General Labor

**SUMMARY** The General Labor Line Worker rotates throughout several tasks in a bakery production environment including decorating, pressing, racking, etc. while adhering to food safety and quality procedures. **EDUCATION AND/OR EXPERIENCE** - High School Diploma or GED preferred. - Experience in Food Service and/or Manufacturing environment strongly desired**.** - On-the-job training provided. **QUALIFICATIONS** - Ability to follow instructions and learn the production process. - Excellent organizational skills and attention to detail. - Excellent time management skills. - Must have good hand eye coordination. - Ability to perform repetitive tasks and work in a fast-paced environment and apply commonsense understanding to verbal instructions as communicated by a lead or Supervisor, or Manager. - Read/write/speak English **PRIMARY DUTIES AND RESPONSIBILITIES** - Ensure the safety and legality of food. - Have a complete understanding and ability to perform the duties of all positions. - Understand production flow through the production line. - Correctly identify the differences between different manufacturing and production items. - Put pans on the line and keep the line full. - Add cardboard and quillon (paper inserts). - Shake the pans to properly spread batter and toppings. - Correctly decorate product for toppings and swirl. - Properly load product onto racks to prepare for bake. - Set up line for pans. - Pull trays, assemble, dome and pack and palletize. - Identify good quality product. - Do set-ups for changeovers. - Weigh cakes that are going to be dumped. - Identify that labels are in proper position. - Identify correct Julian date. - Perform all duties properly and efficiently at speeds determined by management. - Maintain a positive, motivated, and professional attitude at all times. - Participate in all required meetings and programs. - Assist in all required activities to start up and shut down a line as necessary. - Assist with coverage in the absence of another General Laborer. - Work additional hours or beyond standard schedule with little or no notice. - Perform or assist with any operations, as required or directed, to maintain work flow or respond to production requirement. - Perform other duties as requested, directed or assigned by a Lead, Supervisor, or Manager. - Understand and commit to the Lean Initiative. - Safety: 1. Operate equipment in a safe manner at all times. - Follow lock out/tag out procedures. - Make sure all safety guards are in place. - Make sure all safety limit switches are operational. - Report all safety hazards to Leads or Supervisors. 1. Use all required PPE (Proper Protective Equipment). 2. Maintain awareness of surroundings to ensure safety of others and product. - GMP’S and HACCP: 1. Follow GMP’s at all times. (Wear hairnets, clean uniform, etc.) 2. Wear gloves at all times while handling product. - Sanitation: 1. Maintain a clean work area at all times. 2. Follow all clean up procedures during a shutdown period. - Required Training: 1. Guidelines to Good Manufacturing Practices (GMP’s). 2. Food Safety 3. Food Defense 4. SQF 5. Monthly Safety Training 6. Additional training needed as identified by Management. - Perform other duties assigned as required. **SUPERVISORY RESPONSIBILITIES** - None **CERTIFICATES, LICENSES, REGISTRATIONS** - None **PHYSICAL DEMANDS** Determining timeframe: Never = 0 hours daily; Occasionally = 3 hours daily; Frequently = 3-6 hours daily; Constantly > 6 hours daily - The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. - While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; and talk or hear; climb stairs and/or ladders. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific vision abilities require…