Production Partner II - Ice Cream Plant

Responsibilities Job Summary: As a Manufacturing Production Partner II, you'll serve as part of the operational team that strives to achieve superior business results through self-manufactured products. Manufacturing Operations Key Responsibilities & Essential Functions: Maintains total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipmentPerforms product handling to convert raw material into finished goods (e.g., cutting, trimming, slicing, dicing, seasoning, mixing, decorating, designing, icing, digital processing)Applies basic knowledge of / completes Mfg system (QMS) documentationAssists with preparing / loading production materialsChecks for accuracy of productFabricates / fills product containers, as necessaryEnsures product quality control to comply with product specificationsPerforms Production Partner I duties as neededDepending on the plant, machine operation may include intermediate-level operation, production setup, changeover, cleaning, and troubleshooting of seasoning / mixing, filler operation, tray hardening operation, injection molding operation, seasoning injection equipment, vacuum tumbling equipment, various washing machines, scale operations, product conveyors, various cutting /slicing / dicing equipment, freezer operations to include ice cream and novelty lines, complex single or multi-color presses and related equipment, bagger operation, stacking machine operation, distributor / divider / former operation, and metal detector operation Shipping Packs finished goods into shipping unitsPalletizes shipping units in an interlocking manner, using correct tie heightEnsures pallets are strapped / stretch-wrapped to minimize product shifting or damageSelects ordersOperates a forkliftVerifies product is in good condition for shipmentLoads trailers with finished goodsDocuments outgoing productRequests / releases trailers Receiving Unloads trailers of raw materialBreaks down pallets / separates product, when neededVerifies product to bill of ladingMay verify product specification meets company standards, via internal testing (e.g., Certificate of Analysis) Sanitation Assembles / disassembles equipment for cleaning and sanitizingMay use automated cleaning systemsMay use various chemical agents The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. 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. Work Experience Qualifications & Key Requirements: Knowledge/Skills/Abilities Technical knowledge of automated cleaning skills and chemical cleaning agents - RequiredTechnical knowledge / basic understanding of equipment assembly and disassembly - RequiredUnderstanding of QES standards - RequiredOrganization skills; attention to detail - RequiredMath (+,-,*,/), reading, and writing skills - RequiredPC skills - RequiredBi-lingual language skills a plus - RequiredAbility to work in a team-based environment - RequiredAbility to communicate effectively - RequiredAbility to operate machines or equipment at intermediate level - Required Education HS Diploma or GED - Required Licenses/Certifications Certification in Team Skills - Required Physical Demands & Working Conditions Travel by car or plane with overnight staysWork extended hours / rotating schedulesManeuver through the facility; perform functions of the job, with or without accommodation (standing, stooping, bending, etc.)Work in wet, cold, or hot, environments, depending on Plant locationBakery: 60 to 90 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbsCulinary Center - Houston: -20 to 32 degrees in storage freezer; 28 to 48 degrees F in some areas, ambient per season in some, climate-controlled in others; regularly lift 10-25 lbs or 35 lbs, occasionally lift 50-60 lbsFloral: temperature-controlled environment ranging from 35 to 75 degrees F; regularly lift 35 lbs; occasionally lift 50 lbsIce Cream: -2 to 80 degrees F in palletizing area; 50 to 60 degrees F on main floor; some areas in a wet environment; regularly lift 10-25 lbs; occasionally lift 55 lbsMeat: routinely 32 to 50 degrees F in a cold wet environment; regularly lift 10-25 lbs; occasionally lift 50-60 lbsMilk - HOU: temperature-controlled in some areas, 36 degrees F in some areas, ambient per season in others; regularly lift 10-25 lbs or 50 lbs; occasionally lift 50 lbsMilk - SA: 35 degrees in some areas, ambient per season in others; regularly lift 50 lbsPrint: climate-controlled temperatures; regularly lift 10-25 lbs; occasionally lift 50 lbsSnacks: temperature-controlled environment ranging from 75 to 85 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbsTortilla: 60 to 88 degrees F; regularly lift 10-25 lbs; occasionally lift up to 60 lbs The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 2/24/2025