Day Shift RAW Operator

Jack Stack Barbecue•Alma, MO

6d•Onsite

About The Position

The RAW Operator prepares raw products for cooking according to company standards. The role includes trimming and cutting meat, seasoning and racking products, and meeting production schedule requirements. The position works in a manufacturing environment that may be noisy and consistently below 40°F, with slippery, cold, wet, refrigerated, or humid conditions. Employees must follow food-safety, manufacturing, and plant-safety procedures and use the designated personal protective equipment and color-coded smocks.

Requirements

High school diploma or equivalent.
Ability to work under pressure and in a fast-paced environment, adapting to frequent production-line changes.
Ability to follow instructions, recipes, and food-safety regulations carefully.
Ability to maintain a clean and safe work environment.
Attention to detail, speed, and accuracy.
Ability to be self-motivated and take initiative.
Ability to operate, clean, and maintain required equipment.
Ability to maintain a neat and clean appearance and use proper manners and language.
Ability to perform physical tasks including bending, reaching, stooping, twisting, lifting, standing, walking, repetitive motion, and using heavy machinery.
Ability to lift arms above the head and manually cut and chop foods.
Ability to lift up to 50 pounds individually, or follow policy and procedure for team lifting heavier items.
Must follow best-in-class manufacturing practices.
Must not wear piercings or jewelry on the manufacturing floor.
Must wear dedicated non-slip shoes and required PPE, including applicable cut gloves, safety glasses, hairnet, beard net, gloves, and smock.

Nice To Haves

Experience in a production environment is preferred but not mandatory.

Responsibilities

Trim and cut meat to required specifications.
Season raw meat with appropriate spices and marinades.
Rack products for proper storage and transport.
Follow the meat product schedule to ensure timely delivery.
Maintain proper product rotation to ensure freshness.
Understand HACCP plans and follow company policies and procedures for food safety.
Keep the work area clean.
Maintain accurate records of raw products, including weight, batch number, and seasonings on the Raw Sheet.
Operate, clean, and maintain required equipment.
Follow safety processes and protocols, including ergonomic and lifting practices and Lock Out Tag Out procedures.
Report injuries to management immediately.
Complete required safety training by the stated deadline.
Wear required GMPs, PPE, dedicated non-slip shoes, and the correct color-coded smock in the identified plant area.