3rd Shift General Worker

Hormel Foods•Fresno, CA

7d•Onsite

About The Position

Reporting to the Team Lead and/or Production Manager, the General Worker will be part of our operations team and will be responsible for learning a wide variety of jobs and duties across our plant such as: Lead and Cook roles, operating forklifts, sanitation, boxing, and palletizing product, verifying quality and accuracy of products, all while making people safety and food safety the number one priority.

Requirements

Lift up to 50 lbs. independently and heavier weights with assistance.
Walk, sit, stand for duration of 12- hour shifts with regular breaks.
Climb stairs and steps as well as work at heights on platforms and walkways.
Perform bending, squatting, kneeling, leaning, and reaching at ground level and overhead.
Able to work in temperature variations (hot/cold environments) duration of 12-hours shift with regular breaks.

Responsibilities

Manage labor to utilize unplanned downtime. (Quality hold, break relief, housekeeping items, back up’s ready)
Manage corn distribution from kitchen to packaging.
Lead Level 1 team meetings/Communicate productivity gaps and corrective actions
Must be able to perform all required scans and tasks in AS400.
Assist on resolving consumer complaints.
Ensure the company procedures are followed.
Ability to follow and verify all Sanitation and Quality Policies and Procedures, and report and follow through on any deficiencies.
Ensure that GMP’s are being followed.
Ability to select, lead, coach, influence, motivate, develop, engage and retain a team of employees.
Ability to define problems, collect data, establish facts and draw valid conclusions.
Must be able to troubleshoot and change out box labelers.
All safety equipment and personal protective equipment must be worn where designated. It is mandatory that all team members wear eye protection, non-porous footwear, and Company-issued safety hard hats and hearing protection while in the plant.
Responsible for proper documentation, recordkeeping and paperwork for all processing parameters in writing and electronic keeping.
Ability to understand and apply operating standard procedures.
Ability to enter and pull data from computer systems i.e. Quality Suite Program.
Lead must collect product samples as directed from management and R&D.
Must Participate on new product trial runs and R&D projects.
Must be able to operate and coordinate work activities associated with all packaging lines.
Must be able to interface with all packaging related computer screens to operate equipment as needed.
Must be able to perform safety and quality prechecks and audits and all equipment prior to startups as needed.
Must be able to collect seasoning catch test.
Must be able to do screen checks, magnet checks and destoner checks (add to general worker JD)
Must be able to complete all quality checks on package goods and any other checks required by management during operations as needed.
Must be able to work with warehouse, seasoning room, and line techs to coordinate and execute changeovers.
Must be able to calibrate scales, Xray, and metal detector equipment properly as needed.
Perform end of week sanitation tasks as assigned by management as needed.
Must be prepared to support other plant functions as needed including warehouse.
Team player, ability to adapt to changing demands, and must be a self-starter.
Peel, soak, fry and season product.
Maintain kitchen equipment using established cleaning and sanitation procedures.
Responsible for proper documentation, recordkeeping and paperwork for all processing parameters.
Report mechanical and processing issues immediately to shift lead or manager.
Receive oil, caustic and raw materials using established procedures.
The cook must know how to plan and execute soak tank changes efficiently.
The cook must know how to startup and shut down the line efficiently and understand the control panels.
The cook must know how to operate all the equipment in the processing department to ensure efficient. operation.
Must make sure all equipment at all times is ready for production.
Any equipment in need of repairs must be reported and a work order issued.
Cooks must inspect cooker for cleanliness, excessive water, foreign objects and materials.
Make sure all recording charts have ink for recorders.
Record and initial all batches and deviations.
Cooks must prepare batches as specified on processing schedule.
Cooks must check all drain valves on cooker and pipe connections before introducing oil into cooker.
Must be fully aware of the CO2 process to prevent fires.
Cooks must prepare corn batches as specified on SOP.
Cooks will per perform quality checks using SOP once an hour in kitchen area and once every half hour in seasoning area.
Batches must be standardized if quality check isn’t within the established SOP.
Cooks clean cooker and must follow established boil out procedures as needed.
Cooks must maintain process parameters and through put based on SOP to assure product quality.
Cooks must report all mechanical and processing concerns to supervisor and maintenance.
Cooks must complete all processing sheets, and all information must be filled in and accurately recorded at time of processing ( REAL TIME RECORDING).
Perform checks aligned with HACCP/Food Safety plan.
Must be able to operate all packaging equipment.
Must be able to perform all packaging, utility, and sanitation tasks as needed.
Responsible for proper documentation, recordkeeping and managing all required paperwork.
Follow proper Chemical procedure and usage for designated areas
Perform end of week sanitation tasks as assigned by management as needed.
Must demonstrate accurate lock out/Tag out
Must follow proper chemical procedure and usage for designated areas.
Be able to train as needed.