Soup/Almix Operator

Description

The **GRAVEYARD**Soup/Almix Operator is required to coordinate all functions of the Soup/Almix process. The ordering of ingredients, inspection of raw vegetables and other ingredients, the flawless execution of batching according to customer’s batch sheet and flawless documentation on all paperwork. The operator’s immediate customer is the VTIS or Silo Operator and must ensure base/blend is ready on demand. The Soup/Almix Operator must demonstrate the ability to understand the Soup/Almix processes, to include, but not limited to troubleshooting, CIP, Kosherize, and perform AM’s and PM’s. The operator must be able to order and return ingredients as per CNP SOPs, and be responsible for all GMPs, safety and quality standards for the area.

Essential Duties & Responsibilities:

• Know, adhere to and train all safe practices in the Soup /Almix area.
• Know, adhere to and ensure the soup/Almix team adheres to all quality processes.
• Demonstrates knowledge of food safety and GMP processes through compliant Behavior and coaches team mates as needed.
• Procure all batch sheets for production run and verify against production schedule.
• Order ingredients from the Gatekeeper and ensure on time delivery.
• Co-ordinate assist operators tasks example: vegetable weights per batch, # of batches for premixes etc.
• Verify total lbs of vegetables/ingredients delivered to number of batches required per batch sheets.
• Complete start-up check sheet to ensure all lines are appropriately connected, all clamps, fittings are tight.
• Check for leaks throughout process.
• Soup/Almix Operator begins batching two hours prior to VTIS need to ensure VTIS has base on demand.
• Maintains accurate batch sheet documentation and flawless execution when batching.
• Manage base inventory through direct communication with VTIS or Silo operator and monitoring steri tank level.
• Manage product loss through managing base inventory, yield control through correct pressing speeds and clearances.
• Accurate documentation for all products attribute’s measurements, such as pH, Brix, Viscosity.
• Maintain GMP standards and CNP Safety standards at all times.
• Must be able to correctly CIP all lines and processes and document.
• Must understand all viable hook-ups – from Soup processors to:

1. Mix tanks
2. Silo’s via chillers
3. 6500-gallon tank
4. Starch tank
5. Stork mix tank

• Maintain all temperature, pressure, speed parameters per batch sheet.
• Must be able to communicate and understand the Soup/Almix control panel.
• Ability to perform basic mathematical calculations (addition, subtraction, multiplication and division) for ingredients and batch adjustments
• Ability to change from one unit of measure to another (e.g. gallons to pounds, percent to batch)
• Performs other duties and works in other areas (i.e., DE) as assigned

Requirements

Education and/or Experience:

• Must possess oral, written and listening skills necessary to communicate with team members, management and customers.
• Must be able to read and interpret batch sheets
• WCM knowledge
• GMP’s
• Detailed oriented
• Legible handwriting
• Communication skills
• Mathematical skills

Performance Measures: Perform to target the following Key Performance Measures (KPI’s)

• Safety
• Product Accuracy
• Product Quantity Accuracy
• Waste
• On-time delivery
• Inventory Accuracy
• Accurate documentation

Equipment Operated: This job operates in a professional office environment. This role routinely uses standard office equipment such as laptop computers and smartphones. 

Physical Activity:

• Regularly reach overhead, squat, bend, kneel, stand, walk, and move about.
• Frequently climb and lift/carry 25 lbs.
• Occasionally sit.

Additional Compensation – Bonus Potential:  You will be eligible to participate in the Gehl Food & Beverage Bonus Program for non-exempt employees. Under this Program, quarterly and annual bonus payouts are based on achievement of targeted production numbers.  Gehl Foods, LLC reserves the right to change the Bonus Program at anytime, without notice. 

Working Conditions: Frequently exposed to wet and varying temperature conditions between 60-130 degrees Fahrenheit, loud noise, vibration, moving machinery/electrical parts, risk of electrical shock, airborne particles, high/precarious places, toxic/caustic chemicals, allergens including soy, milk and milk by-products and fumes from food processing equipment.