Production Partner IV -Processing/ Receiving

Responsibilities Job Summary: As a Manufacturing Production Partner IV, 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 Applies specialized skills (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 Performs advanced computer duties Performs Production Partner III duties as needed 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) 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 Strong organization skills; attention to detail - 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 - 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 50 lbs Milk - SA: 35 degrees in some areas, ambient per season in others; regularly lift 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 Job Summary: As a Manufacturing Production Partner IV, 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 Applies specialized skills (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 Performs advanced computer duties Performs Production Partner III duties as needed 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) 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 Strong organization skills; attention to detail - 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 - 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 50 lbs Milk - SA: 35 degrees in some areas, ambient per season in others; regularly lift 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