MO1 - Dumper - Line 8 - 1st shift

Ajinomoto Foods North America•Carthage, MO

1d•Onsite

About The Position

The Dumper dumps and spreads fresh or frozen product from boxes or totes onto a continually moving conveyor. Product must be dumped when the buzzer sounds, and the plastic bag surrounding the product is used to spread it evenly without hands touching raw product. The position moves product using a forklift or pallet jack and trains backup personnel. It also requires following equipment Lockout/Tagout procedures and food safety and quality requirements, including GMPs, SSOP, SOP, HACCP, and SQF. The plant averages 50 degrees, with conditions varying from hot and humid to very cold, and the work environment is loud and industrial. The company provides required protective clothing and equipment.

Requirements

Able to repetitively handle and dump product weighing up to 50 pounds.
Able to work in a fast-paced environment.
Reliable and self-driven; able to work with minimal supervision.
Forklift/pallet jack certification.
Continuously able to stand.
Able to lift, pull, and/or carry up to 50 pounds for distances up to 6 feet.
Occasionally able to reach or work above shoulders, twist hands, bend the body, and drive a forklift or pallet jack.
Able to work in loud industrial environments and temperatures ranging from hot and humid to very cold.

Nice To Haves

High school diploma or GED preferred.

Responsibilities

Repetitively dump product weighing up to 50 pounds with both hands onto a moving conveyor when the buzzer sounds.
Open boxes or totes and dump their contents onto the conveyor.
Use the surrounding plastic bag to spread product evenly without letting hands touch raw product.
Train backup personnel.
Move product to and from work areas using a forklift or pallet jack.
Follow established equipment Lockout/Tagout procedures as required.
Report injuries, unsafe conditions, unsafe acts, and horseplay.
Use proper lifting techniques, mechanical assistance, personal assistance, handrails, and appropriate personal protective equipment.
Comply with food safety and quality requirements, including GMPs, SSOP, SOP, HACCP, and SQF.
Perform other duties as assigned.