3rd Shift Sheeters

Essential Duties and Responsibilities: Inspect the sheeter, conveyor belts, rollers, guards, and surrounding work area before startup to ensure equipment is clean, sanitary, properly assembled, and ready for production. Verify that no tools, foreign materials, or unnecessary objects are present on or near food-contact surfaces. Set up and operate the sheeter according to the requirements for the product being produced. Verify and maintain proper line speed, roller settings, and dough thickness throughout production. Monitor dough condition and consistency as it enters and exits the sheeter. Prepare and distribute dough as necessary to promote even feeding and consistent thickness through the sheeter. Monitor dough staging time and ensure dough does not remain at room temperature longer than the established process requirement. Continuously inspect the dough sheet for proper thickness, width, consistency, and other visible quality defects. Ensure dough is properly trimmed and directed through the line. Collect acceptable rework dough in designated containers and handle rework according to established procedures. Immediately discard any dough or product that falls on the floor or otherwise becomes contaminated. Make routine adjustments to maintain consistent product flow and quality within established operating parameters. Remove isolated defective product when appropriate and prevent nonconforming product from continuing through the process. Stop the line and immediately notify the Line Lead, Supervisor, or Manager when a significant equipment, food safety, quality, safety, or process problem occurs. Assist with product changeovers, equipment setup, and startup activities as assigned. Complete required production, quality, and process documentation accurately and legibly. Clean and sanitize the sheeter, conveyors, equipment, utensils, and surrounding work area according to established sanitation procedures. Maintain a clean, orderly, and safe work area throughout the shift. Follow all GMP, food safety, allergen-control, sanitation, safety, and company procedures. Communicate production issues, equipment problems, and relevant process information to the Line Lead, Supervisor, Maintenance, Quality, and other operators as appropriate. Perform other production duties as assigned. Food Safety and Quality ResponsibilitiesFollow all GMPs and established food safety procedures. Protect exposed dough and food-contact surfaces from contamination and foreign material. Follow established procedures for handling rework and nonconforming product. Monitor the sheeting process for conditions that could affect finished-product quality. Immediately report any food safety, allergen, contamination, or product-quality concern. Stop production and notify management when conditions exist that could compromise product safety or quality. Complete required food safety and quality records accurately. Qualifications and SkillsAbility to follow written and verbal instructions. Ability to understand and follow product specifications and machine settings. Basic mechanical aptitude and ability to make routine equipment adjustments. Ability to recognize changes in dough consistency, thickness, appearance, and line performance. Ability to work effectively in a fast-paced production environment. Ability to communicate problems clearly and promptly. Ability to perform basic measurements and complete production documentation accurately. Dependable attendance and ability to work effectively as part of a production team. Previous food manufacturing or machine-operation experience preferred but not required.

Physical Requirements: Ability to stand and walk for extended periods during the shift. Ability to bend, reach, push, pull, and perform repetitive movements. Ability to repeatedly lift and handle up to 20 pounds overhead throughout the shift. Ability to occasionally lift and handle up to 50 pounds. Ability to work around moving production equipment and conveyors. Ability to work in a production environment that may include heat, noise, flour dust, and changing temperatures. Ability to wear required personal protective equipment (PPE). Performance Expectations A successful Sheeter Operator consistently: Produces dough at the correct thickness and condition for downstream processing. Maintains steady and controlled product flow to the oven. Identifies process problems early and takes appropriate action. Minimizes unnecessary dough waste and properly manages rework. Maintains accurate production and process records. Keeps equipment and the work area clean and production-ready. Follows food safety, quality, sanitation, and safety requirements at all times. Communicates effectively with Mixing, Oven, Packaging, Line Leads, Supervisors, Quality, and Maintenance personnel.