Production Associate

About this position

This national baking company has a dedicated group of passionate bakers delivering unmatched baking expertise and unrivaled customer service to leading foodservice, food manufacturing and retail customers across America. If you enjoy Five Guys buns; Burger King's croissants; or Little Debbie cakes, then you've tasted their incredible foods. Located in the Nashville, TN minutes from downtown; this fun and friendly company is looking to hire for several positions. Would you like to join an established; highly successful; growing team? Various Shifts Available 1st Shift: 3:00AM - 3:00PM or 4:00AM - 4:00PM 2nd Shift: 3:00PM - 3:00AM or 4:00PM - 4:00AM

Tasks & Responsibilities

Daily Duties • Report to and follow the direction of your foreperson. • Check total weight and dimensions of product and make changes as necessary. • Check weights every 30mins and at product changeover and input data into Matrix. If problems occur and you cannot bring the displayed quality characteristic into control within three measurements, notify your supervisor. • Poor pan positioning of product may occur requiring the realignment or removal of dough pieces and tailings. If so, make sure to pull them out of the pans but focus on resolving the problem. If you need help pulling defects out of the pans ask for help. • Recycle any extra dough with the rest of the tailings. • Keep area clean, scrape down dough off of machines, catch pans & floor. NOTE: Any dough that is in or on a non-food contact surface shall not be recycled. Empty catch pans, waste receptacles, and white modules timely. • Monitor pan infeed and pan buffer to the Tromp to prevent jam ups. • Keep your area swept. This is to include, but not limit to the chunker and pan buffer from wall to wall. • Assist others in cleaning while keeping responsibility of your area. • Make changes to Tromp settings as needed to keep the process within control. • Record any down time on the Downtime Report form. Record comments in the comment section. This can include a run down of the day’s events that can benefit the next shift. • When your shift is completed, leave your area clean and in the way you would want it when you relieve someone. Clock out and place soiled uniform in the hamper. • Adhere to allergen policy as listed in the TBC Allergen Policy

Requirements & Benefits

• Check that all catch pans are in place and secured in place. • Fill flour buckets with flour using reclaim and a sifter first. • Verify that all airlines are attached and on (bleed out any moisture). The airlines are located on the non-op side of the cutter. • Turn on flour system. • Inspect chunker, dough conveyors and scrapers for cleanliness and operation. • 3-roller (including chunker and hopper) is to be inspected for cleanliness and set-up. The unit needs to be disconnected an opened to inspect the side block tightness and the scraper positioning. When reconnected and positioned all photoeyes should be ‘made.’ • Flour sifters need to be inspected for cleanliness and filled with sifted flour from the reclaim if possible (keep lids closed). • Load the proper cutter for the product to be run and connect the air line. Open the air valve to position the cutter. • Login to the Tromp main panel and select the correct recipe. Make sure all safeties are clear and there are no alarms on the screen. • Start the line at the standard rate and confirm that all conveyors are operational and tracking correctly. • Manually adjust the 3 dials controlling product thickness and conveyor speeds based on saved settings while the pan feed conveyor is ‘On.’ • Start the cross roller, the sheeter roller, and the sifters to confirm smooth operation. • Verify that the sheeter rollers are opened. • Verify that the catch pans and waste receptacles are in place and they are sufficient for production. • Turn on the flour reclaim system. • When dough begins to exit the reclaim guide the dough onto the scrap return conveyor and turn on the cutter. • Pull off the pans with the excessive dough pieces and throw dough back into the dough-flow. • Go to the divider scale, pull one row of dough pieces and weigh.