Reporting to the Operations Manager – Slicing the Slicing Production Clerk is responsible for providing daily assistance as directed to the Slicing Operations team as directed by the Operations Manager – Slicing on daily paperwork regarding yields, labor, personnel, and other relevant items, assisting in the preparation, auditing, and updating of labor playbooks, and assisting in or leading various projects as assigned. This position also serves as support for other positions within production as directed, including the Raw Material Specialist.
The following list of duties and responsibilities of the Slicing Production Clerk is not intended to be an all-inclusive list of the job described; rather they are intended only to describe the general nature of the job. Under the supervision of Operations management, the Slicing Production Clerk shall:
- Work cooperatively with operations personnel to ensure timely and accurate completion of daily production or personnel paperwork.
- Assist in the process of setting standards for labor including preparation, auditing those playbooks throughout the year, and keeping them updated.
- Perform yield tests for different products and suppliers to provide significant data to be used on product cost and process efficiency.
- Lead or assist in special projects as assigned, such as investigation of why a yield or labor standard is not being achieved.
- Assist Operations personnel in training and review of finished good products being made within required specifications.
- Assist Quality Assurance in administering the Supplier Approval program and assist in conducting annual assessments to review raw material supplier performance.
- Work cooperatively with all personnel to ensure maintenance of BRC standards, including documentation and practical applications.
- Work with Operations on other functions as needed, including but not limited to: cover for certain positions, lead certain projects, etc.
- Meet or exceed USDA and BRC requirements.
- Adhere to and enforce company and facility GMP guidelines.
- Understand and apply safe work practices and principles. Ask questions if unsure.
- Identify potential hazards and either work to remedy them (if possible) or bring them to supervisor’s attention for action.
- Bring a ‘safety first’ attitude to work.
Key Skills and Competencies:
- Strong organizational and communication skills
- Proven leadership skills
- Ability to work independently with minimal supervision
- Ability to multitask and coordinate a variety of projects
- Proficient in Microsoft Office
- High school degree or equivalent required
- 1-3 years work experience in a fast-paced environment preferred, but not required
- Experience in the meat industry, manufacturing, or production preferred, but not required
- Ability to speak, read, and write in English language required. Bilingual (English/Spanish) a plus.
The hours and days of work are established as needed by operations and at the discretion of management and may be adjusted (increased or decreased) by management as required. Must be able to work flexible schedule as necessary. Protective equipment is provided. Exposure includes:
- Very cold temperatures (32° – 36° F) and a variety of odors
- High noise levels, with potentially wet and slippery floors
- Work in close proximity to industrial equipment, saws, conveyors, forklifts, and mechanized equipment.
- Hours of work may exceed 12+ hours per day in some cases
- Exposure to products of beef and pork
- Frequent reaching, standing, lifting, bending, or stooping
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualification required of employees assigned to this job.