Blender- 1st shift

Responsibilities:

• Required to taste food products that may contain food allergens including but not limited to (example: tree nuts).
• Operate within safety and quality standards, good manufacturing practices (GMP’s) and adherence to job specifications including but not limited to: ensuring that all surfaces that will contact product (piping, utensils, vessels) were sanitized and ready for operation and following batch sheet instructions without deviation while mixing product. Any deviation must be approved and recorded on the batch sheet.
• Operation of blending equipment including but not limited to: pump stations, breddos, PLC/flow systems, support systems (water, sugar, concentrates, etc.) blending tanks, etc.
• Document and maintain complete and accurate records including but not limited to: batches produced, ingredients utilized by lot code, processing parameters, and final batch results.
• Required to utilize oldest ingredient inventory first (FEFO) any discrepancy must be communicated to the Operations Manager Quality and Compliance or department team lead and production personnel.
• Stage and arrange ingredients for blends and return to appropriate storage areas when blending is completed.
• Ensure that all ingredients are stored appropriately to GMP guidelines and procedures.
• Prepare samples for batch analysis and verification to be completed by the lab.
• Conduct pipe swings as required for distribution of blends to production lines.
• Conduct calibration of scales prior to start-up.
• Successfully conduct and implement all policies and procedures in regards to customer and company standards/specifications, quality requirements, Federal, State and Local regulations.
• Assist in housekeeping, cleaning and sanitizing responsibilities and maintain work areas in the blend and lab rooms.
• Fills in on any lines or projects as needed.
• Other duties and responsibilities as assigned.

Physical Requirements:

• Ability to perform physical requirements of the job (prolonged physical exertions, including twisting, standing, sitting, reaching, bending, pushing, pulling, lifting, carrying, and climbing), perform repetitive motions for extended period of time (up to 3-4 hours) and be able to lift up to 60 lbs.

• Required to have close visual acuity to perform an activity such as: viewing a computer terminal; visual inspection involving small defects, and operation of machines (including inspection); using measuring devices at distances close to the eyes.
• Ability to work in various conditions with exposure to extreme heat, cold, dust and fumes.

Work Environment:

• Lab and manufacturing plant working environment.
• Noise level in the lab is moderate. While in the plant, hearing protection is required.
• When located in the plant, the environment will include wet or humid conditions (non-weather related), moderate cold and hot temperature (non-weather related), working near moving mechanical parts, exposure to raw food ingredients (including allergens) and chemicals.
• Due to food and safety regulations, wearing of hairnets, bump cap and steel toed or composite toed shoes are required at all times while in the plant. Additional PPE, including but not limited to goggles and gloves, will be required based on the ingredients being utilized at the time.

Qualifications

• High school diploma or equivalent is required or an Associate’s degree in science or chemistry preferred.

• A minimum of 1-2 years’ experience working in a manufacturing setting required with previous laboratory or quality control within the Food and Beverage industry preferred.
• A basic knowledge of laboratory safety procedures and policies is necessary to ensure a safe working environment.
• Required to fully comply with Quality Management System Policies and Procedures and Food Safety Management requirements.
• Must be able to work overtime as needed.
• Must be able to effectively communicate, read and comprehend instructions and procedures in English.
• Ability to demonstrate strong analytical skills with a high attention to detail.
• Ability to prioritize workload and accommodate shift in daily priorities based on the needs of the business.
• Ability to demonstrate a high sense of urgency and be proactive in addressing problems as they arise.
• Ability to calculate and understand basic math and simple formulas including but not limited to: addition, subtraction, multiplication, division, and convert metric units into U.S. measurement standards.
• Proficiency in basic PLC operations.
• Ability to demonstrate strong interpersonal skills, cultivating a culture of trust, accountability, collaboration and teamwork.
• Required to be forklift certified by Krier Foods, Inc. before operating any company owned forklift.
• Must attain Food Safety Training (Qualified Individual)