Manufacturing Operator I (Canning) - 2nd Shift

About Amy's

At Amy's Kitchen, we're more than just a food company- we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation, our purpose is clear: to make it simple and enjoyable for everyone to eat well.

We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy's, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time.

Shift: 2nd

Pay: $21.50/hr, plus $1.00/hr

Location: White City

Amy's Perks:

• A fun and safe atmosphere where teamwork is encouraged
• Weeks of on-the-job training for your new role
• Discount on Amy's products
• Opportunities to grow and advance your career
• Competitive compensation and benefits package
• Affordable Amy's meals on-site for lunch and dinner
• Bonus incentives based on attendance and safety
• Referral Bonuses
• Safety Shoe Program, covered by Amy's
• 401k program (up to 4% contribution matching after 1 year)
• Parental Leave Program
• Education reimbursement; scholarship Program
• Paid Time Off (PTO) and Unpaid Time Off options

Operate multiple complex machines as defined in the Machine Operator manual following all safety procedures. Machines operated by an Operator I may have a programmable logic controller (PLC), a dedicated hardware device that controls and monitors a variety of equipment. The operator must be well versed in control panel sequences and protocols. The operator must demonstrate the ability to comprehend relationships between the machines and be able to optimize their performance. This job may include critical food safety components that may require intensive training and mandated certification and/or license. The operator quickly troubleshoots issues and works side-by-side with mechanics to help resolve mechanical and process related issues. The operator performs preventative maintenance (PMs) on the equipment as required. The operator must demonstrate a detailed understanding of the quality requirements for the product being produced and makes adjustments as necessary to achieve maximum quality. This individual evaluates upstream and downstream line dependencies and communicates changes to other operators or line personnel. This requires strong leadership and demonstrated skills to maintain upstream and downstream line equipment in harmony. Evaluates throughput problems and bottlenecks and makes reasonable recommendations to solve the problem. Reports any problem with the equipment or supplies to their Supervisor, Shift Leader or Team Leader. Troubleshoot equipment effectively and knows when it is appropriate to call a Mechanic. Explains equipment problems to the mechanic and asks questions if necessary. These positions have a direct effect on the quality of our products.

This position is responsible to ensure compliance with all Critical Control Points and Preventive Controls in their process, which may include one or more of the following: Cook Time and Temperatures, Metal Detection, Canning Process Letter, Cooling Time and Temperatures, Bar Code Reader, Line Clearance, Pre-Operational Cleaning and Sanitation, and Material Usage.

Provision for coverage of these responsibilities during an absence includes substitution by another person in the same position or by a trained lead or supervisor.

Equipment typically operated by Machine Operator I level employees include:

• Zacmi Canning Line
• Rotomat Retort Operator

Machine operator is responsible for the following duties:

• Set up equipment at beginning of shift.
• Document operations by completing all required forms.
• Know terminology and components of all areas of equipment. Operate computer.
• Call for supplies as needed and ensure correct supplies are used.
• Set up equipment including: metal detector, pocket filler, and piston filler, tap tone weight checkers, video jet and x-ray machine
• Recognize changes in the operation of the line and equipment. Specifically in reference to any thermal process deviation
• Effectively trouble shoot equipment and resolve sensor issues, jams, and recalibrate equipment. Know when to call maintenance.
• When machine issues arise, call the mechanic and communicate the problem.
• Understand how to maintain temperatures for product in holding kettle and piston filler. Maintain proper weight at pocket fillers.
• Visually inspect product for correct product code and date.
• Operate machine in a safe manner.
• Communicate with all areas involved: kitchen/ kettle deck, co-workers, packaging, warehouse, maintenance, and management.
• Communicate to supervisor or team leader machine or process problems in a timely manner.
• Work both in Oracle forms and MES to process inventory transactions as required.
• Use ORACLE operating system to reconcile canning inventory locations.
• Follow verbal and written instructions. Give clear verbal and written instructions.
• Perform general housekeeping tasks as it relates to their respective area for the purpose of providing a clean and safe work environment.
• Shut down equipment and line operation if needed.
• Ability to work without close supervision. Make changes in operation if needed.
• Must practice time management and have attention to detail.
• Able to work well in a team oriented atmosphere
• Comply with the policies outlined in the Amy's handbook.
• Perform other duties as assigned.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The individual must meet or exceed overall performance standards as outlined in the Amy's Performance Appraisal process. As necessary, able to use existing word processing templates to create SOPs and Job Aids. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Must have at least 6-12 months of Amy's experience or demonstrated previous machine operator experience and 6-12 months experience as a Machine Operator II or equivalent experience in a similar working environment.

Must be familiar with the mechanical and computer operations of the following stations: pocket filler, retort or sterilizer, and Zacmi main control panel (bridge).

Must be knowledgeable about all areas of the Zacmi: pocket filler 1-2, automatic weight checker, piston filler, vacuum filler, seamer, can wash/ dry, tap-tone, x-ray, holding kettles, video jet and CLE conveyors.

Must receive a passing grade in all tests administered in the course "Principles of Thermal Process Control, Acidification & Container Closure Evaluation", otherwise known as "Better Process Control School".

LANGUAGE SKILLS

• Able to read complex instructions
• Able to complete complex forms
• Able to communicate with supervisor
• Able to communicate with team members to optimize production

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide numbers. Can calculate percentages.

REASONING ABILITY

• Ability to apply common sense understanding to carry out detailed written or oral instructions.
• Ability to deal with problems involving many variables in changing situations.
• Able to document situations to convey information to other shifts or team members.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is required to stand for extended periods, perform manual dexterity activities and lift and/or move up to 50 pounds, at times frequently.

WORK ENVIRONMENT

While performing the duties of this job, the employee is exposed to moving mechanical parts. The employee may be exposed to wet and/or humid conditions. Employee may be required to move material in and out of freezers. May have to work around equipment that generates heat.

It is the responsibility of all employees to uphold the mission of the Amy's Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.