Mixer Operator - Food Production

Mixer Operator

The Mixer Operator is responsible for accurately scaling, mixing, and preparing dough according to production formulas and quality standards in a high-volume commercial bread manufacturing environment. This role ensures consistent product quality, food safety compliance, and adherence to production schedules.

Responsibilities:

• Support without hesitation General Plant Safety, Food Safety, Food Defense Initiatives and Good Manufacturing Practices with an understanding that these are absolutes and are Priority #1.
• Scale and measure ingredients according to approved formulas and batch sheets
• Operate industrial mixers and related equipment safely and efficiently
• Monitor mixing times, dough temperature, and consistency to meet product specifications
• Record batch information, ingredient lot numbers, and production data accurately
• Adjust mixing parameters as needed to maintain quality standards
• Follow GMP (Good Manufacturing Practices), HACCP, allergen and food safety guidelines
• Conduct pre-operational equipment checks and report maintenance issues
• Maintain a clean and sanitary mixing area
• Assist with ingredient inventory management and rotation (FIFO)
• Communicate with supervisor and quality assurance teams regarding any variances
• Protects ingredients and dough from cross contamination
• Cleans and sanitize mixers after use, as instructed by the company
• Identifies and reports issues to Supervisor and/or Line Lead to include but not limited to product safety, dough quality, ingredient storage cross contamination, as well as any operational concerns.
• Know where emergency STOP, and START/STOP buttons are located
• Perform all special requests/assignments given by the Supervisor, management team, and/or Line Lead

Requirements:

• High school diploma or equivalent preferred
• Previous experience in commercial bakery or food manufacturing preferred
• Basic math skills for scaling and measuring ingredients as well as measuring product length.
• Knowledge of dough development and baking processes is an asset
• Ability to follow written formulas and detailed instructions
• Strong attention to detail and quality
• May require overnight, early morning, weekend, or holiday shifts

Physical Demands:

• Work requires some physical strain such as long periods of standing, bending, climbing stairs, and lifting overhead. Ability to work with flour, wheat, and other dry ingredients. Must be able to lift approximately 50 pounds over head

Work Environment:

• Working around powered equipment, slippery floors and dusty areas. Very hot conditions during summer seasons. Exposure to loud equipment, and varying temperatures. Company issued protective clothing such as uniform/smock, PPE, and slip resistant shoes are required.