What are the responsibilities and job description for the Production Partner III-Blow Mold position at H-E-B?
Responsibilities
Job Summary: As a Manufacturing Production Partner III, you'll serve as part of the operational team that strives to achieve superior business results through self-manufactured products.
Manufacturing Operations
Key Responsibilities & Essential Functions:
Work Experience
Qualifications & Key Requirements:
Knowledge/Skills/Abilities
Physical Demands & Working Conditions:
Last revised: 2/24/2025
Job Summary: As a Manufacturing Production Partner III, you'll serve as part of the operational team that strives to achieve superior business results through self-manufactured products.
Manufacturing Operations
Key Responsibilities & Essential Functions:
- Maintains total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipment
- Performs product handling to convert raw material into finished goods (e.g., cutting, trimming, slicing, dicing, seasoning, mixing, decorating, designing, icing, digital processing)
- Assists with preparing / loading production materials
- Checks for accuracy of product
- Fabricates / fills product containers, as necessary
- Ensures product quality control to comply with product specifications
- Verifies / analyzes / implements changes to QMS documentation
- Performs Production Partner II duties as needed
- Depending on the plant, machine operation may include advanced-level operation, production setup, changeover, cleaning, and troubleshooting of seasoning / mixing, filler operation, tray hardening operation, injection molding operation, seasoning injection equipment, vacuum tumbling equipment, various washing machines, scale operations, product conveyors, various cutting / slicing / dicing equip., freezer operations to include ice cream and novelty lines, complex single or multi-color presses and related equipment, bagger operation, stacking machine operation, distributor / divider / former operation, metal detector operation, blending operation, non-dairy pasteurizing operation distributor / divider, product packaging operation, crane operation, fryer operation, and oven operation
- Packs finished goods into shipping units
- Palletizes shipping units in an interlocking manner, using correct tie height
- Ensures all pallets are strapped / stretch-wrapped to minimize product shifting or damage
- Operates a forklift
- Verifies product is in good condition for shipment
- Loads trailers with finished goods
- Documents outgoing product
- Requests / releases trailers
- Selects orders / palletizes for shipment
- Communicates with Transportation / Warehousing
- Performs purchase order, invoice, inventory management
- Unloads trailers of raw material
- Breaks down pallets / separates product, when needed
- Verifies product to bill of lading
- May verify product specification meets company standards, via internal testing (e.g., Certificate of Analysis)
- Maintains inventory control
- Closes out invoices
- May set up new item codes and communicate with Procurement
Work Experience
Qualifications & Key Requirements:
Knowledge/Skills/Abilities
- Certification in Team Skills - Required
- Technical working knowledge of equipment assembly and disassembly - Required
- Technical knowledge of automated cleaning skills and chemical cleaning agents - Required
- Working understanding of QES standards - Required
- Strong communication skills - Required
- Strong organization skills; attention to detail - Required
- Math ( ,-,*,/), reading, and writing skills - Required
- PC skills - Required
- Bi-lingual language skills a plus - Required
- Ability to work in a team-based environment - Required
- Ability to communicate effectively - Required
- Ability to operate machines or equipment - Required
- HS Diploma or GED - Required
Physical Demands & Working Conditions:
- Travel by car or plane with overnight stays
- Work extended hours / rotating schedules
- Maneuver through the facility; perform functions of the job, with or without accommodation (standing, stooping, bending, etc.)
- Work in wet, cold, or hot, environments, depending on Plant location
- Bakery: 60 to 90 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs
- Culinary Center - Houston: -20 to 32 degrees in storage freezer; 28 to 48 degrees F in some areas, ambient per season in some, climate-controlled in others; regularly lift 10-25 lbs or 35 lbs, occasionally lift 50-60 lbs
- Floral: temperature-controlled environment ranging from 35 to 75 degrees F; regularly lift 35 lbs; occasionally lift 50 lbs
- Ice Cream: -2 to 80 degrees F in palletizing area; 50 to 60 degrees F on main floor; some areas in a wet environment; regularly lift 10-25 lbs; occasionally lift 55 lbs
- Meat: routinely 32 to 50 degrees F in a cold wet environment; regularly lift 10-25 lbs; occasionally lift 50-60 lbs
- Milk - HOU: temperature-controlled in some areas, 36 degrees F in some areas, ambient per season in others; regularly lift 10-25 lbs or 50 lbs; occasionally lift 50 lbs
- Milk - SA: 35 degrees in some areas, ambient per season in others; regularly lift 50 lbs
- Print: climate-controlled temperatures; regularly lift 10-25 lbs; occasionally lift 50 lbs
- Snacks: temperature-controlled environment ranging from 75 to 85 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs
- Tortilla: 60 to 88 degrees F; regularly lift 10-25 lbs; occasionally lift up to 60 lbs
Last revised: 2/24/2025