Country Oven Bakery

1. Must be able to remove cake layers from the boxes to the icing line.

2. Must be able to place the specified amount of icing, using a machine and/or manual methods, between the layers, on the top and on the sides of the cake.  Must be able to understand verbal instructions as well as read and understand written instructions.

3. Must be able to finish icing or decorating the cake to specified standards and visually inspect the cake to assure that all standards of quality are met.

4. Must be able to maintain product flow at predetermined standards.

5. Must be able to palletize finished product weighing from 10 to 35 lbs.   This will require stacking the product approximately 5 to 10 feet high.

6. Must be able to move the pallets so the finished product can be palletized.  Involves occasionally scooting or lifting 50 lbs. - 75 lbs. with assistance.

7. Performs necessary housekeeping to assure that the area is kept neat and clean.

8. Provides accurate information in Line Event Data System and/or departmental reports, as required.

9. Uses hands and arms to operate brooms, mops, shovels, brushes, water hoses, scrapers, ladders during product changeover or shift-end sanitation responsibilities; remove scrap or trash, etc.

10. Working within bakery manufacturing environment with high degree of noise, flour dust, odors and extreme temperatures.

11. Uses periods of concentration and knowledge of line equipment to manually assemble and disassemble line equipment for purpose of cleaning and visual inspection; involves lifting, sometimes overhead, equipment/equipment parts weighing up to 50 lbs.

12. Works in high places while maintaining balance (overhead, baffles, hoppers, etc.)

13. Must obtain license for material handling equipment such as pallet jack.

14. Rotate between job stations every 30 minutes. Ergonomic exercises performed at beginning of shift, during job rotation and returning from breaks.  Perform relief responsibilities on weekly rotation schedule.

15. Assists layer or sheet line as business needs dictate.

1. Periodically conducts behavior safety observations within the plant and selects safety goals annually.

2. Participates in Teams and/ or team activities, as needed.

3. Responsible for contributing ideas and suggestions to improve safety, quality, and reliability of the overall operation.

4. Performs other various job functions as may be assigned.

5. Will follow established programs, policies, and practices to produce safe quality foods that meet regulatory and company requirements.

6. Will support the development, implementation, maintenance, and ongoing improvement of the SQF Programs.

7. Will be accountable to the Kroger Manufacturing Food Safety and Quality Principles.

8. Complies with all federal, state, and local regulatory requirements and procedures.