Kitchen Operator EM Flex Plant Cup Production Sun-Thurs 10p-6a

Simmons Foods

8d•Onsite

About The Position

The Kitchen Operator is responsible for safely formulating all meats, gravies, additions, and water according to the production schedule. This role involves accurately weighing and recording all ingredients, lot numbers, and suppliers. The operator acts as a final quality control check, notifying QC and supervisors of any unusual batch characteristics. Key duties include following formula guidelines, recording detailed batching information (gravy weight, water level/temp, tri-blender RPMs, final batch weight, fill temps, additives), and regulating drop temperatures. The position also requires thorough cleaning and sanitization of the kitchen, emulsifier, and tanks during changeovers or as instructed. Additionally, the operator participates in team activities, fosters cohesiveness, and maintains familiarity with Simmons' operating systems, including quality and security policies, while performing other necessary business support duties.

Requirements

Ability to lift up to 50 lbs
Must be able to stand on feet for the entire shift.
Background in manufacturing.
High School Diploma or equivalent.
Must have basic math skills.
Must be able to read, write and understand English.
Ability to make good decisions and communicate effectively with others and leadership team.
A highly responsive ability to react to daily production priorities in a calm and focused manner.

Responsibilities

Follow the order of the schedule and call for batches from the meat room, as required.
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 anything unusual (e.g., batch too thick, too thin, off color, off odor).
Follow formula guidelines, which are 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, following batch sheet guidelines or Supervisor instructions.
Participate as a member of the Team in ongoing development, communication and implementation of team concepts, programs and policies; coordinate work to ensure B.E.S.T practices with all team members.
Attend appropriate team meetings.
Foster strong cohesiveness regarding all major issues (e.g., direction, annual plan, budget, policy changes, etc.).
Accept responsibility to quickly identify any areas that lack cohesiveness, bringing them to the attention of the team leader and working with the team in a supportive manner to resolve issues and actively look for ways, and reinforce actions needed, to achieve synergy possible within the larger organization.
Maintain familiarity with Simmons’ established operating systems (e.g. quality, security, office environment, company policies) and this position’s role in support of these systems, including communicating concerns and improvement ideas.
Perform other duties as necessary in support of business objectives.