1st Shift Master Mixer

Job Summary

The Master Mixer (Lead Mixer Operator) is responsible for accurately and efficiently preparing all dough batches according to established formulas, recipes, and production schedules. This position serves as the lead role within the mixing department and oversees the full mixing process, from weighing and scaling ingredients to monitoring mix times, dough temperatures, and overall batch quality. The Master Mixer works closely with Mixing Operators and Production leadership to ensure consistent dough quality, proper documentation, and timely delivery of batches to the production line.

This position may require up to six (6) days of work per week based on business needs and operational demands.

• Review daily production schedule and recipe sheets to determine batch requirements and sequence.
• Accurately weigh, measure, and stage all dry and liquid ingredients using scales, measuring tools, and automated dosing systems.
• Verify ingredient quality, lot numbers, expiration dates, and allergen status before use.
• Ensure ingredients match the formula and are pulled in correct order (FIFO).
• Communicate any missing, damaged, or incorrect ingredients to Production Supervisor or QA.

• Load ingredients into mixers according to proper sequence outlined in the formula (e.g., dry blend → water → oil → inclusions).
• Operate industrial mixers, water meters, hydraulic lifts, and auxiliary equipment safely and efficiently.
• Monitor and control mixing times, speeds, and stages to ensure dough development meets quality standards.
• Check dough temperature, hydration, elasticity, and consistency; adjust water/ice as needed.
• Inspect dough texture for gluten formation, dough strength, and proper mix endpoint.
• Troubleshoot mixing issues such as under‑mixing, over‑mixing, improper hydration, or ingredient clumping.
• Coordinate with mixers to promptly discharge batches into dough troughs or hoppers.

• Conduct in‑process quality checks: dough temperature, batch weight, and visual evaluation.
• Compare every batch to established quality specifications and SOP guidelines.
• Identify common dough defects such as dryness, stickiness, tunneling, or low elasticity.
• Make minor formula adjustments within approved limits when necessary (e.g., adding water/ice for temperature control).
• Immediately escalate any out‑of‑spec results or concerns to QA or Production management.

• Act as lead for the mixing department by assigning tasks to Mixing Operators and maintaining batch flow.
• Guide less experienced mixers during batch setup, ingredient scaling, and machine operation.
• Communicate expected batch times, delays, or equipment issues to downstream production teams.
• Ensure the mixing team follows proper cleaning, safety, and GMP procedures.

• Complete batch sheets for each mix, documenting ingredient weights, dough temperatures, mix times, and lot codes.
• Accurately record deviations, adjustments, and corrective actions taken.
• Maintain proper documentation for ingredient traceability.
• Report batch yields, scrap, and overages to supervisors for inventory reconciliation.

• Inspect mixers, hydraulic lifts, water meters, and controls before each shift for safe and proper operation.
• Ensure mixing equipment is properly lubricated, sanitized, and free of ingredient buildup.
• Report equipment malfunctions immediately and assist maintenance by describing observed issues.
• Assist with end‑of‑shift cleaning of mixers, hoppers, tools, scales, and surrounding areas.

• Follow all GMPs, including handwashing, glove use, allergen controls, and hair/beard net requirements.
• Prevent cross‑contamination by keeping allergen and non‑allergen ingredients separated.
• Keep the mixing area clean, organized, and free of spills, debris, or safety hazards.
• Follow proper chemical handling and sanitation procedures for cleaning tools and equipment.
• Immediately report any potential food safety concerns, foreign material risks, or contamination events.