Operator I, Smokehouse (34918)

About the role

This position involves further processing raw product into a cooked product on the 3rd shift. You will operate and monitor smokehouse equipment (numbers 1, 2, 4, 5, 6, 7, 8, 11, 12, 13, 14, 15, 16, 17), use chemicals and machinery, and follow all safety rules. Overtime and weekend work may be required as needed.

Responsibilities

• Stand 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 environment with temperatures between 40°F and 100°F.
• Use fingers, hands, wrists, arms, shoulders, legs, and back; perform lifting, bending, pivoting, twisting, and turning.
• Adjust assigned machinery and perform changeovers as required.
• Accurately record Critical Control Points (CCPs) on the smokehouse control report.
• Maintain proper product flow, keep the area clean and organized, and follow standardized work.
• Rotate employees on your equipment and ensure required exercises are performed.
• Monitor product yields to minimize inedible material, rework, and giveaway; troubleshoot losses to improve yield.
• Maintain a safe and clean work area and ensure meat does not become contaminated.
• Check racks to confirm product is spaced, tied, and hung properly before loading into the smokehouse.
• Monitor smokehouses and equipment for correct operation; report mechanical problems to maintenance immediately.
• Monitor Time Cycles and Check sheets for accuracy; complete all required paperwork accurately and on time.
• Support management decisions, communicate positively, and foster a productive environment.
• Apply knowledge of HACCP principles in your department.
• Follow company standards to produce high-quality product, including proper color, taste, texture, moisture, and bacteria destruction before removal.
• Maintain maximum machinery performance and follow pre-planned smoke schedules.
• Adapt to changes in the smokehouse department and identify opportunities for operational efficiency.
• Hold up smokehouse operations if unsafe or if product quality issues are detected; contact supervisor, maintenance, or QA as appropriate.

Qualifications

• Punctual with good attendance.
• Strong communication, math, reading, and writing skills in basic English.
• Ability to complete quality and safety training.
• Capable of working at a fast pace in a repetitive environment.
• Ability to work in a team and within a diverse workforce.
• Flexible and willing to work overtime and weekends as needed.
• Quality- and safety-minded, reliable, precise, and self-motivated.
• Must be 18 years of age or older.