Dough Preparation Laborer - 2nd Shift

Come join our team as a Dough Preparation Employee! We started with pastries handmade by Lois and Lloyd Martin inside of a garage and we have boomed into a multi-facility company where our many products are produced by machines and shipped domestically and internationally. Talk about a rich history and exciting future! As an employer of choice, we offer physical, emotional, financial and professional benefits including 401k, disability insurance and paid holidays. 

Summary:  As a member of the Martin’s family, the dough prep laborer is responsible for creating product with our famous extraordinary quality by carefully setting up, monitoring, and adjusting machines that prepare the dough.  Embraces a mindset of thorough planning and continuous improvement by recognizing and adjusting to the fluctuating needs of our customers.  Accepts responsibility for moving the company towards being an industry leader in food safety.   

Pay rate:

• $21.63/ hour – Paid Weekly!

• $3.00/ hour shift differential (required to work 4+ consecutive hours between 3pm-7am)

• Weekend Premium pay

• Profit Sharing Bonus

• 401K Profit Sharing

• Health Insurance (Medical, Dental & Vision)

• Health Savings Account

• Vacation/PTO

• And Much More! 

Scheduled Hours:

• Your shift schedule will be between 8 to 12 hours a day and will typically start between 12:30pm – 4:30pm. For example, 12:30pm – 8:40pm, 1:30pm – 10:40pm, 4:30pm – 4:40am or some variation in between.
• On occasion, 2nd Shift Dough Prep will be asked to cover some of 1st shift and you may be scheduled 8:30am- 8:40pm.

Rotating Days Off:

• Days off are scheduled on a base 7-week rotation that every 1st and 2nd shift employee will work. We produce product 7 days a week and the days off will rotate      between Sunday – Saturday each week and will not be the same each week.  

• These days may change as the business needs change to include working on Sundays, days off and Holidays. Alternate days will be substituted for any changes made.

Essential Duties and Responsibilities:  include the following. Other duties may be assigned.

• Sets up, monitors, and adjusts machines including mixer, SBD, sheeter, pan line, oven, and proofer in accordance with fluctuating environment, ingredients, and demands.
• Weighs dough ball to ensure consistency within specified standards.
• Mixes dry and wet ingredients together to create dough (reads recipe, places ingredients in mixer both manually and automatically). 
• Loads ingredients into mixing machine hopper from conveyor, scales, or hand-trucks.
• Monitors and adjusts dusting flour to ensure dough balls are coated evenly and consistently.    
• Coats spiral flow with oil.
• Performs preoperational inspection and reports any broken, damaged or missing equipment to supervisor.
• Assists when pan, oven, or proofer jams occur on the line to reduce scrap.
• Monitors flow of product entering oven, recognizes any imperfections or problems and takes immediate action to make corrections.  
• Shakes pans to center dough balls in pocket.
• Ensure pans are turned properly in the proofer and oven.  
• Sets guides for product change over.
• Provides production system with appropriate type and number of pans for current product.  
• Loads, unloads and operates the pan stacker, pan un-stacker, and de-panning equipment.    
• Places empty pans on conveyor system.    
• Sets up, monitors, and adjusts machine that sprinkles sesame seeds onto dough.  
• Load seed tub by dumping 50 lb. bags of seed