1st shift SCB Operator
Miniat

Job Info

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The Operator is responsible for running a specific work center and managing all operation within this area. The Operators' main goal is to provide all that is needed to allow the laborers to complete their job in a manner that focuses on safety, quality and throughput. The work center may be a single machine, activity, or a line with over 30 people. By managing a work center the Operator's responsibilities include but are not limited to:

Food safety

• Insures all production is completed in accordance with company GMPs, HACCP, and USDA regulations, safety is a priority and quality is held above all else

Human safety

• Create a safe working environment for all laborers and proactively manage GMPs
• Routinely engage in LMRAs

Quality

• Complying with all USDA and company policies including data collection, various quality tests (metal detector, etc)
• Create all product in tight adherence to company specifications. If deviations occur they are to be brought up immediately to Leads and Supervisors
• Proactively adjusting if any deviations occur, react quickly to eliminate Hard Hold
• Ensure all product information is correct on packaging (stamps, time code changes, labels, etc)
• Record NWC information where applicable and adjust targets and measurements throughout production runs

Reporting

• Properly managing the Whistle and Adage transactions; check at end of shift to ensure transactions were correct
• Fill out any production paperwork accurately and completely

Throughput

• Run the equipment using the correct parameters or recipes
• Preparing the workcenter to run according to the posted schedule communicated by the Lead (oils, ingredients, supplies, people, equipment set-up, etc)
• Organizing laborers to achieve the production targets set forth by management
• Feed the work center with all necessary materials required to run (raw material, ingredients, supplies, information, etc)

Training

• Ensure that all employees are properly trained to work at the work center and are taught how to do their job in a safe (food and human) manner in accordance with the SPECs
• This includes temps and transfers from other departments

Work Center and Equipment

• Maintain the workspace in an organized and orderly manner
• Treating equipment with respect and reporting any equipment damage
• Working closely with maintenance to root cause problems and creating practices to avoid damaging equipment
• Hand-off all equipment in an organized manner to second shift
• Practice 5S and Lean Manufacturing as it's rolled out to each department

Requirements:

• Able to understand and communicate in English; bilingual Spanish preferred
• Knowledge of GMP, HACCP and USDA regulations preferred
• High school graduate or equivalent Math and Communication skills
• Working knowledge of computers and ability to learn EM programs (Whistle, Adage, Excel, etc)
• Able to work overtime and weekends as needed

Physical Requirements:

• Able to lift in excess of 50 pounds occasionally
• Able to tolerate cold conditions

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