Team Member 1 - Bistro

Bonduelle Americas•Jackson, MS

3d•Onsite

About The Position

This role supports production team leads in maintaining high safety, quality, and efficiency standards in the production room. The associate may perform one or more roles, including packer, filler, stacker, box labeler, or inspector. The position operates in a cold, wet, fast-paced, 24-hour plant environment and requires flexibility to work independently and as part of a team.

Requirements

GED or high school diploma.
Willingness and flexibility to work in a cold, wet, fast-paced, 24-hour plant environment.
Ability to work independently and in a team environment.
Ability to perform repetitive movements, including scooping condiments into salad bowls.
Ability to frequently move, push, or carry items weighing up to 50 pounds.
Ability to sit or stand for extended periods.
Ability to move around a fast-paced environment inside and outside the facility and traverse between the maintenance shop and production floor.
Ability to ascend and descend stairs or ladders.
Ability to stoop, kneel, crouch, or crawl.
Ability to work in outdoor weather conditions and in a cold, wet environment of 34 degrees.
Ability to exchange accurate information through frequent communication across all levels of the organization.
Ability to detect, identify, inspect, observe, and assess surroundings.

Responsibilities

Follow GMP/PPE, safety, HACCP, sanitation, and SQF regulatory requirements and processes.
Use appropriate tools and follow proper procedures when opening bags and handling product.
Understand and meet yield standards.
Work safely around moving equipment and conveyors in a wet environment.
Place product and condiments into bowls and pack units into approved cases.
Follow specifications for designated salad blending.
Visually inspect packed bowls for quality, including bowl marking and positioning, seal integrity, weight, and migration.
Cross-train and multitask across multiple positions as needed.
Maintain a safe work environment and keep the work area clean.
Notify QA when product quality is out of specification.
Follow the proper decanting spray process, including removing condiments from bags, placing them in a clean tote, and spraying bags.
Check for soap before operating the dishwasher and clean bowls.
Maintain tools and equipment according to 5S markings.
Follow manual or automatic tote-cleaning processes.
Change out the tape machine and box labeler as needed.
Follow and enforce the 5S methodology.