MV2 Wet 2nd AL, Operator II, Equipment (35096)
L4
monogram foodsMartinsville, VAtoday
Occupations
Food Cooking Machine Operators and TendersFood and Tobacco Roasting, Baking, and Drying Machine Operators and TendersPackaging and Filling Machine Operators and TendersIndustries
Perishable Prepared Food ManufacturingFood Service ContractorsElementary and Secondary SchoolsMUST BE 18 YEARS OLD AND CURRENTLY NOT ENROLLED IN HIGH SCHOOL
“This role will require extended hours based on production needs, including work to be performed after regular business hours and on weekends.”
MV1 Wet 2nd -AL Operator
Purpose/Description
Set up, operate, or tend machines that perform a variety of food preparation functions. Program, feed, monitor, assemble, and disassemble machines. Transport product to and from machines. Weigh product and perform quality checks.
Work Tasks
Sort, grade, weigh, and inspect products, verifying and adjusting product weight or measurement to meet specifications.
Observe machine operations to ensure quality
Monitor the production line
Inspect and remove defective products
Start machine by engaging controls.
Adjust machine components and machine tension and pressure according to size or processing angle of product.
Stop or reset machines when malfunctions occur, clear machine jams, and report malfunctions to a supervisor.
Regulate machine flow, speed, or temperature.
Supply materials to spindles, conveyors, hoppers, or other feeding devices
Clean production equipment.
Social Skills
Coordination Adjusting actions in relation to others' actions.
Service Orientation Actively looking for ways to help people.
Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
Technical Skills:
Equipment Selection Determining the kind of tools and equipment needed to do a job.
Operation Monitoring Watching gauges, dials, or other indicators to make sure a machine is working properly.
Operation and Control Controlling operations of equipment or systems.
Basic Troubleshooting Determining causes of simple operating errors and deciding what to do about it.
Work Context
Body Positioning Requires
Standing
Repetitive movement
Bending or twisting
Using hands to handle, control, or feel objects, tools or controls
Walking
Product Transport Requires
Lifting up to 50 pounds
Communication Requires
Face-to-face discussions with individuals or teams
Contact with others (face-to-face, by telephone, or otherwise)
Environment
Includes exposure to contaminants
Requires working in cramped work spaces and getting into awkward positions
Includes exposure to sounds and noise levels that are distracting or uncomfortable
Requires working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures
Exposure to hazardous equipment, conditions, and chemicals
Impact of Decisions
Opportunity to make decisions without supervision
Requires making decisions that affect other people, the financial resources, and/or the image and reputation of the organization
Level Of Challenge Requires
Repeating the same physical activities or mental activities over and over
Being exact or highly accurate
Personal Interaction
Requires work with others in a group or team
Responsibility For Others
Includes responsibility for the health and safety of others
Work Attire
Requires wearing common protective or safety equipment
Work Setting
Requires working indoors in non-controlled environmental conditions
Qualifications:
Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Mathematics Using mathematics to solve problems such as weight deviations from standard.
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
Science Using scientific rules and methods to solve problems.
Speaking Talking to others to convey information effectively.
Writing Communicating effectively in writing as appropriate for the needs of the audience.
Apply now
Level
MidL4
Location
Martinsville, VA
Occupation
Food Cooking Machine Operators and Tenders
Industry
Perishable Prepared Food Manufacturing
Posted
today
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