Production Lead

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Full Time Wasco, CA, US

2 days ago Requisition

The Roaster Lead Operator is responsible for ensuring roasted products meet established food safety, quality, regulatory, and customer requirements, including roast level, salt content, product identity, allergen controls, and validated roasting parameters. This position requires specialized technical knowledge of roasting equipment, process controls, food safety requirements, and production documentation. The Roaster Lead Operator coordinates assigned employees, monitors production performance, performs routine troubleshooting, completes required process documentation, and coordinates with supporting departments.

Roasting is a Critical Control Point (CCP) within the HACCP program.

This job description applies to Roaster Lead Operators responsible for roasted products, roasting equipment, assigned employees, production documentation, and food-safety controls during their assigned shift.

Tier 2 Leads require stronger technical and process knowledge than Tier 1 Leads. The role requires specialized equipment knowledge, routine production and process adjustments, food-safety and CCP responsibility, technical troubleshooting, coordination with QA and Maintenance, employee training, production documentation, and cross-functional communication.

Item

Explanation

CCP

Critical Control Point

HACCP

Hazard Analysis Critical Control Points

GMP

Good Manufacturing Practices

NAV

Company inventory / production transaction system.

PPE

Personal Protective Equipment

Roaster Validation

Documented evidence that the roasting process achieves established food-safety requirements when operated within approved parameters.

• High school diploma, GED, related experience/training, or equivalent combination.
• Ability to grade pistachios or complete required grading training.
• Maintain forklift certification when required for assigned duties.
• Obtain and maintain annual HACCP training.
• Ability to read and interpret food-safety policies, GMP requirements, procedures, schedules, production instructions, diagrams, and process records.
• Ability to perform basic production math accurately.
• Demonstrated leadership, teamwork, communication, technical troubleshooting, and process-control skills.
• Ability to lift 25–50 pounds or more as required and work safely in environments that may include heat, noise, salt, ingredient odors, and processing equipment.

6.1Obtain and maintain required annual HACCP training.

6.2Ensure roasting activities follow food safety, quality, regulatory, customer, and approved process requirements.

6.3Assist with roaster calibration and verification of validated roasting parameters.

6.4Coordinate employees assigned to roasting operations, including work assignments, breaks, and production coverage.

6.5Maintain clean, organized staging areas and appropriate allergen/product segregation.

6.6Open and manage roasting work orders in NAV and ensure required ingredients, supplies, and materials are available before production.

6.7Conduct food-safety and operational inspections before startup; document findings and report deviations.

6.8Verify the correct product, lot, PO, and customer requirements before product enters the roaster.

6.9Complete all required startup and hourly process checks.

6.10
Set and monitor approved temperature, salt-brine, bed speed, bed depth, flow, and other required process parameters.

6.11
Monitor and document salinity, flow-meter readings, temperatures, and other required process-control measurements.

6.12
Perform routine troubleshooting and authorized process adjustments; immediately upscale abnormal conditions or conditions outside established limits.

6.13
Maintain complete and accurate roasting logs and production documentation.

6.14
Coordinate with QA, Maintenance, Scheduling, Warehouse, Sanitation, and Production Management.

6.15
Train roasting employees and operators on assigned procedures and safe work practices.

6.16
Communicate food-safety incidents, injuries, process deviations, product concerns, and equipment problems to appropriate personnel.

6.17
Suggest and support process improvements related to safety, quality, consistency, and efficiency.

6.18
Follow all company safety, GMP,…