Logistics Technician III-Manifestor

CTI Foods•Owingsville, KY

About The Position

We are a customer focused custom manufacturer of quality food products to exacting standards that delight our customer and their consumers. The people of CTI Foods are our #1 ingredient that drive us to be the best custom food and culinary solutions team that has seven state-of-the-art food processing facilities and over 1,800 employees from Idaho, Iowa, Kentucky, and Texas. We are a company that “Thinks Big and Acts Small.” Employees are treated like family. In order to succeed, it takes every person working together, being nimble, and executing at the highest levels. It is our responsibility to provide you every opportunity and resource to achieve that success. Make an impact from day ONE at CTI Foods! Job Overview Responsible for the proper rotation and documentation of all material’s being issued and returned from the staging areas and production lines. Additionally, this position may have to assist with moving materials as directed by the shift manager.

Requirements

Good communication skills
Proficient computer skills
Must be self-directed and able to stay on task
Ability to read, write and interpret documents such as box markings, labels, schedules, safety rules, GMP’s and general instructionsGood verbal and written communication skillsKnowledge of manufacturing process and equipmentAbility to work in a highly paced environmentReliable attendance is an essential function of the job
Follow all company Safety Rules and Good Manufacturing Practices (GMP’s) and adhere to JSA guidelines.Follow daily set up and/or shutdown proceduresMaintain accurate production recordsAdjust check weighers, metal detectors and codes as requiredExpected to achieve established performance standards.Work in all areas of production and packaging, as assigned, which includes operating, being near and crossing over or under machinery.Ability to perform the essential functions of the job and perform as a member of a teamMust be able to work any shift, overtime, weekends and/or holidaysAbility to follow written and verbal instructionsComplete routine documentation associated with the manufacture of productsFollow all company Safety Rules and Good Manufacturing Practices (GMP’s) and adhere to JSA guidelines.Responsible for Food Safety and Quality Culture.Follow daily set up and/or shutdown procedures.Maintain accurate records.Must be able to work any shift, overtime, weekends and/or holidays.Ability to follow written and verbal instructions.Ability to identify visual defects and make corrections as needed, and identify and distinguish between colorsMust be able to work in areas of varying temperaturesRelieve other associates as necessaryMaintain good housekeepingRegular attendancePromotes, adheres, and is responsible for Food Safety and QualityContributes to team effort by accomplishing related results as neededPerform all job duties and responsibilities in a compliant and ethical manner and in accordance with applicable Federal, State, and local laws as well as company policies and procedures

Responsibilities

Track all products from the staging area to the production area and back to the Staging area
Reconcile and log all differences
Physically move product when required to insure no interruption of production process
Track raw material movements using hand scanners and computer from the Staging area to the Shop Floor and returns to the Staging area
Move or insure that all products being moved into the production areas are done so in accordance with specific rotation guidelines and formulation requirements for products moved into the production process
Using Shop Floors in Macola, compare actual usage vs. standard usage and prepare a deviation report by end of shift
Report all variances with explanations to the shift manager immediately
Manifestor Raw• Print daily shop floor scan sheets off• Print the BOM for each of those shop floors• Print each shop floor off and verify that each meat, spice, and packaging item is correct according to the BOM. Make sure everything being used to produce that product is on the shop floor, whether this is being issued or backflushed. If something being used on this item is not on the shop floor, then you must contact Tina or accounting and have it added to the BOM and shop floor. • Verify the count on every pallet that goes to the floor. If the count doesn't match the pallet count, do a breakdown on that pallet and notify accounting of the difference. Do a disposition on this pallet and have your manager sign off on the disposition. • Issue each pallet to the proper shop floor. Confirm with the driver of said pallet which line this pallet is being issued to. Attach all issued Meat and Spice tags to the grinder sheets.• Return pallets are to be verified by the driver which line the pallet is returning from and the manifestor is to verify that the tag on the return pallet matches the physical count of the pallet before it is returned to the proper location. Manifestor must initial each tag once the pallet has been counted and verified that the tag matches the physical count. • To reconcile---Print off Shop Floor Serial Lot Details report and compare to the stickers on the grind sheets to make sure that everything you have a sticker for shows up on this SF serial lot report. If it doesn’t, scan the tag and make note of the message you receive when scanning the tag-for example: Lot not found. Do a serial lot transaction history and note where the tag was issued. Work with accounting to figure out why this tag was previously issued to the wrong sf. • Compare the total amount issued for each item to the blend sheet. The amounts on the blend sheet should never be more than the amount issued. If it is, we have likely missed scanning a tag.• When running the same product on 2 lines, like the 22949, look at the Shop Floor Report and make sure you are issuing the correct WIP and Stuffing to the correct Shop Floors. Too many times this is getting mixed up.
Manifestor RTE• Print daily shop floor scan sheets off• Print the Bom for each finished good• Compare the QRS Bom to the Daily Shop Floor Report to make sure all items match. Ingredients and Packaging. If it does not match, print the current sf and the BOM and email to Tina for sf corrections and copy Neil • Count each pallet of WIP or spices going into the room and make the tags match. If the tag doesn't match, do a breakdown and a disposition for any missing quantities and have your supervisor sign off on the disposition. Issue only the quantity going into the room.• When and if a pallet is going to be returned from a sf, issue the quantity to the shop floor that will make your pallet tag correct. For example: If your pallet went in the room with 2000 pounds and comes out of the room with 600 pounds on the pallet, return the original 2000 pounds and issue the 1400 pounds so that your pallet tag will match the 600 pounds that is still on the pallet. Have the lead verify your pallet count after the tag is printed and before it is returned to inventory. Both the manifestor and the lead initial each pallet being returned to inventory. Make sure the correct Macola is going back on the correct pallet and that all other Macola’s are removed.• After printing each finish good serial lot tag, attach it to Pack Sheet and for the Pack Room attach it to your Pack Sheet along with proper tare weights, batch numbers, and roll temps.• At end of each shift your Production Log should match you FG Pack Sheet, and your spices should be returned to match the count of the pallet at shift change. For example: Return the original weight of the pallet and issue only what was physically used on each production. Make sure the pallet tags physical count matches the printed tag and have the lead sign off on each tag. Make sure the correct Macola is being put back on the pallet and all other Macola’s removed. • Before 1st shift manifestor leaves for the day, both manifestors must agree on the counts of pallets remaining to be issued. • Leads must sign off on pack sheets and any tag being returned to inventory.
Other duties as assigned