HP Hood LLC ENTRY OPERATOR-ON in Oneida, New York

    • Posted: June 14, 2017
  • Full-Time
    • Oneida, NY, United States

General Description/Purpose

The Entry Laborer is responsible for completing assigned production duties to ensure customer, team member, and vendor satisfaction. The Entry Laborer does this by providing assistance and support to all areas in the production facility as assigned by supervisor/lead. The Entry Laborer also begins to train and build competence on key areas in production such as fillers, forklifts, and production lines. The Entry Laborer also covers breaks and lunches as assigned by their supervisor. The Entry Laborer completes these functions in the support of the manufacture of dairy related products.

Job Responsibilities

  1. Responsible for achieving assigned goals in the area of production, safety, quality, performance, and cost.
  2. Notifies others of mechanical malfunctions to increase productivity and equipment capabilities and begins to identify areas where laborers and operators can assist in resolving concerns.
  3. Responsible for complying with GMP's, SOP's, corporate and/or plant policies, rules, and regulations.
  4. Provides assistance and support to all areas in the production facility as assigned by supervisor/lead and begins to train and build competence on key areas in production such as fillers, forklifts, and production lines..
  5. Responsible for gaining competence on line circuits and learning proper hookups are made in the facility.
  6. Cover's breaks and lunches and other staffing needs as assigned by their supervisor/lead.
  7. Compliant with all legal requirements concerning dairy processing and safety on their assigned shift and reports concerns to their supervisor/lead.
  8. Works in a safe manner and reports safety concerns promptly to their supervisor/lead and takes corrective actions as necessary to ensure a safe environment.
  9. Responsible for reporting food safety problems and initiating action and for supporting SQF by maintaining food safety and food quality.
  10. Ensures work areas are sanitary and strictly adheres to sanitation practices
  11. Communicates effectively between shifts and other departments

Essential Knowledge, Skills

  1. Ability to apply basic to complex mathematical concepts such as adding, counting, subtracting, multiplying, dividing and knowledge of weights and measure, to sufficiently handle job tasks.

  2. Understand and respond appropriately to basic to complex employee, vendor, and customer inquiries.

  3. Read, write and communicate using English language sufficient to perform job functions (Other preferences will be given for special language skills when there is a business need).

  4. Knowledge of company's mission, purpose, goals and your role in achieving each of them.

  5. Ability to operate facility equipment as required in assigned area.

  6. Satisfactorily complete all company training requirements.

  7. Ability to interpret company documents and literature and UPC/code information.

Performance Standards

  1. Responsible for reporting to work at scheduled times and communicating tardiness and absences with the assigned Supervisor/Manager prior to the occurrence.

  2. Responsible for reporting to work in a condition to work.

  3. Responsible for being well-groomed and dressed in a business-and position-appropriate attire at all times including ensuring compliance with GMP dress code standards.

  4. Comply with performance criteria, standards of conduct as contained in company policy, employment procedures and responsibilities as described in the company handbook.

  5. Maintain a safe work environment at all times and immediately report and take appropriate action to correct a safety concern.

  6. Responsible for completing all assigned tasks and responsibilities as assigned.

Work Schedule

  1. Requires morning, afternoon and overnight availability any day of the week based on assigned shift.

  2. Requests to be scheduled off for a specific day require advance notification and approval by Supervisor/Manager.

  3. Hourly: Generally scheduled for 40 hours; more hours may be required based on the needs of the business.

Environmental Concerns

  1. Normally protected from weather and temperature changes possible exposure to hot cold wet, humid or windy weather conditions does exist.

  2. May be subject to exposure to ingredients used in the manufacture of food products including allergens

  3. May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.

    Physical Job Requirements

  1. Ability to move throughout all areas of the facility including but not limited to office, production, and warehouse environments. Including the outside perimeter of the building.

  2. Able to wear all necessary personal protective equipment to perform job functions.

  3. Stand and/or sit continuously and perform job functions for a full shift with meal break.

  4. Physically able to stand, bend, stoop, kneel, reach, twist, lift, push, pull, climb, balance, crouch, handle and move items weighing up to 50 pounds without assistance and move objects exceeding 50 pounds with reasonable accommodations.

  5. Visual acuity corrected to perform job functions.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information.






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