REQUIRED EDUCATION AND EXPERIENCE
Required Education: High School Diploma or equivalent.
Required Experience: Knowledge of the materials, tools, methods, and techniques used in the mechanical, pneumatic, and hydraulic trades. Basic understanding of motors, and controllers, hydraulics and pneumatics, plumbing. Basic understanding of PLC I/O. Basic understanding of TCP/IP.
Preferred Experience: 2 yr. technical degree and previous experience working in a meat processing facility.
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Robotics maintenance and troubleshooting experience.
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Ammonia refrigeration experience.
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Experience working in food manufacturing environment.
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CMMS experience in at least one CMMS program.
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English/Spanish bilingual.
REQUIRED SKILLS, KNOWLEDGE, AND ABILITIES
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Skill in diagnosing equipment defects and making necessary repairs.
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Must be a team player that is committed to working in a quality environment.
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The ability to work independently with demonstrated ability to prioritize workload effectively.
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The ability to work in a fast paced and dynamic environment.
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Must be an agent for change and receptive to innovative ideas from others.
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The ability to establish and maintain harmonious working relationships with other team members and departments.
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The ability to deal with multiple tasks while using good judgment.
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The ability to perform heavy physical work, exercising up to 50 pounds of strength frequently to lift, carry, push, pull, or otherwise move objects. Work involves stooping, crouching, kneeling, reaching, standing, walking, and grasping.
The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard/hairnet, ear plugs, frock, boots, etc), stand for extended periods of time, and use hands/arms to push, pull, reach and occasionally lift above head. The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area. Team Members will be exposed to raw and/or cooked meat products and moving equipment and will be required to follow all Food Safety Quality requirements.