3rd shift Operator ( Line 10)

This position exhibits the ability to safely operate any of the mold or belt ovens in the Pre-Cooked Dept., producing egg patties, omelets and French toast, to equally high standards of efficiency as set forth by the department. Thorough knowledge of all products; product specifications, cook procedures, pre-heat systems, and basic mechanical and technical knowledge of the ovens are required. This person needs to understand the use and controls of steam, oven temperatures, and dampers to produce product of the highest standard and document all parameter checks as prescribed (product temperature, weight, size, color, oven conditions, spiral conditions), on a timely basis.
Ability to start production run of oven, achieve and maintain desired production levels on molded ovens.
Know how and when to set or adjust pre-heat temperatures, oven temperatures, and flow rates on molded ovens.
Know how to set fill parameters of hi-bar pumps and injectors and adjust as needed on molded ovens.
Replace O-rings and gaskets on pumps, change out fouled injector tips as needed, change pumps as needed.
Understanding of product recognition- need to develop knowledge of different products run on the oven and the specifications of those products, and when adjustments need to be made (for size, weight, color, and shape or "cupping") and take corrective action as needed.
Understand use of steam in the cooking process and use of dampers for air control within the oven and how to adjust if needed.
Documentation - keep thorough and accurate record of production data as outlined on Operators check sheets and do Hazard Analysis and Critical Control Points (HACCP) documentation.
Know and understand the basic operation of spiral freezers.
Work with Lead Person to learn corrective actions appropriate to oven and/or product.
Knowledge of transfers from oven to spiral, belt placement and speed adjustments.
Ability to communicate with Lead and/or Supervisor issues and concerns pertaining to operations.
Remove and document waste/shrink, and assist in the general good housekeeping of the area as needed.
Understand the responsibilities of line workers assigned to molded ovens, monitor their performance and make corrections if necessary.
Work as a team member.
Expected to adhere to safe work practices, follow GMP and HACCP guidelines, 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.
Performs other duties as assigned.
High school diploma or GED
1 Year or more experience in related work or operating industrial machinery.
Basic mechanical skills - use of allen wrenches, screwdrivers, and other general tools.
Basic computer skills in order to work Programmable Logic Controls (PLC's) of ovens and spirals.
Work well under pressure (i.e., during power outages, spiral or belt stoppage, or oven failure, etc.).
Ability to travel stairs.
Know and practice Good Manufacturing Practices (GMP's) and Safety procedures as outlined by the company
Wear the proper Personal Protective Equipment (PPE) for the area (Bump Cap, Hearing Protection, Steel-toed Safety Shoes, etc.)
Show proficiency to perform and operate all ovens, belt or mold, within 1 year.
Ability to operate specific equipment or tools
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups.
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 and to draw and interpret bar graphs.

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