Manufacturing-1st Shift Mix Station Operator

MRS GERRYS KITCHEN LLC•Albert Lea, MN

1d•$24 - $26•Onsite

About The Position

Mrs. Gerry’s was founded in 1973 in Albert Lea, Minnesota. Mrs. Gerry’s is a premier salad and side manufacturer and offers 120 different products which are sold coast to coast. We are looking for great team members who desire a friendly work environment and want to learn how we create delicious fresh potato salad, warm mashed potatoes, cold pasta salads, zesty dips and more. Our products enable families and friends to celebrate around the dinner or picnic table every day. STARTING WAGE: $23.50 with an additional .50 increase in pay for each additional machine learned, up to $26.00 HOURS: 6:00 AM - end time may vary with production needs DAYS: Monday - Friday STATUS: Non-Exempt SUMMARY This position consists of learning five different stations and rotating through them as needed to meet production needs. These stations are Big Line Dressing Mixer, Big Mixer, Big Line Prep, Big Line Dressing Prep, plus Dressing & Dips Mixing Operator. Incremental pay increase when an employee successfully demonstrates operational knowledge, follows recipes, plus performs to the highest level of safety and food safety standards.

Requirements

Work individually and as a team.
Must understand basic weights and measurements (ounces & pounds).
Detail oriented, ability to problem solve and think critically.
High-level of adherence to following processes without deviating.
Professional verbal and written communication skills.
Demonstrated ability to follow recipes, plus safety and food safety protocols.
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, percent and to draw and interpret bar graphs.
Ability to read and interpret documents in English such as safety rules, operating, recipes, maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to understand and carry out instructions furnished in English that is written, oral, or diagram form.
Employee will rotate among all five stations and are required to learn how to operate each piece of equipment and follow standardized recipes.
Comfort with conducting basic level data entry in operator stationed computers for inventory/order tracking.
May need to utilize Microsoft Excel for additional data tracking.
The employee is regularly required to stand, walk push, or pull, talk, or hear and use hands to finger, handle, or feel; reach with hands and arms.
The employee is occasionally required to sit, climb or balance; stoop, kneel, crouch, or crawl; and push or pull.
The employee must regularly lift and/or move up to 50 pounds (team lift) and must occasionally lift and/or move up to 100 pounds (team lift) with a wheeled cart.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision depth perception and ability to adjust focus.

Nice To Haves

No prior experience or training is necessary, although it is preferred.
May need to obtain forklift and/or pallet jack license.

Responsibilities

Know and follow HACCP, SQF, SOP and SSOP programs.
Know and follow all Food and Safety procedures.
Wear all required personal protective equipment.
Learn all five stations for this position.
Notice and identify issues and offer solutions.
Understand and follow the recipes exactly the way it shows on the recipe card.
Ability to assemble and disassemble various machines, piping, and pumps.
Follow production orders and learn daily sequencing of product preparation and mixing for maximum efficiency.
Weigh ingredients according to standard units of measurement with the use of a cup/scoop and/or scale. Record weights as required.
Take and record product temperature as required.
All equipment to be set up and maintained for sanitation and eliminate cross-contamination of ingredients.
Use provided equipment to move containers. Safety protocols require team lifting over 40 pounds.
Distinguish between salads to better identify issues and suggest solutions.
Follow recipes.
Disassemble and reassemble machines, pipes, and pumps.
Follow Mrs. Gerry’s vision, mission, and values to maintain quality operations and meet customer expectations.