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