Job Description

Hours: ~6:30am - 4:00pm or 3:55pm - 1:00am, Monday through Friday with some Saturdays

$19+/hour, opportunity for overtime

Benefits eligible the first of the month after sixty days of service

Core Values

LEADERSHIP. HONESTY. ACCOUNTABILITY. TEAMWORK. EXCELLENCE.

• As an Operator, you are expected to maintain Grand Prairie’s Core Values in all communications with employees, visitors, outside service providers.

Role

The purpose of the Operator is to run the machinery for the specific production room and own the completion and accuracy of necessary HACCP paperwork. Machinery includes mixers, blenders, HMI (programming), IQF (instant quick frozen), and ovens.

Responsibilities

• Set-up, operate, and tear down production equipment
• Achieving appropriate machine uptime goals
• Coordinate equipment improvements with necessary supervisors and leads
• Accurately review and document all HACCP paperwork
• Report on emergency equipment issues to appropriate supervisor
• Analyze and determine root cause for equipment downtime
• Follow all HACCP, SQF, and Safety regulations
• Act as leader of production room, assist team members
• Review and confirm labels and product specifications
• Read and mix according to ingredient sheets

Education & Training Requirements

• High school diploma or GED preferred

Work Experience Requirements

• 1+ year in a production facility
• Food manufacturing a plus

Physical Demands and Work Environment

• Ability to stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less for up to 10 hours per day
• Exposure to variation in temperature
• Working with frozen, liquid, and thawed egg

Expectations

• Follow all HACCP, SQF, and Safety regulations
• Basic problem solving of machinery
• Using basic math, reading, and writing skills
• Reading, writing, and understanding English
• Ability to follow directions as given by supervisor
• Capability of learning forklift and pallet jack
• Always understand and adhere to GMP
• HACCP certified
• Documenting critical information on all HACCP documents