2nd Shift Batching Operator-2

MRS GERRYS KITCHEN LLC•Albert Lea, MN

7d•$24 - $26•Onsite

About The Position

The 2nd Shift Batching Operator 2 will be responsible for learning and rotating through five different stations: Big Line Dressing Mixer, Bix Mixer, Big Line Prep, Big Line Dressing Prep, and Dressing and Dips Mixing Operator. These stations are all located on the South side of the plant. This position offers incremental pay increases as the employee successfully demonstrates operational knowledge and meets expectations for each station. The operator will learn and follow various company programs including MGK HACCP, SQF, SOP, and SSOP, as well as all Food Safety procedures. They will be required to wear all necessary personal protective equipment. Key responsibilities include understanding and accurately following recipes, assembling and disassembling machines, piping, and pumps, and following production orders for efficient product preparation and mixing. The role involves weighing ingredients using cups, scoops, or scales, recording weights and product temperatures, and setting up and maintaining equipment for sanitation to prevent cross-contamination. Team lifting is required for items over 40 pounds. The operator will also distinguish between salads to identify issues and suggest solutions, and perform other assigned duties.

Requirements

High School Diploma or General Education Degree (GED), 1-3 months of related experience, or an equivalent combination of education and experience preferred.
Ability to read and comprehend documentation in English including safety rules, operating and maintenance instructions and procedure manuals.
Utilize calculators to add, subtract, multiply, and divide all units of measure including whole numbers, common fractions, and decimals.
Ability to obtain forklift and/or pallet jack license.
Ability to lift and/or carry frequently up to 50 pounds.

Responsibilities

Learn and follow MGK HACCP, SQF, SOP, and SSOP programs.
Learn and follow all Food Safety procedures.
Wear all required personal protective equipment.
Learn and successfully demonstrate all five stations for this position.
Understand and accurately follow recipes.
Ability to assemble and disassemble various machines, piping, and pumps.
Follow production orders and learn daily sequencing of product preparation and mixing for maximum efficiency.
Weigh ingredients according to standard units of measurement with the use of a cup/scoop and/or scale. Record weights as required.
Take and record product temperature as required.
Set up and maintain equipment for sanitation and prevent cross-contamination of ingredients.
Utilize provided equipment to move containers. Safety protocols require team lifting over 40 pounds.
Distinguish between salads to better identify issues and suggest solutions.
Perform other duties as assigned.
Understand the operation of mixers.
Weigh ingredients by using cup or scale measurements.
Work with department operations to ensure all ingredients are mixed per standards.
Follow production orders and learn daily salad sequence to maximize efficiency.
Operate equipment in coordination with the next step of the process.
Set up and put away scale equipment.
Measure the right amount of dressing for each batch of salad by using a dressing chart and dressing scale on the big mixer.
Make sure all the right ingredients are mixed into each batch.
Know products to adjust amounts of dressing added.
Record weight of bin and dressing on HACCP sheets.
Gather and monitor ingredients for Mrs. Gerry’s products.
Follow the proper mixing of ingredients as specified by recipes.
Assist and follow all wash down and sanitation procedures.
Take temperatures in the bins of potato, cabbage, etc. to make sure they are correct temperatures for mixing and record.
Prep bins of product by adding ingredients to bins per specified recipes.
Accurately record dates and lot numbers of ingredients being mixed.
Prepare ingredients for dressings, spreads, and dips.
Work closely with Big Line Dressing Maker and Big Line Mixer.
Weigh spices using a scale.
Able to set up the Hobart mixer.
Follow the recipe exactly the way it shows on the recipe card.
Operate mixers and pumps according to standards.
Evaluate production order and plan dressing schedule accordingly.
Work with Big Line Dressing Prep personnel and follow recipes ensuring all ingredients are included in each dressing.
Fill containers with dressings used by small salads dressing mixer for inventory.
Work with and understand digital electronic equipment.
Move barrels of dressing with two-wheel cart. Lift 50-pound (team lift) bags of sugar onto platform.