Work was great but it severely lacked good management and proper equipment for workers.
Pros: skills i learned, people i meet, being able to make my own calls, and physical/mental work
Cons: bad management, a lot of equipment needed fixed, many didn't know what call to make causing downtime.
Set up my area which took 1 hour, put together two machines a 510 and Hobart. Got my ingredients checking the bill of materials before using them to make sure I was given proper materials and didn't mix anything that didn't need to be mixed which could cause a waste of 2000 pounds of product. Kept track of 7 pieces of paperwork, my batch paperwork kept track of what I used to make each batch. Slurry kept track of what ingredients I added tot he trim/skin. Raw meat usage to keep track of what I used and the variance of trim/skin that could be lost. A time study to make sure I was being efficient and not wasting time. Metal detector checked every hour to make sure not metal was put into product. A pallet inspection log to check and make sure there was nothing that would contaminate the trim/skin before we chopped it apart. Weighed all materials to the exact measurement it was needed within 45 minutes to 1 hour pushing and weighing 100-500 pound tanks of meat. This was a major multitasking and time management job which I had myself and the chopper who ground up the trim/skin before I used it all else was in my care, I was left to do this on my own only checking with my supervisor to make sure things were on task and the line was running smooth enough I could keep making product and if not I stopped to help the line catch up and then continue my work.
I learned great time management, quality assurance, Paperwork control, Area/team Management, Forklift certified, Bill of material reading, Making my own bill of materials, and complete self reliance to get the job done without being – more... told to or asking what I should do next.
Management was about the worst I have had in any work place yet, a lot of them didn't know how to operate any of our machines or much of the paperwork and didn't usually make what I felt was the best call. I had many issues with it I voiced in a reasonable manner but felt I was ignored.
Co-workers were great I had an excellent time with them and could always rely on them to do a side job or help them out if I had time. In my first week when ever I had gotten behind they were over there helping me get a boost to finish on time and keep the line running.
The hardest part of my job was getting it done every hour. If the meat was very cold it would seem fluffy and would fill our bins fast weighing about 250-350 pounds causing me to have to empty them faster so he had bins to put meat into. If it was warmer or soft it would clog the machine and my chopper would have to stop constantly to clean it out. I had a floor scale in my area but had to use one from another area as they didn't have mine fixed the whole period I worked there is was never fixed. Had to go to another area to weigh ingredients when my smaller scale wasn't working and I had two that didn't work and I saw everyday were back in maintenance with other items just stacked on top of them. Had to work with the duck area to let them use the Hobart in time to get there product out and still run my skin though it and get my jobs done. I did get used to it and got the job done no problem but it caused a great deal of stress on myself to do so.
The most enjoyable part of the job was just being able to make the calls I felt were right to get the job done not ask and have to wait 1 hour to get a response back and my job was very time sensitive. Being able to do physical work and the mental work at the same time, my days passed by quickly even though I was doing hourly metal checks and having to watch time to get my team to breaks and lunches on time. – less