Role and Responsibilities
Employee will be responsible for understanding all job functions of the production line as a whole. In addition, employee will maintain daily production paperwork before, during and end of shift. Ensure daily safety check paperwork is done/completed before the start of each shift.
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Completes food production plan by scheduling and assigning personnel; accomplishing work results; establishing priorities; monitoring progress; revising schedules; resolving problems; reporting results of the processing flow on shift production summaries.
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Maintains quality service by establishing and enforcing organization standards.
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Provides manufacturing information by compiling, initiating, sorting, and analyzing food production performance records and data; answering questions and responding to requests.
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Creates and revises systems and procedures by analyzing operating practices, record-keeping systems, forms of control, and budgetary and personnel requirements; implementing change.
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Maintains safe and clean work environment by educating and directing personnel on the use of all control points, equipment, and resources; maintaining compliance with established policies and procedures.
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Ensure sanitary and safety conditions are maintained and production employees comply with GMPs and Safety policies.
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Contributes to team effort by accomplishing related results as needed.
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Ensure product quality according to specifications (SOP); Notify R&D and QA if any deviations occur.
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Provide direction and support to fill room team members to include how to flatten pouches before they enter into the spiral freezer.
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Additional responsibilities as instructed by Production Supervisor or VP of Operations.
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Adhere to plant GMPs and safety guidelines.
Skills and Requirements
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HS Diploma or Equivalent.
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Be able to stand, stoop, bend and climb steps for extended periods of time
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Be able to lift film rolls (50lbs.) to place on machine. Be able to lift pipes overhead to assemble/disassemble equipment.
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Be able to work in cold or hot, wet environment for 8-10 hour shifts.
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Basic literacy (English) and math skills
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Working knowledge of a food-manufacturing environment of over 4 years or equivalent.
Additional Notes
May be required to have additional training in HACCP, Lock Out Tag Out, Forklift/Pallet jack certification, Allergen and chemical usage.
