Operator I, Smokehouse

Monogram Foods•Chandler, MN

8d•$19 - $21•Onsite

About The Position

The purpose of this position is to further process raw product to a cooked product. This role involves working in a moist room with temperatures between 40 and 100 degrees, performing tasks that require significant physical exertion such as standing for up to 10 hours per day, lifting 30-70 pounds, and pushing racks of product weighing up to 1200 pounds. The operator will utilize their full body, including fingers, hands, wrists, arms, shoulders, legs, and back, engaging in lifting, bending, pivoting, twisting, and turning. Responsibilities include operating and making adjustments to machinery, using chemicals, following safety rules, and potentially working overtime and weekends. The role also requires accurate recording of CCPs, maintaining product flow, keeping the area clean, following standardized work, performing equipment changeovers, managing employee rotation and exercises, and optimizing product yields by minimizing inedible product, rework, and giveaway, and solving problems related to losses. The operator must be knowledgeable of HACCP, company standards for quality (color, taste, texture, moisture, bacteria destruction), and maintaining maximum machinery performance. They will follow pre-planned smoke schedules, adapt to changes, and identify efficiencies in the smokehouse operation. Basic English speaking, reading, and writing skills are required.

Requirements

Punctual and good attendance.
Good communication, math, read and writing skills.
Able to complete Quality, Safety training.
Able to work at a fast pace, repetitive and work environment.
Ability to work in a team environment and a diverse workforce.
Must be flexible and able to work overtime and weekends as needed.
Quality, safety-minded, reliable, precise, and self-motivated.
MUST BE 18 YEARS OR OLDER.
Able to speak, read, and write basic English.

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 that exercises are performed as required.
Responsible for product yields, including minimizing inedible, 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 make sure it is functioning correctly.
Report any mechanical problems to maintenance 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 getting 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 making sure that work schedules are being carried out in a safe and timely manner.
Hold up a smokehouse if it is felt that it is 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.