Machine Operator II

Machine Operator II

Join to apply for the Machine Operator II role at Refresco
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• Adhere to all health and safety policies/procedures, Good Manufacturing Practices (GMPs) and wear the required personal protective equipment (PPE) while in the warehouse or production areas (including but not limited to hairnets/beard nets, safety glasses, hearing protection, hard toe and slip/oil resistant shoes, appropriate safety gloves, and seatbelts while operating forklifts)
• Responsible to adhere to food quality and food safety as per the standard(s) provided by corporate, customer, and/or governing bodies (ex. SQF).
• Possesses a practical understanding of SQF and HACCP and can address inquiries related to both.
• Ability to read, comprehend, and adhere to a production manufacturing schedule, effectively communicate issues or deviations with the appropriate parties and respond to inquiries.
• Maintain production flow of machine(s) by monitoring downstream and upstream issues, supplying raw materials to the equipment, and performing minor servicing if and when needed.
• Follow all Quality Assurance and Production line standard operating procedures.
• Follow standard operating procedures to perform equipment changeovers; ability to read imperial and metric measurements.
• Completely and accurately record all necessary information for production and quality records. Keep accurate downtime reports and documentation.
• Responsible for performing equipment and general sanitation in your work area or as assigned by leadership.
• Work closely with all departments to improve quality, increase efficiencies, and reduce waste.
• Ability to accurately identify raw material defects that could impact production quality, reduce efficiencies, and increase waste.
• May assist in training new employees.
• Ability to understand visual and auditory cues to identify production or machine related issues.
• Perform minor machine maintenance as well as daily and weekly preventive maintenance as required.
• Perform any other duties assigned by leadership including but not limited to cross training, general and plant sanitation, inventory management, training, etc.

• Experience in a high-speed beverage production environment required. Ability to independently and efficiently operate and troubleshoot required manufacturing equipment.
• Demonstrates the ability to gain a firm understanding of production machinery/forklifts, including an awareness of technical issues.
• Ability to work quickly and accurately under pressure.
• Adeptness in basic mathematical abilities.
• Skill in understanding and interpreting gauges, thermometers, and weight measurements.
• Formal training in areas such as WHIMIS, HACCP, Hygiene etc. preferred.
• Forklift certification may be required.

• Problem‑Solving Skills – ability to troubleshoot machinery and production issues efficiently, collaborating with others to resolve complex issues.
• Teamwork – Collaboration with coworkers to achieve production targets, support for team members, and contribution to a positive work environment.
• Documentation Skills – accurate recording of production data, completion of required paperwork or electronic documentation, and maintenance of organized records.
• Safety Awareness – knowledge of safety protocols, hazard identification, and adherence to safety regulations at all times. Timely and accurately completes monthly Alchemy and all additional required training.
• Communication Skills – Effective verbal and written communication with team members and supervisors, reporting issues accurately, and collaborating to ensure smooth workflow. Follows equipment down‑time escalation process schedule.

• High School Certification or equivalent.
• 1‑3 years relevant work experience in a manufacturing environment preferred.

• Work Schedule:
  
  Weekdays, weekends, afternoon, evenings, overnight and holidays may be required. Overtime scheduled as needed.
• Work Environment:
  Operating in a fast‑paced production plant with numerous moving parts. Noise levels require hearing protection and temperatures can get very hot and/or relatively cold. The environment is structured and…