Operator 1, Bakery-Oven L7 - 2nd Shift

About The Role

We are seeking a Operator 1, Bakery-Oven L7 - 2nd Shift to join our team at our Swedesboro, NJ bakery. As a Operator 1, Bakery-Oven L7 - 2nd Shift, you will be accountable for operating and monitoring proofing and baking processes to ensure products consistently meet quality and food safety standards. This role plays a critical part in maintaining efficient production flow, supporting team performance, and driving continuous improvement initiatives.

Shift & Schedule

• Shift: 2nd Shift
• Hours: 2:00 PM – 10:30 PM
• Weekend Availability: Required

Compensation

Hourly Rate: $20.00

Core Accountabilities

• Operate and monitor proofing and oven systems to ensure products meet baking specifications
• Coordinate workflow and support training for oven-area team members
• Ensure proper product alignment through proofing, baking, and cooling processes
• Maintain a clean, safe, and GMP-compliant production environment
• Support continuous improvement initiatives through root cause analysis and AOE activities
• Maintain accurate production records and process control documentation
• Identify operational issues and contribute to waste reduction and process stability

Minimum Qualifications

• High School Diploma or GED
• Ability to read, write, and communicate effectively in English
• Ability to operate computers and production monitoring systems
• Ability to follow GMP, safety procedures, and required PPE standards
• Ability to work in a fast-paced manufacturing environment
• Ability to stand for extended periods and perform required reaching, bending, and equipment-handling activities
• Ability to work required shift schedule, including weekends

Preferred Qualifications

• Experience operating ovens or proofers in a food manufacturing environment
• Knowledge of AOE systems, including Centerline and CIL
• Experience training, coaching, or supporting production team members
• Familiarity with continuous improvement methodologies and root cause analysis
• Experience in commercial bakery or food manufacturing operations