Promote safety, maintain a sanitary food environment, and ensure that only the highest quality product is made. Work shift schedules including weekends and holidays, and overtime as needed.

JOB DUTIES:

• Operate production equipment under the supervision of the shift supervisor as follows:
• Packaging
• Monitor product volume, temperatures, times, and pressure readings    
• Monitor gauges and record information as needed
• Know the type of product, the source, and all the handling procedures involved in each processing procedure.
• Full understanding of product flow.
• Maintain a safe, clean, organized work area throughout the facility.
• Maintain general housekeeping of production areas.
• Perform tasks of receiving product, starting, running, shutting down, and cleaning the dryer/evaporator and associate equipment.
• Collect hourly production readings, color, moisture and temperature, monitor bag house, check air pressure, monitor machinery and notify supervisor when something is out of specification.
• Ensure all charts are charts are properly documented according to company and regulatory regulations.
• Ensure all paperwork is done correctly and completely.
• Operate pallet jack and forklift.
• Prepare bags to fill using established label and numbering system in accordance with procedures.
• Proficient computer skills to print out packaging labels.
• Fill, weigh, seal and load bags on pallets (must be able to lift 60 lb. bags 6 feet high).
• Bag and blend finished powder, weigh and sample product, palletize product and move pallets (may require a forklift or pallet jack).
• Comply with, and follow, company food safety and quality policies.
• Adhere to all SOPs, procedures and quality requirements.
• Perform elementary mechanical and carpentry repairs throughout plant as instructed by supervision.
• Engage in continuous improvement and process improvement
• Anticipate problems and implement solutions
• Demonstrate good judgement in safeguarding customer, company, vendor and employee information.
• Assume responsibility for the attainment of plant goals and objectives.
• Maintain cooperative working relationships and communications with employees from all other departments and peers.

                        

JOB REQUIREMENTS:

• Ability to prepare and operate all packaging machinery.
• Have general knowledge of production/manufacturing methods.
• Ability to read gauges and record data in a legible manner and in accordance with established procedures.
• Ability to learn to handle inedible protein materials in accordance with established sanitary procedures and practices.
• Ability to understand and follow established work procedures, including mandated sanitary and safety guidelines.
• Must be able to read, write and speak in English, to prepare and comprehend logs, schedules, and communicate with fellow employees.
• Ability to operate forklift/pallet jack.
• Ability to perform basic math skills.
• Ability to move freely throughout plant with sustained physical/mental effort to climb, sample and clean equipment and work areas.
• Ability to remain calm and professional during peak periods.
• Ability to troubleshoot malfunctions and situations as they arise, notifying appropriate staff of problems beyond scope of normality.
• Ability to cooperate with all staff.
• Ability to handle multiple tasks simultaneously.
• Ability to work daily and overtime as necessary.
• Ability to assist in all work areas.
• Takes on additional responsibility when both big and small tasks need to be done.
• Firmly adheres to the values and ethics of APC
• Willing to work with others, collaborating and compromising when necessary, promptly share relevant information with others
• Is open to changing situations and is willing to perform all tasks when and where assigned
• Able and willing to perform task and duties independently
• Maintains a positive and professional attitude and work ethic
• Follow all GMPs and work in a manner consistent with all corporate, regulatory, food, safety, quality and sanitation requirements.

BASIC PHYSICAL REQUIREMENTS:

Approximate:       12 Hour Day (may be longer during peak season)

Key:              Occasional         =       0% - 33%

                                      Frequent             =       34% - 66%

                                      Continuous        =       67% - 100%