WIP Room Attendant

Date: Jun 20, 2022

Location: Charlotte, NC, US

Company: Bakkavor

Join Bakkavor foods as an operative and help deliver outstanding quality, service and value to our customers.

Bakkavor specialize in making and developing private label prepared foods for the top global grocery retailers and well-known international food service operators. As a company we now supply over 5,000 products to the world's largest retailers.

We are looking for individuals who relish the opportunity to work as part of a team in a factory environment. Our environments can be busy, cold and wet, but your safety comes first and all personal protective equipment will be provided.
 


In the performance of their respective tasks and duties all employees are expected to conform to the following:

  • Perform quality work within deadlines with or without direct supervision.
  • Interact professionally with other employees, customers and suppliers.
  • Work effectively as a team contributor on all assignments.
  • Work independently while understanding the necessity for communicating and coordinating work efforts with other employees.
  • Follow and adhere to all company policies and procedures, safety rules and good manufacturing practices (GMPS).

 

This position assists in the inventory control, organization and monitoring of product in the WIP room.  Contributes to the Team’s efforts in obtaining production efficiencies within the parameters established by the company; as well as following the Health & Safety and Food Safety Programs established by the Company.  


 

COMPETENCIES

  • Flexibility/Adaptability
  • Flawless Execution – Accountability
  • Food Safety and Quality 
  • Teamwork 
  • Dependability
  • Attention to Detail and Accuracy


 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following, but are not limited to:
Daily required tasks:

  • Check all racks are properly labelled and any items that contain an allergen is marked with an allergen tag.
  • Check each rack to insure nothing is going out of date – check this against the sub assembly life sheet 
  • WIP Inventory: Create a list and separate the product if it is on its last day of life, based on the shelf life sub assembly sheet provided.  (list needs to be turned in daily to planning supervisor by 8am)
  • Organize the WIP cooler according to allergens
  • Ensure no racks are used to hold more than 1 ingredient, unless they are kitted ready for the lines
  • If you have combined racks for the lines, check to insure product that has an allergen is not sitting above product that does not have an allergen. 
  • Organize and consolidate the racks of excess products.  Give ALC a list of what they have so they use it first.
  • Report and manage over-production of sub-assemblies by investigating the over-production (why and who), identify next production and report necessary reduction needs to the planning scheduler.
  • Check the blast freezers for items that need disposal and also check the staging area by the kettle area to insure all product is labelled and covered.
  • Ensure nothing is stored under the evaporators.
  • Remove bulk bagged items carts and place them into RPCs and dolavs with the proper label.
  • Ensure that full stock rotation is adhered to at all times (FIFO)
  • Keep the area and floor clean and dry

 

 

Other tasks:

  • Decant product from sheet pans into baskets or bus pans to help production
  • Help move carts to the ovens or to the blast freezers from the lines
  • Take an inventory of all the items in the WIP cooler and give the inventory to our scheduler.  This should be done every day; Monday is to be a full WIP Inventory.
  • Help facilitate ALC and cold sauce mixers by staging items they need and let them know when they are ready. 
  • Oversee the movement of materials from warehouse through production in all areas
  • Report discrepancies in recipes (overages, yields, waste, etc.)
  • Monitor usage: correct amounts of ingredients used in mixing, cooking and prep areas
  • Audit amounts passed from WH to production and audit paperwork
  • Monitor and record discrepancies



FOOD SAFETY AND QUALITY
This position is responsible for following company policies, procedures and work instructions to ensure the production, storage and distribution of safe, quality food.  Responsible for informing management of any observation or finding that could impact the safety and quality of company products.

 

 

EDUCATION and/or EXPERIENCE
High school education preferred; or up to one year related experience or training in a manufacturing assembly environment; or equivalent combination of education and experience.  Preferred experience in food industry.
 

 

LANGUAGE SKILLS and MATHEMATICAL SKILLS

The employee must have the ability to read, write and comprehend simple instructions and communicate orally and the ability to perform unit measures, conversion calculations and other mathematical calculations reasonably necessary to satisfactorily perform job duties. Preferred functional literacy and oral communication skills in English for safety and following job specific instructions

 

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The employee frequently is required to stoop, kneel, crouch, or crawl.  The employee is occasionally required to climb or balance and taste or smell.  The employee must frequently lift and/or move up to 50 pounds 15 times/hour for up to 10 hours.  The employee must frequently bend low and/or reach high, push and/or pull up to 1,000 pounds using mechanical devices.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

 

 

WORK ENVIRONMENT

While performing the duties of this job, the employee is regularly required to work independently and with others, having verbal face-to-face contact.  The employee may be required to be available for shift work, extended days, be available for call-backs, and work inside and in confined spaces.  The employee is regularly exposed to wet, humid, cold and/or hot conditions.  The employee is occasionally exposed to moving mechanical parts. The noise level in the work environment may require all employees to wear mandatory hearing protection devices. Employee will be required to work in an environment in which temperature ranges from sub-0° to 85°.

 



 


Nearest Major Market: Charlotte