Process Operator

Career Opportunities:
Process Operator I (760)

Prepares products and batches per batch cards and respective customer specifications. Ensures quality checks are performed and recorded by performing the following duties.

Our Production Team follows a 2-2-3, 12-hour shift schedule, providing a consistent routine for work-life balance.

Shift 5:45am - 6:00pm.

Sample 2-2-3 Shift Schedule :
Week 1:
Work
Monday, Tuesday
- Off
Wednesday, Thursday
- Work
Friday, Saturday, Sunday
Week 2:
Off
Monday, Tuesday
- Work
Wednesday, Thursday
- Off
Friday, Saturday, Sunday

• Sets up equipment for processing operations in accordance with product specifications and standard operating procedures.
• Batches raw ingredients into hoppers & processing equipment in accordance with Batch Cards (including brix, acid, and pH levels) and written batch instructions.
• Verify that all materials used are correct for the product being produced by checking Batch Cards, including item codes, lot numbers, weights, and descriptions.
• Handles ingredients in a manner to maintain Food Safety standards.
• Halts process and notifies QA and Supervision in the event of any observed foreign materials, out-of-specification product, process failures, or any Food Safety or Quality concerns.
• Supports the start-up and shutdown of processes.
• Observes work conditions and generates work orders for equipment or process area repairs.
• Communicates ongoing equipment, material, or quality concerns to incoming teams.
• Monitors and documents critical control points, ingredient lot numbers, and real-time recording of events.
• Assists in the cleaning of hoppers and batch systems, including pumps, utensils, and general area cleaning.
• Completes all required batch paperwork accurately.
• Participates in CIPs as needed.
• Follows proper Good Manufacturing Practices, including wearing personal protective equipment.
• Adheres to all safety requirements.

• High School Diploma or GED required and will be validated through the pre-employment process.
• Minimum of six months of cooking/process experience and/or an equivalent combination of education and experience.
• Ability to use basic hand tools (knife, pumps, and scales).
• Ability to use basic hand tools (knife, pumps, and scales).
• Lock out/tag out training.
• Ability to follow detailed instructions with a high level of accuracy.