Process Operator I

Kitchen Operator Position

The Kitchen Operator is responsible for operating CK Snack snack food production equipment, such as poppers, extruders, and friers. This position must be able to follow strict recipes for the purpose of mass food production in accordance with company standard operating procedures.

Key Duties and Essential Job Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Operate popper, extruded, and fryer equipment with minimal assistance.
  • Review the production schedule each day.
  • Following the instructions of the recipe (meal or slurry), retrieve the proper ingredients and amounts. Mix or blend ingredients from the recipe within established sequences, specifications, and tolerances.
  • Visually inspect the quality of food.
  • Observe dials and gauges while equipment is in use to ensure it is set at the correct temperature and adjust as necessary.
• Responsible for performing all required changeovers in the kitchen with minimal assistance.
• Must be able to assemble, disassemble, and troubleshoot all kitchen equipment in accordance with company standard operating procedure (SOP).
• Responsible for the cleaning and sanitation of the equipment in operation. Cleaning/sanitation may be done during the shift while in operation or on a pre-determined schedule.
• Responsible for monitoring the performance/output of the equipment and reporting any changes to management.
  • Observe the equipment to detect possible malfunctions, such as leaks or plugging.
• Record production data using daily production log and other required/approved company documentation. Complete and accurate logs must be submitted each day at the end of the shift.
• Must be able to operate a forklift.
• The Company will provide forklift training and issue certification test.

Responsibilities for Food Safety

• Responsible for completing required paperwork accurately and as honestly as possible.
• Must adhere to all corporate Good Manufacturing Practices (GMPs), established Standard Operating Procedures (SOPs), and all Food & Corporate Safety policies, including the "clean as you go" program.
• Must adhere to all Allergen control programs and procedures as applicable.
• Responsible for reporting suspicious packages, activities, and individuals.
• If monitoring critical control points (CCPs), must be trained in Hazard Analysis Critical Control Point (HACCP) and adhere to approved HACCP plan(s).

Required Skills, Abilities, and Experience

• Must be able to read, write, and speak in the English language.
• Must possess a High School diploma or GED equivalent.
• Must be able to pass a company-issued forklift certification test.
• Ability to follow directions and maintain a clean, safe work area.
• Prior experience using extruders, poppers, and friers in a food manufacturing environment is required to be considered a level III operator.