Bakery Technician

General Description:

The Bakery Technician is responsible for completing assigned production duties to ensure customer, team member, and vendor satisfaction. The Bakery Technician does this by setting up, operating, and cleaning equipment. The Bakery Technician is responsible for running all Cookiewich fill, and packaging room equipment including soft-serve filler, freeze tunnel, and wrapping machines. The Bakery Technician completes these functions in support of the manufacture of dairy-related products.

Job Responsibilities:

• Responsible for achieving assigned goals in the areas of production, safety, quality, performance, and cost.

• Operates assigned equipment to include setup, prestart, operations, shutdown, clean-up, CIP, troubleshooting, isolating problems, and assisting in repairing general processing equipment.

• Responsible for maintaining production schedule, meeting order expectations, and monitoring variances.

• Notifies others of mechanical malfunctions to increase productivity and equipment capabilities and begins to identify areas where operators can assist in resolving concerns.

• Responsible for complying with GMPs, SOPs, corporate and/or plant policies, rules, and regulations.

• Provide assistance and support to all areas in the production facility as assigned by the supervisor/lead and begin to train and build competence on key areas in production such as fillers, forklifts, and production lines.

• Responsible for gaining competence in online circuits and learning proper hookups are made in the facility.

• Covers breaks and lunches and other staffing needs as assigned by their supervisor/lead.

• Compliant with all legal requirements concerning dairy processing and safety on their assigned shift and reports concerns to their supervisor/lead.

• Works in a safe manner and reports safety concerns promptly to their supervisor/lead and takes corrective actions as necessary to ensure a safe environment.

• Responsible for reporting food safety problems and initiating action and for supporting SQF by maintaining food safety and food quality.

• Ensures work areas are sanitary and strictly adheres to sanitation practices.

• Communicates effectively between shifts and other departments.

Essential Knowledge, Skills:

• Ability to apply basic to complex mathematical concepts such as adding, counting, subtracting, multiplying, dividing, and knowledge of weights and measure, to sufficiently handle job tasks.

• Understand and respond appropriately to basic to complex, employee, vendor, and customer inquiries.

• Read, writesafelyadhereand measures, and communicate using the English language sufficient to perform job functions (Other preferences will be given for special language skills when there is a business need).

• Knowledge of the company's mission, purpose, goals, and your role in achieving each of them.

• Ability to operate facility equipment as required in assigned area.

• Satisfactorily complete all company training requirements.

• Ability to interpret company documents and literature and UPC/code information.

Education/Experience:

• GED or High School Diploma is preferred.

• Manufacturing and/or dairy processing experience is preferred.

Performance Standards:

• Responsible for reporting to work at scheduled times and communicating tardiness and absences with the assigned Supervisor/Manager prior to the occurrence.

• Responsible for reporting to work in a condition to work.

• Responsible for being well-groomed and dressed in a business-and position-appropriate attire at all times including ensuring compliance with GMP dress code standards.

• Comply with performance criteria, and standards of conduct as contained in company policy, employment procedures, and responsibilities as described in the company handbook.

• Maintain a safe work environment at all times and immediately report and take appropriate action to correct a safety concern.

• Responsible for completing all assigned tasks and responsibilities as assigned.

Work Schedule:

• Requires morning, afternoon, and overnight availability any day of the week based on the assigned shift.

• Requests to be scheduled off for a specific day require advance notification and approval by the Supervisor/Manager.

• Hourly: Generally scheduled for 40 hours; more hours may be required based on the needs of the business.

• Schedule: M-F 3 am-11 am or end of shift.

Environmental Concerns:

• Normally protected from weather and temperature changes, but exposure to hot, cold wet, humid, or windy weather conditions does exist.

• May be subject to exposure to ingredients used in the manufacture of food products including allergens.

• May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.

Physical Job Requirements:

• Ability to move throughout all areas of the facility including but not limited to office, production, and warehouse environments. Including the outside perimeter of the building.

• Able to wear all necessary personal protective equipment to perform job functions.

• Stand and/or sit continuously and perform job functions for a full shift with a meal break.

• Physically able to stand, bend, stoop, kneel, reach, twist, lift, push, pull, climb, balance, crouch, handle, and move items weighing up to 50 pounds without assistance and move objects exceeding 50 pounds with reasonable accommodations.

• Visual acuity corrected to perform job functions.

Work Location:

• Syracuse, NY

The wage range for this role considers the wide range of factors that are considered in making compensation decisions including but not limited to skill sets; experience and training; licensure and certifications; and other business and organizational needs. At Byrne, it is not typical for an individual to be hired at or near the top of the range for their role, and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current range is $18.50 to $21.00.