H-E-B
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Production Partner II (Carafe Operator)
role at
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 II, 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. “Partner‑owned” means our most important resources—People—drive the innovation, growth, and success that make H‑E‑B The Greatest Omnichannel Retailing Company.
Core Qualities
HEART FOR PEOPLE… ability to work in a team environment?
HEAD FOR BUSINESS… knowledge of QES standards?
PASSION FOR RESULTS… drive to maintain processes and equipment in optimum condition?
We Are Looking For
High school diploma
Certification in Team Skills
Manufacturing Operations
Maintains total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipment
Performs product handling to convert raw material into finished goods (e.g., cutting, trimming, slicing, dicing, seasoning, mixing, decorating, designing, icing, digital processing)
Applies basic knowledge of / completes Mfg system (QMS) documentation
Assists with preparing / loading production materials
Checks for accuracy of product
Fabricates / fills product containers, as necessary
Ensures product quality control to comply with product specifications
Performs Production Partner I duties as needed
Depending on the plant, machine operation may include intermediate‑level operation, production setup, changeover, cleaning, and troubleshooting of seasoning / mixing, filler operation, tray hardening operation, injection molding operation, seasoning injection equipment, vacuum tumbling equipment, various washing machines, scale operations, product conveyors, various cutting / slicing / dicing equipment, freezer operations to include ice cream and novelty lines, complex single or multi‑color presses and related equipment, bagger operation, stacking machine operation, distributor / divider / former operation, and metal detector operation
Shipping
Packs finished goods into shipping units
Palletizes shipping units in an interlocking manner, using correct tie height
Ensures pallets are strapped / stretch‑wrapped to minimize product shifting or damage
Selects orders
Operates a forklift
Verifies product is in good condition for shipment
Loads trailers with finished goods
Documents outgoing product
Requests / releases trailers
Receiving
Unloads trailers of raw material
Breaks down pallets / separates product, when needed
Verifies product to bill of lading
May verify product specification meets company standards, via internal testing (e.g., Certificate of Analysis)
Sanitation
Assembles / disassembles equipment for cleaning and sanitizing
May use automated cleaning systems
May use various chemical agents
Qualifications
High school diploma
Certification in Team Skills
Technical knowledge of automated cleaning skills and chemical cleaning agents
Technical knowledge / basic understanding of equipment assembly and disassembly
Understanding of QES standards
Organization skills; attention to detail
Math (+,-,*,/), 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 intermediate level
Additional Requirements
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
Work Environment & Physical Demands Bakery: 60 to 90 degrees F; regularly lift 10–25 lbs; occasionally lift 50 lbs.
Culinary Center – Houston: –20 to 32 °F in storage freezer; 28 to 48 °F in some areas, ambient per season in some, climate‑controlled 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 palletizing area; 50 to 60 °F on main floor; some areas in a wet environment; regularly lift 10–25 lbs; occasionally lift 55 lbs.
Meat: routinely 32 to 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.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Retail
Posted on 02-24-2025
#J-18808-Ljbffr
Production Partner II (Carafe Operator)
role at
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 II, 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. “Partner‑owned” means our most important resources—People—drive the innovation, growth, and success that make H‑E‑B The Greatest Omnichannel Retailing Company.
Core Qualities
HEART FOR PEOPLE… ability to work in a team environment?
HEAD FOR BUSINESS… knowledge of QES standards?
PASSION FOR RESULTS… drive to maintain processes and equipment in optimum condition?
We Are Looking For
High school diploma
Certification in Team Skills
Manufacturing Operations
Maintains total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipment
Performs product handling to convert raw material into finished goods (e.g., cutting, trimming, slicing, dicing, seasoning, mixing, decorating, designing, icing, digital processing)
Applies basic knowledge of / completes Mfg system (QMS) documentation
Assists with preparing / loading production materials
Checks for accuracy of product
Fabricates / fills product containers, as necessary
Ensures product quality control to comply with product specifications
Performs Production Partner I duties as needed
Depending on the plant, machine operation may include intermediate‑level operation, production setup, changeover, cleaning, and troubleshooting of seasoning / mixing, filler operation, tray hardening operation, injection molding operation, seasoning injection equipment, vacuum tumbling equipment, various washing machines, scale operations, product conveyors, various cutting / slicing / dicing equipment, freezer operations to include ice cream and novelty lines, complex single or multi‑color presses and related equipment, bagger operation, stacking machine operation, distributor / divider / former operation, and metal detector operation
Shipping
Packs finished goods into shipping units
Palletizes shipping units in an interlocking manner, using correct tie height
Ensures pallets are strapped / stretch‑wrapped to minimize product shifting or damage
Selects orders
Operates a forklift
Verifies product is in good condition for shipment
Loads trailers with finished goods
Documents outgoing product
Requests / releases trailers
Receiving
Unloads trailers of raw material
Breaks down pallets / separates product, when needed
Verifies product to bill of lading
May verify product specification meets company standards, via internal testing (e.g., Certificate of Analysis)
Sanitation
Assembles / disassembles equipment for cleaning and sanitizing
May use automated cleaning systems
May use various chemical agents
Qualifications
High school diploma
Certification in Team Skills
Technical knowledge of automated cleaning skills and chemical cleaning agents
Technical knowledge / basic understanding of equipment assembly and disassembly
Understanding of QES standards
Organization skills; attention to detail
Math (+,-,*,/), 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 intermediate level
Additional Requirements
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
Work Environment & Physical Demands Bakery: 60 to 90 degrees F; regularly lift 10–25 lbs; occasionally lift 50 lbs.
Culinary Center – Houston: –20 to 32 °F in storage freezer; 28 to 48 °F in some areas, ambient per season in some, climate‑controlled 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 palletizing area; 50 to 60 °F on main floor; some areas in a wet environment; regularly lift 10–25 lbs; occasionally lift 55 lbs.
Meat: routinely 32 to 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.
Seniority Level Entry level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Retail
Posted on 02-24-2025
#J-18808-Ljbffr