POLARIS INNOVATIONS
 Job Title: Formulation Chemist | Post Processing Manager
Department: Manufacturing Operations
Location: Estacada, OR
Reports To: General Manager
 Company Summary
Polaris Innovations, LLC operates as a large-scale hemp manufacturing facility. The company was founded and organized to provide retail and business-to-business CBD solutions to a broad consumer base. Our Mission is to enrich the lives of those around us through our commitment to the distribution and development of CBD solutions. PJV will utilize the operating and manufacturing experience and expertise of its senior leadership team to coach and develop a team with a focus on cGMP manufacturing specification and future FDA regulations. PJV delivers trusted B2C and B2B products in both national and international markets with first-in-class product offerings that emphasize the company's core values: Honest Business Practices, Product Integrity and a Family-focus. As we grow our business we are seeking out team members that possess high-character, a passion for helping others and a desire to be great!
 Position Summary
The formulation chemist is a part of the post processing team. The chemist’s responsibilities include formulating for the current portfolio of products and working with our extraction expert toward innovation. The individual will collaborate in the development of new products from concept to commercialization including base innovation, product re-formulations, cost optimization and quality initiatives. The individual in this role must possess a strong knowledge of technical principles and product scaling methods. The formulation chemist will work concurrently in formulations and the post processing lab taking extracted oil through phases of refinement to varying finished products. 
 The position will require interfacing cross-departmentally within Operations in supply chain, packaging and quality and in Marketing. 
 Essential Duties and Responsibilities
 

• Create innovative formulations that meet both client and company guidelines for quality, cost and stability.
• Produce to schedule company formulations and scale accordingly
• Execute a leadership role through post processing/purification phases
• Assist in creating detailed procedures for scale up of new and existing formulations
• Interact closely with cross-departmental teams to maintain brand standards
• Own the process for trial and production batches
• Provide coaching to lab and formulation technicians as departments expand. This person will be a technical leader and collaborative voice in R+D.
• Create and/or review technical manufacturing documents to support product development and continuous improvement (i.e.  standard operating processes, ingredient statements, manufacturing formulas, cost of goods)
• Exhibit professionalism and team player qualities of cooperation and coordination
• Proactively apply scientific knowledge and/ or technical skills to business issues or opportunities.
• Ensures all written and digital manufacturing documentation is performed accurately and timely.
• Work with the Director of Extraction and Formulation on creating trial and scaling standards
• Develop prototypes which deliver against business and client objectives, including cost targets.
• Answer client questions regarding formulations, ingredients and food manufacturing regulations.
• Work closely with marketing and sales insights to deliver products in line with market demand 
• Identify and bring forward issues & constraints, while leveraging internal & external expertise during the development process to resolve technical issues. 
• Manage timelines and activities for product development projects. 
• Work with stakeholders and team members to identify new equipment and ingredient requirements.
• Fosters an innovation culture introducing new manufacturing ideas and product concepts for new products, quality improvements, and productivity. 

Qualifications
Education:

• Bachelor of Science Degree in Chemistry or Food Science

 Required Skills & Experience

• Must have 2-5 years of experience in commercial product formulations
• Must have experience with laboratory equipment in a manufacturing environment
• Be able to quickly adapt to job priorities with minimal supervision

• Requires the ability to identify critical path items and risks, and effectively communicate these to both the processing teams and management.
• Experience with multiple projects across new product development and daily formulation production within a food/consumer products manufacturing facility. 
• Excellent functional/technical skills, including knowledge of food technology, food safety and quality systems and requirements.
• Ability to lead functional executional excellence

 Preferred Skills & Expertise

• Knowledge of Oregon marijuana laws, Oregon Liquor Control Commission Recreational Marijuana Program regulations, and Oregon Health Authority requirements and Oregon Department of Agriculture rules; previous cannabis industry experience preferred with priority given to candidates with experience in licensed manufacturing facilities
• Experience within a GMP facility
• Experience working with hazardous chemicals

