SUMMARY: Operator I is responsible for operating and monitoring basic food production equipment to ensure efficient and safe manufacturing of food products. This entry-level role plays a key part in maintaining 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