Smoker I- 3rd 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.