Manufacturing-2nd Shift Mix Station Operator

MRS GERRYS KITCHEN LLC•Albert Lea, MN

1d•$24 - $26•Onsite

About The Position

Mrs. Gerry’s was founded in 1973 in Albert Lea, Minnesota. Mrs. Gerry’s is a premier salad and side manufacturer and offers 120 different products which are sold coast to coast. We are looking for great team members who desire a friendly work environment and want to learn how we create delicious fresh potato salad, warm mashed potatoes, cold pasta salads, zesty dips and more. Our products enable families and friends to celebrate around the dinner or picnic table every day. STARTING WAGE: $23.90 with an additional .50 increase in pay for each additional machine learned, up to $26.40 HOURS: 2:00 p.m. – 10:30 p.m. end time may vary with production needs DAYS: Monday - Friday STATUS: Non-Exempt SUMMARY This position consists of learning five different stations and rotating through them as needed to meet production needs. These stations are Big Line Dressing Mixer, Big Mixer, Big Line Prep, Big Line Dressing Prep, plus Dressing & Dips Mixing Operator. Incremental pay increase when an employee successfully demonstrates operational knowledge, follows recipes, plus performs to the highest level of safety and food safety standards.

Requirements

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Detail orientated.
Distinguish between salads to better identify issues and suggest solutions.
Follow recipes.
Disassemble and reassemble machines, pipes, and pumps.
Work individually and as a team.
Must understand basic weights and measurements (ounces & pounds).
Professional verbal and written communication skills demonstrated through daily interactions.
Adhere to Mrs. Gerry’s vision, mission, and values.
Follow all safety and food safety protocols.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, percent and to draw and interpret bar graphs.
Ability to read and interpret documents in English such as safety rules, operating, recipes, maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to understand and carry out instructions furnished in English that is written, oral, or diagram form.
Employee will rotate among all five stations and are required to learn how to operate each piece of equipment and follow standardized recipes.
Comfort with conducting basic level data entry in operator stationed computers for inventory/order tracking.
May need to utilize Microsoft Excel for additional data tracking.

Nice To Haves

No prior experience or training is necessary, although it is preferred.
May need to obtain forklift and/or pallet jack license.

Responsibilities

Know and follow HACCP, SQF, SOP and SSOP programs.
Know and follow all Food and Safety procedures.
Wear all required personal protective equipment. For more information, see policy.
Learn all five stations for this position.
Notice and identify issues and offer solutions.
Understand and follow the recipes exactly the way it shows on the recipe card.
Ability to assemble and disassemble various machines, piping, and pumps.
Understand the operation of mixers.
Weigh ingredients by using cup or scale measurements.
Work with department operations to ensure all ingredients are mixed per standards.
Follow production orders and learn daily salad sequence to maximize efficiency.
Operate equipment in coordination with the next step of the process.
Set up and put away scale equipment.
Measure the right amount of dressing for each batch of salad by using a dressing chart and dressing scale on the big mixer.
Make sure all the right ingredients are mixed into each batch.
Know products to adjust amounts of dressing added.
Record weight of bin and dressing on HACCP sheets.
Gather and monitor ingredients for Mrs. Gerry’s products.
Follow the proper mixing of ingredients as specified by recipes.
Assist and follow all wash down and sanitation procedures.
Take temperatures in the bins of potato, cabbage, etc. to make sure they are correct temperatures for mixing and record.
Prep bins of product by adding ingredients to bins per specified recipes.
Accurately record dates and lot numbers of ingredients being mixed.
Prepare ingredients for dressings, spreads, and dips.
Work closely with Big Line Dressing Maker and Big Line Mixer.
Weigh spices using a scale.
Able to setup the Hobart mixer.
Follow the recipe exactly the way it shows on the recipe card.
Operate mixers and pumps according to standards.
Evaluate production order and plan dressing schedule accordingly.
Work with Big Line Dressing Prep personnel and follow recipes ensuring all ingredients are included in each dressing.
Fill containers with dressings used by small salads dressing mixer for inventory.
Work with and understand digital electronic equipment.
Move barrels of dressing with two-wheel cart. Lift 50-pound (team lift) bags of sugar onto platform.