Description:
Job Summary:
The Smoker is responsible for operating and monitoring smoking equipment to produce high-quality smoked salmon products. This role ensures adherence to food safety standards, proper smoking procedures, and consistent product quality.
Essential Duties and Responsibilities:
- Operate smoking ovens, kilns, or smokehouses according to established procedures
- Prepare fish for smoking, including loading racks and verifying product specifications
- Monitor temperature, humidity, and smoke levels throughout the smoking process
- Adjust controls and processes to ensure consistent product quality
- Follow production schedules and meet daily output targets
- Inspect finished products for quality, appearance, and food safety compliance
- Maintain accurate production records and logs
- Clean and sanitize smoking equipment and work areas regularly
- Follow all safety, sanitation, and HACCP guidelines
- Report equipment malfunctions or quality issues to supervisors promptly
Working Conditions:
- Exposure to cold temperatures, humidity, and smoke
- Standing, walking, bending, and lifting throughout the shift
- Use of protective equipment such as gloves, aprons, and hairnets
Requirements:
Qualifications:
- Previous experience in food processing, seafood, or smoking operations preferred
- Ability to follow detailed instructions and safety procedures
- Basic understanding of food safety standards (HACCP knowledge is a plus)
- Ability to work in a cold, wet, and fast-paced environment
- Strong attention to detail and quality control
- Ability to lift up to 50 lbs and stand for extended periods
- Flexibility to work shifts, weekends, and overtime as needed
Compensation details: 18-20 Hourly Wage
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