PRIMARY PURPOSE 

In this role, you will play an essential part in the roasting and seasoning of nuts and other food products. Your responsibilities include operating roasting equipment, preparing and seasoning products, and ensuring products meet established quality, safety, and consistency standards. You will work in a hot production environment while maintaining a clean, safe, and organized workspace and following all applicable USDA regulations, Good Manufacturing Practices (GMP), and company procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES 

· Operate roasting equipment to roast nuts according to established recipes, temperatures, and production specifications.

· Monitor roasting times, temperatures, and product conditions to ensure products meet established quality and consistency standards.

· Operate tumbling and seasoning equipment to properly coat products with oils, seasonings, and other ingredients according to established recipes.

· Accurately measure, prepare, and add ingredients and seasonings as required by product specifications.

· Monitor product quality throughout the roasting and seasoning process and report any deviations or concerns to supervisors.

· Safely handle hot products, oils, equipment, and materials while following established safety procedures.

· Maintain cleanliness and organization of the roasting room, including equipment, utensils, and work surfaces, to meet food safety and sanitation requirements.

· Collaborate with team members to maintain efficient production flow and meet production goals.

· Demonstrate good problem-solving and decision-making skills when addressing production needs or quality concerns.

· Work independently for periods of time while maintaining established production, quality, and safety standards.

· Follow company policies, procedures, and regulations to maintain a safe and productive work environment.

· Adhere to all safety protocols and GMP guidelines, including proper handling of equipment, ingredients, chemicals, and finished products.

OTHER DUTIES AND RESPONSIBILITIES

· Other duties as assigned.

MINIMUM QUALIFICATIONS AND EXPERIENCE

Qualified candidates will generally have the following education, knowledge, skills, and abilities:

· MUST BE ABLE TO HANDLE AND WORK AROUND RAW MEAT AND BLOOD.

· 18 years of age is required.

· High school diploma or equivalent.

· Basic knowledge of food safety, food service regulations, health regulations and proper sanitation practices.

· Neat and clean appearance. 

· Strong attention to detail and ability to maintain accuracy in repetitive tasks.

· Ability to follow instructions and work in a fast-paced environment with attention to detail.

· Effective communication skills and the ability to work well in a team environment.

· Physical stamina and ability to stand for extended periods, lift heavy objects, and perform repetitive tasks. 

· Ability to comprehend and follow all company procedures, supervisor instructions and regulations regarding food handling and sanitation.

· Flexibility to work in shifts, including weekends, nights, and holidays if necessary.