Smoke House Opr - 1st shift New London, WI

Tyson Foods•New London, WI

3d•Onsite

About The Position

This position is responsible for hauling raw or cooked racked product throughout the plant. The operator weighs, loads, moves, and stages product in smokehouses, steam boxes, and chills; records product information; operates chill systems and rack-moving equipment; and maintains department cleanliness and compliance with safety and food-quality requirements. The position is on 1st shift in New London, Wisconsin.

Requirements

At least 3 months of work history with the same employer.
Ability and willingness to perform basic math functions, including addition, subtraction, multiplication, and division.
Ability and willingness to lift, lower, and carry at least 20 pounds frequently.
Ability and willingness to push or pull manually up to 1,000 pounds.
Ability and willingness to use both hands for rapid, simultaneous mental-muscular coordination.
Ability and willingness to flex and grip with the wrists and hands frequently.
Ability and willingness to stand, walk, climb, and bend for up to 10 hours.
Ability and willingness to work in wet conditions and cold temperatures of 35°F, as well as temperatures of 90°F to 100°F.
Ability and willingness to meet the physical requirements of the job, with or without reasonable accommodation.
Ability and willingness to follow formulations and accurately record and report food-safety or product information.

Nice To Haves

Machine operator experience.
Experience in a manufacturing setting.
RF scanner experience.

Responsibilities

Weigh, load, and move product into and out of smokehouses, steam boxes, and chills.
Mark house number and day-code letter on product identification and rack tags.
Ensure product is properly spaced on racks and racks are properly positioned in smokehouses and steam boxes.
Enter product data—including scans, weights, destinations, and rack numbers—into computer and handheld programs.
Push and pull product racks weighing up to 1,000 pounds between staging areas, smokehouses, and chills.
Load Garner and air chills immediately after product is showed and weighed.
Operate brine, Garner, and air chills; document product temperatures to Quality Control specifications, including taking salometer readings.
Clean and maintain the smokehouse department, including smokehouses, steam boxes, chills, floors, foam houses, smoke generators, tubes, pipes, walls, ceilings, lights, floor scales, waste meat containers, and doors.
Scan or enter product film, boxes, casings, clips, and ingredients into the computer system for daily product runs and changeovers.
Follow computer formulations and accurately record and report food-safety or product information.
Keep equipment clean and properly stored.
Operate powered stand-up, sit-down, and high-lift rack-moving tow-motor equipment.
Take thermometers to the lab for calibration.
Comply with chemical-related requirements and all safety, food-safety, GMP, and SQF requirements.
Perform all positions in the job rotation as needed.
Perform other work as assigned by management.
Work overtime and/or weekends as needed.