3860 Capping Pasteurizer Controller - Goldsboro (Day Shift) at Mt. Olive Pickle Company, INC.

Goldsboro, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

0.0

Posted On

18 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operating Machinery, Monitoring Equipment, Adjusting Controls, Troubleshooting, Data Documentation, Quality Inspection, HACCP Monitoring, Temperature Control, Pressure Monitoring, Equipment Calibration, Safety Compliance, Reading Instructions, Basic Math, English Communication

Industry

Food and Beverage Manufacturing

Description

Description Mt. Olive Pickle Company is seeking a qualified skilled and motivated Capping Pasteurizer Controller to join our team. The Capping Pasteurizer Controller is responsible for operating, monitoring, and adjusting capping and pasteurization equipment to ensure products are sealed and processed to quality and safety standards. Key duties include setting up machinery, checking temperatures and pressure levels, performing routine equipment checks, and troubleshooting minor mechanical issues. The role also involves documenting production data, inspecting product quality, and maintaining a clean, safe work environment to support efficient end-of-line operations. Work Schedule: Monday - Saturday (during peak season), 5:00 a.m. - 3:00 p.m. **schedule may vary based on the needs of the department Duties and Responsibilities Essential Functions Operates switch box controls to start pasteurizer. Turns on water to pasteurizer, adjusts water to troughs and operates temperature controls to set temperature according to Company specifications for size and item run. Opens valves to allow steam into pasteurizer. Adjusts pasteurizer belts according to size and item run. Verifies the belt speed with a ruler at the beginning of the shift. Must clean all screens in holding tanks through-out the shift to ensure proper water flow and damage doesn’t occur to pumps. Every 45 minutes checks the following and records - · the temperature of thermometers on each section of the pasteurizer, · two temperature readings (highest and lowest) of 2 sample jars from sections 4 -7 and the vacuum, pressure and volume of each jar Monitors the HACCP and Quality critical limit for time and temperature every 45 minutes throughout the shift. At the beginning of each shift · obtains calibrated thermometer from QC · checks all vacuum and pressure gauges for accuracy and adjusts or replaces as needed. · Clean the screens in each holding tank Checks all regulating equipment and notifies supervisor if needed. Adjusts cold water volume to get the maximum cooling with a minimum water usage for each product run. No more than 50 gpm. Checks and records every 45 minutes. Records information on broken jars and jars returned to pasteurizer or capper. May be assigned to control one or two pasteurizers, which may or may not be side by side. Another operator who is trained in monitoring HACCP and Quality critical limits must cover this job in the absence of the Pasteurizer Controller. Keeps work space clean and tidy. Follows safety rules and company policies. Other duties Performs duties of Unscrambler if needed. Set up and operate the blancher on L5. Participates in training, employee meetings, committees, project teams, etc. as appropriate. Receives written instructions from packing schedule or verbal instructions from supervisor on above tasks and performs other work as directed by supervisor. Benefits: 401(k) 401(k) matching Profit Sharing Dental Insurance Employee Discount Flexible spending account Health Insurance Life Insurance Paid Time-Off Referral Program Vision Insurance Mt. Olive Pickle Co., Inc. is an Affirmative Action / Equal Employment Opportunity Employer including Veterans and Disabilities. Requirements Knowledge, Skills and Abilities High school graduate or equivalent needed. Ability to read, write and speak English required for job tasks. Math skills including addition, subtraction, multiplication, division and fractions required for job tasks. Supervisory Responsibilities None Machines, Equipment, Tools Used Pasteurizer, Valves, Water pipe, Water pump, Thermometer, Pyco, Vacuum gauge, Stick for retrieving jars from pasteurizer, Yard sticks, Ruler water hose for cleaning. Physical Demands Reaching: Extending hand(s) and arm(s) in any direction. Standing: Particularly for sustained periods of time. Pulling: Using upper extremities to exert force in order to draw, drag, haul, or tug objects in a sustained motion. Lifting: Raising objects from a lower to a high position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles. Grasping: Applying pressure to an object with the fingers and palm. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make fine discriminations in sound. Repetitive Motions: Substantial movements (motions) of the wrists, hands and/or fingers. Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. The worker is required to have close visual acuity to perform and activity such as: preparing and analyzing data and figures: transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices, and/or assembly or fabrication of parts at distances close to the eyes. Work Environment Works inside, subject to some seasonal temperature variation with intermittent wetting from some job tasks. Some contact with grease and yellow food coloring. Fumes from hot pepper. Earplugs required because of irritating machinery noise. Head cover, beard cover and gloves required.

Responsibilities

The Capping Pasteurizer Controller operates, monitors, and adjusts capping and pasteurization equipment, ensuring products meet quality and safety standards through precise control of temperatures and pressures. Key duties include setting up machinery, performing routine checks, troubleshooting minor mechanical issues, and meticulously documenting production data.