Production Operator- Part time 10:30AM to 3:30PM (Monday to Friday)

Production Operator

Detail-oriented and safety-focused individual responsible for operating and monitoring production equipment in a food manufacturing environment. The Production Operator ensures efficient, consistent, and high-quality production by following standard operating procedures, maintaining equipment, and adhering to food safety, quality, and sanitation standards. This role plays a critical part in meeting production targets while supporting continuous improvement, workplace safety, and customer specifications.

Primary Responsibilities

• Inspects equipment prior to start mixing to ensure that is in working condition and free of any foreign material or damages. Document observations on start-up and shutdown checklists on a mobile app or tablet.
• Ensures consistency on all doughs by adjusting processing equipment to meet quality standards and customers' specification.
• Documents lot numbers, raw dough temperatures, and fat percentages communicating to the production supervisor product or ingredient deviations.
• Performs on line bake offs and verify results against quality standards.
• Reports any accidents or maintenance issues to the production supervisor.
• Follows standard operating procedures to operate various pieces of high speed and/or high-tech processing and packaging equipment.
• Diagnoses and troubleshoots problems with machinery or equipment operation and partner with maintenance technician to resolve issues.
• Calibrates processing and packaging systems as required to meet required specifications.
• Maintains clean and organized work area(s) during production.
• Performs change overs and end of run cleans including disassembly and reassembly of necessary equipment as needed.
• Familiar with using an SAP based bar code scanner and system is preferred but not required; will train.
• Logs downtime and other maintenance issues into CMMS system to track and trend equipment breakdowns and production issues for continuous improvement projects.
• Performs other duties as directed by supervision.

Quality Assurance

• Follow established programs, policies, and practices to produce safe, quality foods that meet SQF, regulatory, company, and customer requirements.
• Perform quality control tests and ensure dough meet quality standards and customers' specifications.
• Reports to the production supervisor any issues or suggestions to improve quality performance or the working environment.

Health & Safety

• Follows company safety policies and practices fostering a safe workplace and environment for ourselves and our co-workers.
• Makes SAFETY a priority, while carrying out his/her daily activities.
• Understands and follows all Lock Out Tag Out Standard Operating Procedures.
• Reports any unsafe acts or conditions to immediate production superior.
• Understands cleaning chemicals and their handling procedures.
• Maintains a safe, clean and sanitary working environment always.

Minimum Qualifications

Education and/ or Experience:

• High School Diploma or Equivalent Preferred
• Strong math and reading skills necessary; must be able to read, write and speak English.
• Must have 1-3 years of prior manufacturing experience; food manufacturing is a plus
• Can work in a fast-paced environment and must also adapt to frequent changes that may occur on the production line.
• Must be able to follow written instructions in English.
• Ability to operate machinery and equipment.
• Basic computer skills and ability to use mobile apps.
• Flexibility to work off-shifts, including days or nights, weekends, or holidays.
• Ability to work in team environment, team player.
• Reliable, self-motivated and quick learner.

Other Skills:

• Ability to work independently with minimal supervision
• Interacts professionally with honesty, integrity, and respect

Physical Requirements

• This position requires the ability to stand and walk for extended periods while performing production or warehouse tasks.
• The employee must be able to lift, carry, push, or pull items weighing up to 50 pounds regularly as part of material handling, product movement, or equipment operation.
• The role requires the ability to bend, stoop, kneel, reach, grasp, and twist as needed to perform job duties such as loading products, handling materials, or operating machinery.
• The employee must be capable of working in varying temperature environments, including warm production areas, refrigerated rooms, and cold storage spaces.
• The employee must be able to visually inspect products, labels, equipment, and documentation, with or without corrective lenses.
• The employee must be able to operate or learn to operate production and/or warehouse equipment, which may include pallet jacks, conveyor systems, or other machinery, depending on the role.
• The position may require use of personal protective equipment (PPE) such as gloves, hairnets, hearing protection, safety glasses, and steel-toe shoes when working in production or warehouse areas.
• The employee must be able to work in a food manufacturing and distribution environment where pork products, alcohol, gluten, dairy, and common allergensincluding tree nuts and peanutsare present.
• The role may involve working overtime, weekends, or varying shifts based on operational needs.

Core Competencies

• Creative Thinking: re-examining traditional strategies and practices, and proactively looking for new ideas and ways to improve products, services, and work processes. A Person with this competency looks at problems and opportunities from a unique perspective, seeing patterns and themes that are not immediately apparent to others and taking time to refine and shape a new idea so it has a higher likelihood of success.
• Information Seeking: Investigates and researches information, digs to resolve discrepancies; obtains information or opinions internally and externally to gain insight or expertise makes well informed decisions.
• Initiative: Initiates courses of action that will lead to improved performance/effectiveness of the Business Unit Team. Sees a need and takes action to address; questions the way things are done and initiates changes where necessary; sticks with an issue until it is resolved
• Self-confidence: Willing to take on a new challenge or assignment displaying confidence and enthusiasm; emphasizes the positive and upside aspects of difficult situations every situation provides an opportunity for learning.
• Results Orientated & Can Do Attitude: Strives to beat or meet project deadlines; sets own high standards for quality of work; seeks ways to use time and resources more cost effectively; highly organized with the ability to set priorities and multi-task.
• Team Leadership: Works cooperatively with others promoting team participation as a means to generate more ideas, greater consensus & engagement, and a higher level of commitment to delivering results. Creates the environment and processes for the team to build its capacity to take on increasing accountability for results over time; building team expertise, skills, knowledge and performance levels; ensures understanding, consensus and input by keeping team members informed about decisions, the rationale behind them, how they align to the overall business objectives and site objectives.