Batching Technician I

Multipack South•Shreveport, LA

16d•Onsite

About The Position

Batching Technician I Summary The Batching Technician I is the entry-level position for the Batching Department. Batching Technician I is responsible for creating the products given by instruction of the Batching Manager, Batching Supervisor, and Batching Lead. Batching Technician: I will also clean equipment with chemicals with PPE. Essential Duties and Responsibilities include the following. Other duties may be assigned. Ability to use Pumps to fully CIP (Clean in Place) vessels and canning filler in a safe and timely manner with supervision Comfortable working with chemicals for cleaning vessels while wearing PPE (Personal Protective equipment) Can complete batching a recipe in a expedient and efficient manner with supervision Able to learn and operate equipment used for filtering Ability to lift 50+ pounds to gather and add ingredients for recipes while maintaining proper lifting techniques Can use a scale to accurately measure and verify ingredients being added for batching recipes with supervision Can understand pressure differentials within vessels and equipment, due to forced gas and temperature changes to maintain equipment and employee safety Able to manipulate hoses safely for both the employee and to lengthen the life of the hose Can complete tasks given by Batching Lead with supervision Can maintain a positive attitude in a dynamic warehouse environment Reports directly to Batching Lead Food Safety Responsibilities Complete food safety training and implement when needed. Maintain quality requirements in accordance with company standards. Address and report any major defects or quality issues to the batching lead or supervisor. Housekeeping: maintain general housekeeping in all areas of batching. Keep work area clean at all times. Ensure that all batching equipment and the batching area are completely 100% clean and sanitary, ready for the following days or shifts production. Test (ATP testing) cleaned vessels for verification of cleanliness and record results Report any food safety problems to the SQF Practitioner or Department Manager in a timely manner so that corrective actions may be performed.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Education: High School diploma or GED
Language Skills: Must be able to effectively communicate in English, both verbally and written.
Computer Skills: Intermediate knowledge of Google Sheets/Microsoft Excel, Google Docs/Microsoft Word, and Gmail/Outlook.

Nice To Haves

Forklift certification preferred but not required
Orchestra knowledge is a plus.

Responsibilities

Ability to use Pumps to fully CIP (Clean in Place) vessels and canning filler in a safe and timely manner with supervision
Comfortable working with chemicals for cleaning vessels while wearing PPE (Personal Protective equipment)
Can complete batching a recipe in a expedient and efficient manner with supervision
Able to learn and operate equipment used for filtering
Ability to lift 50+ pounds to gather and add ingredients for recipes while maintaining proper lifting techniques
Can use a scale to accurately measure and verify ingredients being added for batching recipes with supervision
Can understand pressure differentials within vessels and equipment, due to forced gas and temperature changes to maintain equipment and employee safety
Able to manipulate hoses safely for both the employee and to lengthen the life of the hose
Can complete tasks given by Batching Lead with supervision
Can maintain a positive attitude in a dynamic warehouse environment
Complete food safety training and implement when needed.
Maintain quality requirements in accordance with company standards.
Address and report any major defects or quality issues to the batching lead or supervisor.
Housekeeping: maintain general housekeeping in all areas of batching.
Keep work area clean at all times.
Ensure that all batching equipment and the batching area are completely 100% clean and sanitary, ready for the following days or shifts production.
Test (ATP testing) cleaned vessels for verification of cleanliness and record results
Report any food safety problems to the SQF Practitioner or Department Manager in a timely manner so that corrective actions may be performed.