Smokehouse Operator

Monogram Foods•Chandler, MN

6d•$18 - $22•Onsite

About The Position

The purpose of this position is to further process raw product to a cooked product. SHIFTS AVAILABLE: 2ND SHIFT Principal Activities: 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 Saturdays/Sunday morning or, as the need arises. You will be required to make adjustments to the machine you are assigned to. You will be required to accurately record your CCP’s on the smokehouse control report. You will be required to maintain proper flow of products and keep area clean and organized. 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. Principal Accountabilities: You will be expected to maintain a safe and clean work area. You will be responsible for all phases of the smokehouse operation. You shall see to it that meat does not become contaminated. All operators will check racks of product to make sure product is spaced, tied and hung properly before placing product in the smokehouse. You will 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. You will support management decisions, talk positively, and encourage a productive environment. You will 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. You must be able to speak, read, and write basic English. Authority For Decisions: You will help direct and instruct other smokehouse operators making sure that work schedules are being carried out in a safe and timely manner. You 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 to investigate.

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 18 YEARS OR OLDER
Must be able to speak, read, and write basic English.

Responsibilities

Maintain a safe and clean work area.
Responsible for all phases of the smokehouse operation.
Ensure meat does not become contaminated.
Check racks of product to make sure product is spaced, tied and hung properly before placing product in the smokehouse.
Monitor smokehouses and all equipment in your department to make sure it is functioning correctly.
Report any mechanical problems to maintenance as soon as possible.
Monitor all Time Cycles and Check sheets to ensure accuracy.
Fill out all required paperwork accurately and in a timely manner.
Support management decisions, talk positively, and encourage a productive environment.
Be knowledgeable of HACCP in your department.
Produce the best quality product possible by following company standards.
Maintain maximum performance from the machinery in the smokehouse department.
Follow all pre-planned smoke schedules.
Stay on top of the many changes that occur in the smokehouse department.
Plan ways in which the smokehouse operation may be more efficient.
Help direct and instruct other smokehouse operators making sure that work schedules are being carried out in a safe and timely manner.
Hold up a smokehouse if you feel that it is unsafe to operate and contact your supervisor and/ or maintenance.
Hold up the process and call QA to investigate if you detect a problem with the quality of the product.