Smokehouse Operator
$38,168–$46,613 year
On-site · Chandler, Minnesota, United States
Job Summary
Operate smokehouse equipment to process meat from raw to cooked product; work in a moist room with temperatures between 40 and 100 degrees, 1st shift, and lift 30-70 pounds while moving and recording CCPs on control reports. Maintain HACCP compliance, perform changeovers, monitor yields, ensure proper product flow, keep area clean, follow standardized work, and cooperate in a fast-paced, team-based environment. Requires basic English proficiency, ability to work overtime/weekends, and use of computer systems for logging data. Willingness to work with chemicals and machinery and follow safety rules.
Required Qualifications
- Must be 18 years or older
- Able to speak, read, and write basic English
- You will be required to perform other reasonably related job duties
- You will use chemicals and machinery
- You may be required to work overtime and Saturdays/Sunday morning or, as the need arises
- You will be required to follow standardized work
- You will be required to perform changeovers on the equipment you are operating
- You will be responsible for product yields
- You will be required to solve problems with losses on your equipment to improve yield
- Must be able to operate smokehouse equipment safely
- Knowledge of HACCP in your department
- Ability to work in a team environment and a diverse workforce
- Flexible and able to work overtime and weekends as needed
- Able to complete Quality, Safety training
- Must be 18 years or older
- You will be required to accurately record your CCPs on the smokehouse control report
- You will be required to maintain proper flow of products and keep area clean and organized
- You will be required to follow all safety rules
- You will need to work with a computer (smokehouse numbers ...)
- You will be required to make adjustments to the machine you are assigned to
- You will be responsible for employee rotation on your equipment and that exercises are performed as required
- You will be responsible for product yields. This includes minimizing inedible, rework and giveaway
- You will be required to monitor and maintain HACCP in your department
- You will be expected to maintain a safe and clean work area
- All operators will check racks of product to make sure product is spaced, tied and hung properly before placing product in the smokehouse
- You will monitor smokehouses and all equipment ...
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