Daily's Premium Meats Mid Shift Smokehouse Operator 130p-10p

Daily's Premium Meats•Missoula, MT

4h•Onsite

About The Position

Responsible for loading and unloaded smokehouses into the brine chill and hanging coolers. Will be responsible for maintaining accurate and detailed temperature checks for the entire smokehouse process, as outlined in our Critical Control Point plan. The knowledge and skills of Daily’s workforce. Ensure that the company has a product that can meet its current and future objectives and deliver quality products that meet customers’ and employees’ needs. Help problem solve issues that may arise in the smokehouse function to ensure the best quality product is being made. May also serve as a Production Line Worker in all stages of production/development by performing the following duties. Other duties may be assigned. Follow proper department procedures outlined in Seaboard training manuals.

Requirements

Knowledge of general smokehouse operation practices and procedures.
Ability to work independently.
Detailed-oriented.
Ability to neatly and accurately complete paperwork.
Strong communication skills.
Receive training and follow strict Critical Control Point procedures.
Ability to establish and maintain effective working relationships with peers and management.

Nice To Haves

High school diploma or general education degree (GED)
One to three months related experience and/or training
Equivalent combination of education and experience
Ability to read and comprehend simple instructions, short correspondence, and memos
Ability to write simple correspondence
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

Responsibilities

Responsible for all safe operation of machine including set up and tear down.
Ensure proper insertion of bellies for optimal performance.
Adhere to product specifications.
Monitor smoking process.
Keep work area clean and organized.
Load and unload smokehouses and brine chill.
Follow strict Critical Control Point guidelines.
Maintain accurate counts.
Keeping accurate and timely records.
Strict compliance with sanitation requirements
Follow procedures outlined by Department Supervisor/Department Leads.
Follow Seaboard attendance and punctuality rules.
Follow all Seaboard food security guidelines.
Follow all Seaboard Safety guidelines as outlined in the Safety Handbook.
Assist Department Supervisor and Team Members in meeting production and quality requirements.