Kitchen Operator

Snack Craft; Grand Rapids (MI); On-site; USD 21,000 - 30,000; Full time

Job summary

SnackCraft in Grand Rapids, MI is seeking a hands-on Kitchen Operator to drive the first step of our production, ensuring accurate formulations and a smooth line flow.

You will enforce GMP and safety rules, operate ovens, fryers, and other equipment, monitor dough temperature, record production data, and maintain quality and sanitation throughout the shift.

Qualified candidates have a high school diploma, OSHA-LOTO awareness, and at least two years of manufacturing experience.

Qualifications

• High school diploma or GED required.
• HILO Certification (OSHA) preferred.
• Minimum 2 years in manufacturing (food experience preferred).

Responsibilities

• Maintain GMP and Food Safety rules at all times.
• Produce, warehouse, and distribute food meeting food safety, legal, and quality policies.
• Follow paperwork and recipes to properly prepare products.
• Adjust oven and fryer temperature and dwell settings.
• Monitor the temperature of the dough during production.
• Maintain continuous product flow through the sheeting equipment to minimize downtime.
• Operate supersack unloading systems and Redzone quality systems.
• Complete general maintenance of equipment and sanitation events.

Skills

Sanitation

Safety compliance

Quality control

Record keeping

Team collaboration

Equipment operation

LOTO procedures

FEFO policy

Lot code system

Redzone system

NetSuite

Education

High School Diploma / GED

HILO Certification (OSHA)

Tools

NetSuite

Job description

Description: The kitchen operator is the first step in producing product at SnackCraft. They are the driving force for supplying accurate product for the line to run. They are the leaders in the kitchen that maintain the product flow and accuracy given to them through detailed formulas.Work Environment: This job operates in a food production and warehouse setting. The floor surface is concrete. The noise level is moderate with no vibration. Material movement takes place throughout the facility.Physical Demands:Must be able to lift 50 pounds and work on their feet, while using tools to perform repetitive actionsHearing and speaking to exchange information.Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.Dexterity of hands and fingers to operate food service equipment.Reaching overhead, above shoulders and horizontally.Bending at the waist, kneeling or crouching.Seeing to monitor food quality and quantity.The ability to stand and walk for an entirety of a shift.Competencies:Sanitation Practices: Knowledge of proper sanitation and hygiene procedures.Safety Compliance: Adherence to safety protocols and PPE requirements.Quality Control: Conducting regular inspections to ensure food quality and consistency.Record Keeping: Maintaining accurate records of production and ingredient usage.Team Collaboration: Ability to work well with other team members.Ingredient Handling: Proper handling and storage of ingredients to maintain freshness and quality.Cleaning Procedures: Knowledge of and ability to perform thorough cleaning of kitchen equipment and work areas.Trained Skill Competencies:Driving a HiloBatchingAdjusting Water Temperatures and QuantitiesAdjusting Fryer and Oven TemperaturesAdjusting Fryer and Oven Dwell SettingsOperate Supersack HopperGeneral Mathematical SkillsAssemble/Disassemble EquipmentClean EquipmentOperate Oil ApplicatorAdhere to LOTO proceduresFEFO Policy AwarenessKnowledge of Lot Code SystemOperate within Redzone SystemGeneral Maintenance AptitudeAccurate Record Keeping AbilitiesEffective Communication SkillsComplete Weight/10 TestingSensory Evaluation KnowledgeProblem Solving AbilitiesCore Responsibilities:Maintain all GMP and Food Safety rules at all times.Be the example in following GMPs, OSHA Safety, and all other procedures.Produce, warehouse, and distribute food that meets food safety, legal, and quality policies.Follow paperwork and recipes to properly prepare products.Produce product based on customer formulation specifications.Adjust oven and fryer temperature and dwell settings.Adjust water quantities and temperatures, as well as calibration of the water dispensing system.Monitor the temperature of the dough during production.Maintain a continuous product flow through the sheeting equipment to minimize downtime.Maintain kitchen equipment.Change bands and wires as needed.Assist in the assembly and disassembly of equipment for maintenance and sanitation events.Complete general maintenance of the equipment.Operate supersack unloading systems.Operate and navigate Redzone operations and quality compliance systems.Implement LOTO (Lock Out Tag Out) Safety Systems.Knowledgeable in sanitation requirements of equipment, including necessary chemicals, PPE, etc.Make sure the lines are being cleaned throughout the shift and waste is being disposed of in an orderly manner by SnackCraft standards.Ensure all materials brought back to the warehouse are clean, any partials properly stored, and pallets are wrapped and labeled.Facilitate efficient shift changes.Complete analytical testing on raw and finished goods, such as weight per 10, oil, and moisture.Accurately document and record processing and analytical data.Weigh and record scrap for pre-fryer and post-fryer and enter data into Redzone.Record information accurately and with integrity.Follow FEFO (First Expired First Out) when staging and pulling ingredients for production.Must be able to read and understand lot code systems.Knowledge of the oil applicator system.NetSuite scanning materials to work orders.Education and Experience:High School Diploma/ GEDHilo Certification (OSHA)Minimum 2 years’ experience in manufacturing and equipment operations (food manufacturing experience preferred)