SCHEDULE

This department works 12-hour shifts (5:30 PM - 6:00 AM) on the plant's 2-2-3 rotation / "C" shift schedule. (An example of this schedule is found below.)

DUTIES AND RESPONSIBILITIES

Set up and clean, if necessary, all equipment including, oven depositors, pumps, contherms, box machines, packaging machine, and any other equipment prior to the scheduled start time to ensure on time start-ups. Perform quality checks on product being produced, recording information on RedZone and make necessary system adjustments to ensure customer and company specifications are being met. Monitor spiral freezer operations checking for ice buildup on the belts and coils, taking action to correct the problems to maximize the quality and increase the length of the production run. Perform necessary sanitation duties as required to get the system back up and running in a set time period. Troubleshoot equipment that is not running effectively. Adhere to safe work practices, follow GMP's, maintain sanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect food safety, food quality or personnel safety. Adhere to all safety policies and procedures Responsible for Food Safety and Food Quality of MFI products. Perform other duties as assigned. Sample Work Schedule (2‑2‑3 Rotation): The 2‑2‑3 schedule includes 12‑hour shifts in a repeating pattern every two weeks and alternates between working and off‑weekends, such as: Week 1: Work Monday-Tuesday , off Wednesday-Thursday , work Friday-Saturday-Sunday Week 2: Off Monday-Tuesday , work Wednesday-Thursday , off Friday-Saturday-Sunday

EDUCATION EXPEREINCE AND SKILLS REQUIRED

Prior related experience and/or training; or equivalent combination of education and experience. Intermediate level of computer/technological skills

PREFERRED EDUCATION, EXPERIENCE AND SKILLS

High School Diploma or general education degree (GED) 3 or more months of related experience and/or training Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to other employees of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Ability to apply common sense understanding to carry out instructions furnished in oral form. Ability to deal with problems involving one concrete variable in standardized situations.