Havre de Grace
To operate and maintain production lines from start to finish.
High School Diploma or GED
Essential Functions of the Job:
To record periodic Quality Control Checks
To Maintain packing rates
To be able to lift 50lbs. 5’5” high
To be able to stand for prolonged periods of time
To have mechanical aptitude
To have good communication skills
To be able to work well with others
To be able to work rotating shifts
To be able to work 12-hour days
To participate in sanitation and maintenance efforts when needed
Effectively troubleshoot equipment
Maintain a clean work environment
Monitor equipment and make adjustment in order to meet specifications.
Performs changeovers efficiently in preset times.
Recognizes and report quality defects.
Skills and Knowledge:
High level of alertness
Ability to monitor multiple operations simultaneously and respond quickly
Knowledge in high speed packing/processing equipment very helpful
Be able to work with metric and American hand tools
Basic math skills
Read pressure gauges
Proper lifting techniques
Have understanding of pneumatics
Understanding of mechanical timing, related to machines with camshafts
Ability to quickly understand and operate highly automated equipment with computer interfaces.
Adhere to plant safety rules
Adhere to plant G.M.P’s
To operate line in a safe and efficient manner, insure quality standards are maintained while attaining schedule adherence.
Follow all plant GMP’s.
Follow all plant safety rules.
Supporting plant projects outside the scope of scheduled work hours is strongly encouraged.
Understand all JSA’s and Safe Practices.
Area can be hot in summer months.
Each employee shall be aware of the importance of the element of quality in their daily job function. The employees shall be able to comply with the cGMPs (current Good Manufacturing Practices) section 21-CFR-110 pertaining to the manufacturing and distribution of food. The employee should be able to maintain a constant awareness of the appropriate and proper personal hygiene for a food manufacturing facility, be able to read and follow standard operating procedures (SOPs) and work instructions (WI) to produces a safe and quality product that meets or exceeds our customers’ expectations. Employees shall also be aware that our customers may request additional measures to be taken in quality and food safety systems such as those put forth in the Global Food Safety Initiative that include the British Retail Consortium (BRC).