• Superior time management skills 
• Comfortable working in a dynamic, start-up environment
• Ability to conceptualize the moving parts in various departments required to produce finished goods.
• Ability to work collaboratively at a high level and autonomously drive projects to completion 
• Ability to work within manufacturing software programs to track and complete quality manufacturing processes

Other Requirements
Physical Requirements

• Must be able to individually lift up to 50 lbs.
• Must be able to sit, stand, stoop, crouch, reach, and lift for long periods of time
• Must be able to be on your feet and walk a majority of the day

Work Requirements

• Must be able to work in a warehouse, kitchen, manufacturing, and packaging environment with moderate to loud noise level
• Must be able to work in manufacturing, or production facilities with moderate to loud noise level and changing working conditions. Will require use of safety equipment or personal protective equipment, as needed
• Must be able to work in an office environment with moderate to loud noise level

 Interested?  Send resume to Bob Carroll / bcarroll@in-finite.com

Food ScientistNow Recruiting for a Food Scientist

The Wheat Marketing Center (WMC) is searching for a strong researcher to join the technical team as a Food Scientist. The Food Scientist will have the opportunity to work with a team of internationally recognized experts in wheat, milling, flour, and end product quality to deliver research and technical courses to stakeholders around the world using state-of-the-art analytical equipment and pilot scale production lines.
Interested parties should review the qualifications below and submit a CV and cover letter highlighting the experience and value they would bring to the technical team to Brent Haugen at info@wmcinc.org.
About WMC
WMC, located in the historic Albers Mill Building in Portland, OR, is a non-profit that acts as a bridge between wheat growers and customers. WMC is a technical crossroads of the wheat world linking wheat producers, consumers, millers and end product manufacturers. WMC focuses on promoting U.S. wheat by demonstrating its quality and functionality in end products, including Asian noodles, crackers and biscuits, tortillas and flatbread, and many other baked goods. Pilot scale production lines, state-of-the-art quality testing equipment, and internationally recognized technical expertise provide great value to our state wheat commission partners, wheat industry stakeholders, consumers, and milling and food manufacturers around the world.
About the Position
The Food Scientist is a key part of the technical team that delivers the wheat research and technical education program at the Wheat Marketing Center. S/he is responsible for organizing and planning research activities (in cooperation with the Technical Director), conducting laboratory work for research projects, communicating with team members and customers as needed, and assisting in the delivery of course curriculum. S/he works closely with the Technical Director to develop and design research projects to meet the needs of customers and address market needs and/or opportunities.
Essential Duties & Responsibilities
Research – Plan and conduct projects on a range of wheat flour based products

• Propose research ideas and assist the Technical Director in the development of research proposals and grant applications
• Plan and conduct experiments; record and analyze data
• Present results to supervisor, board of directors, visitors, and technical conferences
• Write research papers, reports, reviews and summaries
• Demonstrate pilot scale equipment and testing procedures
• Supervise lab technicians and research assistants
• Organize product/materials testing
• Develop original solutions to problems
• Keep up to date with relevant scientific and technical developments

Technical Courses – Provide support for current and new technical short courses
Consulting – Depending on expertise, provide technical consulting to customers at WMC and at customers’ facilities
Qualifications and Skills Required

• PhD degree in Food Science, Cereal Science, or equivalent experience
• Excellent writing skills for scientific publications, reports and grant proposals
• Knowledge of wheat quality testing and improving quality in end products
• A minimum of 3 years of relevant research or industry experience
• A minimum of 4 scientific publications
• Excellent written, oral communication and presentation skills
• Knowledge of experimental design and statistics software
• Excellent analytical skills
• Ability to communicate with groups of varying backgrounds and cultures
• Bilingual skills a plus

Other Position Requirements

• Ability to work flexible hours, including evenings and weekends, and travel as needed
• Research team management
• Teamwork and interpersonal skills
• Strong physical demands; must be able to lift 50 lbs or more and stand for an extended period of time
• A valid driver’s license
• No wheat or flour allergies

WMC is an Equal Opportunity organization and welcomes diverse backgrounds. WMC offers a competitive benefits package; compensation is commensurate with experience and skill level. For more information, see www.wmcinc.org.

