What are the responsibilities and job description for the Manufacturing Operator IV-3rd Shift position at Plant Opportunities?
About Amy’s
At Amy’s Kitchen, we're more than just a food company- we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is clear: to make it simple and enjoyable for everyone to eat well.
We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy’s, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time.
Shift: 3rd
Schedule: Monday to Friday, works one day every other weekend.
Pay: $17.75, plus $1.50/hr for 3rd shift. $19.25/hr total
Location: White City
Amy’s Perks:
- A fun and safe atmosphere where teamwork is encouraged
- Weeks of on-the-job training for your new role
- Discount on Amy’s products
- Opportunities to grow and advance your career
- Competitive compensation and benefits package
- Affordable Amy’s meals on-site for lunch and dinner
- Bonus incentives based on attendance and safety
- Referral Bonuses
- Safety Shoe Program, covered by Amy’s
- 401k program (up to 4% contribution matching after 1 year)
- Parental Leave Program
- Education reimbursement; scholarship Program
- Paid Time Off (PTO) and Unpaid Time Off options
If you or someone you know is interested, submit your application today and call or TEXT a recruiter with any questions 541-831-3000
- Follow instructions provided by the Shift Lead, Team Leads, Kitchen Supervisor, or Kitchen Manager.
- Adhere to all Standard Operating Procedures (SOPs) related to prep equipment and Sanitation Standard Operating Procedures (SSOPs).
- Properly follow all standard batching procedures, including accurate weighing and measuring techniques.
- Ensure correct labeling and storage of ingredients and food items. All containers (buckets, totes, carts, steel bins, gondolas, etc.) must be labeled with content description, temperature, and weight.
- Follow all company rules and safety guidelines.
- Understand the key quality attributes of ingredients being prepped, such as smell, taste, texture, color, and particle size. Report any quality concerns immediately to the Team Lead, Shift Lead, or Kitchen Supervisor.
- Typical prep tasks include handling ingredients such as onions, carrots, spinach, cheeses, and canned items.
- Comply with company policies as outlined in the Employee Handbook, Safety Manual, and GMP (Good Manufacturing Practices) guidelines.
- Report any mechanical issues to the appropriate supervisor or manager.
- Perform additional duties as assigned to meet production demands.
- Maintain regular, reliable attendance.
- Be available for overtime as required during peak seasons or based on company needs.
Cleaning & Sanitation Responsibilities
- Use approved cleaning and sanitizing products to scrub, rinse, and sanitize all surfaces and equipment in accordance with SSOPs.
- Accurately complete sanitation records and tagging procedures.
Basic Skills Requirements
- Must demonstrate basic math and reading skills.
- Ability to add, subtract, multiply, and divide using tens and hundreds.
- Must be able to use weight measurement units in calculations.
Reasoning and Problem-Solving Skills
- Apply common sense to follow simple instructions.
- Handle routine tasks and standardized situations with minimal variation.
Physical Requirements
- Occasionally required to push, pull, lift, or move 50–65 pounds; team lifting required for items over 100 pounds.
- Must be able to perform repetitive physical tasks, including constant movement, stretching, lifting, pulling, and pushing, often in wet environments.
Work Environment
- May be exposed to wet and humid conditions, moving mechanical equipment, elevated work areas, and extreme cold.
- Noise levels are generally moderate.