1st shift SCB Operator

South Holland, Illinois

The Operator is responsible for running a specific work center and managing all operation within this area. The Operators' main goal is to provide all that is needed to allow the laborers to complete their job in a manner that focuses on safety, quality and throughput. The work center may be a single machine, activity, or a line with over 30 people. By managing a work center the Operator's responsibilities include but are not limited to:

Food safety

  • Insures all production is completed in accordance with company GMPs, HACCP, and USDA regulations, safety is a priority and quality is held above all else

Human safety
  • Create a safe working environment for all laborers and proactively manage GMPs
  • Routinely engage in LMRAs

  • Complying with all USDA and company policies including data collection, various quality tests (metal detector, etc)
  • Create all product in tight adherence to company specifications. If deviations occur they are to be brought up immediately to Leads and Supervisors
  • Proactively adjusting if any deviations occur, react quickly to eliminate Hard Hold
  • Ensure all product information is correct on packaging (stamps, time code changes, labels, etc)
  • Record NWC information where applicable and adjust targets and measurements throughout production runs

  • Properly managing the Whistle and Adage transactions; check at end of shift to ensure transactions were correct
  • Fill out any production paperwork accurately and completely

  • Run the equipment using the correct parameters or recipes
  • Preparing the workcenter to run according to the posted schedule communicated by the Lead (oils, ingredients, supplies, people, equipment set-up, etc)
  • Organizing laborers to achieve the production targets set forth by management
  • Feed the work center with all necessary materials required to run (raw material, ingredients, supplies, information, etc)

  • Ensure that all employees are properly trained to work at the work center and are taught how to do their job in a safe (food and human) manner in accordance with the SPECs
  • This includes temps and transfers from other departments

Work Center and Equipment
  • Maintain the workspace in an organized and orderly manner
  • Treating equipment with respect and reporting any equipment damage
  • Working closely with maintenance to root cause problems and creating practices to avoid damaging equipment
  • Hand-off all equipment in an organized manner to second shift
  • Practice 5S and Lean Manufacturing as it's rolled out to each department

  • Able to understand and communicate in English; bilingual Spanish preferred
  • Knowledge of GMP, HACCP and USDA regulations preferred
  • High school graduate or equivalent Math and Communication skills
  • Working knowledge of computers and ability to learn EM programs (Whistle, Adage, Excel, etc)
  • Able to work overtime and weekends as needed

Physical Requirements:
  • Able to lift in excess of 50 pounds occasionally
  • Able to tolerate cold conditions


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