Mixing Operator

Gagne Foods•Bath, ME

22h

About The Position

The Mixing Operator works on a food production line, handling raw ingredients and operating production equipment to produce, inspect, and package finished goods. The role contributes as part of a team working efficiently to meet production goals and reports to the Plant Manager. The position requires standing and moving for extended periods and working in cold manufacturing areas, including coolers at 35–38°F and areas as cold as -20°F. Some overtime may be needed. The role offers $20–$23 per hour, plus vacation and sick time. Employees may contribute to the company-provided IRA through payroll deductions.

Requirements

Ability to follow work instructions (W.I.), standard operating procedures (SOP), and standard sanitation operating procedures (SSOP).
Ability to work in a fast-paced environment as part of a team.
Ability to competently complete a variety of tasks and other duties as requested.
Proficiency in reading and writing English.
Ability to bend, twist, kneel, squat, turn, reach, pull, push, balance, and lift objects weighing up to 50 pounds.
Ability to stand, walk, and move about for extended periods.
Ability to work in cold manufacturing environments, including coolers at 35–38°F and areas as cold as -20°F.
Proof of legal eligibility to work in the United States and two forms of identification acceptable to the INS.
Ability to work some overtime as needed.

Responsibilities

Work effectively as a member of the production team.
Assist with production line tasks in a variety of capacities.
Measure and pour ingredients in the correct amounts for each product.
Start and stop equipment and feed or place items onto equipment for processing.
Ensure products conform to specifications and inspect goods produced.
Detect and isolate foreign materials.
Package finished products and ensure items are properly labeled and packaged.
Follow supervisors’ instructions and company protocols for loading items.
Take appropriate safety measures throughout the production process and advocate safe practices to production staff.
Become trained and knowledgeable in GMPs and HACCP guidelines.
Report food safety, food quality, and food security concerns to management.