**Description** Lamination: Start of Shift 1. PRE - OPERATIONAL PRODUCTION CHECK LIST, and get Q.A. approval before you start your line. 2. Inform a truck loader and or your supervisor as to any ingredients that will be needed for the dough mixing and lamination production. 3. Properly receiving Ingredients: • Inspect all ingredient containers and bags for tears, punctures or broken seals. • Reject any ingredient if the bag is torn or the seal is broken or leaking. • Return the bag to the loader and request replacement ingredient. • Record waste on designated sheet. • Always clean the outside of all ingredient containers BEFORE opening. o Use a BLUE FOOD USE brush to clean off the bag or container completely. o Look for any foreign material that may have been brushed off the bag such as pallet wood and remove it from the area. o Clean away any materials that could contaminate the ingredient or mix before opening the bag or container. • BAG OPENING: o Do not cut near and/or on the seal of the bag when cutting ingredient bags. o Avoid using dull knives to cut bags. Replace knife as needed to ensure clean cuts and reduce potential contaminates produced by jagged or torn bags. o Diagram below illustrates how to open a bag properly: o When bag is open, inspect the INSIDE of bag for foreign material. 4. Record flour silo level on Dough Mixing Schedule. 5. Fill ingredient storage containers. Dough Mixing Inspect the inside of mixer bowl and containers for foreign material/contamination and cleanliness BEFORE SCALING INGREDIENTS into the bowl or container. 1. Pre-scale ingredients in containers using digital scales, according to dough type to be mixed first. (see Dough Mixing Schedule / Dough Formulas) 2. Lot numbers are recorded on designated forms for each dough type. 3. Ingredient containers are placed on racks near dough mixers. 4. Liquid eggs are measured in buckets and brought out of walk-in cooler. (40 degrees or less) 5. Record temperature of eggs on space provided. (see Dough Mixing Schedule / Dough Formulas) 6. Remix dough barrel(s) brought out of walk-in cooler. 7. Required amount of flour is entered and drawn from flour silo. 8. Required water amount is entered on water meter. 9. Ingredients are loaded into dough mixer (i.e. Danish concentrate, pre-scaled ingredients including sugar and yeast, liquid eggs, ice (if needed) and remix dough. 10. Inspect ingredients for contaminates as they are added to the mix. 11. Water and flour is added. 12. Mix time is set and the dough mixer is started. (see Dough Mixing Schedule / Dough Formulas) 13. When mixing is completed the dough is deposited into the dough hopper. 14. For sponge doughs (i.e. V3, V4) sponges are mixed in the small mixer and allowed to ferment in troughs, then added to other ingredients and mixed in the big mixer ( see Dough Formulas). Always inspect trough dough for foreign material before adding to a mix. Dough Lamination 1. During Dough mixing steps A thru L the lamination operator completes pre-operational form. 2. Record lot numbers for fats and dusting flour. 3. Fill flour barrels and flour dusters. 4. Open fat boxes, place fat cubes on fat pump conveyor. (3 cubes at a time) 5. Enter dough lamination recipe in computer and prepares rack tags. 6. The lamination assistants bring out dough racks with pans, set up catch pans and help open fat boxes. 7. When dough is in dough hopper lamination operator starts the chunker and conveyor belts to bring the dough to the lamination hopper. 8. Start the lamination line, along with the first flour duster. 9. When the flour reaches the dough extruder (six roller) press the start button and the dough will come out onto the belt. 10. For most dough types the bottom roller is set at 50.0, but for Bimbo dough it should be opened to 11. When the dough is under the fat extruder, press the start button, and the fat will be extruded on top of the dough. 12. Start the overhead flour duster as the dough is guided through the folding unit. 13. Start the first flour duster for section two. At the end of the first section the dough must be guided into the center of the lamination rollers. Start the top flour duster. 14. As fat is used the fat pump will automatically bring in fat cubes which must be replaced by the operator. 15. When the dough reaches the multi-roller on section 2 turn on the first flour duster on section 3. 16. Start the next flour dusters in order as the dough reaches them. 17. When the dough has gone through the cutter the first piece can be removed and put back in the hopper and then the panning system is started. 18. One lamination assistant feeds pans onto the panning conveyor while the other picks them up and loads them on a dough rack. 19. The operator (or other person) writes the time on a tag, attaches it to the rack and takes the rack into the walk-in cooler (retarder). 20. The operator must keep the flour dusters filled and fat unboxed and ready to place on fat conveyor. 