Lead Dough Mixing Technician — Industrial Bakery

What a Day Looks Like

Step onto the production floor in Manteno, IL and take charge of the dough room. You’ll open the shift by reviewing the day’s run sheets and formulas, confirming batching order, and staging both dry and liquid ingredients. From there, you’ll guide the entire mixing cycle: verifying lot codes and allergen status, weighing and scaling with precision, loading mixers in the correct sequence, and dialing in times, speeds, and water temperatures to hit target dough temperature and consistency.

Throughout each batch, you’ll monitor hydration, elasticity, and mix development, adjusting as needed to protect quality. If something trends off-spec—over-mixed, under-hydrated, ingredient clumping—you’ll troubleshoot quickly and escalate when required. Your documentation is exact: ingredient weights, mix times, dough temps, lot codes, and any deviations or corrections are captured in real time. Between runs, you’ll coordinate workflow to keep production supplied and coach newer Mixing Operators on best practices. You’ll also partner with sanitation and maintenance for inspections, changeovers, and cleaning to meet GMP and food-safety standards.

Key Responsibilities

• Translate production schedules and recipe sheets into accurate, on-time batches.
• Weigh, measure, and stage ingredients; confirm FIFO, allergen status, lot numbers, and expiration dates.
• Load industrial mixers in proper sequence per formula and water/metering parameters.
• Control mix time, speed, and temperature; assess dough development, consistency, and quality.
• Troubleshoot outliers (under-/over-mixing, clumping, hydration issues) and escalate off-spec results.
• Record batch data accurately: weights, times, temps, lot codes, deviations, and adjustments.
• Coordinate dough room workflow to sustain steady batch flow to makeup/production.
• Mentor and guide less-experienced Mixing Operators.
• Inspect equipment pre-use; report malfunctions and safety concerns.
• Assist with sanitation, changeovers, ingredient staging, and general housekeeping.
• Comply with GMP, allergen control, sanitation, food safety, PPE, and equipment safety procedures.

Qualifications

• 3+ years in bakery manufacturing, focused on dough mixing/processing.
• Background as Mixer Operator, Dough Maker, Lead Mixer, or similar role.
• Hands-on experience with industrial mixing equipment and batch documentation.
• Sharp dough-quality assessment and troubleshooting skills.
• Knowledge of allergen controls and food-manufacturing protocols.
• Familiar with HACCP, GMP, SQF, and general food-safety practices.
• Leadership exposure: coordinating workflow and training teammates.
• Comfort working around loud machinery and variable temperatures.
• Able to lift up to 50 lbs. and stand/walk for long periods, with or without reasonable accommodation.
• Availability to work up to six days per week as production requires.

Preferred

• Bilingual English/Spanish.
• Experience with spiral, horizontal, and/or planetary mixers.
• Exposure to automated dosing, water meters, hydraulic lifts, dough troughs/hoppers.

Compensation & Structure

• Pay: $26.00–$30.00 per hour.
• Schedule: 1st and 2nd shift opportunities.
• Role Type: Full-time, Contract-to-Hire in Manteno, IL.

Benefits upon Client Hire

• Health, dental, and vision insurance.
• 401(k) with company match.
• Paid time off.
• Growth and development programs.
• Additional benefits.

Your Toolkit

• Equipment Troubleshooting; Mechanical Troubleshooting Skills
• Food Safety and Quality Assurance (FSQA)
• Hazard Analysis and Critical Control Points (HACCP)
• Compounder; Mixing; Blending
• Weighing Raw Materials; Precision Measurement & Inspection
• Maintenance and Repair Skills
• High School Diploma / GED
• Excellent Communication; Shop Math; Basic Computer Skills
• Experience in a Manufacturing Environment

Own the dough room, protect quality, and keep production moving—while mentoring the next generation of mixers.