EL Operator Level 3 - Shift 2

Position Overview:

The Press and Depositor Operator is accountable for producing high-quality products that consistently meet specified weight requirements and adhere to all established quality standards within the preparation area. In situations where these criteria are not met, the operator is expected to promptly identify discrepancies and take corrective action. This includes making the necessary adjustments to the press and depositor machines to ensure the production of products that fulfill all quality and weight specifications.

 Press and Depositor Operator Responsibilities

1. Obtain approval from the Quality Control department for the Press Temp PC, ensuring all necessary standards and requirements are met before beginning operations.
2. Demonstrate thorough knowledge of the correct procedures for starting up the equipment following a deep cleaning (CIP), guaranteeing that all components are properly prepared for production.
3. Perform quality controls (PC) punctually, maintaining adherence to production schedules, and ensuring product excellence at all times.
4. Properly assemble the depositor, verifying that all parts are correctly fitted and operational to support consistent production.
5. Execute a Water Flush on the depositor as needed, following established procedures to maintain cleanliness and optimal functionality.
6. Individually adjust the weights for each row of wraps to ensure they meet the required standards, guaranteeing uniformity and compliance with specifications.
7. Identify and maintain the correct wrap sizes to satisfy quality control standards, ensuring all products conform to specified dimensions.
8. Activate and deactivate the depositor when instructed by leadership, responding efficiently to production needs and direction.
9. Troubleshoot wrap issues such as undercooked or uncooked products, preventing raw items from being sent to the packaging area, and avoiding potential food safety hazards.
10. Inspect each tortilla for holes, incorrect sizes, dirt, and the presence of foreign material, ensuring only high-quality products proceed through the process.
11. Apply proper lockout and tagging procedures for the machine, adhering to safety protocols, and preventing unauthorized or unsafe operation.
12. Know the locations and purposes of emergency buttons, understanding when and why they should be used to maintain a safe working environment.
13. Navigate the Ignition screen without difficulty, possessing comprehensive knowledge of all available options to make timely and appropriate adjustments during production.
14. Inspect the oil operation regularly and follow the correct steps to refill the oil bucket when necessary, ensuring consistent machine performance.
15. Perform a thorough 5-hour clean, which includes properly cleaning the press belts, platens, thermometers, and tablets, maintaining equipment hygiene and operational standards.
16. Communicate effectively via radio, both giving and receiving job-related information, to facilitate smooth workflow and coordination within the team.

Required Skills

• Ability to operate and monitor press and depositor production equipment used in food manufacturing.
• Ability to assemble and configure depositor equipment components correctly before production.
• Knowledge of machine startup procedures following Clean-In-Place (CIP) sanitation cycles.
• Ability to adjust equipment settings to control product weight, size, and consistency.
• Ability to navigate and operate Ignition or HMI system controls to manage machine operations.
• Ability to perform Water Flush procedures and maintain proper equipment sanitation during production.
• Ability to monitor equipment systems including oil levels and mechanical components.
• Ability to identify and respond to equipment malfunctions or product inconsistencies.

• Understanding of Good Manufacturing Practices (GMP) and food safety procedures.
• Ability to perform and document production control checks (PC) accurately and on schedule.
• Ability to identify product defects including incorrect size, holes, contamination, or undercooked product.
• Knowledge of procedures to prevent food safety hazards, including preventing raw or undercooked product from entering the packaging process.
• Ability to follow quality standards and ensure products meet weight and dimensional specifications.

• Knowledge of Lockout/Tagout (LOTO) safety procedures for machine maintenance and emergency situations.
• Ability to identify and properly use emergency stop controls.
• Ability to follow sanitation procedures and perform scheduled equipment cleaning tasks.
• Ability to use required Personal Protective Equipment (PPE) and comply with workplace safety policies.
• Ability to communicate clearly with supervisors, quality personnel, and other production team members.
• Ability to report production issues, quality deviations, or equipment problems promptly.
• Ability to coordinate activities with other operators to maintain production flow.
• Ability to use radio communication systems effectively during production operations.