Operator (days)

Gagne Foods•Bath, ME

18h•Onsite

About The Position

The Food Production Line worker's day-to-day tasks may include: measuring, grating and feeding batches of raw materials into production machinery, operating production line equipment, assembling goods on a production line and packaging finished products. This person is also responsible for being part of a team that works efficiently and effectively to meet production goals.

Requirements

Dependable
Hard working
Safety conscious
Able to follow W.I. (work instructions), SOP (standard operating procedures) and SSOP (standard sanitation operating procedures)
Ability to work in a fast-paced environment as part of a team
Able to competently complete a variety of tasks and other duties as requested
Must be able to bend, twist, kneel, squat, turn, reach, pull, push, balance and lift objects up to 50 pounds
Must have the ability to stand, walk and move about for extended periods of time
Work in cold manufacturing environment, including, coolers in temperatures as low as 35-38, and -20 degrees Fahrenheit required to notify management about actual or potential food safety issues
Must have proof to be legally eligible to work in the United States, with 2 (acceptable to the INS) forms of identification

Responsibilities

Works as an effective team member
Stands for entire shift at the production line
Assists with production line in a variety of capacities
Measures and pour ingredients in correct amounts for each product
Starts up and stop equipment
Ensures conformance to specifications
Feeds or place items onto equipment for processing
Inspects of the goods produced
Responsible for the detection and isolation of foreign materials
Packaging of finished products
Ensures proper labeling of finished items and ensure proper packaging
Executes on instruction from supervisors
Ensures that all loaded items are done so in accordance to the company protocol
Makes sure that appropriate safety measures are taken at every step of the production process
Advocate’s safety practices to the rest of the production staff
Becomes trained and is knowledgeable about all GMPs and HACCP guidelines
Reports all Food Safety, Food Quality and Food Security concerns to Management