Scaler- 3rd Shift

Since 1869, we've connected people through food they love. We’re proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell’s brand, as well as Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao’s Homemade, Snack Factory, Snyder’s of Hanover. Swanson, and V8. 

Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us.

QUALIFIED JOB POSTING

LOCATION: Downers Grove

DEPARTMENT: Production

JOB TITLE: N.O. Line 5 Scaler

WORKDAY GRADE LEVEL: H005 

BASE RATE PER HOUR: $25 ($25-$28)

SHIFT: 3rd  

# OF OPENINGS: 1

HOURS: Generally, starts as early as 9:45 PM until finish. Overtime and weekend work as needed. Starting times and hours may vary depending on coverage due to report-offs and the production schedule especially during holidays. Good attendance and punctuality required.

JOB SUMMARY/JOB DUTIES:  

Scaler:  Manually scale various ingredients according to set procedures that include using the right ingredients, using the proper rotation of ingredients, zeroing/taring-out each empty bucket prior to scaling, and precisely scaling ingredients as listed on formula card, while maintaining set GMP standards. Ensure exact formula specifications and procedures are used to ensure bread quality standards are maintained and label contents are aligned. Must have good communication skills. Regularly lifts up to 50 lbs. Repositions ingredient drums and containers up to 250 lbs. Repetitive motion is required. Uses hand truck to supply own ingredients. Required to adhere to proper mixing parameters when covering for Mixer during time off, breaks and lunches.  May be called upon to assist other Line 4/5 positions during operation and other duties as assigned. May rotate or fill in for Mixer position as needed. 

Mixer:  Accurately mixes doughs to product specific formulation and within CTS parameters.  Responsible for monitoring and maintaining dough and product quality. Records temperatures, makes necessary adjustments for line downtime, plant temperatures, flour hydration, and mixing time to achieve proper dough development.   Must be able to navigate through the autobatching system and make changes to water or cream yeast as necessary.  Evaluates situations appropriately to properly prioritize tasks and elevates information requirements to the supervision.  Accurately commits batches mixed into Mini-miint database.  Expectations are that this position will take the AIB correspondence course and testing to increase understanding of the mixing process.  Requires basic math for figuring /reviewing yeast and water amounts, ¾ bowls, conversion of formulas, calculating proper fermentation times, etc. Must understand and follow formula cards and be able to follow instructions.  Good working knowledge of flour system and liquid bulk storage. Manually lifts 50 lbs. bags and buckets from scaling racks or ingredient carts into mixer. Good communication skills required for relaying information to Supervisors, Maintenance and QA on issues needing attention. 

Knowledge, Skills, and Abilities:
•    Decision Making Skills: Must have strong decision making and communication skills.  They must have the ability to utilize/exercise good judgment, and they must ensure issues are quickly resolved and communicated with supervision.  Fill out communication boards daily.  
•    Food Safety Awareness: Food safety awareness is critical in this position.  This position will be held accountable to having a full understanding and adherence to the strictest compliance standards, in relation to HACCP, CTS, SOP, Safety, GMP, and JSA procedure and standards related to this position. Focused awareness and prevention of contamination/potential contamination, allergen control, and lot code traceability are key objectives in this role.   
•    Formula Control: Formula control is vital to ensuring compliance to label management of our products.  Must abide to exact formula specifications and procedures, to ensure bread quality standards are maintained and label contents are aligned.  
•    Maintains work area to "5S" cleanliness, housekeeping and organizational standard.

EDUCATION/EXPERIENCE: Must possess a high school diploma, general education degree (GED) or equivalent. Two years related experience and/or training, or equivalent combination of education and experience.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential fu