Dough Preparation Laborer - 2nd Shift

Dough Preparation Laborer - 2nd Shift City Chambersburg State/Territory Pennsylvania Work Schedule Apply Now (https://phh.tbe.taleo.net/phh01/ats/careers/v2/applyRequisition?org=MARTFAMO&cws=37&rid=4638) Job Brief Join our Dough Preparation Team and earn $21 an hour, plus $3.00 shift differential and time and a half on Saturday and Sunday shifts.Come join our team as a Dough Preparation Employee! We started with pastries handmade by Lois and Lloyd Martin inside of a garage and we have boomed into a multi-facility company where our many products are produced by machines and shipped domestically and internationally. Talk about a rich history and exciting future! As an employer of choice we offer physical, emotional, financial and professional benefits including 401k, disability insurance and paid holidays. Summary: As a member of the Martin’s family, the dough prep laborer is responsible for creating product with our famous extraordinary quality by carefully setting up, monitoring , and adjusting machines that prepare the dough. Embraces a mindset of thorough planning and continuous improvement by recognizing and adjusting to the fluctuating needs of our customers. Accepts responsibility for moving the company towards being an i ndustry leader in food safety. Pay rate: $21/hr. + $3.00 pay differential and Weekend Premiums, paid weekly! Scheduled Hours:

Your shift schedule will be between 8 to 12 hours a day and will typically start between 12:30pm – 4:30pm. For example 12:30pm – 8:40pm, 1:30pm – 10:40pm, 4:30pm – 4:40am or some variation in between.

On occasion, 2nd Shift Dough Prep will be asked to cover some of 1 st shift and you may be scheduled 8:30am- 8:40pm.

Rotating Days Off:

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Week 1:

Off

Off

On

On

On

On

On

Week 2:

Off

On

Off

On

On

On

On

Week 3:

Off

On

On

On

On

On

Off

Week 4:

Off

On

On

Off

On

On

On

Week 5:

Off

On

On

On

Off

On

On

Week 6:

Off

On

On

On

On

Off

On

Week 7:

Off

On

On

On

On

On

Off

Essential Duties and Responsibilities: include the following. Other duties may be assigned.

Sets up, monitors , and adjusts machines including mixer, SBD, shee ter , pan line, oven, and proofer in accordance with fluctuating environment, ingredients, and demands.

Weighs d o ugh ball to ensure consistency within specified standa rds.

Mixes dry and wet ingredients together to create dough (reads recipe, places ingredients in mixer both manually and automatically) .

Loads ingredients into mixing machine hopper from conveyor, scales, or hand-trucks.

Monitors and adjusts dusting flour to ensure dough balls are coated evenly and consistently .

Coats spiral flow with oil.

P erforms preoperational inspection and reports any broken, damaged or missing equipment to supervisor.

Assists when pan, oven, or proofer jams occur on the line to reduce scrap.

Monitors flow of product entering oven , recognizes any imperfections or problems and takes immediate action to make corrections .

Shakes pans to center dough balls in pocket .

Ensure pans are turned properly in the proofer and oven .

Sets guides for product change over .

Provides production system with appropriate type and number of pans for current product .

Loads, unloads and operates the pan stacker, pan un-stacker, and de-panning equipment .

Places empty pans on conveyor system .

Sets up, monitors, and adjusts machine that sprinkles sesame seeds onto dough .

Load seed tub by dumping 50 lb. bags of seed .

Sifts gluten tailings .

Maintains cleanliness of work area .

Removes trash from facility and loads trash compactor .

Operates forklift to supply line with tubs of mix .

Adheres to and enforces safety, food safety, quality and Good Manufacturing Practices regulations .

Reports safety, food safety, and quality problems to personnel with authority to initiate action.

Supervisory Responsibilities:

This job has no supervisory responsibilities.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High School Diploma/GED ;

Related experience in baking or manufacturing industries.

La nguage Skills:

Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to other employees of the organization. Ability to speak clearly, listen, and respond.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Abilities:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Knowledge, Skills and Abilities:

Ability to operate or learn to operate machinery and equipment.

Physical Demands :

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to stand for several hours at a time. Ability to use hands to finger, handle, or feel; reach with hands and arms; talk or hear and smell. Ability to walk, sit; climb, balance, stoop, kneel, c rouch, or crawl. Ability to frequently lift and /or move up to 20 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision and depth perception.

Working Environment :

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles. The employee is occasionally exposed to high, precarious places; toxic or caustic chemicals; outside weather conditions; risk of electrical shock and vibration. The temperature in the production area may be affected by outside temperatures. The noise level in the work environment is usually loud .

We are an Equal Opportunity Employer (EEO)