Title-Manufacturing/Production Technician

Contract-6 Months

Location-Solon, OH

JOB SUMMARY:

• The Level 3 - Technician’s role is to support (and learn to lead on occasion) trial related functions in both the benchtop and pilot plant.

PRIMARY RESPONSIBILITIES:

• Supports and can perform with help all trial related activities (ex: weighing ingredients, assembling finished product, performing required unit operations, sanitation and other duties assigned). Utilizes HACCP training to support release trials.
• Displays the ability to learn how to operate new pieces of equipment (kettles, extruders, ovens, press machines and mixers), and can perform with help/perform alone the utilization of Operations-related systems (TMS, GREAT, LOTO, etc.).
• Can locate all required forms and documents needed to perform trial work (incl. CCP & OPRP forms).
• Knows majority of equipment used in the specific platform that they support at the level of "can perform with help" to "can perform alone".
• Participates in activities related to NCE (operational reviews, problem solving).
• Utilizes basic cooking techniques (Ex: making sauces, cooking starches, pizza topping) and understands basic culinary techniques.
• Understands ingredient functionality and how it applies to finished product.
• Provides liaison support to fill orders, check status of incoming goods and information transfer.
• Assist in inventory management as needed.
• Perform product pulls, inventory re-stocking and ingredient purging as needed.
• Can execute activities within trial requests that he/she is assigned.

JOB Qualifications (Education, Experience, and Knowledge):

• A.S or B.S degree preferred in science, culinary, baking or related area or equivalent experience.
• Can effectively and efficiently plan and prioritize work.
• Previous experience working in food manufacturing and/or culinary environments preferred.
• Ability to become proficient with Microsoft Office and Company systems such as SAP, GREAT, NesTMS, and NesRequest.
• Detect and understand warning lights, buzzers, alarms or instruments indicating unsafe conditions.
• Can demonstrate flexibility and willingness to work under short timelines and accommodate changing work schedules, overtime, weekends, and holidays.
• Excellent communicator, written and oral.
• Demonstrate competence of industrial scale food manufacturing equipment.
• Have a sufficient understanding of mathematics and data analysis (e.g. pivot tables, graphs, KPI’s).
• Travel as required to support consumer testing, focus groups, factory tests and other trial related activities. 10%

SUPERVISION RECEIVED/GIVEN:

• A proactive independent person that is able to lead/complete projects with minimal supervision. Creative and innovative with a sense of urgency and passion. There will be formal training sessions. This individual does not have direct reports.

Physical Requirements of the Role:

• Must be able to lift up to 50 lbs.
• Must be able to lift over 100 lbs. with assistance
• A lot of standing, walking, climbing stairs, etc.