SA Snacks; Bakery Chips - PM

SA Snacks (Bakery Chips - PM)

Manufacturing Production Partner I role at H‑E‑B.

Entry level

Full‑time

Management and Manufacturing

• H‑E‑B Manufacturing’s goal is to achieve superior self‑manufactured products through high‑quality, low‑cost foods. We’re committed to partner growth, development, and training while continually achieving superior levels of service.
• Support the operational team to achieve superior business results through self‑manufactured products.
• Once eligible, become an owner in the company; require commitment, hard work, focus on quality and customer service. "Partner‑owned" means our most important resources—People—drive innovation, growth, and success.

• Maintain total process ownership (TPO) to ensure the optimum condition of manufacturing processes and equipment.
• Perform basic product handling to convert raw material into finished goods (e.g., moving, weighing, packaging, stacking, operating a metal detector).
• Complete and apply safety‑ and environmental‑related training.
• Apply basic knowledge of or complete MFG system (QMS) documentation.
• Assist with preparing and loading production materials.
• Check for accuracy of product.
• Maintain manufacturing processes and equipment in optimum condition.
• Depending on plant, machine operation may include basic operation of scales, metal detector (Meat Plant), headspace analyzer, gas flushing equipment, top‑side icer for cake decoration, varying washing machines, bun stacker, product conveyors, printers, copiers, and other basic printing equipment.

• Packs finished goods into shipping units.
• Palletizes shipping units in an interlocking manner, using correct tie height.
• Ensures all pallets are strapped or stretch‑wrapped to minimize product shifting or damage.

• High school diploma.
• Certification in Team Skills.
• Successful completion of applicable training.
• Knowledge and understanding of QES standards.
• Organization skills; attention to detail.
• Math (addition, subtraction, multiplication, division), reading, and writing skills.
• PC skills.
• Bi‑lingual language skills a plus.
• Ability to work in a team‑based environment.
• Ability to communicate effectively.
• Ability to operate machines or equipment at a basic level.

• Travel by car or plane with overnight stays.
• Work extended hours / rotating schedules.
• Maneuver through the facility; perform functions of the job, with or without accommodation (standing, stooping, bending, etc.).
• Work in wet, cold, or hot environments, depending on plant location.

• Bakery: 60–90°F; regularly lift 10–25 lbs; occasionally lift 50 lbs.
• Culinary Center – Houston: −20 to 32°F in storage freezer; 28–48°F in some areas; regularly lift 10–25 lbs or 35 lbs; occasionally lift 50–60 lbs.
• Floral: temperature‑controlled environment ranging from 35 to 75°F; regularly lift 35 lbs; occasionally lift 50 lbs.
• Ice Cream: −2 to 80°F in palletizing area; 50–60°F on main floor; regularly lift 10–25 lbs; occasionally lift 55 lbs.
• Meat: routinely 32–50°F in a cold wet environment; regularly lift 10–25 lbs; occasionally lift 50–60 lbs.
• Milk – Houston: temperature‑controlled in some areas, 36°F in some areas; regularly lift 10–25 lbs or 50 lbs; occasionally lift 50 lbs.
• Milk – South‑America: 35°F in some areas; regularly lift 50 lbs.
• Print: climate‑controlled temperatures; regularly lift 10–25 lbs; occasionally lift 50 lbs.
• Snacks: temperature‑controlled environment ranging from 75 to 85°F; regularly lift 10–25 lbs; occasionally lift 50 lbs.
• Tortilla: 60–88°F; regularly lift 10–25 lbs; occasionally lift up to 60 lbs.

Posting deadline: 02‑24‑2025.