OW Oven Operator - 3rd Shift (2423)

CARL BUDDIG GROUP•Montgomery, IL

1d•$23 - $23•Onsite

About The Position

Carl Buddig and Company, a respected name in the meat manufacturing industry, boasts a legacy of over 80 years. Founded as a family-owned company, we have evolved into a leading producer of premium meat products, including renowned lunchmeats, ready-to-eat cooked meats under our Kingsford, LLC division, and savory snack meats from Old Wisconsin. As a third-generation family business, our success is anchored in our commitment to quality, innovation, and community. With a workforce of 2,500 dedicated team members spread across Illinois, Wisconsin, and Indiana, we continue to expand, driven by a vision for excellence and a responsiveness to evolving consumer preferences. At Carl Buddig and Company, we foster a culture centered around teamwork and innovation. We strive to create an environment that values creativity and collaboration, ensuring every team member is empowered to contribute to our collective goals. Our dedication extends beyond our business operations. We actively support charitable initiatives and community organizations through direct contributions, volunteer work, and partnerships. We aim to make a positive impact and give back to the communities that have supported us over the years. Join us at Carl Buddig and Company, where tradition meets innovation, and where our passion for quality meat products is matched by our commitment to our people and communities. The Oven Operator is to effectively coordinate their workload, providing support to ensure that the team delivers, monitoring any issues, and ensuring product is developed successfully, and quality standards are met to meet the requirements of the customer

Requirements

Experience with Microsoft Office (Word, Excel, Power point, Outlook).
Able to professionally communicate with cross-functional departments.
Possess a sense of urgency and attention to accuracy and detail.
Capable of communicating both orally and in writing with people at all organizational levels.
Capable of managing a variety of tasks simultaneously with rapidly changing priorities.
Demonstrated ability to work productively and effectively as part of a team.
Must be able to work in temperatures of 40 degrees or less.
Must be able to stand for 10 hours per day.
Must be able to bend, stoop, and squat as needed for housekeeping responsibilities and other miscellaneous duties.
Must have the ability to work in a fast-paced environment.
Must be able to lift up to 60 pounds.
Must be able to work 40 or more hours per week.
Must be able to work mandatory overtime if necessary.
Must be highly attentive to detail (i.e. meat type/film/date) and have good hand/eye coordination.
Must adhere to Good Manufacturing Practices (GMP’s).

Responsibilities

Follow the HACCP program including developing a working knowledge of the Critical Control Points and Critical Limits as they pertain to the food safety of our product.
Implement proper procedures for the Smokehouse department.
Requires understanding of GMP’s, HACCP and SQF guidelines.
Provide proper HACCP records according to the stuffing group assigned by scheduling.
Maintain an accurate operator oven process rotation to ensure full cross training is maintained.
Document HACCP checks via red zone for record keeping as well as LSW.
Perform product checks during shift. (Oven temperature check, Powis graphs, pH Monitoring CCP1, temperature check for CCP2 Lethality stage.)
Perform direct observations during cooking cycle.
Perform pre-flight oven checks before every smokehouse load.
Conduct Safety/SQF monthly training.
Add/Create oven department schedules to ensure that all products are cooked and completed in a timely fashion.
Perform daily oven cleans after cooking cycles.
Analyze situations to provide solutions that are in the best interest of the company.
Maintain accurate smoking records and reports.
Monitor smokehouse department employees’ progress on assigned tasks.
Make decisions pertaining to production errors and deviations.
Participate in the monthly inventory process.
Maintain a safe work environment by watching out for foot traffic: following standards and procedures: complying with legal regulations per all forklift operations.
Evaluate daily overhead to ensure that we have accurate staffing.
Assign and provide directions on the daily tasks to other smokehouse department employees.
Perform monthly cooler deep cleans based on the SSOP requirements.
Ensure that employees are abiding by all Carl Buddig and Company policies via the Employee Handbook and Safety Manual.
Train new and existing employees in the required job duties.
Other responsibilities as assigned by the Department Manager and/or Supervisor.
Maintain work-area in a clean and sanitary manner.
Able to conduct performance review of employees as needed.
Must be able to use a check weigh scale
Must conduct data entry in Knowledge mine/redzone (quality checks, OEE Tracking, packaging pallet entries, etc.)
Document inedible tracking.
Create OPL, Center lines, SOPs as needed.
Other responsibilities as assigned