The Food Production Line worker’s day-to-day tasks may include: measuring, grating and feeding batches of raw materials into production machinery, operating production line equipment, assembling goods on a production line and packaging finished products.
This person is also responsible for being part of a team that works efficiently and effectively to meet production goals. Reports to Plant Manager.

Essential Job Functions

• Works as an effective team member
• Stands for entire shift at the production line
• Assists with production line in a variety of capacities
• Measures and pour ingredients in correct amounts for each product
• Starts up and stop equipment
• Ensures conformance to specifications
• Feeds or place items onto equipment for processing
• Inspects of the goods produced
• Responsible for the detection and isolation of foreign materials
• Packaging of finished products
• Ensures proper labeling of finished items and ensure proper packaging
• Executes on instruction from supervisors
• Ensures that all loaded items are done so in accordance to the company protocol
• Makes sure that appropriate safety measures are taken at every step of the production process
• Advocate’s safety practices to the rest of the production staff
• Becomes trained and is knowledgeable about all GMPs and HACCP guidelines
• Reports all Food Safety, Food Quality and Food Security concerns to Management.

Competencies

• Dependable
• Hard working
• Safety conscious
• Able to follow W.I. (work instructions), SOP (standard operating procedures) and SSOP (standard sanitation operating procedures)
• Ability to work in a fast-paced environment as part of a team
• Able to competently complete a variety of tasks and other duties as requested

Specific Job Requirements

• Must be able to bend, twist, kneel, squat, turn, reach, pull, push, balance and lift objects up to 50 pounds
• Must have the ability to stand, walk and move about for extended periods of time
• Work in cold manufacturing environment, including, coolers in temperatures as low as 35-38, and -20 degrees Fahrenheit
• required to notify management about actual or potential food safety issues
• Must have proof to be legally eligible to work in the United States, with 2 (acceptable to the INS) forms of identification
• Able to work some overtime as needed