Assistant Truffle Machine Operator/Candy Maker Trainee

Job Description

Job Description

Description:

Join the Enstrom Candies Team

At Enstrom Candies, we’ve been crafting world-class confections since 1960, and we’re proud of the quality and craftsmanship that goes into every product we make. We are currently looking for someone  who would like to join our truffle line team as an Assistant Truffle Machine Operator. Come be a part of a sweet tradition at Enstrom Candies.

ESSENTIAL POSITION FUNCTIONS AND RESPONSIBILITIES:

The Assistant Chocolate Molding Line Machine Operator Trainee supports the safe, efficient, and consistent operation of the chocolate molding line by learning and performing production tasks across the line - from chocolate prep and tempering through depositing, cooling, demolding, wrapping, and case packing - under the direction of the Lead Chocolate Molding Line Machine Operator and/or Production Manager. This is an entry-level, developmental role focused on building foundational equipment knowledge, food safety habits, and lean production skills, with a defined path toward becoming a fully qualified Molding Line Operator.

DIRECT REPORTS: None. This is an individual-contributor, developmental role.

DUTIES AND RESPONSIBILITIES:

Line Support & Production Tasks

1. Perform assigned tasks at one or more positions along the molding line - chocolate prep/tempering, depositing, cooling, demolding, wrapping, or case packing - as directed by the Line Lead.

2. Follow standard work and posted procedures at each station to keep product moving smoothly through the line and support consistent output.

3. Communicate proactively with the Line Lead and teammates about pace, problems, or handoff issues rather than working around them silently.

4. Rotate through different line positions as assigned to build cross-training and flexibility; ask questions and seek feedback to build competency.

5. Follow shift priorities, schedule changes, and production targets as communicated by the Line Lead or Production Manager.

Equipment Operation & Basic Troubleshooting

6. Learn the basic operation of assigned line equipment (e.g., Nielsen depositing machine, Cavanna flow wrapper, Tannis tempering skid) under supervision, building toward independent operation.

7. Monitor assigned equipment during operation and alert the Line Lead promptly to abnormal sounds, jams, misfeeds, or out-of-spec output.

8. Assist with routine equipment checks, changeovers, and cleaning tasks per established procedures and under guidance.

9. Learn to recognize common chocolate quality defects (e.g., bloom, poor snap/gloss, incomplete fill, demolding defects) and report them to the Line Lead rather than continuing to run out-of-spec product.

10. Support the Line Lead and maintenance team during troubleshooting and basic preventive maintenance activities as directed.

Quality & Food Safety (HACCP)

11. Learn and follow HACCP standards, critical control points, and food safety protocols applicable to assigned tasks.

12. Perform and document routine quality checks (e.g., weight, appearance, wrap integrity, code dates) as trained, and flag out-of-spec product to the Line Lead.

13. Maintain accurate, real-time production and quality records to support audit readiness.

14. Follow good manufacturing practices (GMPs) at all times and hold personal work to food safety and quality standards.

Continuous Improvement & Lean Manufacturing

15. Learn and apply basic lean principles (5S, standard work, visual management) to daily tasks.

16. Notice and report sources of waste (downtime, rework/scrap, waiting, excess motion) to the Line Lead; contribute ideas for improvement.

17. Participate in kaizen events, huddles, and root-cause discussions (e.g., 5-Why) as part of the team.

18. Help track basic line performance information (uptime, scrap/waste, output vs. target) as directed.

19. Follow standard work and visual controls so the line runs consistently regardless of who is operating it.

Housekeeping & Material Handling

20. Assist with staging raw materials, packaging, and supplies needed to run the line; report shortages to the Line Lead.

21. Assist with changeover prep and material readiness for upcoming production runs as directed.

22. Maintain a clean, organized, and safe work area in compliance with 5S and food safety standards; follow cleaning and sanitation schedules.

23. Follow proper labeling, rotation (FIFO), and storage practices for in-process and finished goods.

POSITION REQUIREMENTS:

Education & Experience

1. High school diploma or GED required, or actively working toward completion.

2. No prior food manufacturing experience required; general work, food service, warehouse, or manufacturing experience is a plus.

3. Willingness and ability to learn new equipment, procedures, and food safety standards is required.

4. No prior lead, trainer, or supervisory experience required.

Knowledge, Skills & Abilities

1. Basic mechanical aptitude and comfort learning to operate production equipment.

2. Willingness to learn chocolate behavior basics (tempering, common defects) well enough to flag issues to the Line Lead.

3. Ability to follow written and verbal instructions closely and consistently, including standard work and safety procedures.

4. Basic math and recordkeeping skills for production documentation and quality checks.

5. Willingness to learn and apply lean manufacturing concepts (5S, waste elimination, standard work).

6. Clear, respectful communication with the Line Lead and teammates; comfortable asking questions and receiving feedback.

7. Comfortable learning to use basic computer/tablet systems for production tracking and quality documentation.

Physical Requirements & Work Environment

1. Regularly required to stand and walk on concrete/production floor surfaces for the full duration of a shift.

2. Frequent bending, reaching, and repetitive motion associated with machine operation, packing, and material handling.

3. Ability to regularly lift and carry up to 25-50 lbs. (e.g., ingredient totes, packaging cases); occasional lifting up to [Insert Weight] lbs. with or without assistance.

4. Exposure to varying temperatures, including cooler/refrigerated areas, tempering equipment heat, and standard production-floor conditions.

5. Exposure to production noise, moving mechanical equipment, and food-grade cleaning/sanitizing chemicals.

6. Required to wear appropriate PPE and food-safety attire (e.g., hairnets/beard nets, gloves, non-slip footwear, safety glasses as applicable).

7. Ability to work a flexible schedule, including overtime, weekends, or shift adjustments to meet production needs.

ADVANCEMENT PATH:

This role is the entry point to the molding line career path. Advancement to Molding Line Operator, and eventually Lead Chocolate Molding Line Machine Operator, is based on demonstrated competency at multiple line positions, a consistent food safety and quality record, reliability, and the ability to work independently with minimal supervision - not tenure alone. The Line Lead and Production Manager will provide regular feedback on progress toward these milestones.

LEAN EXPECTATIONS:

This role is expected to actively participate in the site's lean culture from day one, not just learn machine operation. That means following standard work as trained, speaking up about waste and problems rather than working around them, asking "why" when something doesn't make sense, and helping build a line that runs consistently well regardless of who is on it that day.

This job description reflects the general nature and level of work performed and is not intended to be an exhaustive list of all duties, responsibilities, and qualifications. Duties may change at any time with or without notice.