San Antonio 53 (IH10/Loop 1604 E) Deli - Production Specialist - Part time

About the Role

As a Manufacturing Production Specialist, 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 product handling to convert raw material into finished goods with Level III skills.
• Applies specialized skill in job functions (e.g., meat cutting, ice cream processing, pasteurization, milk pasteurizing / bi-product processing, cheese processing).
• Assists with preparing / loading production materials.
• Checks for accuracy of product.
• Ensures production stays on schedule.
• May change production for rush orders.
• Depending on the plant, machine operation may include expert operation, production setup, changeover, cleaning, and troubleshooting of meat-cutting saws, pasteurizing operations, printing presses, mixing (Partners must be able to run all other machines and have Director approval).
• Provides technical assistance and professional leadership to lower-level Partners.

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

• Certification in Team Skills.
• Advanced working knowledge of equipment assembly and disassembly.
• Advanced working knowledge of chemical cleaning agents, automated cleaning skills.
• Knowledge of retail meat specifications, ice cream processing / pasteurization, milk pasteurizing / bi-product processing, and cheese processing.
• Working understanding of QES standards.
• Advanced communication skills.
• Advanced organization skills; attention to detail.
• Training / coaching skills.
• Math (+,-,*,/), reading, and writing skills.
• PC skills.
• Bi-lingual language skills a plus.
• Ability to work in a team-based environment.
• Ability to communicate effectively.
• Ability to operate machines and equipment.

Qualifications

• HS Diploma or GED.

Physical Demands & Working Conditions

• Travel by car or plane with overnight stays.
• Work extended hours / rotating schedules.
• Maneuver 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 location:
• Bakery: 60 to 90 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs.
• Culinary 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 lbs.
• Floral: temperature-controlled environment ranging from 35 to 75 degrees F; regularly lift 35 lbs; occasionally lift 50 lbs.
• Ice 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 lbs.
• Meat: routinely 32 to 50 degrees F in a cold wet environment; regularly lift 10-25 lbs; occasionally lift 50-60 lbs.
• MilkHOU: 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 lbs.
• MilkSA: 35 degrees 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: temperature-controlled environment ranging from 75 to 85 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs.
• Tortilla: 60 to 88 degrees 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.