Essential Functions

• Makes controlled adjustments to equipment to optimize the running efficiency of the line.
• Addresses equipment problems in an aggressive manner, as to minimize downtime.
• Determine line “bottlenecks” and take action to improve.
• Ensure work orders are generated for process improvements, and corrective maintenance items.
• Responsible for maintaining documentation associated with operations.
• Operates equipment such that bottle is handled IAW Hood standards.
• Upholds quality, safety, and cleanliness standards within designated area.
• Ensures that all required maintenance is performed.
• Communicates with other team members to ensure efficient plant operations.
• Ensures that all resources are available for production run.
• Setup oncoming shift for successful run; expected to perform any duties necessary to support the team.
• Obtain information necessary to perform duties at pre shift team meetings, and by meeting with off going Line Technician.
• Vigilantly monitor equipment operation for indications of impending problems, and possible operational improvements.
• Strong communication skills and the demonstrated ability to work well with people.
• Ability to multi-task and work independently; Various tasks involving the responsibility of the food safety and quality of company products.

Education and Experience

• High School Diploma or equivalent
• At least 3+ years’ experience in manufacturing.
• Intermediate Computer Skills (i.e. Word, Excel, etc).
• Excellent Troubleshooting Experience and solid mechanical skills
• Good record keeping / clerical skills
• Good basic math and reading skills
• Experience or training as a forklift operator is desirable

Skills and Competencies:

• Adapts to changes in the work environment
• Strong written and verbal communication
• Exhibits ability to learn and apply new skills
• Work effectively with team members to accomplish department and plant goals

Physical Requirements

• Lift/Carry (2 hands) 35 lbs frequently
• Lifting: Heavy (over 70 lbs.)frequently
• Standing: Long periods (a minimum of 8+ hours)
• Sitting: Occasionally for short periods (a minimum of 2 hours)
• Walking: Constantly
• Ability to climb: infrequently
• Bending: Frequently
• Ability to work with arms outstretched to the front
• Pushing/Pulling: under 75 lbs. without assistance frequently

Performance Standards:

• Comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook and applicable site supplement.
• Adhere to all safety and environmental protocols, procedures and training. Maintain a safe work environment at all times and immediately report and take appropriate action to correct safety concerns.
• Comply with all Good Manufacturing Practices, including GMP dress code standards.
• Responsible for reporting to work in a condition to work at scheduled times and communicating tardiness and absences according to the Call-Off Procedure and Attendance Policy.

SQF Requirements/Responsibilities:

• Adhere to all food safety and food quality requirements as well as the regulatory authorities with jurisdiction over our products and processes.
• Maintain food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner.
• Report food safety problems to personnel with authority to initiate action.

Environmental Concerns:

• May be subject to exposure to ingredients used in the manufacture of food products including allergens.
• May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.

Essential Functions

• • Vigilantly monitor equipment operation for indications of impending problems.
  • Ensures that all required preventive maintenance is performed.
  • Addresses equipment problems in an aggressive manner, as to minimize downtime
  • Makes controlled adjustments to equipment to optimize the running efficiency.
  • Responsible for maintaining documentation associated with operations.
  • Upholds highest quality, safety, and cleanliness standards within designated area.
  • Communicates with other team members to ensure efficient plant operations.
  • Ensures that all resources are available for production run.
  • Setup oncoming shift for successful run.
  • Expected to perform any duties necessary to support the team.
  • Obtain information necessary to perform duties at pre shift team meetings, and by meeting with off going Serac Technician.
  • Various tasks involving the responsibility of the food safety and quality of company products.

