OPERATOR I

SUMMARY:

Operator I is responsible for operating and monitoring basic food production equipment to ensure efficient and safe manufacturing of food products. This entry-level role plays a key part in maintaining product quality, adhering to food safety standards, and supporting continuous improvement efforts on the production floor.

KEY RESPONSIBILITIES

Operate machinery and equipment according to standard operating procedures (SOPs)Perform basic troubleshooting and report equipment malfunctionsConduct routine quality checks and record data accuratelyMaintain cleanliness and sanitation of work areas in compliance with Good Manufacturing Practices (GMP) and Hazard Analyzes Critical Control Points (HACCP), and follow all required personal protective equipment (PPE) protocolsAssist with product changeovers and equipment setupsCommunicate effectively with team members and supervisorsParticipate in training and cross-training opportunities

QUALIFICATIONS & EDUCATION

High school diploma or General Education Degree (GED)Previous experience in a manufacturing or food production environment is a plusAbility to read and follow standard operating procedures, work instructions, and safety guidelinesBasic math and measurement skills requiredWillingness to work flexible hours, including weekends and holidays

PHYSICAL DEMANDS AND WORK ENVIRONMENT

Required to maneuver plant and warehouse workspaces which involve:

Frequently standing, walking, sitting, talking, or hearingFrequently work around loud machinery and moving partsContinually utilize hand and finger dexterityContinually exposed to extreme heat, extreme cold, wet, and/or humid conditions (non-weather)Occasionally required to climb, balance, bend, stoop, kneelOccasionally exposed to outside weather conditionsOccasionally push, pull, and lift up to 50 pounds safely