Simo Kitchen EM: (Line 3) Thurs 12:30am-6:30am, Thurs-Sat 6:30pm-6:30am
About The Position
The Kitchen Operator is responsible for safely formulating all meats, gravies, and water according to schedule, as supplied by the Supervisor and Q.C. This role involves following the order of the schedule, calling for batches from the meat room, weighing ingredients, and recording all necessary information. The operator acts as a final check for Quality Control and must notify Q.C. and supervisor of any unusual observations. Adherence to formula guidelines and accurate recording of batching information are critical. The position also includes cleaning and sanitizing the kitchen area and equipment, regulating drop temperature, and participating as a supportive member of the team. The operator must be familiar with Simmons' operating systems and perform other duties as necessary to support business objectives, while also complying with safety regulations and using required personal protective equipment.
Requirements
- Basic math skills
- Reading skills
- Writing skills
- Computer knowledge
- Good communication skills in English
- Must be able to read, write, speak, and understand English.
- Ability to lift up to 50 lbs
- Must be able to stand on feet for the entire shift.
- Hearing protection
- Safety shoes
- Gloves
- Safety glasses
- Background in manufacturing
Nice To Haves
- Military experience is valued and veterans are welcome to join the team.
Responsibilities
- Safely formulate all meats, gravies, and water according to schedule.
- Follow the order of the schedule and call for batches from the meat room.
- Weigh all ingredients and record weight before batching.
- Record lot numbers and supplier for each ingredient used.
- Act as a final check for Q.C. and supervisor, notifying them of any unusual observations (e.g., batch consistency, color, odor).
- Follow formula guidelines listed on each batch sheet.
- Record batching information for each batch made on formula kitchen sheets, including gravy weight, water level, water temp, tri-blender R.P.M.'s, final batch weight, fill temps, and additives.
- Clean and sanitize the entire kitchen during can size changeovers or when notified by Supervisor.
- Follow rinse procedures for cleaning the emulsifier and tanks 1, 2, & 3.
- Regulate the drop temperature as required.
- Follow batch sheet guidelines or Supervisor instructions.
- Participate as a member of the Team, fostering strong cohesiveness and coordinating work to ensure B.E.S.T practices.
- Attend appropriate team meetings.
- Accept responsibility to identify areas lacking cohesiveness and work with the team to resolve issues.
- Be familiar with Simmons’ established operating systems and understand the responsibility to maintain familiarity and support these systems.
- Perform other duties as necessary in support of business objectives.
- Work in compliance with the Act and regulations.
- Use or wear required equipment, protective devices, or clothing.
- Report absence or defect in any equipment or protective device.
- Report any contravention of the Act or regulations or the existence of any hazard.
- Do not remove or make ineffective any protective device without providing an adequate temporary device and replace it immediately when no longer needed.
- Do not use or operate equipment, machine, device, or thing in a manner that may endanger oneself or another worker.
- Do not engage in any prank, contest, feat of strength, unnecessary running, or rough and boisterous conduct.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
