Prep II

Description

Summary

In addition to being responsible for the accurate and efficient processing of ingredients for Production utilization, the Prep1 position also requires the following:

• Takes more of a leadership role within specific areas of the department
• Responsible for accurate and efficient processing, while minimizing/eliminating the possibility of foreign material introduction into any products
• Ability to train new staff within the department
• Ability to develop current staff within the department
• Ability to perform independently in multiple “zones” without direct Supervision
• Helps to expedite the Prep line throughout the shift
• Assists in the delegation of work throughout the line, to increase departmental efficiencies
• Ability to establish and develop productive working relationships with Prep, Prep 1 and other Prep 2 personnel
• Creates a positive environment, and makes the team stronger
• Accountable for team KPI’s. Ability to discuss, offer process recommendations, and implement changes for any underperformers
• In event of absence, position will be filled by another adequately trained Prep 2 staff member

Essential Duties and Responsibilities include the following: Other duties may be assigned.

• Batch kitting; the process of bulk ingredient breakdown, weighing and labeling, to recipe and SOP specific requirements.
• Works closely with Production and fellow team members.
• Ensuring all paperwork and process data is filled out completely and accurately.
• Working efficiently and in an organized and clean manner.

Responsibilities for Food Safety

• Responsible for completing required paperwork accurately and honestly as applicable.
• Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food Safety policies.
• Must adhere to all Allergen control programs and procedures as applicable.
• Responsible for reporting suspicious packages, activities and individuals.
• If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. The employee must regularly lift and /or move up to 50 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• While performing the duties of this Job, the employee is regularly exposed to cold, wet and/or humid conditions. The employee is frequently exposed to moving mechanical parts. The noise level in the work environment is usually moderate.