21. Operator must watch for changes in the dough (i.e. tighter or looser) and make necessary adjustments to infeed or retracting belt speeds, etc. 22. At the end of a dough type or when running out the dough for a break or the last dough of the shift everything is turned off in the order it was turned on as the end of the dough passes through: first the chunker, overhead conveyors, first flour duster, six roller, fat pump, etc. End of Shift 1. The mixers put away ingredients, clean work table and sweep the floor. 2. After lamination process is completed, operator and helpers clean lamination area, placing all flour and dough scraps in a Food Waste bin which is then weighed. The net weight is recorded on the mixing schedule along with lot numbers and usage amounts for fat and dusting flour. Operator turns in paper work. Any remaining fat boxes shall be cleaned, sealed, and put away. Donut & Danish Production Line: The Jr. Associate is a first level position assisting with production/packaging of Donuts, Danish and Muffins. The Jr. Associate will report to a supervisor and/or Manager. The Jr. Associate will assist with but not limited to pushing racks, washing equipment, checking weights, cleaning, flipping donuts, feeding scrap, emptying trash, checking racks, moving pallets, wrapping pallets, packaging product, monitoring conveyors, sweeping floors, applying labels. Role and Responsibilities • Ensure that you follow all safety, GMP, and quality policies and requirements. • Monitor all work areas to ensure product quality and that the product specifications are being adhered to. • Participate in and assist with training and cross-training when necessary. • Assist with providing rest break rotations as directed and lunches to employees, when necessary. • Continuously improve on learning all products and requirements to make them in accordance with product specifications. • Ensure that all areas of responsibility are kept as clean as possible during the run and at the conclusion of the run, that all equipment, raw materials, and waste are placed in their proper locations. • Monitor finished product quality with a focus on eliminating cripples and increasing the throughput of the production and packaging department. • Actively communicates with other Bakery team members and supervisors to identify and resolve challenges while improving operational efficiencies. • Performs routine safety checks to ensure workspace is free from potential safety risks while working with overall bakery team to promote a safe workplace environment. **Skills** Production, GMP, baking associate, food production, food manufacturing, food industry, food safety, gmp environment, machine operating, machine operation, General labor, Picking packing, Bakery, Warehouse production, Manufacturing industry, Food handling, Food preparation **Top Skills Details** Production,GMP,baking associate,food production,food manufacturing,food industry,food safety,gmp environment,machine operating,machine operation **Additional Skills & Qualifications** • High School Diploma or GED • Must be 18 or older • Must be able to Lift 50lbs continuously throughout the day without assistance • Must be able to Push/Pull 50lbs continuously throughout the day without assistance • Must be able to stand for 8-12 hrs a day • Must be able to work overtime and weekends if needed. • Must be able to comprehend basic English language (speak/understand, read/write) • MUST have Non slip (Oil/water rated) safety shoes (no steal toe required) • Must follow all of our PPE/GMP requirements, to include, no jewelry, no perfumes/cologne, no fake eyelashes, no fake fingernails, no shorts/spandex/ sweats. **Experience Level** Entry Level **Job Type & Location** This is a Contract to Hire position based out of Sacramento, CA. **Pay and Benefits** The pay range for this position is $18.00 - $50.00/hr. Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to specific elections, plan, or program terms. If eligible, the benefits available for this temporary role may include the following: • Medical, dental & vision • Critical Illness, Accident, and Hospital • 401(k) Retirement Plan – Pre-tax and Roth post-tax contributions available • Life Insurance (Voluntary Life & AD&D for the employee and dependents) • Short and long-term disability • Health Spending Account (HSA) • Transportation benefits • Employee Assistance Program • Time Off/Leave (PTO, Vacation or Sick Leave) **Workplace Type** This is a fully onsite position in Sacramento,CA. **Application Deadline** This position is anticipated to close on Jan 31, 2026. **About Aerotek:** We know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meets their goals, skills and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role solving for companies’ construction, manufacturing and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are everything spirit to the test as your career continues to grow. Aerotek offers weekly pay, employee benefits including medical, dental & vision, life insurance, health advocacy and employee assistance programs, a 401(k) plan, and employee discounts. The company is an equal opportunity employer and will consider all applications without regards to race, sex, age, color, religion, national origin, veteran status, disability, sexual orientation, gender identity, genetic information or any characteristic protected by law.