Night Shift (Required)
High school or equivalent (Preferred)
Full Job Description
About Vermont Smoke & Cure
At Vermont Smoke & Cure, we’ve been consciously crafting delicious smoked meats and meat snacks since 1962. We use humanely raised meats, whenever possible, and simple, local ingredients like Vermont maple syrup and apple cider, combined with the highest quality spices and herbs like tamarind and quarter crack pepper.
Our team of employee-owners makes everything in our smokehouse right here in the hills of Vermont. We pride ourselves on being a good neighbor and valuable partner to our local farmers. This is simply the way we do business – and the beauty is, it all combines to create the finest flavor in every bite.
The Smokehouse Operator is responsible for the critical cooking processes in our manufacturing facility, from the physical movement of the products from the Raw Processing area and proper loading of the smokehouses, to the selection and monitoring of the cook and smoke programs, the testing and verification of the product to ensure that each batch meets our quality standards, and the placement of cooked products into the cooling/chilling rooms. The Smokehouse Operator must be detail oriented, focused on quality, and reliable in following schedules, determining priorities independently, and maintaining accurate records.
SUPERVISORY RESPONSIBILITIES: This position has no direct reports. The role works interdependently with Room Leaders and Line Leaders.
· Responsible for specific responsibilities for Vermont Smoke and Cure Food Safety and Quality Systems and Programs.
· Hold non-conforming product and equipment.
· Follow QMS standards, policies and procedures
· Provides coverage in the absence of other Production Team members
· Interprets the production schedule and readiness of work-in-process batches to select and load product from Raw Processing areas into the Smokehouses.
· Uses the smokehouse control system to select the approved programs to cook and smoke product, monitoring the performance of the smokehouses to ensure each batch is completed within standards.
· Conducts required Critical Control Point monitoring and accurately verifies that all product meets specification limits for pH, Aw, finish temperature, weight, process and cooling times, appearance and other established standards.
· Perform verification of calibration on critical to quality data collection devices.
· Records all important data about the product batches, process details and analysis of results, and reports and trends or anomalies to the QA Department and Plant Managers.
· Adjusts, as directed, and smokehouse programs to improve performance of batches over time.
· Effectively communicates and works with the Room Leaders, Managers and other team members to constantly improve work flow, capacity, product quality and food safety.
· Minimum of 5 years of culinary or food manufacturing experience. Education or training in Food Science would act as a contributor to direct experience.
· Meat manufacturing experience a plus.
· Functional/Technical Skills – understanding of food manufacturing, food chemistry, and cooking. Understands fundamental heat transfer and food transformation activities. Competency in working with PLC or computer based control applications for processing machinery.
· Good communication skills, including writing, reporting and effectiveness in sharing information verbally with team members.
· Priority Setting – Spends time and focus on the things that are important, and performs functions in the order that are most valuable.
· Problem Solving – Uses keen observational skills and rigorous logic and methods to solve problems where information may be incomplete or vague. Employs honest analysis.
· Detail Oriented – Follows established procedures consistently. Takes the time and puts forth the effort to accurately collect, record, analyze and report data. Works with colleagues to rationally determine what adjustments to process should be made for improvement, and documents those changes and results completely and timely.
· Successfully achieve business objectives without direct supervision.
This position works in an environment in which safety, environmental and health concerns may demand constant attention.
PHYSICAL REQUIREMENTS/WORKING CONDITIONS:
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. performing the duties of this job, the employee is regularly required to move heavy racking on rollers containing upwards of 1,000 pounds of product out of warm ovens, on and off scales and into cold chillers.
Expected Hours of Work: This is a full-time position, scheduled to complement various departments. Standard hours of work are Tuesday through Friday 8:00pm to 6:30am. This position requires overtime when deemed necessary by management, as it a critical throughput constraint of the business.
Vermont Smoke and Cure provides health, dental and vision benefits in addition to life, AD&D, short and long-term disability insurance. Paid time off and paid holidays also provided.
Vermont Smoke & Cure is an Equal Opportunity Employer. Applications from women, individuals with disabilities, veterans, and people from diverse cultural backgrounds are encouraged.
Job Type: Full-time
Pay: From $18.50 per hour
- Dental insurance
- Employee discount
- Flexible spending account
- Health insurance
- Life insurance
- Paid time off
- Vision insurance
- 10 hour shift
- Night shift
- Bonus pay
All employees are required to wear masks regardless of vaccination status. Vermont Smoke and Cure follows guideline set by the USDA and State of Vermont.
- High school or equivalent (Preferred)
- Night Shift (Required)
- One location