• operating all equipment in the department including mixers, pumps, lifts, hoists, bowl cutters, scales, cabbage spinners and cross fed belts • assembling and disassembling equipment • practicing strict sanitation and GMP practices to insure food safe products are being manufactured • gathering, prepping, and weighing fresh ingredients • accurately following recipes • monitoring temperatures • gathering samples for quality control • maintaining run sheets for cost accounting • tracking inventory of fresh ingredients • documenting environmental concerns for QA and USDA • maintaining accurate documentation on quality, production and sanitation • providing timely and accurate communication to the salad room operator concerning production needs and other duties as assigned.