Job Summary:

The Food Processing Foreperson will lead and coordinate a team of employees to complete the canning and packing process for fruits and vegetables.

Supervisory Responsibilities:

• Assigns employees to work stations.
• Facilitates cross-training of team members by varying station assignments during shifts.

Duties/Responsibilities:

• Collects daily production schedule; establishes production run according to schedule.
• Ensures correct checking, sorting, and grading of fresh fruits and vegetables.
• Supervises required peeling, coring, slicing, and blanching of vegetables.
• Supervises processes for heat sterilization and water cooling.
• Supervises process for labeling.
• Monitors filling and sealing process, periodically checking equipment.
• Monitors each stage of the production process, recording each run as complete and ready for storage as appropriate.
• Ensures production equipment is sterile and production area is clean.
• Ensures food handling regulations and vendor recommendations for processing and sanitation are implemented and followed.
• Regularly inspects all equipment and coordinates necessary repairs.
• Performs other related duties as assigned.

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Ability to coordinate efforts of multiple members of the production team.
• Thorough understanding of canning equipment and process.
• Good leadership skills.

Education and Experience:

• High school diploma or equivalent or demonstrated ability to read and understand production orders.
• Successful completion of in-house training on canning equipment.

Physical Requirements:

• Prolonged periods standing and working at a machine.
• Must be able to lift up to 15 pounds at times.
• Must be able to operate and inspect equipment with adequate visual acuity, manual dexterity, and mobility.