My Account
ESSENTIAL POSITION RESPONSIBILITIES
Follow the order of the schedule and call for batches from the meat room, as required.
Weigh all ingredients and record weight before batching.
Record lot numbers and supplier for each ingredient used.
Kitchen operator is a final check for Q.C and supervisor- must notify Q.C and supervisor of anything unusual; i.e. batch too thick, too thin, off-color, off odor.
Follow formula guidelines, which are listed, on each batch sheet.
Record batching information for each batch made on formula kitchen sheets. These include gravy weight, water level, water temp, tri-blender R.P.M.’s final batch weight, fill temps and additives.
Clean and sanitize entire kitchen during can size changeovers or when notified by Supervisor.
Follow rinse procedures for cleaning the emulsifier and tanks 1, 2, & 3.
Regulate the dropping temperature, as required. Follow batch sheet guidelines or Supervisor instructions.
Participates as a member of the Team. Participates in ongoing development, communication and implementation of team concepts, programs, and policies; coordinates work to ensure B.E.S.T practices with all team members. Attends appropriate team meetings. As a member of the Team, fosters strong cohesiveness regarding all major issues; e.g., direction, annual plan, budget, policy changes, etc. Accepts responsibility to quickly identify any areas that lack cohesiveness, bringing them to the attention of the team leader and working with the team in a supportive manner to resolve issues and actively look for ways, and reinforces actions needed, to achieve synergy possible within the larger organization.
Simmons Operating systems principles and objectives: Is familiar with Simmons’ established operating systems (e.g. quality, security, office environment, company policies); understands the responsibility to maintain familiarity with the systems and this position’s role in support of these systems – including a consideration of the impact of individual actions on the systems and the responsibility to communicate concerns and improvement ideas.
Performs other duties as necessary in support of business objectives: This position description is intended to guide the activities of the Simo Kitchen and is not intended to limit the thinking and creativity of the person to the work of this function nor is it intended that this describes all the work that may be required of the person in this position.
A worker shall work in compliance with the provisions of this Act and the regulations; Use or wear the equipment, protective devices or clothing that the worker’s employer requires to be used or worn; Report to his or her employer or supervisor the absence of or defect in any equipment or protective device of which the worker is aware and which may endanger himself, herself or another worker; and report to his or her employer or supervisor any contravention of this Act or the regulations or the existence of any hazard of which he or she knows.
No worker shall remove or make ineffective any protective device required by the regulations or by his or her employer, without providing an adequate temporary device and when the need for removing or making ineffective the protective device has ceased, the protective device shall be replaced immediately; Use or operate any equipment, machine, device or thing or work in a manner that may endanger himself, herself or any other worker; or engage in any prank, contest, feat of strength, unnecessary running or rough and boisterous conduct.
Physical Activities: Ability to lift up to 50 lbs, must be able to stand on feet for the entire shift.
Personal Protective Equipment (PPE): Hearing protection, safety shoes, gloves, safety glasses.
Travel: No travel.
Technical Experience: NA
Industry Experience: Background in manufacturing.
Minimum Education: High School Diploma or equivalent. Must have basic math skills
