Available shifts start at 5, 6, 7, 8, or 9am. Depending on availability. Must have weekend availability from time to time.
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Read emails from earlier in the day in order to stay informed of what has occurred during the day
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Provide documentation and thermometers in the RTE (Ready to Eat) Corridor
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Record internal temperature of 3 pieces from each side and middle of the grills, ovens, kettles and enclosed cooking machine.
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Visual evaluation of the product in the Corridor
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Check the temperature in the packing lines before production packs product
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Daily Inspection Log for operational sanitation (SSOP)
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Control of the condensation in Raw and RTE
- Chilling down on blast chill and tunnel
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Inspect the areas (raw and RTE) and write down any issues that are present
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Making DO and RR of all USDA documentation
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Record individual weights in oz. after product has been
- Pre-Op for necessary production machinery
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Evaluate and test all sauces made throughout the shift
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Provide and supervise Chemical distribution for porters in the RTE and Raw Areas
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Monitor chemical strength in Pot Wash and Anti-Room
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Complete Lab Form Samples to the Lab or to the QC Administrator
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Update/Maintain Quality Control Report and Hold log
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Review constantly USDA Documentation in all Boxing Lines / Boxing Log / Metal Testing
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Maintain waste control throughout all areas of production
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Review all USDA documentation at the end of every shift
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SSOP Inspections
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Training of employees as necessary
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Hold and Test / Inspection in Shipping
- Enforce all GMP’s, Quality Standards, USDA requirements & Food Safety Standards
- Monitor, record and maintain all documentation of actions required
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Monitor select production process:
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- Raw weights
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Cooked weights
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Packing weights
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Cook-chill temperatures
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Packing temperatures
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Shipping temperatures
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Gas analysis
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Label accuracy
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Food safety practices
- Evaluate & inspect all internal and external plant conditions for sanitation and physical deficiencies. Identify hazards, offer solutions
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Check all scale accuracies
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Monitor organoleptic qualities and physical properties of all products produced
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Make notice of all non-compliance and deviations of standards and procedures
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Follow all Procedures, GMP’s and Personal Safety Requirements outlined in position SOP’s
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Follow all company guidelines set forth in the Employee Orientation Package
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Excellent record keeping
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Min. 2 years experience in food manufacturing/or min. - 1 year experience at Gourmet Boutique
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Good leadership and supervisory skills
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Organized
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Self Motivator
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Speak/Read/Write English & Spanish
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Basic computer skills
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Good problem-solving skills
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Excellent attention to detail
Maintain & enforce GMP, Quality and Food Safety standards on the production floor daily. Understand and implement USDA requirements through the HACCP & SSOP plan.
