ESSENTIAL POSITION RESPONSIBILITIES

Follow the order of the schedule and call for batches from the meat room, as required.

Weigh all ingredients and record weight before batching.

Record lot numbers and supplier for each ingredient used.

Kitchen operator is a final check for Q.C and supervisor- must notify Q.C and supervisor of anything unusual; i.e. batch too thick, too thin, off-color, off odor.

Follow formula guidelines, which are listed, on each batch sheet.

Record batching information for each batch made on formula kitchen sheets. These include gravy weight, water level, water temp, tri-blender R.P.M.'s final batch weight, fill temps and additives.

Clean and sanitize entire kitchen during can size changeovers or when notified by Supervisor.

Follow rinse procedures for cleaning the emulsifier and tanks 1, 2, & 3.

Regulate the dropping temperature, as required. Follow batch sheet guidelines or Supervisor instructions.

Participates as a member of the Team . Participates in ongoing development, communication and implementation of team concepts, programs, and policies; coordinates work to ensure B.E.S.T practices with all team members. Attends appropriate team meetings. As a member of the Team, fosters strong cohesiveness regarding all major issues; e.g., direction, annual plan, budget, policy changes, etc. Accepts responsibility to quickly identify any areas that lack cohesiveness, bringing them to the attention of the team leader and working with the team in a supportive manner to resolve issues and actively look for ways, and reinforces actions needed, to achieve synergy possible within the larger organization.

Simmons Operating systems principles and objectives: Is familiar with Simmons' established operating systems (e.g. quality, security, office environment, company policies); understands the responsibility to maintain familiarity with the systems and this position's role in support of these systems - including a consideration of the impact of individual actions on the systems and the responsibility to communicate concerns and improvement ideas.

Performs other duties as necessary in support of business objectives: This position description is intended to guide the activities of the kitchen operator and is not intended to limit the thinking and creativity of the person to the work of this function nor is it intended that this describes all the work that may be required of the person in this position.

Physical Activities: Ability to lift up to 50 lbs, must be able to stand on feet for the entire shift.

Personal Protective Equipment (PPE): Safety Glasses, Rubber Gloves, Rubber boots, Safety boots, Rubber Apron, Hearing Protection

Travel: No travel.

Technical Experience: NA

Industry Experience: Background in manufacturing.

Minimum Education: High School Diploma or equivalent. Must have basic math skills. Must be able to read, write and understand English.