Production Utility

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Production Utility Regular Full-Time Springfield, OH, US 3 days ago Requisition ID: 1260 Salary Range: $25.16 To $25.16 Annually OBJECTIVE OF THE POSITION Production Associates will operate all equipment and produce all finished products to comply with all laws, policies and standards governing food safety and quality. Production Associates are obligated to report all food safety and quality issues that may occur. SUMMARY Must be able to work in a “Team Environment”. Responsible for inspecting product for uniformity and quality prior to packaging. For breaking down stacks of empty trays to be sorted by color, bakery names (stamped on trays) and sorting out trays that have been broken from use. Responsible for feeding trays into a tray washer and pulling stacked product out of stacking machines to be placed into product staging lanes. Also, setting and pulling metal pans from production line at start‑up, shutdown, and product changeovers. Other responsibilities include making sure product codes on packages are legible. Discarding scrap dough and buns into compactor and keeping work area clean and orderly. And any other duties assigned by supervision. Duties are rotated as instructed by supervision. Attend regularly and on time a five‑ or six‑day workweek including weekends, holidays, and possible split days off. Schedule 8 hours or more per day. RESPONSIBILITIES Inspection of product for uniformity and quality prior to packaging Sorting trays – by color, other suppliers, broken Feeding trays to tray washer Operating pan stacker/unstacker as needed Aiding in product changeovers Discarding scrap / waste disposal / mopping excess water Maintain an organized, clean and sanitary working area Communicating with others (operators, utility personnel, supervisors) Pre‑wrap product inspection: requires bending, lifting and stretching over 4’ conveyor. Hands must be clean, sanitary and in gloves Stand at inspection station and wrapping machines and use both hands to remove inferior product that does not meet KBI standards Place inferior product into waste containers to be weighed for a cripple/damaged count Report quality issues and machine problems to supervision or wrapping operator immediately Use both hands, keep product lanes even for smooth operation of wrapping machine and keep product lanes free of bun jams Know how to switch split product conveyor between east and west wrappers Know how to operate all switches and buttons on inspecting station control panel: assist button, master stop button, accumulator speed dial, in feed speed dial, manual/automatic switch bun grouper section and north/south slicer on buttons React quickly if wrapping machine quits running and know what actions to take Know how to safely un‑jam wrapper at basket loader Keep area clean and orderly; know where to find cleaning supplies. Remember to wear safety goggles when using compressed air Tray washer: overhead stretching, stooping, and bending required Safely break down stacks of empty trays up to 7’8” high Sort trays by color, bakery name (stamped on trays) and sort out broken trays Know what color tray to load into washer for the product to be ran (ask loaders) Know where broken trays are placed at tray washer and where to take broken trays at end of the shift Know where to store trays returned to the bakery that are heavily soiled (set aside for sanitation) Use tray washer start button, load trays into washer properly, keep conveyor line full of trays Know where to place items that need to be returned to McDonalds Know location of assist button to notify wrapper operator of problems Un‑jam tray kick‑plates that feed the east and west bun wrappers with empty trays If both wrappers go down or quit running, catch product properly at product run‑off area Emergency stop button locations Learn tray washer control panel Keep tray washer tank skimmed of dirt and ensure proper tray cleanliness (tray washer water 160‑175°F) Drain, clean, and fill tray washer tank Keep area clean and orderly Wrapped product inspection: requires bending, lifting, stooping and stretching Visually inspect full trays of wrapped product for quality, correct bun count, and legible code printed on top of each package. Frequently pull full trays off line and check packages for a good seal Know and understand codes printed on packages Assist in running off product if wrappers stop running Re‑wrap product that does not meet KBI quality standards by using plastic tray sheets to flip packages over and repair from the bottom of package Stack‑off full trays if stackers go down or stop running Pan pulling and setting: requires lifting, pulling, pushing, and twisting. Proper lifting techniques are a must to prevent injuries to back Safely pull pans offline and stack gently to a safe height Place pans properly and gently onto line for dough placement and space pans for smooth and safe operation Retrieve gloves, hot pads, and arm protectors for handling pans Pull stuck buns out of pans to stack and discard stuck buns (stuck buns left in pans reduce life of durashield coating on pans) Pan stacker/unstacker Read, understand and operate control panels for each machine Safely remove pan jams in stacker, unstacker and pan line Properly stage pan carts by variety Know location of reflectors and photo‑eyes on the stacker, unstacker and pan line; keep them clean Area must be clean and always organized Other Duties Disposing of scrap buns or dough in compactors and the safe way to operate Record scrap buns/dough that is thrown into compactor Help wrapping operators conduct blade changes occasionally Mop bakery floor and locate cleaning supplies Clean machinery framework, conveyors etc. Remember to always check the SDS manual before using any chemicals GENERAL Logic and reasoning ability Solving problems relating to quality requirements and testing Math ability Basic arithmetic: add, subtract, multiply, divide, estimate Integrity Honest, respectful of others, calm and patient in the face of adversity Physical Capable of standing and walking for long periods, exerting up to 40 lbs of force frequently, pushing 200 lbs across floor, reaching above 7’8” Capable of climbing, standing long periods, walking, grasping, lifting, stacking, pushing, pulling Maintain mental and visual ability to inspect codes, packages, count product; basic calculations Read work schedules, plant signs, safety regulations, SDS Work subject to temperatures above 100°F and below freezing outside; may encounter noise requiring shouting to be heard Hazards: proximity to moving parts, electrical current, moving objects with weight and force Work within a noisy environment Work within a non‑climate‑controlled workspace where temperatures may vary SAFETY Adhere to OSHA policies and company safety procedures and requirements Submit documentation for safety hazards to a supervisor when identified Avoid rushing, awkward positions, and lifting heavy objects alone Be LOTO trained and understand LOTO procedures FOOD SAFETY Understanding of HACCP Follow all GMPs Properly follow allergen procedures Monitor product surfaces and work area for any source of cross‑contamination Report any foreign material or food safety risk to a supervisor immediately Lead by example by demonstrating what is expected of the food safety culture of Klosterman Baking Company All new hires are subject to a 90‑day probationary period, with weekly performance and attendance reviews Pre‑employment background check and drug test required per company policy and applicable laws Food manufacturing facility in which GMPs must be followed at all times. Safety shoes required from day one; safety shoes also required at interview as facility tour will be part of interview process #J-18808-Ljbffr