Smokehouse Operator - HN-SMOKEHOUSE-2ND

Position Summary
The Smokehouse Operator is responsible for preparing, loading, operating, and monitoring smokehouse equipment to produce safe, high-quality smoked meat products. This role supports daily production goals by following food safety requirements, documented processes, and quality standards. The operator must be comfortable working in a team environment and able to remain efficient when working independently.

Key Responsibilities

• Set up, operate, and monitor smokehouse equipment (e.g., smoke generation, airflow, time/temperature cycles, humidity) according to product specifications.
• Load and unload product racks into smokehouse units; stage product for smoking, cooking, chilling, or finishing steps.
• Monitor and verify process controls, including time and temperature requirements, to ensure consistent quality and food safety.
• Accurately record production data such as cook/smoke times, internal temperatures, lot numbers, yields, and required documentation.
• Confirm product meets quality standards (appearance, color, texture, yield) and report issues to a lead or supervisor when out of specification.
• Follow and support the plant’s food safety program, including HACCP principles and monitoring of Critical Control Points (CCPs) as trained.
• Perform routine cleaning and sanitation and follow SSOPs to maintain equipment and work areas in a safe, audit-ready condition.
• Work collaboratively with peers, leads, QA, and maintenance to meet daily production goals; remain productive and accountable when assigned independent tasks.

Physical Requirements

• Must be able to push and pull at least 50 pounds. Product racks are on wheels; operators use safe handling techniques and controlled momentum to move racks effectively.
• Ability to stand, walk, bend, reach, and lift throughout the shift.
• Comfortable working around heat, smoke/steam, and cold environments (smokehouse/chill areas).

Schedule Requirements

• 6-day rotation based on production needs.
• Must be available to work Sundays as needed.

Qualifications

• Prior smokehouse, meat processing, or food manufacturing experience preferred.
• CCP/HACCP experience is a plus; CCP training will be provided.
• Ability to follow written instructions, maintain accurate records, and communicate effectively.
• Strong attention to detail, reliability, and commitment to safety and food quality.