Extractions Operator

About Kerry

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

About the role

Our Clark location is part of our Taste Division, producing flavors and ingredients. Our Clark facility is unique in the sense they have two buildings. The North building has a fruitier smell to it, the teams in that building are producing natural flavoring and essential oils. The South building is the complete opposite, it will have savory and garlic smells because the team is producing seasonings for meat, chicken broth, and beef gravy.

160 Terminal Ave, Clark, NJ 07066

Hourly non-union
The typical hiring range for this role is $28 per hour and is based on several factors including but not limited to education, work experience, certifications. This position may also be eligible for a shift differential and/or overtime.  In addition to your pay, Kerry offers benefits such as a comprehensive benefits package, incentive and recognition programs, equity stock purchase and retirement contribution (all benefits and incentives are subject to eligibility requirements).  
 

Shift: 1st shift 6:30am-2:30pm

 

Key responsibilities

 

Primary Purpose: Extraction Operator Job Description 

  

To compound batches which meet quality and consistency standards in a cost effective, safe, and timely manner. Packing and labeling all batches in preparation for shipment to customer of moving into stock. 

Essential Functions/Responsibilities: 

  

Compound formulas accurately by weight and by ingredients and ensure that the best methodology is utilized based upon the particular product or mix. 

Possess and apply working knowledge of all raw materials before use, ie: mixing/heating to ensure quality and consistency in batches. 

Utilize inventory lot rotation (FIFO) for all materials used. 

Possess and apply working knowledge of all pumps, mixers, scales, high density storage units, meters, and computers. 

Fill out daily scale logs on all scales to be used prior to start of shift. Any discrepancies notify supervisor. 

Follow all manufacturing instructions on formula batch sheet using proper compounding techniques to ensure product quality. 

Properly label all batches submitted to the lab for evaluation. 

Responsible for filling all batch containers at the proper weights and in proper containers and marking all containers with the necessary LPN labels. 

Must be able to follow equipment sanitizing SOPs. 

Applies working knowledge related to safe evacuating of product from all tanks. 

Maintain inventory information on filling materials and report to supervisor any shortages. 

Follow all 5S and Good Manufacturing procedures to maintain good housekeeping and ensure compliance with all safety and environmental laws and regulations. 

Proper handling of Allergen products and equipment according to Allergen Control Procedures 

Responsible for conformance to Food Safety and Food Quality Plans as described in the Kerry Clark SQF Systems manual. Must report any and all deviations to a member of management and QA- and set product aside until further instructed. 

Other duties assigned by Management. 

Qualifications and skills

Minimum Requirements: 

HS or equivalent experience 

Must have experience within the Flavor or a closely related industry. 

Must be proficient in compounding techniques and raw materials. 

Must be proficient in the use of scales and other compounding and filling equipment. 

Must be able to work overtime as needed and be flexible with working hours.  

Physical Requirements: 

Must be able to lift to 50 pounds. Must be able to see and distinguish between labels. Must be able to stand for extended periods and walk through the warehouse. Must be certified to wear a respirator and follow all rules regarding respirator wear.  

Working Environment: Factory environment with exposure to flavor, and basic product chemicals and raw materials.