Smokehouse Technician

Cloverdale Foods; Mandan (ND); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Competitive pay

Benefits program

401(k) with match

Weekly massage reimbursement

Job summary

Cloverdale Foods in Mandan, ND is seeking a Smokehouse Technician responsible for cooking, curing, and cooling cooked products. You will load ovens, monitor cycles, and adjust as needed to meet product specs and food safety requirements.

You will perform tests (pH, fat, moisture), maintain sanitation, complete documentation, and support production with a focus on quality and efficiency. The role involves standing, exposure to heat, and physical tasks in a production environment.

Qualifications

• High School diploma or GED required.
• General knowledge of smokehouse operations preferred (training provided).
• Proficiency in Microsoft programs and basic math.

Responsibilities

• Smokehouse & Oven Operations: set oven controllers and monitor cooking cycles.
• Quality Control & Testing: perform in-process and finished product testing.
• Safety, Sanitation & Compliance: maintain GMPs, HACCP, SOPs and SSOPs.
• Documentation & Reporting: complete operational and cleaning docs and report issues.
• General Operations: assist with production tasks and drive efficiency.
• Perform other duties as assigned.

Skills

Mathematical aptitude

Computer literacy

Microsoft Office

Effective communication

Organizational skills

Education

High School diploma or GED

Job description

The Smokehouse Technician performs all functions relating to the cooking, curing, and cooling of cooked products. Loads product into and removes product from ovens. Follows set cooking programs to allow products to cure and cook. Performs product testing to ensure product complies with food safety requirements and meets product specifications. Performs basic sanitation functions. Completes documentation and carries out responsibilities in accordance with company policies and procedures.

Office Environment: 5% of the work is conducted in an office setting, involving time spent on computer research, project management, and communication with team members and stakeholders. Rare participation in both in-person and virtual meetings.

Production Environment: 95% Regular visits to the production areas will involve exposure to machinery, noise, varying temperatures, humidity, and wet conditions.

Schedule: Flexible schedule, including evenings, weekends, and holidays as needed based on operational requirements.

Key Responsibilities:

• Smokehouse & Oven Operations: Set oven controllers, load raw products and auxiliary equipment, monitor cooking cycles/product thickness, and adjust processes as needed. Rotate products and empty carts of cooked products into the chill cooler.
• Quality Control & Testing: Perform scheduled in-process and finished product testing (pH, fat, and moisture levels, plus spray applications) and monitor oven cycles via sample testing.
• Safety, Sanitation & Compliance: Maintain a safe, clean, and organized work environment by sanitizing equipment, floors, and drains, emptying smoke generator ash, monitoring for food safety hazards (like condensation), and strictly following GMPs, HACCP, SOPs, and SSOPs.
• Documentation & Reporting: Accurately complete all required operational and cleaning documentation, and report any product or process inconsistencies to supervisors, QA, or management.
• General Operations: Assist with general production tasks, help drive efficiencies and product quality, and perform other duties as assigned.
• Perform other duties and responsibilities as necessary.

Qualifications:

• High School diploma or GED required.
• General knowledge of smokehouse operations is preferred (comprehensive training is provided).
• Mathematical aptitude and computer literacy, with proficiency in Microsoft programs.
• Highly organized and detailed oriented
• Knows how to manage overlapping projects and keep track of deadlines
• Effective communication (both written and verbal) and interpersonal skills

Working Conditions/ Physical Requirements:

• Must be able to stand for long periods of time. Must be able to work in extreme environments, including refrigerated and excessive heat.
• Must be able to bend, kneel, squat, reach, and grasp routinely throughout shift.
• Physical ability to lift, push, pull, and carry up to 70 lbs. on an occasional basis throughout the shift.
• Regular visits to production areas will involve exposure to machinery, high noise levels, varying temperatures, humidity, and wet conditions.
• Must be able to sit, stand, walk, reach, stretch, stoop, and bend for extended periods.
• Ability to work around ingredients and/or finished products containing food allergens.
• Must be able to communicate through various channels, including phone, email, and face-to-face.

The physical demands described in this job description are representative of those that must be met by an employee to successfully perform this job. Other duties or tasks may be assigned as required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

At Cloverdale Foods, base pay is one part of our total compensation package and is determined within a range. Actual base pay within that range will depend upon a variety of factors including, but not limited to, job-related knowledge, skill set, level of experience, and geographic market location.

Other components of Cloverdale Foods’ total compensation package include life insurance, medical, dental and vision coverage, pay-for-performance merit increases, and 401(k) with employer match, paid vacation, weekly massage reimbursement, and more.

Cloverdale Foods Company offers a competitive compensation package and an excellent benefits program.

Cloverdale Foods Company is an affirmative action/Equal Employment Opportunity Employer.