Operator II, Batching, MV1 Wet 1st shift

MUST BE 18 YEARS OLD AND NOT CURRENTLY ENROLLED IN HIGH SCHOOL

“This role will require extended hours based on production needs, including work to be performed after regular business hours and on weekends.”

Primary Function:

Support wet processing of Snack Food products through the initial preparation of raw materials.

Major Duties and Responsibilities:

1. Performs all work in a safe manner; remain constantly aware of continuous improvement(s) for safety-related opportunities.
2. Retrieve and prepare frozen meat one day prior to processing to allow ample time for defrosting
3. Flake thawed product utilizing flaking machine; move kettles to mixer
4. Weight flaked meat and rework, then dispense kettle into mixing hopper
5. Add pre-measured spices and operate mixing machine (can include scanning of materials)
6. Complete batching reports, indicating ingredient amounts, lot numbers, suppliers, etc.
7. Move mixed meat to grinder; operate grinder
8. Move kettles of ground meat to stuffing lines
9. Send product samples to lab for testing
10. Set-up and break-down machinery
11. Keep work area clean and organized
12. Follow GMP/HAACP procedures
13. Assist with other tasks as assigned 

Knowledge, Skills and Abilities:

1. Knowledge of industrial machine operation
2. Strong organizational skills
3. Ability to work independently
4. Ability to complete paperwork neatly and accurately

 Materials and Equipment:

1. Raw meat
2. Spices
3. Flaking, mixing and grinding machinery
4. Kettles
5. Hopper lift 

Work Environment:

1. Stand on concrete
2. Hot and cold temperatures
3. Fumes or odors
4. Wet

 Physical Requirements:

1. Hand/eye coordination
2. Handling (holding, grasping)
3. Wrist motion (repetitive, flexion, rotation)
4. Balancing/climbing
5. Seeing/depth perception

1. Lift 70 lbs.
2. Push/pull 500 lbs.
3. Stand 100% of shift
4. Personal hygiene