Smokehouse Operator

Monogram Foods • Chandler, MN

2d • $18 - $22 • Onsite

About The Position

The purpose of this position is to further process raw product to a cooked product. SHIFTS AVAILABLE: 2ND AND 3RD SHIFT

Requirements

• Standing up to 10 hours per day and lifting anywhere from 30-70 pounds and pushing racks of product weighing up to 1200 pounds.
• Work in a moist room with temperatures between 40 and 100 degrees.
• Use fingers, hands, wrists, arms, shoulders, legs and your back.
• Lifting, bending, pivoting, twisting and turning in all job functions.
• Work with a computer (smokehouse numbers 1,2,4, 5, 6, 7, 8,11,12,13,14,15,16,17).
• Use chemicals and machinery.
• Follow all safety rules.
• Work overtime and Saturdays/Sunday morning or, as the need arises.
• Make adjustments to the machine you are assigned to.
• Accurately record your CCP’s on the smokehouse control report.
• Maintain proper flow of products and keep area clean and organized.
• Follow standardized work.
• Perform changeovers on the equipment you are operating.
• Responsible for employee rotation on your equipment and that exercises are performed as required.
• Responsible for product yields. This includes minimizing inedible, rework and giveaway.
• Solve problems with losses on your equipment to improve yield.
• Must be able to speak, read, and write basic English.
• 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

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.
• 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.
• Make maintenance aware of any mechanical problems 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. This includes getting the right color, taste, texture, moisture and destroying all bacteria prior to removing the product from the smokehouse.
• 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.
• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED