Job Description

When it comes to being wild, we know a thing or two. We're not afraid of trying something new or the hard work it takes to make it happen. It's in our DNA. We've turned a family recipe into a new snacking category. And the wilderness into the world's largest meat snack business, that's still proudly family owned and operated.

We're a company built by innovators, and are driven to not only satisfy your hunger, but to also feed your journey – whether that journey is on the road, on the run, at the campground, at the playground, in the office or in the moment. It’s a journey we share with you. It’s the journey forward of our people, of our communities, of our category…with a reverence for quality and an irreverence for the status quo.

 At Jack Link's Protein Snacks, we see every moment of every day as an opportunity to move forward, to forge new ground. To realize our vision of becoming the World’s #1 Protein Snack Company. We never give up. You never give up. Together, we keep going. Are you wild enough to join us?

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Family-owned and operated with headquarters in Minong, Wisconsin, Jack Link’s Protein Snacks also has a large corporate hub in Downtown Minneapolis, Minnesota. The company is made up of over 4,000 passionate team members, across 11 countries, who share an uncompromising commitment to delivering awesome products and feeding the journey of those who move things forward. The Jack Link’s Protein Snacks portfolio of brands includes, Jack Link’s, Lorissa’s Kitchen, MATADOR Jerky, BiFi and Peperami.

Job Description

Hours: 2.2.3 shift schedule 3pm to 3:30am

$4.00 shift Differential 

Assist Smokehouse Supervisors, Smokehouse Operators and ensures staffing and smokehouse schedules are adhered to. Will constantly monitor the smokehouse graphs, jets, wet socks, smoke canisters, cook cycles, CCPs and CIPs.

D UTIES AND RESPONSIBILITIES

The duties and responsibilities of this position shall consist of, but not be limited to, the following:

• Maintain a safe, clean and organized work area. Ensure safety devices are installed and working properly. Monitor work environment for general food safety hazards such as condensation monitoring, etc. Perform all duties within OSHA and company safety standards; Lock Out/Tag Out (LOTO), and maintain safety equipment.
• Immediately report all accidents and deficiencies to management; complete accident investigations.
• Build and support a culture which values Personnel and Food Safety.
• Coordinate and perform all functions related to the operations of all smokehouse procedures, and specifications.
• Monitor the lot-tracking program and ensure its accuracy. This includes Proper Lot # documentation, Sequence assigning, and corrections.
• Compile, store, and retrieve production data. (Lot Tracking, and Smokehouse data)
• Identify, control and follow up on losses incurred due to substandard supplies, i.e., time and materials.
• Conduct accurate weekly, period end, and year-end departmental inventories as required. Implement and monitor weekly requisitions for daily supplies, i.e., gloves, aprons, liquid smoke, sorbate, etc.
• Lead and record Smokehouse’s scheduled preventive maintenance.
• Keep Supervisor and management informed daily of problems incurred during the shift.
• Work with QA personnel to ensure all standards are met.
• Ensure proper staffing is maintained, including interviewing and hiring new team members.
• Implement and monitor training for new hires & continuing training of current team members.
• Assist Supervisor appraise work performance: conduct appropriate reviews for team members; give coaching/discipline as appropriate in a consistent and timely manner. Discuss work goals vs. actual output with employees to motivate and engage employees to assure targets are met.
• Ensure that all employees are adequately and properly trained in safety, sanitation procedures, chemical handling and GMP’s, etc. Responsible for training and communication of applicable SQF requirements to subordinates.
• Follow Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) training, along with company pre-requisite programs, Standard Operating Procedures (SOP’s), and Standard Sanitation Operating Procedures (SSOP’s).
• Complete and review all HACCP, and SSOP requirements and paperwork. This includes but not limited to Pre-Operational Inspection, Operational Inspections, Pre-Shipment Review, and Corrective Actions, Preventive Actions, and NR Responses.
• Follow Lean Manufacturing Processes; team building, consistency in high quality, preventative maintenance, good work place conditions, productive work, etc.
• Verify proper storage and use of all cooler space. 
• Performs other duties and responsibilities as necessary.

Qualifications

REQUIRED EDUCATION AND EXPERIENCE

Required Education: High School Diploma or GED*

Preferred :1 year of Smokehouse operations experience

Preferred: High School Diploma or GED and two years of Smokehouse experience working with Alkar and/or EnviroPak Smokehouse Ovens and knowledge of SAP

*A high school diploma or GED is equivalent to two years of relevant experience

REQUIRED SKILLS, KNOWLEDGE and ABILITIES :

Ability to perform activities of workers supervised. Solid verbal and written communication skills; must work effectively with all levels of management and employees

Additional Information

PHYSICAL DEMANDS :
The physical demands described here are representative of those that must be met by an employee to be successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is regularly required to stand, walk, use hands to finger, handle, or feel, lift and/or move up to 25 pounds, and talk or hear. The employee is occasionally required to sit, and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision.

WORK ENVIRONMENT :
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is a plant / office setting with varying degrees of temperatures and noise levels. Exposure to manufacturing equipment movement and wet / slippery floors. Travel may be required.

Equal Employment Opportunity Employer
Jack Link's is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation and gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

E-Verify
Jack Link's provides the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new Team Member’s Form I-9 to confirm work authorization. IMPORTANT: If the Government cannot confirm that you are authorized to work, we are required to provide you written instructions and an opportunity to contact SSA and/or DHS before taking adverse action against you, including terminating your employment. We do not use E-Verify to pre-screen job applicants or to re-verify current employees and may not limit or influence the choice of documents presented for use on the Form I-9. In order to determine whether Form I-9 documentation is valid, we use E-Verify’s photo screening tool to match the photograph appearing on some permanent resident and employment authorization cards with the official U.S. Citizenship and Immigration Services’ (USCIS) photograph. If you believe that Jack Link’s has violated our responsibilities under this program or has discriminated against you during the verification process based upon your national origin or citizenship status, please call the Office of Special Counsel at 1-800-255-7688 (TDD: 1-800-237-2515).

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