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Primarily responsible for the implementation and adherence to Mom’s Meals HACCP and Food Safety programs, procedures, and activities in a Ready-to-Eat manufacturing facility. This role monitors all stages of the production process to ensure compliance with all company standards, regulatory standards and to ensure we supply a quality product safe for consumption.   Hours for this role are Monday - Thursday from 2:30pm - 12:30am.

The Plate and Pack III (P&P III) position is responsible for safe and efficient operation of the packaging area equipment. This position will operate, troubleshoot, clean, and maintain the conveyors, tray sealing equipment, x-ray, and check weigher while additionally supporting operation of the depositors and labelers. Plate and Pack III operators perform weight checks and adjustments, cover Plate and Pack II (P&P II) or Production Associate I (PAI) breaks or absences and provide documented hands-on training and mentorship to employees new in position. The Plate and Pack III operator must adhere to safety and quality standards while driving operational performance to meet efficiency and quality metrics. This position is integral to daily operation, the operational efficiency of the machines, and determines the pace of production for all other employees in the packaging area. This position will require a high level of coordination across functional organizations including operations, quality, and maintenance. The machine operator must be a team player, willing to collaborate with others, and do what needs to be done to ensure a safe and efficient production run.  This position may require team members to spend the entirety of their shift in a cold environment 34˚F - 40˚F.

The primary functions of the Plate and Pack Operator II position are: ensure that input materials are supplied to the packaging line in a timely manner, efficiently operate depositing and labelling equipment, perform weight checks and adjustments, cover Plate and Pack III (P&P III) and Production Associate I (PAI) breaks or absences.   Plate & Pack II is a highly flexible position as there could be several unique job tasks completed in the same day. They will need to prioritize and adjust completion timing of tasks to support packaging and plant operations. All Moms Meals team members are expected to work effectively in a team environment and collaborate effectively with plant team members, Home Office support personnel, contractors, vendors, etc. to achieve objectives while maintaining the highest level of professionalism.   In addition, the P&P II operators are responsible for providing documented hands-on training and mentorship to employees new in position.   The Plate and Pack II position is a fast-paced job that requires initiative, problem solving, and decision making with little direct oversight.   Plate and Pack II team members must be able to prioritize and complete a multitude of tasks to ensure efficient and smooth operation of the production line.

The kitchen is responsible to supply thermally processed and ready to eat materials for the plate and pack operation. Areas of responsibility are decant, dish room, CIP systems, WIP storage and spice batching. The kitchen lead works with their leadership to monitor and maintain production in the kitchen in a safe and efficient manner. The kitchen lead will assign team members duties within the department, provide hands on training to employees, complete production logs, quality records, and troubleshoot upsets as needed. The kitchen lead will be a team player to work collaboratively with plate and pack, quality, warehouse and maintenance to achieve the day’s production targets. The kitchen lead will solve technical problems, resolve conflicts, and achieve results through growing and developing team members in the department. The kitchen lead may need to interface with in plant USDA inspectors. This position may require team members to work in variable temperature environments during the shift 34˚F - 70˚F

The kitchen is responsible to supply thermally processed and ready to eat materials for the plate and pack operation. Areas of responsibility are decant, dish room, CIP systems, WIP storage and spice batching. The kitchen lead works with their leadership to monitor and maintain production in the kitchen in a safe and efficient manner. The kitchen lead will assign team members duties within the department, provide hands on training to employees, complete production logs, quality records, and troubleshoot upsets as needed. The kitchen lead will be a team player to work collaboratively with plate and pack, quality, warehouse and maintenance to achieve the day’s production targets. The kitchen lead will solve technical problems, resolve conflicts, and achieve results through growing and developing team members in the department. The kitchen lead may need to interface with in plant USDA inspectors. This position may require team members to work in variable temperature environments during the shift 34˚F - 70˚F

The Plate and Pack Lead works with the Supervisor to monitor and maintain production on the lines to ensure they are running properly, including moving team members to appropriate areas within the department as needed.