What are the responsibilities and job description for the Smoker I position at Carl Buddig & Company?
POSITION SUMMARY: Responsible for cooking and smoking of our sausage products. This position also ensures critical areas/ requirements of the product being produced are met during the processing step(s) and determine what to do if the limits are not met.
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.
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.
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 including 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 depts
- Push/pull racks in and out of the smoke houses and ovens,
- Monitors ovens and smoke houses while cooking is occurring including, reviewing processing schedules, operating smoke generators, etc.
- Cleans related equipment
- Issues Cooked product to packaging or directly to production departments following outlined Quality SOP’s and guidelines.
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.
- Requires a basic understanding of GMP’s, HACCP and SQF guidelines.
- Requires mathematical skills that require the 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.
- 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.
Employee Rights Under the Family and Medical Leave Act
