We are always looking for talented, hardworking people to join the E.A. Sween family. We are a third-generation family-owned organization that understands the significance of our employees and that we are successful due to our incredibly committed team. We are excited to announce the search for our next team members for our brand-new manufacturing facility in Greenwood County, South Carolina! We are looking for Food Production Associates to join our growing team on 2nd Shift! The future is bright at E.A. Sween Company and we invite you to come grow with us!

Second Shift - Monday - Thursday 4pm-2:30am

E.A. Sween is an Equal Opportunity Employer - Minority/Female/Veteran/Disability

The Food Production Associate will produce high quality products at efficient levels of manufacturing using Standard Work, while working together as a team. Responsible for the inspection of all products coming down the line to ensure appearance meet all quality standards and recipe specifications and pulling rejected products off the discharge belt of the machine in a timely manner.

Essential Competencies:

FOOD SAFETY AND QUALITY

• Execute assigned food safety, quality, and continuous improvement ensuring that they meet SQF requirements, regulatory requirements, and customers' requirements.
• Follow good manufacturing practices (GMP's).
• Pull rejected products off the discharge belt of the machine in a timely manner.
• Inspect raw materials for quality and communicate any deviations.
• Report any questionable product to Line Controller QA, QC, Lead, or Production Supervisor before bringing to line.

SAFETY AND HEALTH

• Wear necessary safety gear provided such as ear plugs and cut resistant gloves.
• Successfully complete the mandatory E.A. Sween Quarterly Safety Training sessions for the purpose of complying with both OSHA regulations and E.A. Sween policy.

LEADERSHIP

• Assist in providing a friendly, positive work environment.
• Follow policies and procedures of E.A. Sween Company.
• Respect and cooperate with any work duties requested of you by your Supervisor, Lead, or Line.

LEAN/CONTINUOUS IMPROVEMENT

• Control and watch for material waste, for example, floor waste or over-portioning of raw material.
• Notify maintenance immediately if problems arise with equipment.
• Contribute to process improvements and participate in lean activities.

STANDARD WORK

• All products are to be produced to recipe/appearance specification, using standard work as a guideline on how to perform each position on the line.
• Ensure the material you are using is correct.
• Ensure we have correct slices of meat or cheese to deliver correct quantity and appearance.

Listed below are brief descriptions of some of the tasks you will be required to fulfill:

• Bun/Bread Supply: Open pillows of buns and stack for bun opener. Use a bread knife to cut the bottom of the plastic bread bag and open at least one end of the cut (to access the bread easily) and place on table for first bread placer. Watch for defects and notify Line Controller, QA, QC, Lead, or Production Supervisor if any.
• Bun Opener: Open buns and place on conveyor without leaving any empty spaces. Monitor
• quality of the buns. Notify Line Controller QA, QC, Lead, or Production Supervisor if poor quality is excessive. Watch for defects and notify Line Controller QA, QC, Lead, or Production Supervisor if any.
• Bread Placer: Place 2 bread slices on the conveyer ensuring one is in a diamond shape against the trigger and the other is a square next to the diamond. Do not skip a spot.
• Tortilla Placer: Place one tortilla in each space on the conveyor. Do not skip a spot.
• Cheese straightener: Ensure each sandwich has required slice(s) of cheese, straightening before it reaches the Meat Placer.
• Meat Placer: Start and stop slicing operation, take meat from Weber/Titan conveyor belt, lightly bunch if needed, and use the proper drop and roll technique to consistently place in center of sandwich. Monitor raw materials for quality. Pull off any finished product that does not look appropriate. Use any spare slices made from butt ends. Responsible for inspecting meat to ensure it meets quality specifications and effectively communicate any quality issues. Responsible for getting meat coverage end to end on every sandwich.
• Hand Portioning: Use provided utensils to hand place salads, meat, sauce, or dressings.
• Pattie Placer: Place required number of patties on the bun.
• Blade: Straighten sandwich on conveyor so that it is in proper place for a proper cut. Pull off any product that is of poor quality.
• Salad Spreaders: Spread salad out to the edge of each piece of bread that goes by on conveyor, place top slice of bread on sandwich and straighten for proper cut. Pull off any product that does not meet our quality expectations.
• Blade Position: Place top piece of bread or bun on top of meat and cheese, ensuring there is no meat or cheese sticking out of sandwich. Ensure sandwich is placed correctly against trigger to be cut in water slicer.
• Boaters: Take sandwich from conveyor and place in sandwich boat. If running sandwiches with sliced meats, tuck and push down the meat in the sandwiches so nothing is hanging out. Pull off poor quality product.
• Bagger: Take sandwiches from the conveyor and place in a pouch/bag using the pushers/hands.
• Transfer: Take bagged sandwiches and place on the sealing machine (Mummy). Take sealed sandwiches out of the machine and place on conveyer.
• Rollers: Roll tortilla correctly, ensuring it is at the correct length.
• Wrapper: Wrap sandwiches based on type of wrap technique on recipe. Use the wrapping document OSW #311.
• Labeler: Place sealed sandwiches on the labeler conveyer belt to apply labels. Hand place top and bottom labels on wrapped sandwiches (hand wrap sandwiches).
• Reject Puller: Pull off rejects on discharge belt of Multivac and put into reject bucket. Check the canister when it's getting full and turn the light indicator to Red so the waste control employees will empty the canister. The light indicator also is to be used when there are problems with the machine such as the labeler misplacing labels, missing the print, or cutters not cutting the sandwich all the way. Turn the light to red to get the attention of the QA or mechanic.

EQUIPMENT/MACHINERY/PPE USED:

• Trays
• Scoops
• small utensils
• Buckets/Bins
• Scissors & Ruler
• Carts
• Weber
• Miscellaneous slicing equipment
• PPE: Ear Plugs, Cut resistant gloves, face Masks, hair nets, smocks and boots.

Requirements:

• Must maintain good attendance record and adhere to attendance points policy.
• Must assist in maintaining a clean, safe organized workspace.
• Must be able to perform assigned rotation.
• Must be able to lift 30 lbs. occasionally.
• Depending on production schedule, must be able to lift over 10 lbs. occasionally within a 10-12.5-hour shift, depending on your assigned schedule.
• Mandatory overtime MAY be required.
• Must work well in diverse, team environment.

Preferred Experience:

• Ability to communicate in English a plus.
• Previous assembly line experience.
• Food-related experience.

Physical Environment:

• Must be able to bend, push, pull frequently.
• Must be able to work in cool conditions, 35-45 degrees continuously.
• Must be able to lift 30 lbs. occasionally.
• Must be able to reach overhead occasionally.
• Must be able to be on feet majority of the day.
• Must be able to keep up with manufacturing speeds.
• Must be able to work with others.
• Must be able to handle repetition continuously.
• Must be able to rotate to all production positions and lines.