<p>PRINCIPLE ACCOUNTABILITIES</p> <p>Essential Functions</p> <ul> <li>Receive bulk ingredients for the plant. </li><li>Maintain neat, accurate, written records of all transactions involving the receipt, transfer, and storage of bulk ingredients according to Red Gold policy. </li><li>Sample, test, and record results of all sampled ingredients prior to unloading into their respective storage tanks/silos. </li><li>Inspect condition of hoses (delivery & Red Gold), & screens for damage or debris prior to unloading ingredients. </li><li>Keep outside & inside areas clean and free of debris. </li><li>Report any Safety violations, deficiencies, & broken equipment to supervision. </li><li>Report the loss of, or damage to, & replace any of the accessories (locks, cables, etc.) used to secure the hose caps, connectors, and unloading adapter ("boot"). </li><li>Document tank readings on all bulk tanks at prescribed intervals. </li><li>Prior to noon each day communicate to Materials Department which rail car tankers are empty and also which tankers will be empty prior to the rail road switch. </li><li>Pull rail car tanker bills of lading from the folder of shipped rail car tankers. The bills pulled from the folder are for the tankers that are empty. These bills of lading are to be placed in the shipping department mail box. The folder is in the Materials Department. </li><li>Maintain dry ingredients racks, communicate with ingredient driver the number of pallets of each ingredient required, consolidate multiple ingredients onto individual pallets for production, and prepare ingredient pallets for return to primary ingredient storage area. </li><li>Plan for the amounts of each hand-added ingredient necessary for production and request issue of required ingredients to achieve continuous availability to cook room for uninterrupted batching. </li><li>Organize consolidated ingredients onto pallets. Prepare and follow consolidated ingredient pallet standard. </li></ul> <p>EDUCATION AND EXPERIENCE</p> <ul> <li>High School Diploma, General Educational Development Diploma (GED) or equivalent experience </li></ul> <p>KNOWLEDGE, SKILLS, AND ABILITIES</p> <ul> <li>Must be able to successfully use basic math and writing skills necessary to complete the required paperwork. </li><li>Must (in cold weather) maintain temperatures of the tankers at the prescribed level (using steam). </li><li>Must be able to use basic hand tools. </li><li>Write maintenance work orders </li><li>Good communication skills, accurate, detail oriented, able to handle pressure, team oriented, able to work will with others, multi-task oriented. </li><li>Team oriented </li><li>Able to work well with others </li><li>Multi-task oriented </li><li>Able to work 45-60 hours/week with occasional overtime to cover for absenteeism and Fresh Pack requirements </li></ul> <p>SUPERVISORY RESPONSIBILITIES</p> <p>Direct: None</p> <p>Indirect: None</p> <p>PHYSICAL REQUIREMENTS AND WORKING CONDITIONS</p> <ul> <li>Must be able to climb ladders, stairs, & tanker mounted ladders safely. </li><li>Must be able to work outdoors in all seasons. </li><li>Must be able to carry product transfer hoses (50lbs+) short distances and to lift to shoulder height. </li><li>Must be able to operate basic electrical switches to run equipment. </li><li>Must be able to do basic maintenance on the equipment (hoses, clamps, locks, cables, tools, etc.) used to transfer ingredients to the storage tanks/silos. </li></ul> <p>On the Job Training</p> <ul> <li>Go over the operating equipment, work processes, quality standards, and safety procedures related to the position. </li><li>HACCP Training by HACCP Coordinator </li></ul> <p>JOB COMPETENCIES</p> <ul> <li>Ethics/ Integrity/ Trust </li><li>Attitude and Commitment </li><li>Diversity </li><li>Customer Service • Company Engagement </li><li>Quality </li><li>Cost Consciousness </li></ul> <p>Other</p> <ul> <li>Responsible for monitoring, record keeping and taking appropriate actions for specific Food Safety Plan and Food Quality Plan and pre requisite program requirements </li><li>Responsible to report food safety and quality issues to management </li></ul>