Smoker I- 2nd Shift (2881)

Position Summary: The primary purpose for this role is to take racks of sausage and put them into ovens/ smokers and cook the meat to temperature while monitoring moisture and heat levels to ensure a great quality product.

Essential Duties and Responsibilities: This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities, as management may deem necessary from time to time.

• Follows the HACCP program to include developing a working knowledge of the Critical Control Points and Critical Limits as they pertain to the food safety of our product.
• Completes testing to ensure cooking requirements are met, while working with other departments.
• Push/ pull racks in and out of the smokehouses and ovens.
• Monitors ovens and smokehouses while cooking is occurring including; reviewing, processing schedules, operating generators.
• Cleans related equipment.
• Issues cooked product to packaging or directly to production departments outlined by Quality SOP's and guidelines. .
• Take responsibility in work area to produce a safe and quality food product. Reporting all food safety and quality related problems to supervisor, manager, or to the QA department to initiate immediate action.

Supervisory Responsibility: No