Production Worker I (Iowa)

This position is responsible for general labor, food preparation and packaging; cleaning and sanitizing work stations and equipment; pre-operational assembly and placement of equipment; and accurate interpretation of daily production schedules. Additional responsibilities include preparation of ingredients, recipe assembly, operation of related equipment, timely and accurate completion of required documentation, following and maintaining standard operating procedures and food safety guidelines
The following description of work to be performed by this individual is not intended to be all-inclusive. Rather, it focuses on the major tasks that must be accomplished. There are many necessary activities to satisfy any of the following performance guidelines.
Assist in the safe and efficient operation of machine or process systems.
Assist with identifying problems with product and/or equipment; assist in resolving any issues as quickly as possible.
Shrink control and reporting.
Verify ingredients, recipe, and mixing procedures. Record and explain any variances on the daily production records.
Complete product audits to meet item specifications and quality standards.
Ensure all paperwork is completed and submitted in a timely and orderly fashion.
Maintain and follow standard operating procedures, food safety guidelines, and product specifications. This includes the timely and accurate completion of all HACCP/USDA/FDA requirements.
Maintain a clean work area which may include disassembly of equipment, cleaning floors, utensils, equipment, walls and metal surfaces to keep them clean, sanitary and orderly.
Assist in training new employees to ensure they can perform their job function adequately.
1. Education:
Desired: High School diploma or equivalent
2. Licensing Required: None required
3. Experience:
Continuous flow systems experience desired
Prior food manufacturing experience & HACCP preferred
4. Competencies (the Lominger Competency Architecture was used to establish skill sets needed for positions at LFHI)
Focusing on the Bottom Line (1. Action Oriented, 43. Perseverance)
Managing Diverse Relationships (5. Customer Focus, 42. Peer Relationships)
Acting with Honor and Character (29. Integrity and Trust)
Keeping on Point (50. Priority Setting)
Relating Skills (3. Approachability)
Making Complex Decisions (17. Decision Quality, 30. Intellectual Horsepower, 32. Learning on the Fly, 51. Problem Solving)
Understanding the Business (24. Functional/Technical Skills, 61. Technical Learning)
Getting Organized (39. Organizing)
5. Other required Knowledge, Skills, and Abilities:
Complete tasks promptly and carefully
Ability to work quickly and cleanly
Ability to respond to continually changing priorities
Continuously observe and evaluate operations to identify problems and/or opportunities for improvement
Comply with USDA, FDA, OSHA, AIB and all other regulatory agencies while complying with good manufacturing practices
Ability to interpret and follow a recipe and procedures
Interpersonal, communication and problem solving skills
Knowledge of culinary practices and terminology
Ability to multi-task
Understanding how to use kitchen tools
Ability to read and write English

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