or FG package 

1. Responsible for FG production paperwork and reporting 

Additional Duties:  

1. Disassemble/Reassemble Depositor Block, Pistons and Plates. 

1. Chocolate Changeovers 

1. Switching over from one chocolate system to another 

1. Scrape chocolate hopper(s) 

1. Empty and Flush Depositor equipment with the next chocolate being run 

1. After a nut run, the entire depositor is disassembled for cleaning 

1. Oversees Foil roll changes and/or product changeovers on the wrappers 

1. Reacts to and resolves downtime occurrences from chocolate melting to FG packing 

1. Metal Detector checks 

1. Comply with all Safety policies, report safety violations, and attend team and safety meetings 

1. Report problems regarding Food Safety to Supervisor or Manager. 

1. Follow all Standard Operating Procedures (SOPs) 

1. Follow GMPs 

1. Train new employees as required 

1. Enforce all above policies and procedures. 

1. Maintain work area in a clean and orderly manner. 

1. Perform other related duties as requested 

1. Required to work until the end of the production shift daily.  

1. Follow Safety Rules 
   
    

Qualifications: To perform this job successfully, an individual must be able to demonstrate the understanding of written instructions and apply them to the functionality of the equipment. The requirements listed below are representative of the knowledge, skill and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

1. Mathematical Skills 

• Ability to add and subtract three or more digit numbers and to multiple and divide with 10’s and 100’s. Ability to perform these operations using both standard and metric weight measurements, volume and distance. 

1. Reasoning Ability 

• Ability to apply commonsense understanding to carry out detailed written and oral instructions. Ability to deal with problems involving many concrete variables in standardized situations.  

1. Physical Demands 

• While performing the duties of this job, the employee is regularly required to stand, walk, handle objects, tools or controls. Reach with hands and arms, balance, stoop, kneel, crouch, talk and hear. Physical ability to lift up to 50 pounds occasionally.  

1. Other 

• This position requires some mechanical aptitude.