HOW YOU WILL MAKE HISTORY HERE…

WHAT YOU WILL DO…

• Inspect products continuously to ensure quality standards are met.
• Rotate through various production positions as assigned by the area leader.
• Remove and properly store damaged, broken, or unclean baskets.
• Assist operational team members, including Utilities, Operators, Baggers, and other key positions as needed.
• Review important information with outgoing and incoming shifts, including safety, food safety, quality, and mechanical concerns.
• Clean production equipment and maintain work areas.
• Remove trash and support housekeeping activities throughout the facility.
• Maintain a safe, clean, and organized work environment in accordance with Good Manufacturing Practices (GMPs) and Good Housekeeping Practices (GHPs).
• Follow all Job Safety Analysis (JSA) guidelines, food safety standards, and plant policies.
• Communicate effectively and maintain positive working relationships with team members and supervisors.
• Cross-train in skill-equivalent assignments as directed.
• Perform additional duties as assigned.

Area-Specific Responsibilities

Dry Area

• Monitor product flow through conveyors and slicers.

• Prevent product jams at slicer infeed and discharge points.
• Pack finished product into cases according to specifications.
• Place cartons on the Superior system and document lot codes.
• Remove non-conforming bags from the conveyor line.

Moulder Operations

• Monitor dough placement to ensure seams remain properly positioned.
• Record dough weights and enter data into the CornerStone system.
• Fill and monitor flour hoppers.
• Place pans as needed to address production gaps.

Packaging Operations

• Straighten product prior to slicing.
• Monitor slicer infeed areas to prevent jams.
• Remove damaged or thrift product from the line.
• Rack product as required.
• Pack finished products into baskets according to specifications.
• Perform inspection activities as assigned.

Processing Operations

• Sort raisins and other ingredients.
• Provide relief coverage for Platform Assistants.
• Perform Micros and Minors duties as assigned.

WHO YOU WILL WORK WITH…

• Production Team Members
• Area Leaders
• Utilities, Operators, and Baggers
• Quality and Food Safety Teams
• Maintenance Personnel
• Cross-functional manufacturing teams

WHAT YOU BRING TO THE TABLE… (MUST HAVE)

• High School Diploma, GED, or equivalent.
• Ability to read, write, and understand English.
• Ability to work safely in a fast-paced manufacturing environment.
• Strong attention to detail and commitment to product quality.
• Ability to stand and walk continuously throughout the shift.
• Ability to perform repetitive tasks and rotate between workstations.
• Ability to follow GMPs, food safety standards, plant policies, and safety procedures.
• Effective communication and teamwork skills.
• Ability to work overtime and weekends as required.

Physical Requirements

• Continuously stand, walk, grasp, handle products, and perform visual inspections.
• Continuously turn the body side-to-side during production activities.
• Frequently reach away from the body.
• Occasionally lift products weighing 2 to 30 pounds.
• Occasionally bend forward during routine operations.
• Rarely reach above shoulder level, crouch, push or pull materials, or work in awkward positions.

Equipment Used

• Personal Protective Equipment (PPE)
• Conveyors
• Housekeeping Equipment
• Baskets and Dollies
• Pallet Jacks (Dry and Processing Areas)
• Superior Equipment (Dry Area)
• Raisin Tables (Processing Area)
• Utility Knives (Processing Area)
   

IT WOULD BE GREAT IF YOU HAVE… (NICE TO HAVE)

• Previous experience in food manufacturing, food production, or a related manufacturing environment.
• Experience working in GMP-regulated facilities.
• Familiarity with production equipment, conveyors, packaging operations, or processing lines.
• Experience performing quality inspections and product handling.
• Cross-training experience in multiple production roles.

Work Environment

• Scheduled 8-12 hour shifts with two 15-minute breaks and one 30-minute meal period.
• Overtime and weekend work are required.
• Indoor production environment with minimal to moderate noise levels and controlled temperatures.
• Exposure to flour and other dry ingredient dust may occur.
• Potential for slippery floors in certain work areas.
• Adequate lighting throughout the facility.