Flavor Center Operator 3rd Shift

Schedule: Monday - Friday 10:00 PM to 6:30 AM Saturdays as overtime as needed.

Job Summary:

• Transfer of base mix to work centers

• Flavor vats per specification and procedures
• Stage temperature sensitive ingredients in accordance to production schedule
• Cleaning and set up of pasteurized storage tanks
• Maintain organization of ingredient storage trailers and tempering rooms

Essential Duties and Responsibilities:

• Inventory pasteurized tanks before using in production to ensure FIFO is being followed;
• Follow the master production schedule in order to supply each filling line with correctly flavored mix for the product being run in a timely manner;
• Record lot numbers of all ingredients being used for each item;
• Record the amount of each mix draw on inventory control sheet;
• Review the schedule, order ingredients that are required for that day's production, and stage these ingredients at each work center as needed;
• Ensure that ingredients are properly tempered or heated in advance of the required production run;
• Maintain all work areas in a clean and orderly manner at all times, including carts, flavor cabinets, hot room, and other related areas;
• CIP pasteurized storage tanks after emptying;
• Produce a quality product that complies with all HP Hood, State and Federal guidelines;
• Maintain clean and safe work environment and demonstrate safe work practices at all times;
• Follow GMP and SQF guidelines;
• Follow all company, state and federal guidelines in accordance with SOP's and GMP standards;
• Work efficiently and effectively as part of a team and display a positive attitude;
• Other duties as assigned.

Education and Experience:

• High School Diploma or equivalent
• Basic math and computer skills
• Ability to work independently or within a group/team atmosphere
• Good organizational and time management skills

Other Information/Physical Requirements (if needed)

• Standing: Long periods of time. (6-8 Hours)
• Sitting: Occasionally for short periods of time.
• Walking: Long periods of time. (5-6 Hours)
• Bending: Frequently
• Twisting of Wrists: Frequently
• Twisting of Spine: Frequently
• Lifting: Light-Heavy (<50 lbs. frequently, >50 lbs. occasionally)
• Carrying: Light (30-50 pounds) frequently, distance 30 yards
• Pushing/Pulling: Under 75 pounds without assistance frequently.

Human & Food Safety Responsibilities:

• Work in a safe and responsible manner at all times, following all safety policies, procedures, and rules;
• Report unsafe observations or conditions to a supervisor or manager;
• Immediately report any food safety concerns to a supervisor or manager;
• Immediately report an injury or accident to a supervisor or manager;
• Meet all company requirements for training, including but not limited to Log Out/Tag Out Awareness, PPE, PIT, Confined Space, Ergonomics, and Food Safety Trainings

SQF Requirements/Responsibilities:

• Support SQF by maintaining food safety and food quality through completing job tasks and maintaining the work area in a sanitary manner.

• Report food safety and quality problems to personnel with authority to initiate action.