Production Partner II

Responsibilities H-E-B Manufacturing’s goal is to achieve superior self-manufactured products through high-quality, low-cost foods. We are committed to partner growth, development, and training while continually achieving superior levels of service. As a Manufacturing Production Partner II, you will be part of the operational team that strives to achieve superior business results through self-manufactured products. Once eligible, you will become an owner in the company and will be expected to demonstrate commitment, hard work, and a focus on quality and customer service. ‘Partner-owned’ means our most important resource—People—drives innovation, growth, and success. 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. Manufacturing Operations Maintain total process ownership (TPO) to ensure optimum condition of manufacturing processes and equipment. Perform product handling to convert raw material into finished goods (e.g., cutting, trimming, slicing, dicing, seasoning, mixing, decorating, icing, digital processing). Apply basic knowledge of and complete Mfg system (QMS) documentation. Assist with preparing and loading production materials. Check for accuracy of product. Fabricate and fill product containers as necessary. Ensure product quality control compliance with product specifications. Perform 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, washing machines, scale operations, product conveyors, cutting/slicing/dicing equipment, freezer operations, 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/stretched‑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. Background High school diploma. Certification in Team Skills. Qualifications Technical knowledge of automated cleaning skills and chemical cleaning agents. Technical knowledge and 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 an 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. Physical Demands Bakery: 60–90 °F; regularly lift 10–25 lb; occasionally lift 50 lb. Culinary Center – Houston: –20 to 32 °F in storage freezer; 28–48 °F in some areas; regularly lift 10–25 lb or 35 lb; occasionally lift 50–60 lb. Floral: temperature‑controlled environment 35–75 °F; regularly lift 35 lb; occasionally lift 50 lb. Ice Cream: –2 to 80 °F in palletizing area; 50–60 °F on main floor; regularly lift 10–25 lb; occasionally lift 55 lb. Meat: 32–50 °F in a cold wet environment; regularly lift 10–25 lb; occasionally lift 50–60 lb. Milk – HOU: temperature‑controlled 36 °F; regularly lift 10–25 lb or 50 lb; occasionally lift 50 lb. Milk – SA: 35 °F; regularly lift 50 lb. Print: climate‑controlled 10–25 lb; occasionally lift 50 lb. Snacks: 75–85 °F; regularly lift 10–25 lb; occasionally lift 50 lb. Tortilla: 60–88 °F; regularly lift 10–25 lb; occasionally lift up to 60 lb. Seniority Level Entry level Employment Type Full‑time Job Function Management and Manufacturing – Retail #J-18808-Ljbffr