Loader in Morristown, Indiana at Klosterman Baking Co

OBJECTIVE OF THE POSITION: Shipping Associates will load and ship all finished products to comply with all laws, policies and standards governing food safety and quality. Shipping Associates are obligated to report all food safety and quality issues that may occur.

SUMMARY: Responsible for unloading trucks and counting empty trays, and pallets. Makes out load sheets from computer printout and late adds for intercompany, and B.O.L.’s for frozen product. Loads trucks according to load sheets ensuring all counts are accurate. Informs wrapping operator of code changes. Attend regularly and on time a five- or six-day work week, Including weekends and holidays and possible split days off. Scheduled 8 hours or more per day.

RESPONSIBILITIES:

• Unloading trucks of empty trays and pallets, recording counts.
• Create load sheets for trailers from front office orders, and late adds for intercompany.
• Load trucks according to load sheets ensuring accurate counts and code recording.
• Inform wrapping operator of code changes during running time.
• Accurate run counts, maintaining records and logs.
• Must maintain an organized, clean, and sanitary working area.
• Recording all appropriate data where and when necessary. i.e. Trailer numbers, product codes and quantities, route information, product counts on daily loader log
• Operate company tractor, trailer training – valid driver’s license and training completion.
• Complete all necessary trainings. Including fork truck training to get a license to operate.
• Communicating with others. i.e. operators, utility personnel, supervisors, route drivers.

1. Unload empty trays from trucks using dollies and 2 wheelers keeping accurate count of brown and gray trays and separating by colors, also unloading returned pallets. Must be able to reach normal stack height to enable product stacking and wheeling dollies or 2-wheelers to storage area.
2. Conduct a trailer inspection of the empty trailer that includes:
   1. Sweeping the empty trailer and carry debris to trash can.
   2. Inspect the trailer for damage and report repairs as needed.
   3. Inspecting the trailer for evidence of pest and reporting activity if noticed
   4. Inspect trailer for mold or bad odors.
3. Checking product for correct code, and any product that needs re-wrapped if you are the one taking the stacks from the stacker. for loading is the last check point before going out. Align product on truck by filling out BOL sheet to ensure buns are loaded evenly and accurately to avoid product shift. Each frozen load needs strapped with 2 straps crisscrossing each strap. If a partial load goes out the last 2 pallets must be loaded straight in, to avoid sliding off pallet on distribution of product, and strapped off securely. Small stacks are to be built up with empty trays to avoid product falling over.
4. Continually checks for product accuracy by counting trays and checking load sheet. Requires visual skills and basic math.
5. Rotate trays that have been pulled from trucks into tray washing area. Requires pushing and pulling and use of dollies and 2-wheelers up to length of 200 feet.
6. Understands how to read the code label on the product packages.
7. Count product as packaged and stacked and insure proper code changes.
8. Understands which product belongs on pallets. And can properly place trays on pallets by 2-wheeling product to the pallets.
9. Must be able to pass a Fork-Lift test and be able to operate a Fork-Lift safely.
10. Must be able to understand how to properly operate the shrink wrapper. This includes moving the pallet to the correct location and having mechanical knowledge on how utilize the machine (including how to change out shrink wrap rolls when empty).
11. Product Tray Stackers knowledge:
    1. Be able to read, understand and operate control panels for each stacker.
    2. Be able to read, understand and operate main control panel for both stackers.
    3. Know how to safely un-jam stacker and restart.
    4. Know what colored lights on stackers mean and how to correct any problems concerning lights.
    5. Learn correct stack height for each variety (20 and 23 high on gray and 28 high on tan).
    6. Learn where all electric eyes and reflectors are located and the safe way to clean each.
    7. When retrieving a stack of product, check all sides of the stack for missing or damaged pillow packs.
12. Sweeps and mops shipping room floor. Requires stretching and bending.
13. Remove broken trays from production usage.
14. Receives in new trays and/or pallets, counts, and breaks down trays appropriately.
15. Count all products at end of production day and supply count to Supervisor.

Accurate detailed math.

GENERAL:

1. Logic and Reasoning Ability:

Able to solve problems relating to quality requirements and testing.) Preparation and Training –

Work requires the ability to read, write and speak English and to perform simple.

Arithmetic calculations to count, add, subtract, multiply and divide.

1. Work Experience –

Job bid by seniority. One (1) through four (4) weeks of on-the-job training to build physical endurance and remember repetitive steps to perform job.

1. Analytical Ability –

No Analytical ability required. Simple comparisons are made of selection by variety and number ordered or loaded. Problems are not complex, and supervision is available to handle unusual situations.

1. Independent Judgment and Consequence of Errors -

Routine work performed under close supervision or in accordance with specific and detailed instructions. Some inconvenience and confusion, but little cost in time, money or quality due to result of errors.

1. Contact with Others-some contact with delivery drivers outside the Company on a rare occasion and frequent contact with other associates at traying stations and other loaders and Company drivers.
2. Work of Others-
   • No responsibility for the work of others. May coordinate efforts with others to lift, move, stack, etc.
   • Math Ability:
     • Able to add subtract, multiply, divide, and estimate.
   • Integrity:
     • Honest, respectful of others, calm and patient in the face of adversity.
   • Physical:
     • Capable of standing and walking for long periods of time. Capable of exerting 100 lbs. of force frequently, 50 lbs. constantly and two wheeling
     • 200 lbs. of stacked product across floor, while going up a slight incline onto a platform, must be able to reach and stack product to appropriate heights as needed.
     • Capable of climbing, standing, walking for long periods of time, grasping, lifting, stooping, pushing, and pulling.
     • Must be capable of mental and visual ability to be able to count product, work out loading diagrams, and load proper number of trays on trucks. Perform independent tasks in basic calculations of counting, adding, and subtraction, multiplying and dividing.
     • Capable of understanding and reading work schedules, plant signs and notices, safety regulations, S.D.S. sheets posted on bulletin boards or found in S.D.S. binder.
     • Worker subject to both inside and outside environmental conditions and temperatures above 100 degrees for periods of more than (1) hour that is process related and more extreme in summer months. Worker subject to outside temperatures below freezing and occasional work in confined spaces.
     • Worker subject to occasional noise sufficient to cause the worker to shout to be heard.
     • Worker subject to hazards such as proximity to moving parts, electrical current and moving objects carrying significant weight and force.
   • Environmental:
     • Work within a noisy environment.
     • Work within a non-climate-controlled workspace where temperatures may vary (typical in manufacturing environments).
   • Dependability:
     • Good attendance

SAFETY:

1. Adhere to OSHA policies and company safety procedures and requirements.
2. Submit documentation for safety hazards to a supervisor when identified.
3. Avoid rushing, awkward positions, and lifting heavy objects alone.
4. Be “accident-free”.
5. Be LOTO trained and understand LOTO procedures.

FOOD SAFETY:

1. Understanding of HACCP.
2. Follow all GMPs.
3. Properly follow allergen procedures
4. Monitor product surfaces and work area for any source of cross contamination.
5. Report any foreign material or food safety risk to a supervisor immediately.
6. Lead by example by demonstrating what is expected of the food safety culture of Klosterman Baking Company.