Manufacturing Operator 2nd Shift - Clark, NJ

Kerry•Clark, NJ

6d•Onsite

About The Position

The Manufacturing Operator works at Kerry’s Clark, New Jersey facility in the Taste Division, which produces flavors and ingredients. The facility’s North building produces natural flavorings and essential oils, while the South building produces seasonings and savory products. The role is performed onsite in a factory environment with exposure to flavors, basic product chemicals, and raw materials. The scheduled hours are 2:30 PM to 10:30 PM. The pay rate is $27.00 per hour, with a stated $0.50 night-shift differential. The operator formulates products from raw materials, compounds liquid formulas and prepares emulsions, operates processing and spray-drying equipment, and packages finished products associated with spray drying. The role also includes cleaning and maintaining equipment, following manufacturing and safety procedures, handling allergens correctly, rotating inventory using FIFO, and ensuring compliance with food safety and quality plans.

Requirements

High school education or equivalent experience.
Experience in the flavor or a closely related industry.
Proficiency in compounding techniques and raw materials.
Ability to lift up to 80 pounds and move up to 400 pounds.
Ability to operate forklifts and other equipment integral to the job functions.
Ability to see and distinguish between labels.
Ability to stand for extended periods and walk through the warehouse.
Must be certified to wear a respirator and follow all respirator-wear rules.

Responsibilities

Formulate products from raw materials, including compounding liquid formulas and preparing emulsions used in product formulas.
Operate, clean, and maintain processing equipment.
Apply a basic understanding of spray-dry technology.
Operate various spray-drying units to achieve desired results.
Follow formula batch-sheet manufacturing instructions and use proper compounding techniques to ensure product quality.
Package finished products associated with spray drying.
Properly label all batches submitted to the laboratory for evaluation.
Use FIFO inventory lot rotation for materials.
Follow 5S and Good Manufacturing procedures, maintain good housekeeping, and comply with safety and environmental laws and regulations.
Handle allergen products and equipment according to Allergen Control Procedures.
Conform to food safety and food quality plans in the Kerry Clark SQF Systems manual.
Report deviations to management and Quality Assurance, and set affected product aside until further instructed.
Perform other duties assigned by management.