Production Partner I - Fresh

About the Role

As a Manufacturing Production Partner I, you'll serve as part of the operational team that strives to achieve superior business results through self-manufactured products.

Responsibilities

• Maintains total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipment.
• Performs basic product handling to convert raw material into finished goods (e.g., moving, weighing, packaging, stacking, operating a metal detector).
• Completes and applies safety- and environmental-related training.
• Applies basic knowledge of and completes manufacturing system (QMS) documentation.
• Assists with preparing and loading production materials.
• Checks for accuracy of product.
• Maintains manufacturing processes and equipment in optimum condition.
• Operates basic manufacturing equipment, which may include scales, metal detectors (Meat Plant), headspace analyzers, gas flushing equipment, top side icers for cake decoration, washing machines, bun stackers, product conveyors, printers, copiers, and other basic printing equipment, depending on the plant.
• Packs finished goods into shipping units.
• Palletizes shipping units in an interlocking manner, using correct tie height.
• Ensures all pallets are strapped or stretch-wrapped to minimize product shifting or damage.

Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Requirements

• High school diploma or GED.
• Successful completion of applicable training.
• Certification in Team Skills.
• Knowledge and understanding of QES standards.
• Strong organizational skills and attention to detail.
• Basic math (+, -, *, /), reading, and writing skills.
• Basic PC skills.
• Ability to work in a team-based environment.
• Effective communication skills.
• Ability to operate machines or equipment at a basic level.

Bilingual language skills are a plus.

Physical Demands & Working Conditions

• Travel by car or plane with overnight stays.
• Work extended hours or rotating schedules.
• Maneuver through the facility, performing job functions with or without accommodation (e.g., standing, stooping, bending).
• Work in varying environmental conditions depending on plant location:
  • Bakery: 60 to 90°F; regularly lift 10-25 lbs; occasionally lift 50 lbs.
  • Culinary Center (Houston): -20 to 32°F in storage freezer; 28 to 48°F in some areas; ambient per season in others; climate-controlled in some areas; regularly lift 10-25 lbs or 35 lbs; occasionally lift 50-60 lbs.
  • Floral: 35 to 75°F in a temperature-controlled environment; regularly lift 35 lbs; occasionally lift 50 lbs.
  • Ice Cream: -2 to 80°F in palletizing area; 50 to 60°F on main floor; some areas in a wet environment; regularly lift 10-25 lbs; occasionally lift 55 lbs.
  • Meat: Routinely 32 to 50°F in a cold, wet environment; regularly lift 10-25 lbs; occasionally lift 50-60 lbs.
  • Milk (Houston): Temperature-controlled in some areas, 36°F in others, ambient per season in others; regularly lift 10-25 lbs or 50 lbs; occasionally lift 50 lbs.
  • Milk (San Antonio): 35°F in some areas, ambient per season in others; regularly lift 50 lbs.
  • Print: Climate-controlled temperatures; regularly lift 10-25 lbs; occasionally lift 50 lbs.
  • Snacks: 75 to 85°F in a temperature-controlled environment; regularly lift 10-25 lbs; occasionally lift 50 lbs.
  • Tortilla: 60 to 88°F; regularly lift 10-25 lbs; occasionally lift up to 60 lbs.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.