SUMMARY: Operator I is responsible for operating and monitoring basic food production equipment to ensure efficient and safe manufacturing of food products. This entry-level role plays a key part in maintaining product quality, adhering to food safety standards, and supporting continuous improvement efforts on the production floor. KEY RESPONSIBILITIES: • Operate machinery and equipment according to standard operating procedures (SOPs) • Perform basic troubleshooting and report equipment malfunctions • Conduct routine quality checks and record data accurately • Maintain cleanliness and sanitation of work areas in compliance with Good Manufacturing Practices (GMP) and Hazard Analyzes Critical Control Points (HACCP), and follow all required personal protective equipment (PPE) protocols • Assist with product changeovers and equipment setups • Communicate effectively with team members and supervisors • Participate in training and cross-training opportunities QUALIFICATIONS & EDUCATION: • High school diploma or General Education Degree (GED) • Previous experience in a manufacturing or food production environment is a plus • Ability to read and follow standard operating procedures, work instructions, and safety guidelines • Basic math and measurement skills required • Willingness to work flexible hours, including weekends and holidays PHYSICAL DEMANDS AND WORK ENVIRONMENT: • Required to maneuver plant and warehouse workspaces which involve:  • Frequently standing, walking, sitting, talking, or hearing   • Frequently work around loud machinery and moving parts  • Continually utilize hand and finger dexterity  • Continually exposed to extreme heat, extreme cold, wet, and/or humid conditions (non-weather)  • Occasionally required to climb, balance, bend, stoop, kneel  • Occasionally exposed to outside weather conditions   • Occasionally push, pull, and lift up to 50 pounds safely