Batchmaker - 2nd Shift Job Listing at Lassonde Pappas in Boardman, OH (Job ID 3449)

Description

Here at Summer Garden Food Manufacturing, we are family-owned and operated. As an employer, we offer a safe, clean, and friendly work environment for our staff to grow. We frequently offer fun events, lunches, rewards, and other incentives to show appreciation to our employees for their dedication to our ever growing company.

Reports To:

Production Supervisor

Employee Status (FT, PT, Intern, etc.):

Fulltime

Supervises:

N/A

Position Summary:

Monitor and maintain fill operations that meet the SQF program and Summer Garden Food Manufacturing. Efficient operation of machinery while supporting the batching and closure process. The batch maker is responsible for processing all recipes in a timely and accurate fashion. The ability to manage and read recipe are critical in making Safe Quality Products at Summer Garden Food Manufacturing. Understanding of ingredients, batch temperatures, Quality Testing and product characteristics are critical elements for this position. To operate efficiency of the manufacturing / processing plant. To work to the master production schedule as specified, monitor and maintain cook batches, kettle & piping sanitation procedures and steps have been followed to ensure all machinery is sanitized and put back in proper working order for next production run.

PRIMARY RESPONSIBILITIES:

PRODUCTION:

• Ability and knowledge to inspect produce for freshness.
• Ability to conduct taste testing to meet product requirements.
• Ability to operate batching equipment to include panel-mate touch screen along with ELO touch screen.
• Ability to work with bench top tools (PH meter, Boswik)
• Ability to work off recipe and provide feedback when called upon.
• Ability to instruct runner (if available) in supplying correct ingredient totes and/or buckets to batch maker and correct washing of totes and buckets.
• Knowledge of sautéing and simmering vs. cooking.
• Working knowledge of spices and their effects when added to product. (flavor profile)
• Ability to perform manual labor when needed.
• Follow company policy regarding HACCP, GMP and company dress code.
• To work in a safe manner with consideration to your co-workers safety.
• Ability to work with others in achieving plant goals.
• Ability to follow instructions and work with supervision.
• Ability to work with R&D in batching new items
• Ability to convert units of measure, (grams-ounces-pounds).
• Able to lift 25-65 lbs. as well as pushing or pulling 100-500 lbs. (in a tote)
• Follow Instructions and goals set by their supervisor.

EQUIPMENT:

• Conduct a visual inspection pre-production to assure that equipment is in proper working order on a daily basis before manufacturing product.
• Notify supervisor or plant manager on any equipment malfunctions or current issues that may cause issues for production.
• Assure equipment is cleaned and sanitized after production is completed. Follow      proper sanitation procedures and schedule given by Quality Assurance Manager.
• Notify maintenance of replace parts needed for any equipment malfunctions 
• Conduct test runs on all equipment prior to production. To ensure all equipment is in proper working order.

FOOD SAFETY:

• When batching acidified product, required to cook the product at 190 degrees F for 30 minutes minimum in order to kill Pathogenic Organisms
• To maintain traceability of all ingredients added to batches.  
• Follow safety regulations and procedures required by SGFM/Quality/SQF/GMP's/OSHA regulations/Preventative Controls.

FOOD QUALITY:

• To test finished batches for viscosity, taste, PH, and color   
• To make necessary adjustments to achieve the proper levels of the viscosity, taste, PH and color

In the absence of an employee for this position, the Management Team will delegate the responsibilities to the remaining staff to ensure that all Food Safety & Quality Responsibilities are fulfilled.                                                                                                           

All other necessary duties as assigned by Supervisor:

Requirements Necessary to Perform This Job Function:    (Educational & Physical)

• High School Diploma or GED equivalent preferred
• Prior working knowledge of IQF produce but not required
• Previous culinary experience preferred
• Prior cooking and/or batch processing experience is a plus
• Frequent Lifting of material up to and including 65 pounds as well as pushing and/or pulling items weighing from 100 to 500 lbs.
• Frequently required to stand, walk and bend
• Manual dexterity with ability to reach with hands and arms
• Climbing ladders and stairs often
• Regularly required to talk, hear and see.
• Able to follow recipe instructions well
• Able to use various units of food measurement (liquid & dry)
• Basic mathematic, reading, and writing skills and ability to see
• Able to work in both hot/humid (in excess of 110 degrees F) and cold (below -20 degrees F) environments

This job description is not intended to contain a comprehensive list of the responsibilities that are required to successfully perform in this position.  Other duties as assigned are part of every job description.  The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals to perform the essential job functions.

Lassonde Pappas & Co., Inc provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.