Smoker I- 2nd Shift

Position Summary:

The primary purpose for this role is to take racks of sausage and put them into ovens/ smokers and cook the meat to temperature while monitoring moisture and heat levels to ensure a great quality product.

Essential Duties and Responsibilities:

This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities, as management may deem necessary from time to time. Follows the HACCP program to include developing a working knowledge of the Critical Control Points and Critical Limits as they pertain to the food safety of our product. Completes testing to ensure cooking requirements are met, while working with other departments. Push/ pull racks in and out of the smokehouses and ovens. Monitors ovens and smokehouses while cooking is occurring including; reviewing, processing schedules, operating generators. Cleans related equipment. Issues cooked product to packaging or directly to production departments outlined by Quality SOP's and guidelines. . Take responsibility in work area to produce a safe and quality food product. Reporting all food safety and quality related problems to supervisor, manager, or to the QA department to initiate immediate action.

Supervisory Responsibility:

No Specific Knowledge, Skills, Licenses, Certifications, Etc.: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Required education generally equivalent to a High School Diploma; Requires 1-3 years of manufacturing, high speed packaging, or food manufacturing experience. Requires a proven track record in acceptable levels of attendance, safety and quality of work. LOTO and HACCP verifications. Requires mathematical skills that require ability to add, subtract, multiply and divide. Requires good oral and written communication skills in order to interact with other employees. Must be able to use measurement tools such as Ruler, Scale, and Calipers. Requires a strong knowledge of AX software, net weight program, and craft sheets.

Physical and Work Environment Requirements:

Must be able to stand/Walk for 8-9 hours per day. Must be able to lift, Push, Pull up to 75 pounds on a regular basis, up to 100 pounds occasionally. Must be able to bend, twist, stoop and squat, reach above shoulders as needed for day to day responsibilities and other miscellaneous duties. Must have good hand and eye coordination. Must be able to work in temperatures of 40 degrees or less, as well as very warm temperatures of 80 degrees or higher. Must be able to work overtime, during peak production periods.