Part Time - Smoker (Friday - Sunday) at SBS Acquisition Company LLC

Santa Barbara, California, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jun, 26

Salary

0.0

Posted On

31 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operating Smoking Equipment, Food Safety Standards, Smoking Procedures, Quality Control, Temperature Monitoring, Humidity Monitoring, Smoke Level Adjustment, Production Scheduling, Product Inspection, Record Keeping, Sanitation, HACCP, Equipment Maintenance, Lifting, Manual Dexterity

Industry

Food Production

Description

Description Job Summary: The Smoker is responsible for operating and monitoring smoking equipment to produce high-quality smoked salmon products. This role ensures adherence to food safety standards, proper smoking procedures, and consistent product quality. Key Responsibilities: Operate smoking ovens, kilns, or smokehouses according to established procedures Prepare fish for smoking, including loading racks and verifying product specifications Monitor temperature, humidity, and smoke levels throughout the smoking process Adjust controls and processes to ensure consistent product quality Follow production schedules and meet daily output targets Inspect finished products for quality, appearance, and food safety compliance Maintain accurate production records and logs Clean and sanitize smoking equipment and work areas regularly Follow all safety, sanitation, and HACCP guidelines Report equipment malfunctions or quality issues to supervisors promptly Qualifications: Previous experience in food processing, seafood, or smoking operations preferred Ability to follow detailed instructions and safety procedures Basic understanding of food safety standards (HACCP knowledge is a plus) Ability to work in a cold, wet, and fast-paced environment Strong attention to detail and quality control Ability to lift up to 50 lbs and stand for extended periods Flexibility to work shifts, weekends, and overtime as needed Requirements Ability to lift, carry, and move heavy racks of fish Manual dexterity for handling products and equipment Ability to work in enclosed spaces such as smokehouses Working Conditions: Exposure to cold temperatures, humidity, and smoke Standing, walking, bending, and lifting throughout the shift Use of protective equipment such as gloves, aprons, and hairnets Additional Notes: This position plays a critical role in maintaining product quality and ensuring customer satisfaction Training will be provided for equipment and safety procedures

Responsibilities

The Smoker is responsible for operating and monitoring smoking equipment, such as ovens or kilns, to produce high-quality smoked salmon products while ensuring adherence to food safety standards. Key duties include preparing fish, monitoring process variables like temperature and humidity, and inspecting finished products for quality compliance.