Key Responsibilities: Operate and monitor smokehouse equipment to ensure optimal performance and efficient smoking processes. Follow production schedules to ensure the timely completion of meat products. Maintain proper temperature, humidity, and airflow settings to achieve desired smoking results. Conduct routine checks on equipment to ensure it is functioning properly and report any maintenance issues. Ensure that all smoked products meet safety and quality standards, including compliance with HACCP guidelines. Adhere to all safety protocols and regulatory requirements related to food manufacturing. Work closely with other team members to maintain a clean and organized work environment. Assist with inventory management and track product output. Perform other duties as assigned by supervisors or managers. Knowledge of HACCP (Hazard Analysis and Critical Control Points) and food safety protocols. Strong attention to detail and ability to follow strict operational procedures. Excellent problem-solving skills and the ability to troubleshoot equipment issues. Ability to work independently and as part of a team in a fast-paced environment. Strong communication skills and ability to follow instructions. Ability to lift heavy items and stand for extended periods.

None specified.