Compounder

Kerry Group•Clark, NJ

18h•Onsite

About The Position

Our Clark location is part of our Taste Division, producing flavors and ingredients. Our Clark facility is unique in the sense they have two buildings. The North building has a fruitier smell to it, the teams in that building are producing natural flavoring and essential oils. The South building is the complete opposite, it will have savory and garlic smells because the team is producing seasonings for meat, chicken broth, and beef gravy.

Requirements

Ability to compound formulas accurately by weight and ingredients, utilizing the best methodology for the product or mix.
Working knowledge of all raw materials, including mixing and heating, to ensure quality and consistency in batches.
Ability to utilize inventory lot rotation (FIFO) for all materials used.
Working knowledge of pumps, mixers, scales, fork trucks, high density storage units, meters, and computers.
Ability to fill out daily scale logs on all scales prior to shift and notify supervisor of discrepancies.
Ability to follow all manufacturing instructions on formula batch sheets using proper compounding techniques to ensure product quality.
Ability to properly label all batches submitted to the lab for evaluation.
Adherence to 5S and Good Manufacturing procedures to maintain good housekeeping and ensure compliance with all safety and environmental laws and regulations.
Ability to properly handle Allergen products and equipment according to Allergen Control Procedures.
Responsibility for conformance to Food Safety and Food Quality Plans as described in the Kerry Clark SQF Systems manual, including reporting any deviations to management and QA.

Responsibilities

Compound formulas accurately by weight and by ingredients and ensure that the best methodology is utilized based upon the particular product or mix.
Possess and apply working knowledge of all raw materials before use, ie mixing/heating to ensure quality and consistency in batches.
Utilize inventory lot rotation (FIFO) for all materials used.
Possess and apply working knowledge of all pumps, mixers, scales, fork trucks, high density storage units, meters, and computers.
Fill out daily scale logs on all scales to be used prior to start of shift. Any discrepancies notify supervisor.
Follow all manufacturing instructions on formula batch sheet using proper compounding techniques to ensure product quality.
Properly label all batches submitted to the lab for evaluation.
Follow all 5S and Good Manufacturing procedures to maintain good housekeeping and ensure compliance with all safety and environmental laws and regulations.
Proper handling of Allergen products and equipment according to Allergen Control Procedures
Responsible for conformance to Food Safety and Food Quality Plans as described in the Kerry Clark SQF Systems manual. Must report any and all deviations to a member of management and QA- and set product aside until further instructed.
Other duties assigned by Management