2nd Machine Operator- Sous Vide

Description The machine operator is responsible for the daily operation of their assigned machine on the production line. Role and Responsibilities Understand, program, and ensure the machine is running properly for production and complete all necessary checks, and enter information requested in the tablets. Ensure that our products and services meet all necessary Quality specifications before they reach the consumer. Meet set up expectations starting lines on time. Maintain or exceed goals on yields and efficiencies by meeting efficiency standards throughout your shift. Meet standards of scheduled run times for the lines. Observe and maintain company sanitation and food safety standards by maintaining a clean, neat, and organized work area. Follow all rules / guidelines / GMP’s. (Good Manufacturing Practices) Performs other duties as assigned Supervisory Responsibilities This position has no supervisory responsibilities Requirements Qualifications and Education Requirements High Scholl Diploma or GED Certificate Previous experience in a food production environment required Must possess a high level of technical proficiency to assist operators in problem solving while exercising considerable judgment and have the ability to meet or exceed the production process Knowledge of GMPs, SPC, HACCP, OSHA, and USDA regulations. Core Competencies, Knowledge, and Skill Requirements Communication: Exhibit honest and clear communication, both orally and written, for effective teamwork. Treat everyone equally with respect- listen to others and make them feel valued. Where customer decisions or food safety is a concern, communicate on a higher level. Time Management & Organization: Organize and prioritize your own actions efficiently and manage a variety of tasks simultaneously. Be flexible and react favorably to multiple priorities, changing schedules and daily assignments while paying attention to detail. Demonstrate a sense of urgency and focus on actions, while multi-tasking. Team Commitment: Handle conflict in a mature manner to establish trust with coworkers and encourage team collaboration. Understand the people and departments and support team decisions. Work Environment and Physical Requirements Stand in cold temperatures (38 degrees) for seven (7) or more hours in a day Handle cold and wet product throughout the day Able to lift to 50 lbs. several times a day and occasionally 70 lbs. Visually identify and evaluate product Visual ability for driving, able to hear bells and horns for anticipating oncoming forklift traffic Repetitive motions of hands and arms. Some overhead reaching throughout the day May work in aisles or narrow passageways Food Safety Kilcoy has adopted the SQF System for food safety management and is under continuous USDA meat & poultry jurisdiction. All Kilcoy team members are responsible for food safety and quality requirements. Team members will be regularly informed, trained, and held accountable for managing food safety and regulatory expectations within their work areas. Team members should notify their department management about any food safety issues or concerns to be adequately addressed. To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. #J-18808-Ljbffr Kilcoy Global Foods