The Operator is responsible for running a specific work center and managing all operation within this area. The Operators' main goal is to provide all that is needed to allow the laborers to complete their job in a manner that focuses on safety, quality and throughput. The work center may be a single machine, activity, or a line with over 30 people. By managing a work center the Operator's responsibilities include but are not limited to:
Food safety
Insures all production is completed in accordance with company GMPs, HACCP, and USDA regulations, safety is a priority and quality is held above all else
Human safety
Create a safe working environment for all laborers and proactively manage GMPs
Routinely engage in LMRAs
Quality
Complying with all USDA and company policies including data collection, various quality tests (metal detector, etc)
Create all product in tight adherence to company specifications. If deviations occur they are to be brought up immediately to Leads and Supervisors
Proactively adjusting if any deviations occur, react quickly to eliminate Hard Hold
Ensure all product information is correct on packaging (stamps, time code changes, labels, etc)
Record NWC information where applicable and adjust targets and measurements throughout production runs
Reporting
Properly managing the Whistle and Adage transactions; check at end of shift to ensure transactions were correct
Fill out any production paperwork accurately and completely
Throughput
Run the equipment using the correct parameters or recipes
Preparing the workcenter to run according to the posted schedule communicated by the Lead (oils, ingredients, supplies, people, equipment set-up, etc)
Organizing laborers to achieve the production targets set forth by management
Feed the work center with all necessary materials required to run (raw material, ingredients, supplies, information, etc)
Training
Ensure that all employees are properly trained to work at the work center and are taught how to do their job in a safe (food and human) manner in accordance with the SPECs
This includes temps and transfers from other departments
Work Center and Equipment
Maintain the workspace in an organized and orderly manner
Treating equipment with respect and reporting any equipment damage
Working closely with maintenance to root cause problems and creating practices to avoid damaging equipment
Hand-off all equipment in an organized manner to second shift
Practice 5S and Lean Manufacturing as it's rolled out to each department
Requirements:
Able to understand and communicate in English; bilingual Spanish preferred
Knowledge of GMP, HACCP and USDA regulations preferred
High school graduate or equivalent Math and Communication skills
Working knowledge of computers and ability to learn EM programs (Whistle, Adage, Excel, etc)
Able to work overtime and weekends as needed
Physical Requirements:
Able to lift in excess of 50 pounds occasionally
Able to tolerate cold conditions The Operator is responsible for running a specific work center and managing all operation within this area. The Operators' main goal is to provide all that is needed to allow the laborers to complete their job in a manner that focuses on safety, quality and throughput. The work center may be a single machine, activity, or a line with over 30 people. By managing a work center the Operator's responsibilities include but are not limited to:
Food safety
Insures all production is completed in accordance with company GMPs, HACCP, and USDA regulations, safety is a priority and quality is held above all else
Human safety
Create a safe working environment for all laborers and proactively manage GMPs
Routinely engage in LMRAs
Quality
Complying with all USDA and company policies including data collection, various quality tests (metal detector, etc)
Create all product in tight adherence to company specifications. If deviations occur they are to be brought up immediately to Leads and Supervisors
Proactively adjusting if any deviations occur, react quickly to eliminate Hard Hold
Ensure all product information is correct on packaging (stamps, time code changes, labels, etc)
Record NWC information where applicable and adjust targets and measurements throughout production runs
Reporting
Properly managing the Whistle and Adage transactions; check at end of shift to ensure transactions were correct
Fill out any production paperwork accurately and completely
Throughput
Run the equipment using the correct parameters or recipes
Preparing the workcenter to run according to the posted schedule communicated by the Lead (oils, ingredients, supplies, people, equipment set-up, etc)
Organizing laborers to achieve the production targets set forth by management
Feed the work center with all necessary materials required to run (raw material, ingredients, supplies, information, etc)
Training
Ensure that all employees are properly trained to work at the work center and are taught how to do their job in a safe (food and human) manner in accordance with the SPECs
This includes temps and transfers from other departments
Work Center and Equipment
Maintain the workspace in an organized and orderly manner
Treating equipment with respect and reporting any equipment damage
Working closely with maintenance to root cause problems and creating practices to avoid damaging equipment
Hand-off all equipment in an organized manner to second shift
Practice 5S and Lean Manufacturing as it's rolled out to each department
Requirements:
Able to understand and communicate in English; bilingual Spanish preferred
Knowledge of GMP, HACCP and USDA regulations preferred
High school graduate or equivalent Math and Communication skills
Working knowledge of computers and ability to learn EM programs (Whistle, Adage, Excel, etc)
