OW Oven Operator - 3rd shift

Job Title: Oven Operator - Hiring Immediately! With Benefits!
Location: Montgomery, IL
Pay Rate: Start; $21.50/hour
In 90 days; $22.00/hour

Are you looking to kickstart your career? Maybe you are rejoining the workforce or seeking a career change? Carl Buddig & Company is actively hiring and looking for motivated people who want to join our dedicated team and grow lasting and meaningful careers with us. #Buddig #HiringNow #JoinOurTeam

WHY BUDDIG? WHAT WE OFFER:

• Competitive Pay and Benefits among the best in the industry!
• Medical (BCBS), Dental, Vision
• Paid Time Off & Vacation Time
• 401K, Training & Development
• Opportunities for career growth with a variety of career paths.
• Education Reimbursement (Salaried and Hourly), We Invest in You!
• Lucrative Employee Referral Bonus Program

OUR COMPANY:

Carl Buddig & Company is the parent company of great-tasting Buddig lunchmeat, Old Wisconsin hardwood-smoked sausage brand snack products and pre-cooked ribs and barbecue entrees under the Kingsford brand. Family owned and operated since 1943, we have been feeding family traditions for over 75 years with the very best in taste, variety, and convenience.

For Carl Buddig & Company, family is at the heart of everything we do, and our idea of family also extends to the two thousand-plus people we employ. We all share a commitment to upholding the quality of the Buddig products you know and love. A great job-and a great future-awaits you! #BuddigProud #BuddigCareers

JOB SUMMARY:
The Smokehouse Operators are responsible for cooking and chilling processes of all lunch meat products in the RAW Department. Employees are responsible for producing a safe and quality food product per USDA guidelines and are required to report all food safety related problems to their Supervisor/Manager and/or to the Quality Assurance department to initiate immediate action.

• At the beginning of the shift, the Smokehouse Operators will check to verify how many ovens are currently operational.
• Check Dampers located above the Smokehouses and programs prior to starting the ovens.
• Before the ovens have begun, the Smokehouse Operators will monitor the temperatures of the ovens during the cooking process.
• Check and monitor the following, during each smoke cycle, of each Smokehouse: verify the correct pressure settings on the smoke canisters, check the door seals for pin holes, visually check the motors and associated equipment, and monitor the process for any HACCP deviation. Contact the RAW Supervisor/Manager and Quality Assurance Supervisor/Manager immediately if a HACCP deviation occurs.
• Once the cooking process has been completed, the Smokehouse Operators retrieve the CCP1 document (that the Rack Cooler Material Handlers have started) to complete the remaining section of the CCP1 documentation process.
• The Smokehouse Operators and Oven Helper will pull the meat racks, one by one, from the smokehouse oven to the scale for a weight. The weight, temperature, and time will be documented.
• The Smokehouse Operators will then scan all the information into the Kiosk.
• Every Monday: each Smokehouse is given a full washdown and all oven probes are calibrated and documented.
• Other duties as assigned.