Overview
The Operator prepares food and operates a number of different types of equipment. Trains or operates a variety of equipment in different work areas, taking on progressively more responsible tasks. Able to work with a great deal of independence and demonstrates a good knowledge of various processes. Follows all safety and health standards. Act as a resource regarding processes, procedures and equipment to other Culinary Associates and Trainees. Follows all health and safety standards and enforces use of PPE’s.
-Works with a high level of independence to Receive foods, Run meal kit assembly lines to recipe specifications, ship kits following Good Manufacturing Practices and meeting health and safety standards
-Has the ability to work across all of work areas, departments and equipment. Expected to be able to work confidently within at least 2 different departments. Is responsible for equipment set-up, processes, testing and routine operation. May be required to assemble and disassemble the equipment
-Package meal kits in accordance with prescribed processes and procedures. Deviation from normal processes must be approved.
-Rotate and check food ingredients for freshness and quality. May receive products and verify the accuracy of the delivery. Will ensure accurate traceability methods are followed
-Keep work area/assembly clean demonstrating clean-as-you-go methods
-Prepares and understands a variety of paperwork associated with raw materials, traceability, packaging, quality, and controls. Responsible for timely completion and accuracy of paperwork
-May assist Associate Trainees with developing their skills and experience applying processes, using new equipment, championing a project or team effort
-Ensures all Good Manufacturing Practices (GMP’s) are followed and may champion the GMP processes. At times may be assigned to other areas other than where they normally work
-Will be required to use of computer software and electronic equipment to enter data, show receipt of goods, time spent preparing products, equipment used, etc.
-Ensures correct usage of SAP B1 ERP system
-In coordination with the team lead identifies issues with product, Food Safety, Quality or equipment, escalates matters to other departments or to higher levels when needed
-Performs other tasks and duties as needed
Experience:
A min of 3 months experience working in food manufacturing environment applying common processes, procedures and equipment.
Experience applying and enforcing routine Good Manufacturing Practices (GMP’s) in a chilled food environment is essential.
