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Production Team Member- New Jersey SCC

  • Posted
  • Edison, New Jersey, United States

Job Details

Domino’s started back in 1960 as a single-store location in Ypsilanti, Michigan. Over the years, we expanded to three stores, and thus came the three dots on our logo. The original plan was to keep adding dots for every store, and at over 17,000 stores worldwide (6,300 in the U.S.) you can probably figure out why that original plan didn’t work.

You might be thinking, “Wow, how does Domino’s get food to 17,000 stores?” Well, that’s where you come in. We have 25 food supply and dough manufacturing centers in the U.S., and seven more across Canada, Hawaii and Alaska. They provide fresh dough, equipment and supplies to franchise and company-owned Domino’s stores in the U.S. and Canada.

Want to join in on the fun? We'd love to have you!

Qualifications
QUALIFICATIONS ·        High school diploma or GED
·        Previous experience in a food production or manufacturing environment preferred
·        Ability to read/interpret production process materials, dough thermometer, gauges and record data in computer
·        Must be available to work during a shift which may be scheduled anytime during a 24-hour day, over any 7-day period, holidays and weekends
·        Basic mathematical skills preferred
·        Basic mechanical skills preferred
·        Must successfully pass a background checks every third year on your anniversary date
PHYSICAL REQUIREMENTS
•         Ability to stand, climb and walk on a continual basis throughout shift  
•         Ability to lift from floor to above the head, to carry materials weighing up to 50 lbs. frequently, and 75 lbs. occasionally, throughout work shift
•         Ability to work in refrigerated conditions <33-38 degrees>, and work in environment with exposure to loud machinery, when necessary
•         Able to work with yeast and flour products
Additional Information

The Production Team Member is responsible for producing high quality dough within Domino’s specifications, maintaining all equipment in a highly sanitized environment, and ensuring all dough is handled properly. Team Members are required to rotate through all zones throughout the shift. Ensure compliance with Safety standards, Sanitation and HACCP policies & procedures, federal, state and local regulations (OSHA, FDA, DOL) and all Domino’s, policies & procedures.

 

Zone 1: Tray Feeder

·        Monitor gauges and settings to insure water pressure, water temperature and detergent levels consistently meet company standards determined to thoroughly clean and sanitize

·        Transport returned dough trays to washing area to be cleaned

·        Loads tray washer by placing soiled trays stacked 26 high onto feeder conveyor

 

Zone 2: Sanitation/Transfer Dolly’s

·        Presoak, wash, rinse, sanitize and stage dough equipment  

·        Maintain and document Good Manufacturing Practice (GMP) standards on cleanliness and sanitation to insure product is free of contamination or foreign material

·        Perform advanced lock out/tag out of all dough production equipment prior to cleaning/sanitizing

·        Use cleaning chemicals and PPE (Personal Protective Equipment) in a safe and proper manner

 

Zone 3: Quality Check/Monitor Room

·        Ensure dough balls are placed into clean trays according Domino’s standards

·        Manually load conveyor belt

·        Monitor metal detector and gauges through shift

·        Perform general housekeeping for the Quality Control Center as requested

 

Zone 4: Ingredients/Shifter Checks

·        Maintain rotation practices at proper cooling temperatures

·        Using pallet jack and/or fork lift stage required ingredients

·        Manually transfer stacks of dough to staging area of the cooler which is 33-38 degrees