What are the responsibilities and job description for the Production Operator position at Jackson's Food Company?
Brief Description
POSITION SUMMARY:
As a Fry Room Technician at Jackson's Food Company, the primary responsibility is to ensure the production of high-quality, food-safe products that meet the company's specifications. Following the guidelines outlined in our SQF (Safe Quality Food) program, the technician conducts internal quality checks and provides essential training to team members according to the onboarding plan. Monitoring batches per kettle is a key duty, striving to achieve appropriate rates based on recommended fried chip pounds per hour, with collaboration from the potato and packaging rooms. Attention to detail is crucial in verifying that all required documentation is completed accurately in line with Jackson's SQF program.
ESSENTIAL DUTIES AND RESPONSIBILITIES: The following statements reflect the general details necessary to describe the major functions of this position and are not intended to be a detailed description of all the work/functions that may be required. Other duties may be assigned. Individual will work a varied schedule based on client needs.
EDUCATION And/or EXPERIENCE
N/A
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
PHYSICAL DEMANDS
Work Environment Includes Working In Or Near
Requirements
EDUCATION and/or EXPERIENCE
POSITION SUMMARY:
As a Fry Room Technician at Jackson's Food Company, the primary responsibility is to ensure the production of high-quality, food-safe products that meet the company's specifications. Following the guidelines outlined in our SQF (Safe Quality Food) program, the technician conducts internal quality checks and provides essential training to team members according to the onboarding plan. Monitoring batches per kettle is a key duty, striving to achieve appropriate rates based on recommended fried chip pounds per hour, with collaboration from the potato and packaging rooms. Attention to detail is crucial in verifying that all required documentation is completed accurately in line with Jackson's SQF program.
ESSENTIAL DUTIES AND RESPONSIBILITIES: The following statements reflect the general details necessary to describe the major functions of this position and are not intended to be a detailed description of all the work/functions that may be required. Other duties may be assigned. Individual will work a varied schedule based on client needs.
- Responsible for producing high-quality products that are food-safe and meet Jackson’s specifications.
- Responsible for conducting internal quality checks in accordance with our SQF guidelines.
- Provide training to team members as per the onboarding plan.
- Responsible for promptly notifying the supervisor if equipment is not meeting productivity standards.
- Monitor batches per kettle to achieve appropriate rates, based on recommended fried chip pounds per hour, in collaboration with the potato and packaging room. This will be measured by the plant hourly KPI tracker.
- Responsible for the operations of equipment, including setup, cleanliness, disassembly, and ensuring the correct programs are selected on HMI. Also, oversee replenishment of oil and manage the slicer, with measurement against plant KPIs and line run time.
- Verify that all required documentation is completed accurately in accordance with Jackson’s SQF program.
- Assist in minimizing shrinkage to contribute to improving overall yields.
- Assist in maintaining oil integrity by ensuring it meets Jackson’s specifications, supported by collaborative efforts within the team.
EDUCATION And/or EXPERIENCE
- High school diploma or general education degree (GED)
- 1 to 3 years related experience and/or training in food manufacturing and machine operating.
- Or equivalent combination of education and experience
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to write routine reports and correspondence.
- Ability to speak effectively before groups of customers or employees of organization.
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
- Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
- At Jackson's, every team member is accountable for comprehending our SQF food safety policy, recognizing its relevance to their role, and actively upholding their responsibility in guaranteeing the production of safe and superior-quality products.
- Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
- Ability to deal with problems involving several concrete variables in standardized situations.
N/A
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
PHYSICAL DEMANDS
- Ability to stand more than 2/3 of the time.
- Ability to walk more than 2/3 of the time.
- Ability to sit less than 1/3 of the time.
- Ability to use hands more than 2/3 of the time.
- Ability to reach with hands and arms more than 2/3 of the time.
- Ability to climb or balance 1/3 – 2/3 of the time.
- Ability to stoop, kneel, crouch, or crawl 1/3 – 2/3 of the time.
- Ability to talk and hear greater than 2/3 of the time.
- Ability to push or pull up to 50 pounds less than 1/3 of the time.
- Ability to lift up to 50 pounds less than 1/3 of the time.
- Close vision (clear vision at 20 inches or less) while working on computer 3/3 of the time or less.
- Distance vision (clear vision at 20 feet or more) while working in manufacturing plant, 2/3 of the time or more.
- Color vision (ability to identify and distinguish colors) while working in manufacturing plant, 2/3 of the time or more.
- Peripheral vision ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point) to ensure safety of yourself and others while working in manufacturing plant, 2/3 of the time or more.
- Depth perception (three-dimensional vision, ability to judge distances and spatial relationships) to ensure safety of yourself and others while working in manufacturing plant, 2/3 of the time or more.
Work Environment Includes Working In Or Near
- Working in office environment (home or corporate location) 1/3 of the time or less
- Working in a manufacturing environment 2/3 of the time or more. The following may apply:
- Moving mechanical parts
- Wet or humid conditions (non-weather)
- High and/or precarious places
- Fumes or airborne particles
- Risk of electrical shock
- Vibration
- Noise in the work environment is:
- Moderate noise based on work in the corporate office with computers, printers and light traffic 1/3 of the time.
- Loud when working in manufacturing plant 1/3 -2/3 of the time.
Requirements
EDUCATION and/or EXPERIENCE
- High school diploma or general education degree (GED)
- 1 to 3 years related experience and/or training in food manufacturing and machine operating.
- Or equivalent combination of education and experience