Quality Control Technician – Woodburn Third Shift (12:00 AM – 08:30 AM)
NON-EXEMPT  
SALARY LEVEL:Bid  
SHIFT:  12:00 AM – 08:30 AM
LOCATION:  Woodburn (close proximity to Portland, OR)
DEPARTMENT: Quality Control
REPORTS TO: Shift Supervisor/QC Supervisor
 
 SUMMARY:
Responsible for ensuring all quality, food safety parameters, regulatory and customer requirements are met.
 ESSENTIAL FUNCTIONS: 
 

1. Collects samples and conducts routine tests required to ensure the quality of the products.
2. Enters, records and reports test results 
3. Verifies client specifications are met
4. Responsible for pointing out significant changes in results and trends to the Quality Control and Shift Supervisors
5. Assists in the implementation and maintenance of process, quality, sanitation, and food safety programs within the plant
6. Daily review of QC data entered in the computer.
7. Maintains daily inventory of lab supplies and equipment
8. Monitors all retention samples daily
9. Makes sure that all samples are labeled correctly, grouped correctly, and placed in the sample room in the right order
10. Maintains a clean, safe work area
11. Maintains area of responsibility to meet GMP standards

 All other duties as assigned or requested by supervisor
 MINIMUM REQUIRED QUALIFICATION:
 EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED) 
1 year experience in food production facility
Knowledge in HACCP 
Knowledge in GMP’s

LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.  Ability to write routine reports and correspondence in English.

MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

TECHNOLOGICAL REQUIREMENTS:
 Minimum (1) month experience in data entry software


 PREFERRED SKILLS AND ABILITIES:
 Chemistry courses (high school or college)
 
Three (3) to five (5) years relative experience


 PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
 While performing the duties of this job, the employee is regularly required to stand and walk; use hands and fingers to handle or feel objects, tools or controls; climb stairs; and stoop, kneel and crouch.  The employee is occasionally required to sit and reach with hands and arms.    The employee must occasionally lift and/or move up to 60 pounds.  Specific vision abilities required by this job include close vision and the ability to adjust focus.

 WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 
 While performing the duties of this job, the employee frequently works near moving mechanical parts and is frequently exposed to wet and/or humid conditions.  The employee is occasionally exposed to toxic or caustic chemicals.  The noise level in the work environment is usually loud.
 NOTICE:
The above job description does not include all essential and nonessential duties of this job.  All employees with disabilities are encouraged to contact the Human Resources Department to review and discuss the essential and nonessential functions of the job.  The employee with a disability can evaluate the job in greater detail to determine if she/he can safely perform the essential functions of this job with or without reasonable accommodation.
 
DISCLAIMER:
Job descriptions are not intended, nor should they be construed to be, an exhaustive list of all responsibilities, tasks, skills, efforts, working conditions or similar behaviors, attributes or requirements associated with a job.  A job profile is not a comprehensive job description.  It is intended for the sole purpose of acquainting a person who is unfamiliar with such position with a brief overview of the position's general direction and scope. 
 
Tree Top is an EEO/Affirmative Action employer, and all qualified applicants will receive consideration for employment without regard to race, sex, national origin, disability, veteran status, or any other status in accordance with law. ​

METRO, Portland, OR, US
2 days ago
Requisition ID: 1119
APPLY:
This position will be open until Friday, October 2nd at 9:00PM PST.
The salary range is $100k to $130k and is accompanied by a competitive benefits package.

Work is frequently done remotely due to COVID19 restrictions.

Who We Are: Oregon Food Bank (OFB) believes that no one should be hungry. Our mission is to eliminate hunger and its root causes.

At Oregon Food Bank, we believe that food and health are basic human rights for all. We know that hunger is not just an individual experience; it is also a community-wide symptom of barriers to employment, education, housing and health care. That’s why we work on two fronts in our mission to end hunger in Oregon: we build community connections to help people access nutritious, affordable food today, and we build community power to eliminate the root causes of hunger for good.
Oregon Food Bank is an Equal Opportunity Employer, and we encourage applications from candidates who can contribute to the diversity of our organization. Over and above our commitment to non-discrimination, OFB actively seeks to employ members of the community who have experienced poverty or food insecurity and members of historically marginalized groups including racial and ethnic minorities. Please visit our website to read more about our commitment to equity.

