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Job Summary

The Industrial Oven Operator is responsible for baking products to meet quality, consistency, and safety standards. This includes operating large-scale oven equipment, monitoring baking times and temperatures, and making necessary adjustments. The operator must stay alert to temperature, timing, and product flow while working in a fast-paced, high-heat industrial environment. The ideal candidate follows all GMP, safety, and food safety rules, works well with a team, and pays close attention to detail.

Work Schedule and Pay

3rd Shift

+ Hours: 10:00 PM – 6:30 AM (Monday through Friday)

+ Weekends: As needed

+ Pay: $17.75 during training / $19.75 once fully trained

Benefits

+ 401(k) with company match

+ Dental insurance

+ Health insurance

+ Health savings account

+ Life insurance

+ Paid time off

+ Vision insurance

Key Responsibilities

+ Perform pre-operational inspections of baking equipment and document results

+ Conduct proper batch identification, allergen management, color coding, and temperature checks

+ Transition between workstations as needed to maintain product quality

+ Collaborate with team members to manage dough quality and adhere to recipes

+ Ensure each batch meets high-quality standards by inspecting for accuracy and consistency

+ Maintain, clean, and document all tools and utensils used in the mixing process according to color coding and safety protocols

+ Support other production departments as necessary

+ Maintain cleanliness of production equipment and work area

+ Consistently follow all company policies and procedures, including GMP, Quality, Food Safety, and Health & Safety

+ Perform other related duties as assigned

Education and/or Work Experience Requirements

+ Minimum 1 year of industrial baking experience

+ Ability to read, write, and communicate effectively in English (Spanish bilingual preferred)

+ Intermediate math skills

+ Basic computer proficiency with ability to learn proprietary software

+ Moderate mechanical aptitude

Physical and Safety Requirements

+ Ability to lift and carry up to 70 lbs

+ Compliance with Good Manufacturing Practices (GMPs) and food safety requirements

+ Use of Personal Protective Equipment (PPE) as required

+ Report food safety concerns or unsafe conditions to a lead or supervisor

+ Constant walking and standing on hard concrete surfaces

+ Frequent bending, stooping, squatting, pushing, lifting, and climbing

+ Work in hot and cold conditions, with exposure to flour dust, wet floors, occasional smoke, and fumes from burned products

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