Food Prep Associate - I

Shyft6•McKinney, TX

132d•Onsite

About The Position

Prep I position is to be responsible for the accurate and efficient processing of ingredients for Production utilization. May be required to perform any additional responsibilities assigned by leadership. In the event of absence, the position will be filled by another adequately trained Prep I staff member.

Requirements

Basic Mathematical Skills - Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Written and verbal communication skills. English required.
Basic time management skills
Basic organizational skills.
Basic computer skills
Ability to multitask.
Ability to prioritize tasks
Ability to work independently in specific “work zone”
Ability to function well in a high-paced and at times stressful environment
High school education; or equivalent combination of education and experience.

Responsibilities

Responsible for accurate and efficient processing of items, including bulk ingredient breakdown, weighing and labeling, to recipe and SOP specific requirements.
Responsible for minimizing/eliminating the possibility of foreign material introduction into any products while prepping
Responsible for minimizing/eliminating waste while prepping.
Responsible for accurately documenting lot numbers, weights and labeling products correctly to ensure inventory accuracy and allocation of materials.
Accountable for individual KPI’s (Key Performance Indicators).
Responsible for working efficiently and in an organized and clean manner following clean -as-you-go.
Safely operated manual and/or electric pallet jacks. (Plant Certification).
Safely operate equipment as needed.
Safely use knives to open packaging as needed.
Attend Training that is made available in relation to job description
Ability to train new staff within the department if needed
Other responsibilities w/ similar skill and work conditions as assigned.
Responsible for completing required paperwork accurately and honestly as applicable.
Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food and Employee Safety policies.
Must adhere to all Allergen control programs and procedures as applicable.
Responsible for reporting suspicious packages, activities, and individuals.
If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).