Education and Experience

• Minimum High School equivalency
• Preferred 5 years food manufacturing experience
• Ability to lift and carry items up to 60 lbs.
• High School Diploma or equivalent

Qualifications, Skills and Competencies:

• Demonstrated ability to learn complex systems and concepts.
• Demonstrated ability to make sound decisions in a timely fashion, under stressful situations.
• Demonstrated mechanical skills.
• Able to work on equipment in awkward positions, and reach difficult areas in the machine.
• Must be willing and able to stay in confined work area wearing appropriate clean room attire for extended periods of time.
• Must be capable of wearing a full-face respirator.
• Comfortable with operation of microprocessor-controlled equipment
• Comfortable operating Microsoft Windows based applications.
• Strong Communication skills: this position interacts frequently with other team members, other departments, management, and foreign nationals.

Physical Requirements

• Lift/Carry (2 hands) 35 lbs frequently
• Lifting: Heavy (over 70 lbs.)frequently
• Standing: Long periods (a minimum of 8+ hours)
• Sitting: Occasionally for short periods (a minimum of 2 hours)
• Walking: Constantly
• Ability to climb: infrequently
• Bending: Frequently
• Ability to work with arms outstretched to the front
• Pushing/Pulling: under 75 lbs. without assistance frequently

Performance Standards:

• Comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook and applicable site supplement.
• Adhere to all safety and environmental protocols, procedures and training. Maintain a safe work environment at all times and immediately report and take appropriate action to correct safety concerns.
• Comply with all Good Manufacturing Practices, including GMP dress code standards.
• Responsible for reporting to work in a condition to work at scheduled times and communicating tardiness and absences according to the Call-Off Procedure and Attendance Policy

SQF Requirements/Responsibilities:

• Adhere to all food safety and food quality requirements as well as the regulatory authorities with jurisdiction over our products and processes.
• Maintain food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner.
• Report food safety problems to personnel with authority to initiate action

Environmental Concerns:

• May be subject to exposure to ingredients used in the manufacture of food products including allergens.
• May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility

Job Summary:

The Line Support will be responsible for assisting the Line Technicians as needed.  Tasks to include, but not limited to, staging raw materials used during production runs and maintaining equipment for continuous operation.

Essential Duties and Responsibilities:

• Stage raw materials for use during production runs as scheduled
• Maintain equipment stocked with raw materials for continuous operation
• Responsible for maintaining documentation associated with operations
• Upholds quality, safety, and cleanliness standards within designated area, adhering to all policies and procedures
• Communicates with other team members to ensure efficient plant operations
• Setup oncoming shift for successful run
• Expected to perform any duties necessary to support the team
• Ability to multi-task and work independently; Various tasks involving the responsibility of the food safety and quality of company products.

Education and Experience:  

• High School Diploma or equivalent
• Forklift experience
• 2 years of manufacturing experience is preferred

Skills and Competencies:

• Adapts to changes in the work environment
• Strong written and verbal communication
• Exhibits ability to learn and apply new skills
• Work effectively with team members to accomplish department and plant goals

Physical Requirements:

• Standing: Long periods (a minimum of 6 hours)
• Sitting: Occasionally for short periods
• Walking: Frequently
• Bending: Frequently
• Lifting: Light (less than 30 lbs.) frequently
• Carrying: Light (30-50 lbs.) frequently distance – 100 ft.
• Pushing/Pulling: under 75 lbs. without assistance frequently

Performance Standards:

• Comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook and applicable site supplement.
• Adhere to all safety and environmental protocols, procedures and training. Maintain a safe work environment at all times and immediately report and take appropriate action to correct safety concerns.
• Comply with all Good Manufacturing Practices, including GMP dress code standards.
• Responsible for reporting to work in a condition to work at scheduled times and communicating tardiness and absences according to the Call-Off Procedure and Attendance Policy.

Job Summary:

The Line Support will be responsible for assisting the Line Technicians as needed.  Tasks to include, but not limited to, staging raw materials used during production runs and maintaining equipment for continuous operation.

