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Smokehouse Operator

2 weeks ago

Edmonton, Canada Sofina Foods Inc Full time

Smokehouse Operator, Deli PM (Overnight)
About us

Sofina Foods is one of Canada's leading manufacturers of primary and further processed protein products for retail and foodservice customers as well as international markets. We manufacture pork, beef, turkey, chicken and fish products. Our family of brands include: Cuddy, Lilydale, Janes, Mastro, San Daniele, Fletcher's, Vienna, Riserva and Zamzam. We are also the exclusive distributor of Italy’s finest Rio Mare, Lavazza and San Benedetto products in Canada.

The hours of work for this role will be from 09:00 PM - 05:30 AM, M-F and OT as required.

Reporting to the Production Supervisor of the Deli Department, the Smokehouse Operator is responsible to cook efficiently, safely, and correctly, smoke, dry and chill product in preparation for the cutting and packaging phase of production. Smokehouse Operators are accountable for adhering to all facility critical control points (CCPs) and regulations laid out by the Canadian Food Inspection Agency (CFIA) and ensuring that proper cook and chill requirements and documentation is achieved. Position works in a fast paced, production line style environment, doing repetitive work.

**Responsibilities**:

- Accountable to accurately and efficiently perform duties to cook and cool products for further processing of quality products to deliver to customers.
- Set temperature and time controls, light ovens, burners, driers, or roasters, and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
- Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.
- Monitor and adjust controls to verify and ensure specified processing conditions (cook times, temperatures, flow rates, etc.) are achieved.
- Review production requirements to determine quantities and types of products to be cooked or chilled while adhering to FIFO.
- Record production data, such as weight, amount of product processed, type of product, and time and temperature of processing.
- Weigh or measure products, using scale hoppers or scale conveyors.
- Signal coworkers to synchronize flow of materials.
- Push racks or carts to transfer products to storage, cooling stations, or the next stage of processing.
- Complete accurate and timely documentation of CCPs for Quality Assurance and CFIA.
- Test products for moisture content, using moisture meters.
- Clean equipment with steam, hot water, and hoses.
- Troubleshoot and perform corrective machine adjustments to ensure production goals/quotas are achieved.
- Required to handle and work with raw and cooked meat (turkey, chicken, pork, or beef).
- Accountable to adhere to and utilize Company policies and procedures, and HACCP regulations.
- Accountable to ensure a safe work environment for coworkers, customers, and visitors.
- Other duties and tasks as assigned, including operator and general laborer duties.

**Requirements**:

- Ability to communicate in English, both verbally and in writing.
- Ability to run micro-processors and understand the mechanical operation of smokehouses and chill cells.
- Mathematical, troubleshoot and problem solving skills required.
- Attention to detail in a fast paced environment.
- Experience in food production is an asset.

**Working Conditions**:

- Physical Effort: Almost all of the time is spent standing in the same position or walking. Requirement to lift/handle material or equipment of heavy weight.
- Physical Environment: Regular exposure to factors such as temperature extremes (cooler room temperature -1 to +4 degrees centigrade, packaging room temperature +1 to +7 degrees centigrade, crust freezer -15 to -29 degrees centigrade, fryer room temperature up to +36 degrees centigrade). Regular exposure to moving machinery, noise, and fumes which cause noticeable discomfort and/or some risk of accident or illness.
- Sensory Attention: Regular need to give close attention, either hearing or seeing, to what is happening.
- Mental Stress: Work and environment tend to be repetitious/ unchanging. Some pressure from deadlines, production quotas, accuracy or similar demands. There could be some mildly unpleasant social contacts and/or some concern about possible unpleasant situations.