Simo Kitchen - Night Shift

Follow the order of the schedule and call for batches from the meat room, as required.

Weigh all ingredients and record weight before batching.

Record lot numbers and supplier for each ingredient used.

Kitchen operator is a final check for Q.C and supervisor- must notify Q.C and supervisor of anything unusual; i.e. batch too thick, too thin, off-color, off odor.

Follow formula guidelines, which are listed, on each batch sheet.

Record batching information for each batch made on formula kitchen sheets. These include gravy weight, water level, water temp, tri-blender R.P.M.'s final batch weight, fill temps and additives.

Clean and sanitize entire kitchen during can size changeovers or when notified by Supervisor.

Follow rinse procedures for cleaning the emulsifier and tanks 1, 2, & 3.

Regulate the dropping temperature, as required. Follow batch sheet guidelines or Supervisor instructions.

Personal Protective Equipment (PPE): Hearing protection, safety shoes, gloves, safety glasses.

Travel: No travel.

Technical

Experience:

NA.

Industry

Experience:

Background in manufacturing.

Minimum Education: High School Diploma or equivalent. Must have basic math skills.

Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.