SUMMARY:

Direct, coordinate, and participate in the preparation and mixing of ingredients according to recipes and cooking of sauces and other products in industrial blending equipment. Works directly with QA and Scale Up personnel to ensure that products are properly prepared and ingredient usages can be traced by quantity and lot.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High School Diploma/GED and/or two 2 years related experience.
• Prior working experience in a food manufacturing environment is preferred.
• Forklift experience preferred.
• Knowledge of raw materials, production process
• Knowledge of arithmetic and its applications.
• Knowledge of computers and electronics
• Ability to arrange things or actions in a certain order or pattern according to a specific rule/specification
• Ability to communicate effectively with others orally or in writing.
• Attention to detail
• Ability to read and understand information
• Ability to listen and understand information
• Ability to perform work accurately and thoroughly
• Ability to organize and direct oneself and others
• Problem Solving
• Must be able to become certified and maintain certification through an OSHA approved forklift certification
• Ability to concentrate in a fast-paced environment
• Utilize proper PPE: Safety shoes, safety glasses, hearing protection, protective gloves, etc.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responsibility of the process team is to ensure collectively that batches are produced according to recipes and batching instructions while following Standard Operating Procedures
• Combine measured ingredients according to recipes into blenders, mixers, cooking equipment, or kettles
• Prepare and mix the ingredients according to the recipes. Must be able to identify ingredients by appearance, aroma and flavor
• Observe products for proper color, flavor, and texture throughout the preparation, blending, and cooking process
• Work with Quality Technician on the analytical results and make modifications to the product when needed
• Verify batch set-ups are made and staged for use
• Responsible for bringing the batch set-ups to the Breddo/Ross Room
• Stages bins of paste and sets up major or minor ingredients for production runs
• Check the quantity and quality of raw materials to ensure that standards and specifications are met
• Responsible for cutting and inspecting the Fitment cap assembly and making sure it is fully intact
• Responsible for managing the bins of paste and their containers, including breaking down, banding and storing containers in designated area
• Monitor and track all paste according to lot control methods
• Scans bar code labels of bins of paste and generates bar coding for “kits” used by production. Enters data into the ERP software and prints “kit” paperwork
• Oversee work progress to verify conformance to standards
• Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary
• Monitor equipment to ensure time and speed controls for mixing machines, blending machines, or kettles in accordance with Quality Assurance; verify ingredients will be mixed or cooked according to recipes
• Observe gauges, dials, and product characteristics and adjust controls to maintain appropriate temperature press and flow of ingredients
• Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results
• Understands the food processing directions and make recommendations to ensure uniform batch consistency
• Understands and uses current Good Manufacturing Practices to perform work
• Understand Critical Control Points of the area and is responsible for the routine checks and documentation of those checks
• Understands and uses the Standard Operating Procedures for the area
• Conduct training and mentoring for personnel in the process area, as required
• End of production documentation and inventory reconciliation
• Rotation in the department between Kitting, Driving, and Bin Prep.
• Keep up with production demands, at 38 ppm run speeds
• Train and Mentor new employees, as required.
• Other duties as assigned

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High School Diploma/GED and/or two 2 years related experience.
• Prior working experience in a food manufacturing environment is preferred.
• Forklift experience preferred.
• Knowledge of raw materials, production process
• Knowledge of arithmetic and its applications.
• Knowledge of computers and electronics
• Ability to arrange things or actions in a certain order or pattern according to a specific rule/specification
• Ability to communicate effectively with others orally or in writing.
• Attention to detail
• Ability to read and understand information
• Ability to listen and understand information
• Ability to perform work accurately and thoroughly
• Ability to organize and direct oneself and others
• Problem Solving
• Must be able to become certified and maintain certification through an OSHA approved forklift certification
• Ability to concentrate in a fast-paced environment
• Utilize proper PPE: Safety shoes, safety glasses, hearing protection, protective gloves, etc

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• The ability to perform repetitious work
• The ability to lift up to 75 lbs.
• Ability to stand up to 80% of shift
• Squatting, and pushing/pulling up to 30% of shift
• Twisting, grasping, reaching, turning, stooping, and lifting up to 80% of shift
• Occasional climbing
• Sitting/Driving up to 20% of tim