Essential Duties and Responsibilities:

• Stage raw materials for use during production runs as scheduled
• Maintain equipment stocked with raw materials for continuous operation
• Responsible for maintaining documentation associated with operations
• Upholds quality, safety, and cleanliness standards within designated area, adhering to all policies and procedures
• Communicates with other team members to ensure efficient plant operations
• Setup oncoming shift for successful run
• Expected to perform any duties necessary to support the team
• Ability to multi-task and work independently; Various tasks involving the responsibility of the food safety and quality of company products.

Education and Experience:  

• High School Diploma or equivalent
• Forklift experience
• 2 years of manufacturing experience is preferred

Skills and Competencies:

• Adapts to changes in the work environment
• Strong written and verbal communication
• Exhibits ability to learn and apply new skills
• Work effectively with team members to accomplish department and plant goals

Physical Requirements:

• Standing: Long periods (a minimum of 6 hours)
• Sitting: Occasionally for short periods
• Walking: Frequently
• Bending: Frequently
• Lifting: Light (less than 30 lbs.) frequently
• Carrying: Light (30-50 lbs.) frequently distance – 100 ft.
• Pushing/Pulling: under 75 lbs. without assistance frequently

Performance Standards:

• Comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook and applicable site supplement.
• Adhere to all safety and environmental protocols, procedures and training. Maintain a safe work environment at all times and immediately report and take appropriate action to correct safety concerns.
• Comply with all Good Manufacturing Practices, including GMP dress code standards.
• Responsible for reporting to work in a condition to work at scheduled times and communicating tardiness and absences according to the Call-Off Procedure and Attendance Policy.

Job Summary:

The Shipper will perform various functions in the Warehouse to complete shipments by processing and loading orders.

Essential Duties and Responsibilities:

• Follow all Safety SOPs and procedures
• Perform Loading, Case Picking, VNA and Receiving functions per SOPs
• Provide break to Dock Shipper when needed
• Operates a stretch wrapper, forklift, dock equipment and battery changer in a safe manner
• Fulfill orders per SOPs and customer/facility guidelines
• Read/understand information on the load tag to verify quantity for skid is correct
• Secure cases per SOPs on quality pallets to ensure product integrity is maintained during transit
• Receive, label and perform basic tasks within Warehouse Management System (WMS) for product identification and adjustments
• Utilize inventory management system efficiently and accurately (WMS, Yard Management System (YMS)/Infolink)
• Participate in Shift Change Brief with prior shift
• Inspect equipment and provides work orders for any items in need of repair to Leadership
• Keep assigned areas and work floor clean and organized
• Other duties as assigned by shift supervisor

Education and Experience:  

• High School Diploma or equivalent
• Experience or training as a forklift operator is desirable
• Prior experience in the manufacturing industry is desirable

Skills and Competencies:

• Adapts to changes in the work environment
• Strong written and verbal communication
• Exhibits ability to learn and apply new skills
• Work effectively with team members to accomplish department and plant goals

Physical Requirements:

• Lifting: Heavy (over 70 lbs.)frequently
• Standing: Long periods (a minimum of 6 hours)
• Sitting: Long periods (a minimum of 6 hours)
• Walking: Constantly
• Ability to climb: frequently
• Bending: Frequently
• Ability to work with arms outstretched to the front
• Pushing/Pulling: under 75 lbs. without assistance frequently
• Ability to work in refrigerated environment (approximately 32 – 38 degrees)

Performance Standards:

• Comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook and applicable site supplement.
• Adhere to all safety and environmental protocols, procedures and training. Maintain a safe work environment at all times and immediately report and take appropriate action to correct safety concerns.
• Comply with all Good Manufacturing Practices, including GMP dress code standards.
• Responsible for reporting to work in a condition to work at scheduled times and communicating tardiness and absences according to the Call-Off Procedure and Attendance Policy.

SQF Requirements/Responsibilities:

• Adhere to all food safety and food quality requirements as well as the regulatory authorities with jurisdiction over our products and processes.
• Maintain food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner.
• Report food safety problems to personnel with authority to initiate action.

