Pre-Scaler

Responsibilities

• Build a well‑trained team passionate about safety, quality, efficiency, and company success.
• Report to work as scheduled every day and demonstrate great attendance.
• Observe break and lunch standards per posted time‑clock policy.
• Treat all coworkers with dignity and respect; provide and accept constructive feedback.
• Adhere to GMPs, keeping personal items out of production areas; store them in the breakroom.
• Contribute to positive team spirit, prioritize team success, support colleagues, maintain a positive attitude, and suggest improvements to performance, efficiency, or product quality.
• Observe all quality and safety expectations; meet or exceed production performance goals to maximize sales.
• Examine product for defects and disposition accordingly.
• Apply knowledge of SQF, GMPs, SOPs, HACCP, and other food‑process sanitation requirements.
• Report any food‑safety or quality issues immediately to supervision or QA.
• Perform duties assigned by the production lead or other leadership.
• Maintain compliance with all company policies and procedures.
• Assist production lead with changeovers (moving materials, equipment, etc.).
• Stage pre‑scale area with required ingredient bins in proper order.
• Verify with mixer that correct ingredients are being used.
• Accurately mix ingredients according to the pre‑scale weigh sheet for each batch.
• Ensure all ingredient bins are full at the start and end of shift.
• Use a pallet jack to move ingredient pallets to the pre‑scale area.
• Prepare pre‑scale totes before the mixer needs them.
• Maintain a clean work environment from pre‑scale area to freezer entrance.
• Place empty ingredient bags in the cardboard baler.
• Brush, wipe, and inspect all ingredients before use.
• Utilize labor resources efficiently to minimize expense and reduce waste.
• Rework product as needed to avoid waste; notify production lead of waste issues or machine malfunctions.
• Clean the line continuously throughout the shift.
• Work extended hours, overtime, and weekends as required.
• Provide outstanding customer service to partners.
• Implement actions to prevent food safety and quality issues.
• Coordinate with QA to ensure excellent quality production.
• Ensure customer specifications are met through evaluation and immediate reaction.
• Monitor and ensure all GMPs, SOPs, and HACCP are met at all times.
• Maintain a SQF‑ready production floor every day.

Skills

• Oral communication: clear, persuasive speaking; effective response to questions.
• Bi‑lingual ability preferred but not required.
• Teamwork: building positive team spirit, supporting colleagues, generating improvement ideas.
• Ethics: respect for diverse cultures, honesty, integrity, and upholding organizational values.
• Dependability: follow instructions, respond to management direction, commit to long hours when needed, consistent attendance and punctuality.
• Decision‑making: identify problems, develop solutions, know when to act independently or involve management.
• Attention to detail: ensure correct materials are used and product is packed according to customer requirements.

Requirements

• Willingness to work weekends when needed.
• Basic mathematical skills.
• Responsibility for ensuring food safety is not compromised and for reporting food‑safety problems to authorized personnel.
• Compliance with Good Manufacturing Practices (GMPs) and all food‑safety requirements.
• Compliance with Personal Protective Equipment (PPE) requirements.
• Ability to lift and carry up to 50 lb.
• Constant walking and standing on hard concrete surfaces.
• Frequent bending, stooping, squatting, pushing, lifting, and climbing.
• Ability to work in very hot and cold conditions.
• Exposure to flour dust, wet floors, occasional smoke and fumes from product burns.