Responsibilities / Accountabilities:

- Weigh and label each product rack with the appropriate LPN, transfer labeled racks to the staging area, communicating any weight discrepancies to salami kitchen lead hand, supervisor, and QA.

- Load and unload products into designated smokehouses safely and efficiently.

- Operate and monitor smokehouses, including selecting programs, verifying performance, conducting daily inspections, responding to system alerts, collecting PH levels, and collecting QA samples as required (may include after-hours support).

- Perform and accurately document all Critical Control Point (CCP) checks, provide coverage on weekends and statutory holidays as required to meet process specifications.

- Collaborate with Drying Room Operators to coordinate product flow and ensure adequate space, including maintaining FIFO practices.

- Apply appropriate tags as needed and test.

- Maintain generator rooms in proper working condition, including cleaning generators and ensuring adequate supply of wood chips.





- Clean smokehouses using CIP systems and manual methods in accordance with SOPs and health and safety PPE requirements.

- Troubleshoot smokehouse equipment, perform minor adjustments, and report unresolved issues to Maintenance.

- Rehang product as required to support progression to the next processing stage (e.g., shaped products)

- Monitor drying rooms for product performance and reprocess product as required (e.g. rewashing or re-smoking), ensuring proper documentation

- Responsible for maintaining food safety standards in work responsibilities and report food safety issues to QA immediately.

- Work in a protected manner in compliance with the Occupational Health & Safety Act by reporting all hazards, accidents, incidents or near misses to the Supervisor.

- Follow all prescribed SOPs, rotation schedules, HACCP and GMP procedures

- Perform other job-related duties as assigned.

📌 Smokehouse Operator 1 (Wellington North)
🏢 Piller's Fine Food
📍 Wellington North