Overview Oversees the processors and shift processing operation to ensure production goals are attained and to ensure that cutting the correct type and quantity of bread occurs throughout the shift. This person is a qualified and individual and operates all processing equipment, including proctor oven, as required to maintain daily production schedule. Provides product samples to QA table as specified. Cleans and rinses equipment as directed. Responsibilities Review all pertinent SOP’s and is a QI (Qualified Individual) for the position Combines seasonings and other ingredients in proper sequence, weights and proportions as specified by product formulas. Changes blades as required (when broken or for size change). Meets or exceeds the shift quota for racks cut while keeping downtime to a minimum. Completes changeovers safely and in a timely manner. Monitors crouton size & quality; assumes quality assurance duties at the inspection table when required. Fills dough mixer by lifting or pumping ingredients. Reads scales and performs arithmetic calculations quickly and accurately. Provides product samples to QA table according to defined requirements. Operates processing equipment to add ingredients in correct amounts. Maintains company standards for cleanliness, food safety and productivity in the processing area. Completes required daily reports to record the daily work. Works cooperatively with other members of the processing area. Ensures compliance to quality, food safety, 5S, OSHA and HACCP support programs; assures conformity to all company, customer and government standards. Strive to be a safety solutions leader by maintaining the 200% for safety mindset. Participate engagement activities, complete required safety training and aid in identifying hazards within the facility utilizing BBS and Safety Monitor programs. Participates in activities related to Marzetti Operational Excellence Qualifications High school graduate or equivalent. Basic mechanical aptitude and math skills are required. Prior leadership experience in a food manufacturing environment preferred. Working Conditions/Environment Works in a manufacturing environment where the employee is regularly required to speak, read, sit, stand, walk, climb, crouch, lift, reach, grasp and bend while moving about the facility. Must be able to move 40 – 50 pounds a distance of 25 feet or more at various frequencies and or intervals. Must be able to stand for an 8 – 10 hour shift (sometimes longer) with regular breaks while performing repetitive tasks. May be required to work overtime and/or weekends as needed. The employee may be exposed to non-ambient temperatures, odors, dust, oil, slippery floors, moving parts/equipment. The noise level is loud in the plant. Ear protection, eye/face protection, hair/beard nets, steel-toed/slip-resistant shoes, and gloves are required as necessary in accordance with company GMP and safety standards.