Established in 1933, Morrison Lamothe Inc is owned and operated by the 3rd generation of its founding family. MLI’s commitment to its employees is evident with its safe, respectful, and friendly workplace.
Morrison Lamothe Inc’s Core Values
· Customers First: The foundation of our success is doing the right things for our customers.
· Entrepreneurial Spirit: Our can-do, innovative approach embodies all our activities.
· Integrity, Dignity and Respect: Guides all dealings with our stakeholders; and
· Long-Term Relationships: The basis for how we do business with employees, customers, and suppliers.
Position Summary: To ensure product is cooked and prepared as per specifications and to meet consumer requirements regarding quality and quantity of product
Responsibilities:
· Ensure strict compliance with GMP, Food Safety, SOPs, HACCP, OHSA and other pertinent policies, procedures and legislation.
· Read, understand, use arithmetic and execute recipes as with correct volumes, weights, sequences and specifications, including weighing and measuring ingredients accurately, heating and cooling to ensure consistent quality.
· Correctly utilize measuring devices such as scales, thermometers, Boswick, etc.
· Monitor and respond to deviations in the Critical Control Points related to the cooking and cooling process
· Retrieve and return product from freezer and other storage locations using FIFO.
· Utilize Scada recipe control system.
· Operate all kettle cooking systems, Chiller, Lyco cooker, and blenders in accordance with machine operating procedures, ensuring all food safety and Health and Safety measures are constantly in place.
· Perform pre-operational quality, sanitation, and preventative maintenance and safety checks before starting production line completing documentations and correcting deviations.
· Ensure appropriate documentation meets HACCP requirements.
· Perform basic mechanical service on cooking equipment including line assembly, pumps, supply lines, etc.
· Maintain a clean work environment, including equipment and tools, as outlined in the Sanitation procedure.
· Maintain 5S system while utilizing Kanban cards and adhering to storage and handling procedures.
· Continually evaluate all control points of the line to maintain TAKT without QA Department intervention.
· Train new cooks by describing and demonstrating standard tasks and equipment operation.
· Communicate information about production or equipment problems with FLM.
· Relieve other cooks when necessary.
· Other duties as assigned
Problem Solving / Decision Examples:
- Capability to effectively prioritize tasks and ensure completion with minimal errors.
Ability to assess and promptly rectify difficult situations and/or issues while adhering to company policies and procedures.
- Take proactive action based on key indicators and trend information to optimize the production process.
Skills / Knowledge:
- Effective reading and comprehension is required when viewing recipes, SOP's, policies, work process instructions, GMP, H&S guidelines, etc.
- Fluency in English and communication skills, both written and verbal.
- Must possess basic numeric abilities.
- Ability to understand basic mechanical principles and follow logical instructions to operate a machine, diagnose problems and examine machinery to ensure machines are operating correctly.
- Ability to work independently or with minimal supervision.
- Ability to give and take direction as necessary, listen effectively and provide training as requested.
- Strict adherence to GMP, Food Safety and Personal hygiene policies.
- Work in compliance with OHSA, wear PPE and report any contraventions of the act.
- Employees will not use or operate any machinery they have not been formally trained on.
- Employees will not remove or make ineffective any protective device and must report any defects in equipment or protective devices
Effort – Physical:
- Ability to lift up to 50 lbs
- 21-50% of time spent walking
-11-20% of time spent climbing
- 6-10% of time spent stooping
- Motor skills, coordination and manual dexterity are required for operating kettles and equipment, including measuring devices.
- Good hearing and visual abilities are mandatory
Effort – Mental:
- Must understand and interpret instructions, directives and processes on a daily basis.
- Sustain a high level of motivation and work ethic to optimize the production process and resolve problems.
- Maintain a high level of attention to detail and accuracy.
- Remain composed, focused and reliable during times of work pressure and when issues arise in the production process.
Working Conditions:
- Work inside and under controlled conditions that are necessary to comply with food production guidelines.
- Work in temperatures from -19C to 40C .
- Work with equipment that involves the use of pressure, steam and extreme temperatures
Qualifications
- Must pass company provided tests
- Must have valid current forklift and Walkie license
- D License would be an asset
- Clean driving record
· Work Location: In person
Job Type: Full-time
Pay: $21.44-$22.00 per hour
Benefits:

• Company pension
• Dental care
• Flexible schedule
• Life insurance
• On-site parking
• Paid time off
• RRSP match
• Vision care

Flexible language requirement:

• English not required

Schedule:

• 8 hour shift
• Evening shift
• Monday to Friday
• Morning shift
• Weekends as needed

Experience:

• Food industry: 1 year (required)

Language:

• English (required)

Work Location: In person
Application deadline: 2024-11-30