Operator - Machine II - Shift 3

Purpose Statement

Process Control Recorder is meant to regularly measure product quality on the line according to the parameters and specifications set by the Q.A. and R&D departments.  This position requires close attention to detail, adherence to Good Manufacturing Practices (GMPs), and consistent monitoring of production lines and ingredients.

Key Accountabilities and Outcomes

Read and comprehend the product specifications.

Document weights and measurements, including reason for deviation into Quality Data Minor Systems(QDMS).

Identifies product or processing problems at his/her assigned work positions on and on-going basis and communicates to appropriate person for solution.

Responsible for reporting the line attendance to the Group Lead at the start of shift.

Responsible for assisting in break relief of co-workers in immediate area or where directed by Group Lead.

Must be or will be required to be trained in authorized Lock Out Tag Out(LOTO) procedures.

May be required to assist with running equipment such as Vemag, wire belt repairs, adjusting  conveyor speeds and other center lining tasks/functions, wilevco batter viscosity, and quality control troubleshooting.

Using both hands to reach approximately 18-20 inches across a running conveyor to collect raw products for weights and measurements throughout the line.

Inspecting product at various points on the conveyor and using knowledge and training about the visual quality guidelines, sorts and picks out unacceptable product and places them in the proper “inedible” container.

Perform general sanitation/housekeeping duties.

Use a low-pressure water hose to wash down the last traces of food debris down the drain, consistent with plant wastewater and sanitation policies.

Verifies that all logs/paperwork (bread, vemag, palletizing, etc) are being completed properly throughout the shift.

Responsible for submitting all completed paperwork for the line to the Operations Specialist (Team Clerk) and the end of the shift /run.

Knowledge, Skills, and Experience

High school diploma or equivalent required; further education in food science or related field preferred but not required.
PC skills including knowledge of Windows operating system, Microsoft Word, Excel, and Access.
Prior manufacturing experience a plus
Good hand dexterity.
Basic business requirements:  attendance, punctuality, good work habits, good personal hygiene.
Basic education requirements:  communication, reading, and arithmetic such as what would be learned in high school, trade school, or post-secondary school.
Willing and able to understand and accept instruction, follow directions, policies and rules; effectively communicate with peers and superiors.
Ability too lift at least 25lbs safely and repeatedly, reaching of 18-20 inches, and use of steps/stools.
Ability to stand and walk the  majority of the entire shift in a production environment.
Work in varying conditions (cold, warm, humid, noisy).
Hours may vary depending on staffing needs, but typically require a standard 8-hour shift with flexibility for overtime, weekends, or adjusted schedules when necessary.
Ability to work at fast pace.
Knowledge of food safety programs (HACCP, GMP, SOP) a plus.
Strong written and verbal communication skills
Detail- Oriented, organized, and able to work independently or as part of a team.
Basic computer skills (Excel, Word, and data entry systems)
Ability to read measurements.
Minimum lifting requirement is 25 pounds.  Maximum lifting requirement is up to 55 lbs.
Follows plant rules and policies, including Lockout/ Tagout (LOTO), and Company code of ethics when performing job.
Applies all GMPs requirements, both personal hygiene and housekeeping, associated with these tasks.  Keeps work area clean at all times, in line with plant procedures on housekeeping, wastewater, and solids management.
Applies all product safety, food allergen, and personal safety requirements associated with the process at assigned positions