Operator I, Smokehouse

Monogram Foods•Chandler, MN

4d•$19 - $22•Onsite

About The Position

The purpose of this position is to further process raw product to a cooked product. This role involves standing up to 10 hours per day, lifting anywhere from 30-70 pounds, and pushing racks of product weighing up to 1200 pounds. The work environment is a moist room with temperatures ranging between 40 and 100 degrees. Job functions require the use of fingers, hands, wrists, arms, shoulders, legs, and back, involving lifting, bending, pivoting, twisting, and turning. Operators will work with computers for smokehouse operations, use chemicals and machinery, and must follow all safety rules. Overtime and weekend work may be required. Responsibilities include making machine adjustments, accurately recording CCPs on the smokehouse control report, maintaining product flow, keeping the area clean and organized, following standardized work, performing equipment changeovers, managing employee rotation and exercises, and being responsible for product yields (minimizing inedible product, rework, and giveaway) and solving problems related to losses to improve yield.

Requirements

Must be 18 years or older.
Punctual and good attendance.
Good communication skills.
Good math skills.
Good reading skills.
Good writing skills.
Able to complete Quality training.
Able to complete Safety training.
Able to work at a fast pace.
Able to perform repetitive tasks.
Able to work in a diverse workforce.
Must be flexible.
Quality-minded.
Safety-minded.
Reliable.
Precise.
Self-motivated.
Able to speak basic English.
Able to read basic English.
Able to write basic English.

Nice To Haves

Able to work overtime and weekends as needed.

Responsibilities

Further process raw product to a cooked product.
Stand up to 10 hours per day.
Lift anywhere from 30-70 pounds.
Push racks of product weighing up to 1200 pounds.
Work in a moist room with temperatures between 40 and 100 degrees.
Use fingers, hands, wrists, arms, shoulders, legs, and back.
Perform lifting, bending, pivoting, twisting, and turning in all job functions.
Work with a computer (smokehouse numbers 1,2,4, 5, 6, 7, 8,11,12,13,14,15,16,17).
Use chemicals and machinery.
Follow all safety rules.
Work overtime and Saturdays/Sunday morning or, as the need arises.
Make adjustments to the machine assigned.
Accurately record CCP’s on the smokehouse control report.
Maintain proper flow of products and keep area clean and organized.
Follow standardized work.
Perform changeovers on the equipment operated.
Responsible for employee rotation on equipment and ensuring exercises are performed as required.
Responsible for product yields, including minimizing inedible product, rework, and giveaway.
Solve problems with losses on equipment to improve yield.
Maintain a safe and clean work area.
Responsible for all phases of the smokehouse operation.
Ensure meat does not become contaminated.
Check racks of product to make sure product is spaced, tied, and hung properly before placing product in the smokehouse.
Monitor smokehouses and all equipment in the department to ensure it is functioning correctly.
Ensure maintenance is made aware of any mechanical problems as soon as possible.
Monitor all Time Cycles and Check sheets to ensure accuracy.
Fill out all required paperwork accurately and in a timely manner.
Support management decisions, talk positively, and encourage a productive environment.
Be knowledgeable of HACCP in the department.
Produce the best quality product possible by following company standards, including achieving the right color, taste, texture, moisture, and destroying all bacteria prior to removing the product from the smokehouse.
Maintain maximum performance from the machinery in the smokehouse department.
Follow all pre-planned smoke schedules.
Stay on top of the many changes that occur in the smokehouse department.
Plan ways in which the smokehouse operation may be more efficient.
Help direct and instruct other smokehouse operators, ensuring work schedules are carried out in a safe and timely manner.
Hold up a smokehouse if it is felt to be unsafe to operate and contact supervisor and/or maintenance.
Hold up the process and call QA to investigate if a problem with the quality of the product is detected.