Smoker I

About the role

The primary purpose for this role is to take racks of sausage and put them into ovens/smokers and cook the meat to temperature while monitoring moisture and heat levels to ensure a great quality product.

Responsibilities

• Follows the HACCP program to include developing a working knowledge of the Critical Control Points and Critical Limits as they pertain to the food safety of our product.
• Completes testing to ensure cooking requirements are met, while working with other departments.
• Push/pull racks in and out of the smokehouses and ovens.
• Monitors ovens and smokehouses while cooking is occurring including reviewing, processing schedules, and operating generators.
• Cleans related equipment.
• Issues cooked product to packaging or directly to production departments outlined by Quality SOP's and guidelines.
• Takes responsibility in work area to produce a safe and quality food product. Reports all food safety and quality related problems to supervisor, manager, or to the QA department to initiate immediate action.

Requirements

• High School Diploma or equivalent education.
• 1-3 years of manufacturing, high-speed packaging, or food manufacturing experience.
• Proven track record in acceptable levels of attendance, safety, and quality of work.
• LOTO and HACCP verifications.
• Mathematical skills including ability to add, subtract, multiply, and divide.
• Good oral and written communication skills to interact with other employees.
• Ability to use measurement tools such as ruler, scale, and calipers.
• Strong knowledge of AX software, net weight program, and craft sheets.

Physical and Work Environment Requirements

• Must be able to stand/walk for 8-9 hours per day.
• Must be able to lift, push, pull up to 75 pounds on a regular basis, up to 100 pounds occasionally.
• Must be able to bend, twist, stoop, squat, and reach above shoulders as needed for day-to-day responsibilities.
• Must have good hand and eye coordination.
• Must be able to work in temperatures of 40 degrees or less, as well as very warm temperatures of 80 degrees or higher.
• Must be able to work overtime during peak production periods.