Smokehouse Operator SLC07

Daily's•South Salt Lake, UT

2d•Onsite

About The Position

The Smokehouse Operator will be responsible for managing smokehouse cook cycles, including loading and unloading trees, and tending to the smokehouses. This role involves overseeing up to 6 smokehouses and ensuring correct specifications for each load. The operator will provide day-to-day assistance to the Supervisor/Management in meeting production and quality requirements, and is responsible for understanding Daily's GMP's and safety policies.

Requirements

Must consistently follow company rules, procedures and ensure consistency with product specifications.
Always follow applicable HACCP procedures.
Monitor HACCP, CCP1B and maintain HACCP paperwork accurately.
Must have a superior attendance record.
Must be able to read, understand, and communicate in English.
Must not have any company disciplinary write ups within the past 6 months.
Standing and walking on concrete up to 10 hours a day.
Regularly lift and/or move up to 50 lbs and occasionally lift and/or push up to 75 lbs.
Must be willing and able to handle raw product.
Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Nice To Haves

Bilingual English/Spanish or English/French preferred

Responsibilities

Load trees into smokehouses and unload trees when cycle is completed.
Weigh trees on scale and enter weight into computer when unloading.
Know which procedure to use for each of the 6 houses being used.
Check charts and touch screens at least hourly to make sure everything is operating correctly.
Change wet sock and verify probes are in proper location prior to loading house.
Assemble smokers at the beginning of the work week.
Disassemble smokers at the end of the work week.
Clean and assemble brine chillers.
Thoroughly clean brine chill daily.
Load trees into brine chill and unload when cycle is completed.
Monitor smokehouse sensors to ensure proper temperature, humidity, and smoke level is always maintained.
Keep smokers loaded with appropriate wood chips and monitor their operation.
Keep brine chill loaded with proper amount of salt verified by salometer reading.
Unload brine chill and place trees into hanging coolers.
Clean and dry rails in hanging cooler before moving trees.
Respond to smokehouse alarms quickly and resolve issue that led to the alarm.
Maintain clean work area.
Empty ashes from smokers every 45-60 minutes.
Thoroughly always clean each smokehouse at the end of each batch using a pressure washer following applicable Food Safety procedures.
Perform other related responsibilities, as needed, to support Daily’s business objectives.