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Production Team Member

  • Posted
  • West Columbia, South Carolina, United States

About Us

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 22 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. In 2019 alone, these centers made 720,000 deliveries.

Want to get in on the fun? We’d love to have you

Job Details

Domino’s Supply Chain Services, the food manufacturing and distribution division of Domino’s, is seeking Production Team Members to join the team. The Production team member assists the production team in complete processing and manufacturing of pizza dough. Team Members are required to rotate to various positions throughout the shift while working in a safe manner at all times.

Production bakery team member assists the production team in complete processing and manufacturing of sandwich buns. Team Members are required to rotate to various positions throughout the shift and work in a safe manner at all times.

RESPONSIBILITIES AND DUTIES

(30%)  Performs batch setup and mixing of dough production process

·       Determine correct batch recipe, gathers, measures and mixes ingredients

·       Ensure dough is delivered into rounder

·       Record batch data and maintain proofing library

·       Become and maintain dough certification

·       Yeast slurry timer must be used on every batch, time yeast for 2 min.

·       PDCS is updated with every single batch of dough made.

·       Perform metal detector checkups and record them accordingly in PDCS

·       Change dough sizes as needed on dough divider

·       Check sifter tailings timely and record findings. Report to TL any irregularities.

(30%)  Removes dough balls from rounder conveyor belt and places into dough tray

·       Lift and place dough balls in clean trays  and  using placing template

·       Dough ball weights must be spot checked a minimum of once per batch and weight not to exceed 1% of its total weight.

·       Properly change ink labeler codes as dough sizes are changed.

(20%)  Stacks filled dough trays and prepares for shipment

·       Remove trays from conveyor belt as trays enter cooler, stack onto dolly alternating direction of trays

·       Push or pull dough tray stack to pull-down area of the cooler.

·       Check all trays of dough produced are properly labeled as these are cross stacked.

·       Down stack trays as dough temperature reaches target level and document

·       Rotate down stacked trays in cooler

·       Transport returned dough trays to waste site and manually scrap trays free of dough.  Transport used trays to washing area to be cleaned

(20%)  Loads tray washer by placing soiled trays onto feeder conveyor or in D-Stacker

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

 

Qualifications

 

  • High school diploma or GED
  • One year of production, baking or manufacturing experience
  • Ability to read/interpret production process materials, dough thermometer, gauges and record data
  • Must be available to work during a shift which may be scheduled anytime during a 24 hour day, over any 7 day period
  • Must successfully pass a background check every third year on your anniversary date
Additional Information

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