Manufacturing ​/ Production Operators, Manufacturing Production

Qualifications

• Must be able to follow written directions and verbal instructions in sequential order.
• Must understand measurements for weight, volume and temperature.
• Requires the ability to read, write and communicate verbally in English.
• Interacts with other employees within the company. Rarely communicates with external vendors, delivery personnel or customers.
• Requires the ability to perform basic addition, subtraction, multiplication, and division.
• Ability to follow detailed instructions and report any quality or equipment problems to supervisor.

• Education equal to a 6th Grade is required. H.S. Degree, GED or equivalent work experience preferred but not required.

• Complete all Quality Assurance orientation for new employees and annual training.
• Verify raw materials, partially prepped food, and completed food meets approved quality standards.
• Report quality problems to a supervisor immediately.
• Verify equipment works correctly at beginning, during and end of shift. Report any problems.
• Follow workstation procedures including accurately measuring/weighing raw and prepared food.
• Follow procedures for storing prepared food items (raw and/or cooked) for next step in the sous vide cooking process.
• Follow approved sanitation policies concerning temperature control, cross contamination, food preparation, and cleanup.
• Follow all safety policies including proper use of knives, grills, ovens, searing and other food preparation equipment, and packaging equipment.
• Check daily schedule and prepare workstation in accordance to the assigned recipe.
• Check water level, temperature and any leakage in Theramix machine.
• Prepare multivac machine (plates, plastics, stamps, vacuum and molding) according to procedures.
• Check with Sauce department for any pre-cooked/mixed recipe.
• Proceed to mixing, extruding, freezing and packing product.
• Store finished product in freezer.
• Record temperature and any issue with metal detector and production report on the appropriate form.
• Perform other duties as may be assigned by management.

• Position requires the ability to bend, stoop and stand for lengthy periods of time; ability to work under strict production time frames; ability to perform tasks that may include repetitive motions.
• Must be able to lift and carry boxes or trays that weigh up to 40 lbs.
• Position requires continual working in work areas at a temperature of+45-60ºF, as well as ability to work in coolers with a temperature equal to +25-40F and freezers with a temperature as low as - I OºF.
• Position requires use or being in the proximity of knives, broilers, grills, ovens, searing and other food preparation equipment, and packaging equipment that requires following safety guidelines to avoid bums or injury.
• Must be able to perform in a fast‑paced, deadline‑oriented work environment.
• Uniform and hygiene must be neat and clean.