Pasta Maker (2nd Shift)

Preparation and cooking of pasta to meet production needs. Follows standard procedures and assures raw ingredients and prepared food materials meet company quality standards. Understand formulations and batch sheet usage. Able to coordinate preparation and cooking with the assembly line team lead and shift lead and other departments such as kitchen kettle deck and filling preparation. Required to operate multiple machines while following all safety procedures. Machines may have a programmable logic controller (PLC), a dedicated hardware device that controls and monitors a variety of equipment. The pasta maker must be well versed in control panel sequences and protocols. Must demonstrate the ability to comprehend relationships between the machines and be able to optimize their performance. Troubleshoots issues and works side-by-side with mechanics to help resolve mechanical and process related issues. Performs preventative maintenance (PMs) on the equipment as required. 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. 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 maintenance. Explains equipment problems to the mechanic and asks questions if necessary. This position has a direct effect on the quality of our products. This position is subject to a 90 day evaluation period to determine the employee's aptitude and competency in meeting the requirements of the position.

• Always follow GMP's, good work habits, adherence to procedures, company rules and safety practices.
• Report all potential inventory shortages, problems with raw materials or quality/sensory deviations immediately to the Team Lead, Shift Lead, Production Supervisor and/or Production Manager.
• Perform cooking and batching of all recipes according to standard procedures and batch sheet instructions.
• Check all ingredients and in-process foods, sauces and mixes for correct texture, taste, smell and appearance. These checks must occur before these materials are combined with other components. Report any variances to the Team Lead, Shift Lead, Production Supervisor and/or Business Unit Manager.
• Understand and be able use all batch sheets and follow standard procedure. Ensure that all item information (including lot numbers, MO numbers, quantities and batch numbers) is filled into batch sheets correctly and legibly. Document operations by completing all required forms.
• Call for ingredients/WIP's as needed and ensure the correct ingredients are being used by checking the tags vs. the batch sheet.
• Ensure correct tag labeling and storage procedures are being followed.
• All food or ingredient containers (buckets, plastic totes, transfer carts, steel totes, gondolas, etc.) must have a tag that is filled out correctly according to the WIP tagging procedure.
• All food safety practices must be followed at all times.
• Understand the safe use of each piece of equipment and monitors all safety devices and guards for correct position and operation and any issues must be reported immediately to the Shift Lead, Production Supervisor and/or Production Manager.
• Follow all safety rules and monitors employee safety.
• Effectively trouble shoot equipment and resolve minor issues with the operation. Know when to call maintenance.
• Adjust and control the process from the beginning, checking raw ingredients, to the end, checking finished cooked pasta.
• Communicate to supervisor, team leader, or maintenance machine or process problems in a timely manner.
• Perform general housekeeping tasks as it relates to their respective area for the purpose of providing a clean and safe work environment.
• Ability to work without close supervision. Make changes in operation if needed.
• Must practice time management and have attention to detail.
• Comply with the rules and regulations set forth in Amy's Kitchen Inc. employee handbook, safety manual and GMP booklet.
• Perform other duties as assigned by the Team Lead, Shift Lead, Production Supervisor or Business Unit Manager.
• Regular attendance is required and work hours may be shifted to comply with production needs.
• During peak season or base on company needs overtime may be required.
• Other duties may be assigned.

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.

Supervisory Responsibilities

This position will have a HL assigned and operator must manage his work activities.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The individual must meet or exceed overall performance standards as outlined in the Amy's Performance Appraisal process. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to pass mathematical test.

Education

• High school diploma or general education degree (GED); or equivalent combination of education and experience.

Experience

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

Language Skills

• Ability to read instructions
• Able to complete 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

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to stand for extended periods. Is occasionally required to walk; use hands to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk and hear; and taste and smell. The employee must frequently push, pull, lift and/or move 50 pounds. Specific vision abilities required by this job include close vision, and distance vision.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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 and will work around equipment that generates heat. The employee will be constantly moving from machine to machine and up and down stairs. The position requires reaching, stretching, lifting, pulling and pushing.