Manufacturing Production Specialist - Deli

Responsibilities

Job Summary: As a Manufacturing Production Specialist, you'll serve as part of the operational team that strives to achieve superior business results through self-manufactured products.

Key Responsibilities & Essential Functions:

Manufacturing Operations:

• Maintains total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipment
• Performs product handling to convert raw material into finished goods with Level III skills
• Applies specialized skill in job functions (e.g., meat cutting, ice cream processing, pasteurization, milk pasteurizing / bi-product processing, cheese processing)
• Assists with preparing / loading production materials
• Checks for accuracy of product
• Ensures production stays on schedule
• May change production for rush orders, etc.
• Depending on the plant, machine operation may include expert operation, production setup, changeover, cleaning, and troubleshooting of meat-cutting saws, pasteurizing operations, printing presses, mixing (Partners must be able to run all other machines and have Director approval)

Mentoring / Training:

• Provides technical assistance and professional leadership to lower-level Partners

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications & Key Requirements:

Work Experience:

Knowledge/Skills/Abilities:

• Certification in Team Skills - Required
• Advanced working knowledge of equipment assembly and disassembly - Required
• Advanced working knowledge of chemical cleaning agents, automated cleaning skills - Required
• Knowledge of retail meat specifications, ice cream processing / pasteurization, milk pasteurizing / bi-product processing, and cheese processing - Required
• Working understanding of QES standards - Required
• Advanced communication skills - Required
• Advanced organization skills; attention to detail - Required
• Training / coaching skills - Required
• Math (+,-,*,/), reading, and writing skills - Required
• PC skills - Required
• Bi-lingual language skills a plus - Required
• Ability to work in a team-based environment - Required
• Ability to communicate effectively - Required
• Ability to operate machines and equipment level - Required

Education:

• HS Diploma or GED - Required

Licenses/Certifications:

Physical Demands & Working Conditions:

• Travel by car or plane with overnight stays
• Work extended hours / rotating schedules
• Maneuver through the facility; perform functions of the job, with or without accommodation (standing, stooping, bending, etc.)
• Work in wet, cold, or hot, environments, depending on Plant location
• Bakery: 60 to 90 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs
• Culinary Center - Houston: -20 to 32 degrees in storage freezer; 28 to 48 degrees F in some areas, ambient per season in some, climate-controlled in others; regularly lift 10-25 lbs or 35 lbs, occasionally lift 50-60 lbs
• Floral: temperature-controlled environment ranging from 35 to 75 degrees F; regularly lift 35 lbs; occasionally lift 50 lbs
• Ice Cream: -2 to 80 degrees F in palletizing area; 50 to 60 degrees F on main floor; some areas in a wet environment; regularly lift 10-25 lbs; occasionally lift 55 lbs
• Meat: routinely 32 to 50 degrees F in a cold wet environment; regularly lift 10-25 lbs; occasionally lift 50-60 lbs
• Milk - HOU: temperature-controlled in some areas, 36 degrees F in some areas, ambient per season in others; regularly lift 10-25 lbs or 50 lbs; occasionally lift Milk - SA: 35 degrees in some areas, ambient per season in others; regularly lift 50 lbs
  50 lbs
  Print: climate-controlled temperatures; regularly lift 10-25 lbs; occasionally lift 50 lbs
• Snacks: temperature-controlled environment ranging from 75 to 85 degrees F; regularly lift 10-25 lbs; occasionally lift 50 lbs
• Tortilla: 60 to 88 degrees F; regularly lift 10-25 lbs; occasionally lift up to 60 lbs

The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised: 2/24/2025