Operator 2, Bakery-Starter - 3rd Shift

About the role

We are seeking an Operator 2, Bakery-Production Starter – 3rd Shift to join our team at our Swedesboro, NJ bakery. As an Operator 2, Bakery-Production Starter – 3rd Shift, you will be accountable for preparing, monitoring, and maintaining white and organic starter systems that support bread production. This role is essential to ensuring product quality, food safety, and operational efficiency through accurate recipe execution, process monitoring, and sanitation compliance.

Shift and Hours

• Shift: 3rd Shift
• Hours: 10:00 PM – 6:30 AM
• Weekend: Required

Core Accountabilities

• Prepare and maintain white and organic starter systems according to production schedules and formulas.
• Monitor fermentation, mixing, cooling, and temperature controls to ensure product consistency and quality.
• Operate, inspect, and maintain starter room equipment, including Cleaning-in-Place (CIP) systems.
• Record and maintain accurate production data and process documentation within SAP and required records.
• Verify ingredient measurements, scale accuracy, and starter quality specifications.
• Maintain compliance with GMP, food safety, sanitation, and workplace safety standards.
• Communicate production deviations, equipment concerns, contamination risks, and safety issues to leadership.

Minimum Qualifications

• High School Diploma or GED.
• Minimum 6 months of operator experience in a manufacturing or production environment.
• Ability to follow recipes, production instructions, and process controls accurately.
• Basic knowledge of starter mixing processes and operation of mixing equipment.
• Ability to read and interpret scale measurements, temperatures, and production data.
• Basic computer skills with the ability to enter and maintain records in SAP or similar systems.
• Ability to lift up to 50 pounds, stand for extended periods, and work in environments with flour dust and varying temperatures.

Preferred Qualifications

• Experience in a fast-paced food manufacturing, bakery, production, or packaging environment.
• Experience operating ingredient mixing, fermentation, or processing equipment.
• Knowledge of GMP, food safety, sanitation, and quality systems.
• Experience documenting production data in ERP systems such as SAP.
• Strong attention to detail with the ability to identify process deviations quickly.

Work Environment

• Frequent exposure to moving mechanical equipment in a bakery production environment.
• Continuous exposure to cold conditions and temperature fluctuations, with occasional humid or warm environments.
• Exposure to flour dust in processing areas.
• Moderate noise levels with occasional periods of elevated noise.

Physical Requirements

• Ability to stand for extended periods and perform repetitive hand, arm, and reaching movements.
• Ability to lift, carry, and handle materials weighing up to 50 pounds.
• Ability to work in enclosed production areas and around operating equipment.
• Sufficient visual, hearing, and communication abilities to safely perform job duties and communicate effectively with team members.
• Ability to observe equipment operation, read gauges and displays, and identify product quality concerns.

Compensation

• Hourly Rate: $21