H-E-B
Responsibilities
H-E-B Manufacturing’s goal is to achieve superior self-manufactured products through high-quality, low-cost foods. We’re committed to partner growth, development, and training while continually achieving superior levels of service.
As a Manufacturing Production Partner I, you’ll serve as part of the operational team that strives to achieve superior business results through self-manufactured products.
Once you’re eligible, you’ll become an owner in the company, so we’re looking for commitment, hard work, and focus on quality and customer service.
Manufacturing Operations
Maintains total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipment
Performs basic product handling to convert raw material into finished goods (e.g., moving, weighing, packaging, stacking, operating a metal detector)
Completes/applies safety- and environmental-related training
Applies basic knowledge of / completes Mfg system (QMS) documentation
Assists with preparing/loading production materials
Checks for accuracy of product
Maintains Mfg processes and equipment in optimum condition
Depending on Plant, machine operation may include basic operation of scales, metal detector (Meat Plant), headspace analyzer, gas flushing equipment, top side icer for cake decoration, varying washing machines, bun stacker, product conveyors, printers, copiers, and other basic printing equipment
Shipping
Packs finished goods into shipping units
Palletises shipping units in an interlocking manner, using correct tie height
Ensures all pallets are strapped / stretch-wrapped to minimise product shifting or damage
Qualifications Heart for People?
Ability to work in a team environment?
Head for Business?
Knowledge of QES standards?
Passion for Results?
Drive to maintain processes, equipment in optimum condition?
A high school diploma
Ability to operate machines / equipment
Requirements
Knowledge / understanding of QES standards
Organization skills; attention to detail
Mathematical, reading, and writing skills
PC skills
Bi-lingual language skills a plus
Ability to work in a team-based environment
Ability to communicate effectively
Ability to operate machines or equipment at basic level
Travel by car or plane with overnight stays
Work extended hours / rotating schedules
Maneuver through the facility; perform functions of the job, with or without accommodation (standing, stooping, bending, etc.)
Work in wet, cold, or hot environments, depending on Plant location
Working Conditions
Bakery: 60 to 90 °F; regularly lift 10‑25 lbs; occasionally lift 50 lbs
Culinary Center – Houston: –20 to 32 °F in storage freezer; 28‑48 °F in some areas, ambient per season in others; regularly lift 10‑25 lbs or 35 lbs, occasionally lift 50‑60 lbs
Floral: temperature-controlled environment ranging from 35 to 75 °F; regularly lift 35 lbs; occasionally lift 50 lbs
Ice Cream: –2 to 80 °F in palletising area; 50‑60 °F on main floor; some areas in a wet environment; regularly lift 10‑25 lbs; occasionally lift 55 lbs
Meat: routinely 32‑50 °F in a cold wet environment; regularly lift 10‑25 lbs; occasionally lift 50‑60 lbs
Milk – HOU: temperature-controlled in some areas, 36 °F in some areas, ambient per season in others; regularly lift 10‑25 lbs or 50 lbs; occasionally lift 50 lbs
Milk – SA: 35 °F in some areas, ambient per season in others; regularly lift 50 lbs
Print: climate-controlled temperatures; regularly lift 10‑25 lbs; occasionally lift 50 lbs
Snacks: temperature-controlled environment ranging from 75 to 85 °F; regularly lift 10‑25 lbs; occasionally lift 50 lbs
Tortilla: 60 to 88 °F; regularly lift 10‑25 lbs; occasionally lift up to 60 lbs
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As a Manufacturing Production Partner I, you’ll serve as part of the operational team that strives to achieve superior business results through self-manufactured products.
Once you’re eligible, you’ll become an owner in the company, so we’re looking for commitment, hard work, and focus on quality and customer service.
Manufacturing Operations
Maintains total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipment
Performs basic product handling to convert raw material into finished goods (e.g., moving, weighing, packaging, stacking, operating a metal detector)
Completes/applies safety- and environmental-related training
Applies basic knowledge of / completes Mfg system (QMS) documentation
Assists with preparing/loading production materials
Checks for accuracy of product
Maintains Mfg processes and equipment in optimum condition
Depending on Plant, machine operation may include basic operation of scales, metal detector (Meat Plant), headspace analyzer, gas flushing equipment, top side icer for cake decoration, varying washing machines, bun stacker, product conveyors, printers, copiers, and other basic printing equipment
Shipping
Packs finished goods into shipping units
Palletises shipping units in an interlocking manner, using correct tie height
Ensures all pallets are strapped / stretch-wrapped to minimise product shifting or damage
Qualifications Heart for People?
Ability to work in a team environment?
Head for Business?
Knowledge of QES standards?
Passion for Results?
Drive to maintain processes, equipment in optimum condition?
A high school diploma
Ability to operate machines / equipment
Requirements
Knowledge / understanding of QES standards
Organization skills; attention to detail
Mathematical, reading, and writing skills
PC skills
Bi-lingual language skills a plus
Ability to work in a team-based environment
Ability to communicate effectively
Ability to operate machines or equipment at basic level
Travel by car or plane with overnight stays
Work extended hours / rotating schedules
Maneuver through the facility; perform functions of the job, with or without accommodation (standing, stooping, bending, etc.)
Work in wet, cold, or hot environments, depending on Plant location
Working Conditions
Bakery: 60 to 90 °F; regularly lift 10‑25 lbs; occasionally lift 50 lbs
Culinary Center – Houston: –20 to 32 °F in storage freezer; 28‑48 °F in some areas, ambient per season in others; regularly lift 10‑25 lbs or 35 lbs, occasionally lift 50‑60 lbs
Floral: temperature-controlled environment ranging from 35 to 75 °F; regularly lift 35 lbs; occasionally lift 50 lbs
Ice Cream: –2 to 80 °F in palletising area; 50‑60 °F on main floor; some areas in a wet environment; regularly lift 10‑25 lbs; occasionally lift 55 lbs
Meat: routinely 32‑50 °F in a cold wet environment; regularly lift 10‑25 lbs; occasionally lift 50‑60 lbs
Milk – HOU: temperature-controlled in some areas, 36 °F in some areas, ambient per season in others; regularly lift 10‑25 lbs or 50 lbs; occasionally lift 50 lbs
Milk – SA: 35 °F in some areas, ambient per season in others; regularly lift 50 lbs
Print: climate-controlled temperatures; regularly lift 10‑25 lbs; occasionally lift 50 lbs
Snacks: temperature-controlled environment ranging from 75 to 85 °F; regularly lift 10‑25 lbs; occasionally lift 50 lbs
Tortilla: 60 to 88 °F; regularly lift 10‑25 lbs; occasionally lift up to 60 lbs
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