Production Partner II- Corpus Christi Bread Mfg.

OBJECTIVE: As contributing members of the operational team, production partners provide the expertise necessary for it to achieve superior business results through its self-manufactured products.

Essential Functions / Process Responsibilities include the following; other duties may be assigned as necessary

• Total Process Ownership (TPO) - Partner responsible to maintain the manufacturing process and equipment in optimum condition. The integration of several process techniques focused on achieving high levels of overall process effectiveness.
• Team Skills: Partner responsible for fundamental understanding of team in development and active participation within a team environment through division and plant team orientation, safety and quality training.
• Depending on the Plant this may include the following:
• Prerequisite skills are
• Level I Team Skills

Receiving

• Unloading trailers of raw material
• May be required to breakdown pallets and separate product where necessary
• Verify product to bill of lading
• May be required to operate a forklift
• May be required to verify that product specification meets company standards (via internal testing or external testing, i.e., Certificate of Analysis)

Product Processing

• Product handling to convert raw material into finished goods at an intermediate level in job functions such as cutting, trimming, slicing, dicing, seasoning, mixing, decorating, designing, icing or digital processing
• May be required to fabricate containers
• May be required to fill product containers
• Responsible for product quality control in accordance with product specifications
• Basic QMS documentation verification and analysis

Intermediate Machine Operation

• Depending on the Plant this may include the intermediate operation of the following (i.e. Production set up, changeover, cleaning, troubleshooting, etc.):
• Seasoning/Mixing
• Filler Operation
• Tray Hardening Operation
• Injection Molding Operation
• Seasoning Injection equipment
• Vacuum Tumbling Equipment
• Various washing machines
• Scale Operation
• Product Conveyors
• Various cutting/slicing/dicing equipment
• Freezer Operation to include Ice Cream and Novelty lines
• Complex single or multi-color presses and related equipment
• Bagger Operation
• Stacking Machine Operation
• Distributor/Divider/Former Operation
• Metal Detector Operation

Shipping

• Level I shipping skills and may also be required to perform the following:
• Select orders and Operate a forklift
• Verify that product is in good condition for shipment
• Palletize for shipment
• Load trailers with finished goods
• Document outgoing product
• Request and release trailers

Technical Cleaning

• Assembling and disassembling equipment for the purpose of cleaning and sanitizing
• May be required to use automated cleaning systems
• May be required to use various chemical agents

Other Responsibilities

• Assists with preparing and loading production materials
• Checks for accuracy of product
• Advanced computer responsibilities

Experience and Education Preferred

• High School Diploma Required
• Certified in Team Skills
• Requires Basic PC Skills
• Attention to detail
• Good organization skills
• Able to work in a Team based environment
• Able to operate machines or equipment at an intermediate level
• Demonstrate knowledge and understanding of Quality, Environment and Safety (QES) standards
• Basic Math skills ( , -, *, /)
• Basic reading and writing skills
• Able to communicate effectively
• Bi-lingual language skills is a plus
• Technical knowledge and basic understanding of equipment assembly and disassembly
• Technical knowledge of automated cleaning skills
• Technical knowledge of chemical cleaning agents

Physical and other requirements

• Travel by car or airplane with overnight stays
• Lift up to 20 lbs on a regular basis
• Lift 20 lbs ormore on an occasional basis
• Work extended hours
• Work rotating schedules
• Able to maneuver through a facility and perform the functions of the job, with or without accommodations (Standing, stooping, bending, etc.)
• Able to work in wet, cold or hot, environments, depending on the Plant location, where temperatures are as listed below:
• Snacks - Temperature controlled environment that ranges from 80 to 100 degrees F
• Floral - Temperature controlled environment that ranges from 32 to 42 degrees F
• Meat - Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areas
• Milk - Routinely 60 - 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areas
• Ice Cream - (-) 40 to 80 Degrees F, certain areas in a wet environment
• Bakery - 80 to 100 Degrees F
• Tortilla - 80 to 100 Degrees F