SUMMARY: Operator I is responsible for o perating and monitoring basic food production equipment to ensure efficient and safe manufacturing of food products. This entry-level role plays a key part in m aintaining product quality, adhering to food safety standards, and supporting continuous improvement efforts on the production floor.
KEY RESPONSIBILITIES:
Operate machinery and equipment according to standard operating procedures (SOPs)
Perform basic troubleshooting and report equipment malfunctions
Conduct routine quality checks and record data accurately
Maintain cleanliness and sanitation of work areas in compliance with Good Manufacturing Practices (GMP) and Hazard Analyzes Critical Control Points (HACCP), and follow all required personal protective equipment (PPE) protocols
Assist with product changeovers and equipment setups
Communicate effectively with team members and supervisors
Participate in training and cross-training opportunities
QUALIFICATIONS & EDUCATION:
High school diploma or General Education Degree (GED)
Previous experience in a manufacturing or food production environment is a plus
Ability to read and follow standard operating procedures, work instructions, and safety guidelines
Basic math and measurement skills required
Willingness to work flexible hours, including weekends and holidays
PHYSICAL DEMANDS AND WORK ENVIRONMENT:
Required to maneuver plant and warehouse workspaces which involve:
Frequently standing, walking, sitting, talking, or hearing
Frequently work around loud machinery and moving parts
