3rd Shift - Ingredient Handler

Job Title: Ingredient Handler

Reports to: Production Supervisor

Status: Full-Time, Non-Exempt

Job Code: 15200                                                          

JOB SUMMARY

To supply ingredients to the cook room and mix deck from liquefier and/or product/paste pumping equipment areas.  This area is determined by product being run.  To break down and store empty containers or dispose of if needed. Operate equipment in a safe and efficient manner.  Maintain specifications of ingredients determined by the product need.  Breakdown and store empty containers or dispose of them as required.

RESPONSIBILITIES

·         Must have a working knowledge of product/paste pumping equipment, snorkel equipment, Bredo mixer and can opener in order to operate safely and efficiently

·         Must be able to operate and understand scales to properly weigh out ingredients according to manufacturing standards

·         Follow manufacturing specification/batching guidelines for each product ran

·         Report all quality issues or batching irregularities to a supervisor or Quality Assurance

·         Must be able to maintain accurate usage and receiving records

·         Follow paste snorkel procedures and understand Brix Dilution scale

·         Monitor paste holding tanks and fill with paste as directed

EDUCATION AND EXPERIENCE

• Must be able to read and write English as required

KNOWLEDGE, SKILLS, AND ABILITIES

On the job training:

·         Bredo operation - 1 day

·         Floor scale operation - ½ hour

·         Product pump and control panel - 1 day/per snorkel and hoist as required

·         Quality issues or irregularities - on going

·         Stacking and banding boxes - 5 hours

·         Record retention - 1 day

·         Can opener operations - 1 day, as required

·         Paste snorkel procedure and Brix Dilution scale – 6 to 8 hours

·         Must complete Red Gold, Inc. forklift school

·         HACCP training by HACCP coordinator

SUPERVISORY RESPONSIBILITIES

Direct: None

Indirect: None

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

·         Sitting- to complete a task at lower levels

·         Standing- to complete most all tasks

·         Walking

·         Climbing- to get to parts department, when using ladder, on equipment

·         Reaching- to perform activities, to get tools out of toolbox

·         Kneeling- to perform work activities at low levels

·         Crawling- to perform work activities under equipment

·         Squatting

·         Bending/stooping- to pick up tools or parts, to perform work tasks at lower levels or inside a machine

·         Twisting- to perform work activities

·         Pinch- to use tools, to manipulate wires

• Grasping/handling- using tools, manipulating parts

·         Carry ingredients (in silver bucket) from scale to blue barrel, 36 pounds

·         Lift bag of citric acid from skid to storage container, 50 pounds

·         Lift salad oil (in a bucket) from scale to blue barrel, 8 pounds

·         Push bin with citric acid, up to minimal force needed to push cart

·         Lift box of ingredients from skid to work area, varies 25-50 pounds

·         Move barrel of jalapeño from skid to skid, 200 pounds

·         Move barrel of onions from skid to a platform in work area, 150 pounds

·         Lift box of peppers, 20 pounds

·         Use pallet jack to move skids of product, force required to use pallet jack is moderate

·         Lift box of mushrooms from skid to barrel of ingredients, 20 pounds

·         Carry box of mushrooms from skid to barrel of ingredients, 20 pounds

JOB COMPETENCIES

• Ethics/ Integrity/ Trust

• Attitude and Commitment

• Diversity

• Customer Service

• Company Engagement

• Quality

• Cost Consciousness

Other

·         Responsible for monitoring, record keeping and taking appropriate actions for specific Food Safety Plan and Food Quality Plan and pre requisite program requirements.

·         Responsible to report food safety and quality issues to management.