SUMMARY: Operator II is responsible for operating, monitoring, and maintaining food production equipment and processes in accordance with safety, quality, and productivity standards. This role supports the efficient transformation of raw ingredients into finished food products while ensuring compliance with food safety regulations and company procedures.
KEY RESPONSIBILITIES:
- Perform start-up, shutdown, and changeover procedures. Identify and report equipment malfunctions or product defects and escalate as needed.
- Adjust machine settings (temperature, speed, ingredient flow) as needed.
- Operate machinery and equipment according to standard operating procedures (SOPs)
- Inspect products for quality and consistency
- 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.
- Communicate effectively with team members and supervisors
- Assist in training new operators or temporary staff. Participate in and apply training and cross-training opportunitiesin accordance with standard operating procedures (SOPs)
- Record and sign off on production data, including quantities, lot numbers, and any deviations.
- Participate in sanitation and cleaning of equipment and work areas.
- Participate in continuous improvement initiatives
QUALIFICATIONS & EDUCATION:
- High school diploma or General Education Degree (GED)
- Minimum (2) years of experience in food manufacturing or similar environment.
- Basic math and measurement skills required
