Weigh Up - 2nd Shift

The Weigh Up individual is responsible for preparing raw materials and ingredients for production in accordance with approved formulations, food safety plans, and regulatory requirements. This role supports the facility’s SQF-certified food safety management system by ensuring proper ingredient handling, allergen control, sanitation, and accurate documentation. Essential functions must be performed with or without reasonable accommodation.

Essential Functions

The following duties are essential functions of the position. Reasonable accommodations may be provided to enable qualified individuals with disabilities to perform these functions:

Ingredient Preparation & Handling (SQF – Process Control Prerequisite Programs)

• Prepare, weigh, measure, trim, wash, or portion raw materials and ingredients according to approved recipes and batch records
• Verify ingredient identity, lot codes, and quantities prior to use
• Stage prepared ingredients for production while maintaining proper identification and segregation
• Follow FIFO/FEFO inventory practices and ingredient traceability requirements
• Food Safety Allergen Control (SQF Alignment)
• Comply with GMP, HACCP, or Preventive Controls, and allergen control programs
• Prevent cross-contamination through proper handling, utensil use, and equipment cleaning
• Identify and report damaged, expired, or non-conforming ingredients
• Follow personal hygiene and handwashing requirements at all times
  
  

Equipment Use & Safety (OSHA Compliance)

• Operate food preparation equipment (e.g., slicers, dicers, mixers, grinders) in accordance with SOPs and safety requirements
• Use guards, interlocks, and safety devices as designed; never bypass safety features
• Perform lockout/tagout (LOTO) procedures when cleaning or clearing jams beyond normal operation, as trained and authorized
• Report equipment malfunctions or safety concerns immediately
  
  

Sanitation & Housekeeping (SQF – Sanitation Programs)

• Clean and sanitize preparation tables, tools, utensils, and equipment per SSOPs
• Support allergen changeovers and pre-operational inspections
• Maintain clean, organized, and sanitary preparation areas
  
  

Documentation & Recordkeeping (SQF – Records Traceability)

• Accurately complete ingredient prep logs, batch records, and sanitation documentation
• Ensure records are legible, accurate, and completed in real time
• Communicate food safety, quality, or safety concerns to supervision promptly
  
  

Attendance & Reliability

• Maintain regular and predictable attendance
• Work assigned schedules, including overtime, weekends, or holidays as required
  
  

Required Qualifications

• Ability to follow recipes, batch records, and food safety procedures
• Ability to safely use food preparation equipment after completing required training
• Ability to comply with SQF food safety programs and workplace safety rules
  
  

Preferred Qualifications

• High school diploma or GED
• Prior experience in food preparation, food processing, or manufacturing environments
• Familiarity with allergen control programs and ingredient traceability
  
  

Physical Demands (ADA-Compliant)

The physical demands described below are representative of those required to perform the essential functions of this position:

• Ability to stand and walk for extended periods (up to 8–12 hours per shift)
• Ability to lift, carry, push, or pull up to 50 pounds with or without reasonable accommodation
• Frequent bending, reaching, cutting, scooping, and repetitive hand motions
• Ability to operate preparation equipment and hand tools safely
• Ability to visually verify ingredient condition, labels, and lot codes
• Ability to communicate effectively in a production environment