First Shift Process Line Lead | Food Production

King's Command Foods, Inc.; Ohio; On-site; USD 25,000 - 30,000; Full time

Job summary

King's Command Foods, Inc. in Versailles, OH, is seeking a Process Line Lead to supervise the everyday operation of the production line, counting and boxing patties, and removing inferior product.

You will stack filled boxes, date and tape them, close boxes, and maintain a clean line while meeting safety and GMP standards.

Must be prepared for varied shifts, overtime, and compliance with SQF, HACCP, SOPs and food-defense protocols.

Qualifications

• Must be 18 years of age or older.
• Must be able to work in the United States without sponsorship.
• Must be able to work in a variety of work temperatures warm, hot, humid, cold, wet or with slippery surfaces at varied heights in and around moving equipment and parts.
• Ability to work extended scheduled hours Monday through Saturday (occasionally Sundays) with daily overtime.
• Must be able to work overtime as required. Start times and hours vary based on production needs.
• Must be able to succesfully complete training: Safety; Safe Quality Food (SQF); Good Manufacturing Practices (GMPs); Hazard Analysis and Critical Control Point (HACCP); Standard Operating Procedures (SOPs); Food defense

Responsibilities

• Count out the correct number of meat patties, meatballs, etc., as they come down the conveyor belt and place them into boxes.
• Remove inferior product from the production line.
• Stack filled boxes at the end of the production line to be dated and taped.
• Close boxes of product.
• Clean up and throw remaining items at the end of the day.

Job description

King's Command Foods, Inc. in Versailles, OH, is seeking a Process Line Lead to supervise the everyday operation of the production line, counting and boxing patties, and removing inferior product.

You will stack filled boxes, date and tape them, close boxes, and maintain a clean line while meeting safety and GMP standards.

Must be prepared for varied shifts, overtime, and compliance with SQF, HACCP, SOPs and food-defense protocols.