Smokehouse Lead

Monogram Foods•Chandler, MN

3d•$20 - $22•Onsite

About The Position

The purpose of this position is to further process raw products to a cooked product. You will be standing up to 10 hours per day and lifting anywhere from 30-70 pounds and pushing racks of product weighing up to 1200 pounds. You will work in a moist room with temperatures between 40 and 100 degrees. You will need to use fingers, hands, wrists, arms, shoulders, legs and your back. You will be lifting, bending, pivoting, twisting and turning in all job functions. For a full physical description, please see the attached Physical Demands Description. You will be asked to perform other reasonably related job duties. You will need to work with a computer (smokehouse numbers 1,2 4, 5, 6, 7, 8,11,12,13,14,15,16,17). You will use chemicals and machinery. You are required to follow all safety rules. You may be required to work overtime and on Saturdays as the need arises. You will be required to adjust the machine you are assigned to. You will be required to accurately record your smokehouse schedule on the DDS board in RTE STG. You will be required to follow standardized work. You will be required to perform changeovers on the equipment you are operating. You will be responsible for employee rotation on your equipment and that exercises are performed as required. You will be responsible for product yields. This includes minimizing inedible, rework and giveaway. You will be required to solve problems with losses on your equipment to improve Yield.

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 able to speak, read, and write English.
MUST BE 18 YEARS OR OLDER

Nice To Haves

Production, manufacturing, or warehouse experience preferred.

Responsibilities

Maintain a safe and clean work area.
Responsible for all phases of the smokehouse operation.
See to it that meat does not become contaminated.
Oversee all the smokehouse operators to make sure use the correct paperwork for each oven to start and enter the information on Aptean.
Monitor smokehouses and all equipment in your department to make sure it is functioning correctly.
Maintenance must be made aware of any mechanical problems as soon as possible.
All Time Cycles and Check sheets must be monitored to ensure accuracy.
All required paperwork must be filled out accurately and in a timely manner.
Support management decisions, talk positively, and encourage a productive environment.
Be knowledgeable of and follow the Global Business Practices as outlined by Monogram.
Be knowledgeable of HACCP in your department.
To produce the best quality product possible by following company standards. This includes getting the right color, taste, texture, moisture and destroying all bacteria prior to removing the product from the smokehouse.
To maintain maximum performance from the machinery in the smokehouse department.
To follow all pre-planned smoke schedules.
To stay on top of the many changes that occur in the smokehouse department.
To plan ways in which the smokehouse operation may be more efficient.
Able to calibrate smokehouses required for our HACCP plan.
Able to calibrate internal probes
Help direct and instruct other smokehouse operators making sure that work schedules are being carried out in a safe and timely manner.
May hold up a smokehouse if you feel that it is unsafe to operate and contact your supervisor and/ or maintenance.
If you detect a problem with the quality of the product, you may hold up the process and call QA/Supervisor to investigate.