We are always looking for talented, hardworking people to join the E.A. Sween family. We are a third-generation family-owned organization that understands the significance of our employees and that we are successful due to our incredibly committed team. We are excited to announce the search for our next team members for our brand-new manufacturing facility in Greenwood County, South Carolina! We are looking for an RTE Provisioner to join our growing team on 2nd Shift! The future is bright at E.A. Sween Company and we invite you to come grow with us!
Hours are 4pm-2:30am Mon-Thurs

E.A. Sween is an Equal Opportunity Employer – Minority/Female/Veteran/Disability

The RTE Provisioner is responsible for supplying the correct raw materials needed to produce sandwiches according to recipe in a timely manner to the production line.  Effectively communicate with the prep room employees regarding the proper amount of materials needed for the run in order to minimize waste.

Essential Competencies:

FOOD SAFETY AND QUALITY

• Execute assigned food safety, quality, and continuous improvement activities to support SQF requirements, regulatory requirements, and customers’ requirements.
• Follow policies and procedures of E.A. Sween Company including Good Manufacturing Practices (GMP’s).
• Inspect product and promptly report any questionable product to Quality Control or Production Supervisor or Lead before transporting it to production line.

SAFETY AND HEALTH

• Successfully complete the mandatory E.A. Sween Quarterly Safety Training sessions for the purpose of complying with both OSHA regulations and E.A. Sween policy.
• Maintain a clean and safe work environment.

LEADERSHIP

• Support the spirit, purpose, and vision of E.A. Sween Company.
• Follow the policies and procedures of E.A. Sween Company.
• Assist in providing a friendly, positive work environment.

COST (CONTINUOUS IMPROVEMENT)

• Contribute to process improvements and participate in lean activities.

PRODUCTION

• All products are to be produced to recipe specification, using standard work as a guideline on how to perform each position on the line.
• Work with Line Controller to set up lines before shift, during breaks, and as otherwise noted.
• Before each production run, the Provisioner relies on the Line Controller to provide information about the raw materials needed and relies on the Carry Over Specialist or the Line Controller for verification sign off.
• Properly load/unload raw material in designated slicer, making sure to always wear PPE.
• Must make sure that all meat and cheese is to specification. For example, if the cheese/meat is too thin or too heavy, an adjustment must be made to the correct recipe weight.
• Properly operate the globe slicer by cutting the butt ends off each log of meat and cheese. Once the meat is sliced, using the scale and the recipe, weigh out the amount needed for each sandwich.
• Ensure adequate quantities of products are delivered to the line in a timely manner and that they meet recipe specifications.
• Ensure proper operation of slicing equipment.

EQUIPMENT/MACHINERY/PPE USED:

• Trays
• Buckets/Bins
• Scissors & Ruler
• Carts
• Globe Slicers, Double Toby, Titan & Weber (for slicing of meat & cheese)
• Depositors – for salads and sauces
• Miscellaneous slicing equipment

PPE:

• Stainless Steel Mesh gloves
• Cut resistant gloves
• Ear Plugs

Requirements:

• High School Diploma or GED equivalent
• Previous assembly work and knowledge of Good Manufacturing Practices
• Must be meeting or exceeding standards in current production position for a minimum of 3 months (for internal applicants).
• Must be able to effectively communicate in English.
• Must be able to lift 50 lbs. occasionally.

Preferred Experience:

Previous food-related experience

Previous Material Handling experience

Physical Environment:

• Must be able to bend, twist, turn, push, pull meat carts weighing 300 lbs. frequently.
• Must be able to work in cool conditions, 35-40 degrees’ majority of day.
• Must be able to lift 50 lbs. occasionally.
• Must be able to reach overhead occasionally.
• Must be able to be on feet majority of the day.
• Must be able to move about safely and keep up with manufacturing speeds.