Equipment Operator

Order Type : Short Term

The Equipment Operator is responsible for operating equipment in a safe and effective manner as well as performing necessary tasks related to production. They are responsible for inspecting and monitoring equipment on a regular basis during the entire shift. They are trained to adjust the speed of the equipment in addition to loading it with materials. B. ACCOUNTABILITIES: • Operate equipment related to food production to include: milling, sifting, grinding and packaging. Responsibilities also include moving food containers, dumping product into equipment, cleaning of equipment and surroundings and facility as directed. • Understands, participates and is aligned with Leach’s Food safety goals and objectives. • Responsible for inspecting each part of the equipment, testing different parts for effective function before using the equipment. • Remain vigilant for alarms or other signs of equipment malfunction, and shut down equipment and notify supervisors when necessary. • Record production and test data, such as processing steps, batch records, and test results. • Observe gauges, dials, and product characteristics, and adjust controls in order to maintain appropriate flow of ingredients. • Clean, wash, and sterilize equipment and production area using approved cleaning methods, including sterilizing solutions or rinses. Remove trash and other undesired material from area on a constant basis. • Maintain attention to food safety issues as prescribed in training routines. • Responsible for special assignments as required. B. MAJOR OR UNUSUAL PROBLEMS: • Failure of equipment or established procedure that compromises food safety • Recognizing failure of equipment with potential to injure or cause great damage to equipment. • Recognize possible cross contamination issues in an effort to protect and maintain quality of produced product. C. DECISION MAKING AUTHORITY: Primary Authority • Reporting Food Safety and Quality issues to Management Recommends to Management • Possible improvements to process based on accrued experience. • Possible improvements to food safety procedures. • Possible improvements to employee safety based on experiences of possible hazards. D. PRINCIPAL CONTACTS: PURPOSE FREQUENCY Line Leads and Production Supervisors as needed to ensure smooth operation of department. Informational/directional Throughout shift Other department supervision to aid in accomplishment of corrective actions consistent with company goals Informational/directional As needed E. OTHER AIDS TO PROBLEM SOLVING: • Leach’s Food Safety and Quality Management System • Raw Material Specifications • Finished Goods Specifications • Product Formulas F. HUMAN RELATIONS SKILLS: ORAL SKILLS: • Interaction with other employees in a positive manner. • Interaction with Line Leads and Management related to performance of duties. WRITTEN SKILLS: • Production/batch records • Equipment sanitation records • QA/QC records