Site Specific Requirements:

• Ability to become forklift certified

Environmental Concerns:

• May be subject to exposure to ingredients used in the manufacture of food products including allergens.
• May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.

Job Summary:

Perform processing duties as necessary in Receiving, Weigh-Out, Batching and VTIS to ensure service to fillers for HP Hood ESL and Aseptic products.

Essential Duties and Responsibilities:

• Administer, implement, and maintain SOP’s and PM’s for all processing work areas
• Ability to identify, troubleshoot and resolve technical issues
• Ability to maintain and rebuild presses, homogenizers and valves
• Track department performance and provide regular progress reports to leadership
• Maintain communication with other departments to ensure timely and efficient flow of product
• Learn new equipment and procedures, maintain knowledge of various equipment
• Submit work orders via MP2 system
• Interface with the Quality department, pulling and testing samples, swabbing batch systems, verification of pallets and ingredients and communicating results and ensuring product meets quality standards
• Maintain appropriate cleanliness throughout the day in the department areas, ensuring floor, drains and tanks are clean, including daily foaming and scrubbing batch room, weigh-out area and VTIS
• Complete all documentation accurately and timely, including department checklist, processing charts
• Safely operate a forklift in wet conditions and confined spaces
• Support implementation and continued development of the processing master sanitation program

Receiving Responsibilities:

• Manage schedules and receive daily deliveries of liquid ingredients, following mandated processes and notifying internal departments, ensuring delivery to proper tank
• Complete department processes following unloading, including monitoring CIP of tankers
• Run HTSTs, including troubleshooting, maintaining valves and presses
• Monitor CIP, avoiding unnecessary down time

Weigh Out & Batching Responsibilities:

• Develop and maintain batching knowledge for the range of ESL & Aseptic products
• Stage product for batching
• Work with Batch Verification Technician to ensure correct product is accurately weighed out
• Physically process bulk bags of dry ingredients
• Use LogPro system to maintain/log ingredient inventory
• Work with the Dry Warehouse to manage inventory flow, requesting shuttles as needed
• Operate various machinery/equipment involved in making batches

VTIS Responsibilities:

• Prepare and change 49 charts throughout shift, including monitoring temp, flow and pressure
• Complete all half hour checks on 2 aseptic VTIS/Alsafe, twice a shift check on 8 VTIS/Alsafe
• Adjust and monitor reclaim addition and removal to waste silo
• Complete all paperwork associated with CIP/SIP, down time & run time
• Maintain PM’s on 8 VTIS/Alsafe, perform 3 and 6 month State timing on 8 VTIS
• Monitor, maintain and trouble shoot P-2 and P-3 oxonia

Education and Experience:  

• High School Diploma or equivalent
• At least 2 years’ experience in Manufacturing
• Basic to intermediate understanding of engineering, electronics, and pneumatics

Skills and Competencies:

• Adapts to changes in the work environment
• Strong written and verbal communication
• Exhibits ability to learn and apply new skills
• Work effectively with team members to accomplish department and plant goals
• Maintain a professional attitude when dealing with outside contractors/drivers

Physical Requirements:

• Standing: Long periods
• Sitting: Occasionally for short periods
• Walking: Long periods
• Bending: Often
• Lifting: Heavy (75+ lbs.) frequently
• Carrying: Heavy (40 - 60 lbs.) frequently
• Pushing/Pulling: under 75 lbs. without assistance frequently

Performance Standards:

• Comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook and applicable site supplement.
• Adhere to all safety and environmental protocols, procedures and training. Maintain a safe work environment at all times and immediately report and take appropriate action to correct safety concerns.
• Comply with all Good Manufacturing Practices, including GMP dress code standards.
• Responsible for reporting to work in a condition to work at scheduled times and communicating tardiness and absences according to the Call-Off Procedure and Attendance Policy.

SQF (Safe Quality Food) Requirements/Responsibilities:

• Adhere to all food safety and food quality requirements as well as the regulatory authorities with jurisdiction over our products and processes.
• Maintain food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner.
• Report food safety problems to personnel with authority to initiate action.

