Prep Operator - 1st Shift

Key Responsibilities

• Verify daily production schedule with your lead or supervisor.
• Follow all Standard Operating Procedures (SOPs) for your position including the proper handling of knives and proper disposal of cardboard boxes and pallets.
• General knowledge and daily use of GMP’s (Good Manufacturing Practices).
• Basic understanding of HACCP Principals and Food Safety Requirements.
• Inspect all tools and equipment for foreign material hazards before, during, and after use.
• Set up and disassemble equipment daily as necessary.
• Knowledge and understanding of labeling materials.
• Knowledge and understanding of reading recipe cards.
• Grind and weigh necessary ingredients per your recipe card.
• Fill out required documentation as instructed on a consistent basis.
• Ability to operate scales.
• Maintain effective speed to keep up with pace of production needs.
• Maintain a safe and clean work area during the shift.
• Aid in warehouse sanitation when necessary.
• Work in a safe manner at all times while following all safety procedures.
• Willingness to help other team mates.
• Other duties consist of placing stacks of wrappers on the lines for rolling. Make sure the stacks are completely full when replenishing.
• Maintain effective communication with other Roll Models, lead, supervisors, and managers.
• Report any issues with food safety, food quality or equipment immediately to supervisors.
• Cross train in all production areas in order to fill in other assignments when needed.
• Daily attendance is required as per the production work schedule.

• Effective verbal and non-verbal communication.
• Ability to learn quickly and follow directions.
• Ability to work in a team environment.
• Required Qualifications & Experience
• High School diploma or GED preferred.
• One to two years’ food manufacturing experience preferred.
• Willingness to learn English as a second language.

• Able to bend, twist, and lift 50 lbs. on a consistent basis.
• Able to stand on your feet for 8-12 hours a day with allocated breaks.
• Able to maintain effective pace to keep up with production requirements.
• Able to access all equipment of the workstation and other areas as needed.