Manufacturing Operator III-3rd Shift

Office•White City, OR

14h•Onsite

About The Position

Food Safety & Compliance Responsibilities This position is responsible for compliance with all applicable food safety requirements, including but not limited to: Cook times and temperatures Cooling times and temperatures Metal detection Line clearance Pre-operational cleaning and sanitation Material usage and labeling Batching accuracy and ingredient control Essential Duties and Responsibilities Sanitation & Cleaning Perform standard cleaning and sanitation of equipment, utensils, and facilities, including disassembly/assembly, chemical application, scrubbing, rinsing, and sanitizing. Follow all Sanitation Standard Operating Procedures (SSOPs) and complete required daily and Master Sanitation Program documentation. Use approved cleaning and sanitizing chemicals according to documented procedures and labeling requirements. Properly wear and use required Personal Protective Equipment (PPE). Follow all safety procedures including Lockout/Tagout (LOTO), chemical handling, and safe lifting practices. Inspect completed sanitation tasks and correct deficiencies. Accurately complete sanitation records and tagging. Monitor water usage and report sanitation or equipment issues to the Sanitation Lead, Team Lead, or Supervisor. Prep, Batching & Production Support Follow instructions provided by Shift Leads, Team Leads, Kitchen Supervisors, or Managers. Perform ingredient preparation tasks accurately, including weighing, measuring, batching, and handling ingredients such as onions, carrots, spinach, cheeses, and canned items. Ensure all ingredients and food items are correctly labeled and stored with content description, temperature, and weight. Understand and monitor key quality attributes (smell, taste, texture, color, particle size) and immediately report concerns. Support production needs through assigned duties and maintain reliable attendance. Work overtime as required based on production demands. Machine Operation & Equipment Support Operate food processing and preparation equipment according to Machine Operator Manuals and safety procedures. Set up equipment at the beginning of and during shifts. Adjust machine parameters and materials to maintain product quality and throughput. Perform minor preventive maintenance (PMs) and routine inspections. Troubleshoot equipment issues and clearly communicate problems to Mechanics, Team Leads, or Supervisors. Maintain accurate production, quality, and sanitation documentation. Participate in team meetings and work effectively in a team-oriented environment. Equipment Operated (May Include) Auto Can Opener Bean Cleaners and Kettles Dicers, Urschel, Conveyors, Comitrol Champion Mixers and Centrifuges Tilt Kettles Ovens Electric Pallet Jack, High Lift, and Scissor Lifts Education No formal education required for sanitation duties High school diploma or GED preferred for machine operation, or equivalent experience Experience Minimum of 6 months sanitation experience (Sanitor II or equivalent) Minimum of 6 months machine operation or food production experience, or demonstrated equivalent ability Completion of required safety training, including: Hazard Communication / Chemical Safety Lockout/Tagout (LOTO) Safe lifting techniques Skills & Abilities Ability to read chemical labels, SOPs, SSOPs, and complete required documentation Basic math skills (addition, subtraction, multiplication, division, percentages, and weight measurements) Knowledge of control panels, machine sequences, and operating protocols Strong communication skills for coordinating with Leads, Supervisors, and Mechanics Ability to apply common-sense reasoning and follow written and verbal instructions Physical Demands Ability to stand for extended periods Ability to work on wet floors and climb ladders and stairs Ability to lift 50–75 pounds; team lifting required for items over 100 pounds Ability to push/pull heavy equipment such as foamers, carts, pumps, and depositors Perform repetitive physical tasks including bending, stretching, lifting, pulling, and pushing Work Environment Exposure to moving mechanical parts and elevated work areas Frequent exposure to wet, humid, hot, cold, and noisy environments Regular handling of strong cleaning chemicals while wearing required PPE Noise levels generally moderate Compliance Must comply with all Amy’s Kitchen Inc. policies, including the Employee Handbook, Safety Manual, GMP guidelines, and food safety programs. Perform other duties as assigned.

Requirements

Minimum of 6 months sanitation experience (Sanitor II or equivalent)
Minimum of 6 months machine operation or food production experience, or demonstrated equivalent ability
Completion of required safety training, including: Hazard Communication / Chemical Safety Lockout/Tagout (LOTO) Safe lifting techniques
Ability to read chemical labels, SOPs, SSOPs, and complete required documentation
Basic math skills (addition, subtraction, multiplication, division, percentages, and weight measurements)
Knowledge of control panels, machine sequences, and operating protocols
Strong communication skills for coordinating with Leads, Supervisors, and Mechanics
Ability to apply common-sense reasoning and follow written and verbal instructions
Ability to stand for extended periods
Ability to work on wet floors and climb ladders and stairs
Ability to lift 50–75 pounds; team lifting required for items over 100 pounds
Ability to push/pull heavy equipment such as foamers, carts, pumps, and depositors
Perform repetitive physical tasks including bending, stretching, lifting, pulling, and pushing

Nice To Haves

High school diploma or GED preferred for machine operation, or equivalent experience

Responsibilities

Perform standard cleaning and sanitation of equipment, utensils, and facilities, including disassembly/assembly, chemical application, scrubbing, rinsing, and sanitizing.
Follow all Sanitation Standard Operating Procedures (SSOPs) and complete required daily and Master Sanitation Program documentation.
Use approved cleaning and sanitizing chemicals according to documented procedures and labeling requirements.
Properly wear and use required Personal Protective Equipment (PPE).
Follow all safety procedures including Lockout/Tagout (LOTO), chemical handling, and safe lifting practices.
Inspect completed sanitation tasks and correct deficiencies.
Accurately complete sanitation records and tagging.
Monitor water usage and report sanitation or equipment issues to the Sanitation Lead, Team Lead, or Supervisor.
Follow instructions provided by Shift Leads, Team Leads, Kitchen Supervisors, or Managers.
Perform ingredient preparation tasks accurately, including weighing, measuring, batching, and handling ingredients such as onions, carrots, spinach, cheeses, and canned items.
Ensure all ingredients and food items are correctly labeled and stored with content description, temperature, and weight.
Understand and monitor key quality attributes (smell, taste, texture, color, particle size) and immediately report concerns.
Support production needs through assigned duties and maintain reliable attendance.
Work overtime as required based on production demands.
Operate food processing and preparation equipment according to Machine Operator Manuals and safety procedures.
Set up equipment at the beginning of and during shifts.
Adjust machine parameters and materials to maintain product quality and throughput.
Perform minor preventive maintenance (PMs) and routine inspections.
Troubleshoot equipment issues and clearly communicate problems to Mechanics, Team Leads, or Supervisors.
Maintain accurate production, quality, and sanitation documentation.
Participate in team meetings and work effectively in a team-oriented environment.
Comply with all applicable food safety requirements
Comply with all Amy’s Kitchen Inc. policies, including the Employee Handbook, Safety Manual, GMP guidelines, and food safety programs.
Perform other duties as assigned.