Operator I

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 Continually utilize hand and finger dexterity Continually exposed to extreme heat, extreme cold, wet, and/or humid conditions (non-weather) Occasionally required to climb, balance, bend, stoop, kneel Occasionally exposed to outside weather conditions Occasionally push, pull, and lift up to 50 pounds safely