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Job Description
The Food Production Line worker’s day-to-day tasks may include: measuring, grating and feeding batches of raw materials into production machinery, operating production line equipment, assembling goods on a production line and packaging finished products.
This person is also responsible for being part of a team that works efficiently and effectively to meet production goals. Reports to Plant Manager.
Essential Job Functions
- Works as an effective team member
- Stands for entire shift at the production line
- Assists with production line in a variety of capacities
- Measures and pour ingredients in correct amounts for each product
- Starts up and stop equipment
- Ensures conformance to specifications
- Feeds or place items onto equipment for processing
- Inspects of the goods produced
- Responsible for the detection and isolation of foreign materials
- Packaging of finished products
- Ensures proper labeling of finished items and ensure proper packaging
- Executes on instruction from supervisors
- Ensures that all loaded items are done so in accordance to the company protocol
- Makes sure that appropriate safety measures are taken at every step of the production process
- Advocate’s safety practices to the rest of the production staff
- Becomes trained and is knowledgeable about all GMPs and HACCP guidelines
- Reports all Food Safety, Food Quality and Food Security concerns to Management.
Competencies
- Dependable
- Hard working
- Safety conscious
- Able to follow W.I. (work instructions), SOP (standard operating procedures) and SSOP (standard sanitation operating procedures)
- Ability to work in a fast-paced environment as part of a team
- Able to competently complete a variety of tasks and other duties as requested
Specific Job Requirements
- Must be able to bend, twist, kneel, squat, turn, reach, pull, push, balance and lift objects up to 50 pounds
- Must have the ability to stand, walk and move about for extended periods of time
- Work in cold manufacturing environment, including, coolers in temperatures as low as 35-38, and -20 degrees Fahrenheit
- required to notify management about actual or potential food safety issues
- Must have proof to be legally eligible to work in the United States, with 2 (acceptable to the INS) forms of identification
- Able to work some overtime as needed