Operator I, Equipment

Shifts available: 2nd & 3rd shift

About the role

The purpose of this position is to further process raw product into cooked product.

Responsibilities

• Stand for up to 10 hours per day and lift 30–70 pounds; push racks of product weighing up to 1,200 pounds.
• Work in a moist room with temperatures between 40 and 100 degrees, using fingers, hands, wrists, arms, shoulders, legs, and back.
• Perform lifting, bending, pivoting, twisting, and turning in all job functions.
• Operate computers tied to smokehouses (numbers 1, 2, 4, 5, 6, 7, 8, 11, 12, 13, 14, 15, 16, 17).
• Use chemicals and machinery while following all safety rules.
• Work overtime and weekends as needed.
• Adjust assigned machinery and accurately record Critical Control Points (CCPs) on the smokehouse control report.
• Maintain proper product flow, cleanliness, and organization in the work area.
• Follow standardized work procedures and perform equipment changeovers.
• Manage employee rotation on equipment and ensure required exercises are performed.
• Monitor and improve product yields by minimizing inedible, rework, and giveaway.
• Solve problems related to yield losses on assigned equipment.
• Maintain a safe and clean work area, ensuring meat does not become contaminated.
• Inspect racks of product to ensure proper spacing, tying, and hanging before loading into smokehouses.
• Monitor smokehouses and equipment for correct function; report mechanical issues to maintenance immediately.
• Monitor time cycles and check sheets for accuracy.
• Complete all required paperwork accurately and in a timely manner.
• Support management decisions, foster a positive environment, and encourage productivity.
• Understand and apply HACCP principles in the department.
• Produce high-quality product by adhering to company standards for color, taste, texture, moisture, and bacteria destruction.
• Maintain maximum machinery performance and follow pre-planned smoke schedules.
• Adapt to frequent changes in the smokehouse department and identify opportunities for efficiency improvements.
• Direct and instruct other smokehouse operators to ensure safe and timely work schedules.
• Stop operations if safety or quality concerns arise and escalate to supervisors or Quality Assurance (QA) as needed.

Requirements

• Punctual with good attendance.
• Good communication, math, reading, and writing skills.
• Ability to complete quality and safety training.
• Ability to work at a fast pace in a repetitive environment.
• Ability to work in a team environment with a diverse workforce.
• Flexibility to work overtime and weekends as needed.
• Quality-focused, safety-minded, reliable, precise, and self-motivated.
• Must be 18 years or older.
• Must be able to speak, read, and write basic English.