Enrobing Machine Operator 2nd Shift (3:30pm-12am)

About the Role

Responsible for operating enrobing and cooling tunnels to coat and temper chocolate confections, managing melters and tempering units, and recording critical quality information to ensure operations run within specified parameters. Also handles product floor inventory based on daily usage and orders.

Responsibilities

• Work in a safe and efficient manner.
• Follow all quality and GMP guidelines at all times.
• Adjust functional devices and control instruments on enrobers and tempering units for proper operation.
• Determine repair and maintenance needs through regular inspections to prevent breakdowns.
• Fill chocolate melters as needed.
• Maintain and record critical quality information (temperatures, weights, chocolate temper).
• Report needed repairs to shift manager and maintenance technician.
• Issue raw material to production jobs using the ERP system (ROSS), ensuring correct job and LPN/Lot number tracking.
• Communicate with kitchen and packaging via Microsoft Teams regarding downtime or order completion times.
• Maintain a clean and organized work area.
• Perform minor equipment repairs not requiring maintenance.
• Inspect machines for leaks or missing parts and report issues for work orders.
• Assist with equipment and product changeovers.
• Support department manager with production scheduling and associate assignments.
• Initiate purchase orders for necessary parts or supplies.

Qualifications

• High School Diploma or GED equivalent.
• 1-3 years of related experience and/or training, or equivalent combination of education and experience.
• Ability to read, write, and comprehend in English.
• Basic math skills (addition, subtraction, multiplication, division).
• Ability to stand and walk for an 8-hour shift.
• Frequently lift and/or move up to 100 pounds, either physically or with powered industrial equipment.

Authority

• Make decisions concerning product quality.
• Direct hourly associates on job assignments and product quality inspections.
• Instruct associates on specific quality checks for pretzels, chips, and grahams during enrobing.

Performance and Accountability

• Verify correct chocolate, temper, material issuance, and product weights before starting production.
• Monitor enrobers for noise, broken wires, or blockages during production.
• Prepare for future orders while current orders are finishing.
• Ensure timely changeovers while maintaining high quality standards.
• Do not start production if chocolate is out of temper.