Responsibilities
Job Summary: As a Manufacturing Production Partner II, 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 (e.g., cutting, trimming, slicing, dicing, seasoning, mixing, decorating, designing, icing, digital processing). Applies basic knowledge of / completes Mfg system (QMS) documentation. Assists with preparing / loading production materials. Checks for accuracy of product. Fabricates / fills product containers, as necessary. Ensures product quality control to comply with product specifications. Performs Production Partner I duties as needed. Depending on the plant, machine operation may include intermediate‑level operation, production setup, changeover, cleaning, and troubleshooting of seasoning / mixing, filler operation, tray hardening operation, injection molding operation, seasoning injection equipment, vacuum tumbling equipment, various washing machines, scale operations, product conveyors, various cutting /slicing / dicing equipment, freezer operations to include ice cream and novelty lines, complex single or multi‑color presses and related equipment, bagger operation, stacking machine operation, distributor / divider / former operation, and metal detector operation.
- Shipping: Packs finished goods into shipping units. Palletizes shipping units in an interlocking manner, using correct tie height. Ensures pallets are strapped / stretch‑wrapped to minimize product shifting or damage. Selects orders. Operates a forklift. Verifies product is in good condition for shipment. Loads trailers with finished goods. Documents outgoing product. Requests / releases trailers.
- Receiving: Unloads trailers of raw material. Breaks down pallets / separates product, when needed. Verifies product to bill of lading. May verify product specification meets company standards, via internal testing (e.g., Certificate of Analysis).
- Sanitation: Assembles / disassembles equipment for cleaning and sanitizing. May use automated cleaning systems. May use various chemical agents.
Qualifications & Key Requirements
Work Experience: Knowledge/Skills/Abilities:
- Technical knowledge of automated cleaning skills and chemical cleaning agents.
- Required Technical knowledge / basic understanding of equipment assembly and disassembly.
- Required Understanding of QES standards.
- Required 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 or equipment at intermediate level.
- Required Education: HS Diploma or GED.
- Required Licenses/Certifications: Certification in Team Skills.
- Required 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 others; 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.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.
Last revised: 2/24/2025
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