Deli Associate

Manufacturing Production Specialist As a Manufacturing Production Specialist, you'll serve as part of the operational team that strives to achieve superior business results through self-manufactured products. Key responsibilities include maintaining total process ownership to ensure optimum condition of manufacturing processes and equipment, performing product handling to convert raw material into finished goods with Level III skills, and applying specialized skills in job functions such as meat cutting, ice cream processing, pasteurization, milk pasteurizing / bi-product processing, and cheese processing. You will assist with preparing and loading production materials, check for accuracy of product, and ensure production stays on schedule. Depending on the plant, machine operation may include expert operation, production setup, changeover, cleaning, and troubleshooting of meat-cutting saws, pasteurizing operations, printing presses, mixing (partners must be able to run all other machines and have Director approval). Additionally, you will provide technical assistance and professional leadership to lower-level partners. Qualifications and key requirements include certification in team skills, advanced working knowledge of equipment assembly and disassembly, chemical cleaning agents, automated cleaning skills, retail meat specifications, ice cream processing / pasteurization, milk pasteurizing / bi-product processing, and cheese processing. You must have a working understanding of QES standards, advanced communication skills, advanced organization skills, attention to detail, training / coaching skills, math (+,-,*,/), reading, and writing skills, PC skills, and bi-lingual language skills. Ability to work in a team-based environment, communicate effectively, and operate machines and equipment at an advanced level is required. An HS diploma or GED is required. Physical demands and working conditions include travel by car or plane with overnight stays, working extended hours / rotating schedules, maneuvering through the facility, performing functions of the job with or without accommodation (standing, stooping, bending, etc.), and working in wet, cold, or hot environments depending on plant location. Specific conditions include bakery (60 to 90 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs), culinary center - Houston (-20 to 32 degrees in storage freezer; 28 to 48 degrees F in some areas, ambient per season in some, climate-controlled in others; regularly lift 10-25 lbs or 35 lbs, occasionally lift 50-60 lbs), floral (temperature-controlled environment ranging from 35 to 75 degrees F; regularly lift 35 lbs; occasionally lift 50 lbs), ice cream (-2 to 80 degrees F in palletizing area; 50 to 60 degrees F on main floor; some areas in a wet environment; regularly lift 10-25 lbs; occasionally lift 55 lbs), meat (routinely 32 to 50 degrees F in a cold wet environment; regularly lift 10-25 lbs; occasionally lift 50-60 lbs), milk - HOU (temperature-controlled in some areas, 36 degrees F in some areas, ambient per season in others; regularly lift 10-25 lbs or 50 lbs; occasionally lift 50 lbs), milk - SA (35 degrees in some areas, ambient per season in others; regularly lift 50 lbs), print (climate-controlled temperatures; regularly lift 10-25 lbs; occasionally lift 50 lbs), snacks (temperature-controlled environment ranging from 75 to 85 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs), and tortilla (60 to 88 degrees F; regularly lift 10-25 lbs; occasionally lift up to 60 lbs). Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.