COMPANY OVERVIEW

MMIS Mondo is a producer of quality spice blends and technical units/ingredients for the food industry. Our specialty is as a supplier for the meat, dairy, and pet food industries. We are currently expanding our ingredient production department and are looking for a Full Time and/or Part Time hire.
Role of Line Operator: To pack various spice and ingredient mixtures under the supervision of senior production staff and the production supervisor.

QUALIFICATIONS AND COMPETENCIES

· Ability to stand for multiple hours on a daily basis
· Must be able to lift 55 lbs. minimum on a repeated basis
· Grade 12 education a minimum and knowledge of basic math skills
· Knowledge and experience in food packaging and manufacturing a strong asset
· Knowledge of raw materials and ingredients for the food industry a strong asset
· Knowledge of quality systems and standards such as HACCP and SQF a strong asset
· Prior knowledge of reach trucks / fork lifts a strong asset

SPECIFIC RESPONSIBILITIES

· Application of labels on product bags
· Packing ingredients
· Utilizing a semi-automatic filling machine to assist in packing/filling duties
· Sealing of filled product bags using an impulse heat sealer
· Boxing of finished product and labeling boxes accordingly
· Weighing raw spices and filling as needed
· Mixing of spices and ingredients using small and medium sized blending equipment, and by hand mixing
· Assisting senior production staff in larger ingredient blends
· Filling out production logs as needed
· Scanning packed bags and boxes of product through a metal detector
· Washing and cleaning of production room, surfaces, and equipment
· Complete corresponding sanitation records

GENERAL RESPONSIBILITIES

· Follow production schedule as outlined by the production supervisor
· Fill out records to comply with applicable requirements, regulations and codes, PO numbers
· Working safely with specific equipment and observing all safety rules
· Notify production supervisor of ingredients/supplies that need to be ordered, BEFORE running out
· Keep spice aisles organized and clean, ensuring that there is no spillage, especially in the Allergen section
· Keep allergens separate from non-allergen products, avoiding cross contamination
· Cleaning on scheduled basis, according to SQF Food Safety procedures
· Notifying supervisor of any noted safety hazard to ensure a safe work environment