Site Specific Requirements:

• Must be able to, with training, operate all processing equipment
• Must be able to obtain HACCP Certification
• Must be able to successfully complete Better Processing Control School & State Timing Training
• Must be able to complete Dairy Sampling Permit process

Environmental Concerns:

• May be subject to exposure to ingredients used in the manufacture of food products including allergens.
• May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.

Job Summary:

Basic knowledge of lab set up in order to pull and properly handle samples for chemical, microbiological, retains and shelf life analysis of all dairy and non-dairy products.  This position is required to be knowledgeable in basic lab quality control skills and be able to identify quality issues on the lines and report to proper personnel.  This is an entry-level position into the lab to train individuals on testing protocols and importance of accurate data collection as it pertains to quality.

Essential Duties and Responsibilities:

• Primary responsibility is to pull all required samples in the established time periods allowing laboratory to be able to identify product issues as they are running on the line. 
• Verifies that product meets the required specifications on the line, such as codes, packaging, absence of leakers, etc. and that operator, coordinators and laboratory resources as well as senior techs are aware of any deviations when they are noted.  Understands the importance of this notification process and how it affects profitability of the plant when out-of-spec product is ran.
• Run and interpret the results on the following tests:  vacuum checks; temperature; appearance; weights; code date verifications; packaging checks; seal check verification; pH or T.A.; coffee testing; shelf life verification; pulling retains for customer complaints; flavor; odor; peroxide checks on Evergreen packaging; Oxonia tests on Serac for POAA levels; spin tests; pre-setting the carts in incubators for microbiological testing; calibrations and standards; etc.  Other testing may be required as well.
• Responsible for the daily cleanup and review of racking systems in the incubators and coolers.  Also must set up racks before the lines start.
• Must maintain lab in a clean and organized fashion which includes removal of trash, consolidating and organizing supplies, wiping down counters, equipment and walls, sweeping, mopping, etc. prior to end of shift.
• Involvement in team-oriented processes in order to ascertain improvements within the lab and plant.

Education and Experience:  

• High School Diploma or equivalent
• Science training and/or dairy experience preferred
• Knowledge of food standards and handling, HACCP, preferred

Skills and Competencies:

• Adapts to changes in the work environment
• Strong written and verbal communication
• Exhibits ability to learn and apply new skills
• Work effectively with team members to accomplish department and plant goals

 Physical Requirements

• Standing: Long periods (a minimum of 8+ hours)
• Sitting: Occasionally for short periods
• Walking: Long periods
• Bending: Frequently
• Lifting: Light (25 - 40 lbs.) frequently
• Carrying: Light (50 - 60 lbs.) frequently
• Pushing/Pulling: Light – Heavy (40 – 150 lbs) with a cart
• Must be able to pull Serac lines in 20-minute intervals and Paper lines in 30-minute intervals

Performance Standards:

• Comply with performance criteria, standards of conduct, employment procedures and responsibilities as described in the HP Hood Guidebook and applicable site supplement.
• Adhere to all safety and environmental protocols, procedures and training.  Maintain a safe work environment at all times and immediately report and take appropriate action to correct safety concerns.
• Comply with all Good Manufacturing Practices, including GMP dress code standards.
• Responsible for reporting to work in a condition to work at scheduled times and communicating tardiness and absences according to the Call-Off Procedure and Attendance Policy.

SQF Requirements/Responsibilities:

• Maintaining food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner.
• Monitoring of incoming goods & services
• Report food safety problems to personnel with authority to initiate action.
• Supporting the following Programs:
• Corrective and Preventative Action Program
• Finished Product and Raw Material Release Program
• Coordinating the Internal Audit Program
  • Customer Complaint Program
  • Conducting Mock Recalls

Environmental Concerns:

• May be subject to exposure to ingredients used in the manufacture of food products including allergens.
• May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.