Who You Are:

You care deeply about our community, about people experiencing hunger and hold them in the center of all that you do. You have significant operations experience in a food banking context. You are committed to, and skilled in, using equity as a process and an outcome of your work to disrupt systemic social patterns that promote hunger such as racism, sexism, and transphobia.  You have a strong affinity with OFB’s 10 Year Vision and are profoundly excited to achieve this vision for and with our community. You are highly organized and analytical. You have excellent rapport-building and communication skills, with the ability to co-create strategy and change processes with cross-functional teams, network partners, and vendors. You are adaptive and creative in a changing environment. You recognize and seize opportunities to build pathways from good entry level jobs to skills development and advancement for Operations staff members.

You have confidence in your skills and knowledge and the humility to reflect, listen to understand, and be changed. You have an empathetic nature and are able to understand the situations, needs and motivations of the individuals, groups and organizations we work with. You are courageous enough to take risks, shoulder responsibility, fail occasionally, and continually learn.

Position Summary:

The Director of Operations oversees and leads all aspects of the Operations Department, including food acquisition, receiving and distribution, facilities and regulatory management, departmental culture and personnel development. The Operations team moves 50-70 million pounds of food a year, the team is over 75 strong, with 5 direct reports.
Primary Responsibilities:

• Responsible for oversight and leadership of all aspects of the Operations Department, including food acquisition, receiving and distribution, facilities and regulatory management, organizational culture and personnel development.
•  Holds a seat at the executive Leadership Team table as part of the collaborative group that drives and shapes the vision, culture and operation of the Oregon Food Bank overall; while representing needs for food distribution as the primary stakeholder for the Operations Team. 
• Builds effective and entrepreneurial teams by designing and nurturing a work culture with equity at the core. 
• Responsible for Operations capacity planning for service surges and disaster response; including labor, space, equipment, and general use of materials. 
• Develops, supports and guides teams that develop and implements effective strategies, procedures, and internal controls for regulatory compliance and food distribution best practices. Supports and leads in the full scale shifting of operations as environmental, economic, and policy factors change. (Food safety, inventory controls, Federal commodity controls and valuation, transportation, environment, fire, occupational health and safety, etc.). Manages service contracts in accordance with OFB performance expectations and at competitive pricing in the market. 
• Accountable for leading equity and inclusion practice within the department, utilizing an equity lens to assure commitment and application of our equity values, and centering of OFB equity constituencies, with internal staff, external partnerships and the communities we serve. 
• Prepares and manages department budget (baseline and capital expenses). Ensures proper financial controls 
• Works collaboratively across departments to support client-service strategies in creative and effective ways. Engages, collaborates and provides technical assistance, with Feeding America and a statewide Network of regional food banks and partnerships.
• Oversees and reports impact and efficiency metrics for use in internal decisions and external communications. 
• Prepares for disaster response and recovery; maintain safe working conditions and fulfill OFB’s role as a second responder working with governmental and non-governmental emergency managers under the mass-care and mass-feeding emergency support functions. Leads the cross-department emergency closure advisory group (weather watch team).
• Implements closed-loop and zero-waste sustainability strategies for use of natural resources and waste streams. 
• Stays up to date on industry regulations, analyzes trends, develops forecasts, and uses these to rebalance and reallocate resources in a continual improvement cycle.
• Other duties as assigned.

Skills and Experience of the Ideal Candidate:

• Prior food banking experience required. Demonstrated skills in analysis of operational efficiencies and ability to synthesize data to make effective decisions on operations functions.
• Seven years of demonstrated management experience, in broad operational and/or management functions including some combination of procurement, warehousing and distribution operations, transportation, facilities, and regulatory compliance. 
• Demonstrated ability to create, articulate and implement strategy. 
• Demonstrated senior level contribution to organizational planning, annual budget development, implementation and reporting, capacity planning, and change management. 
•  Seasoned skills in managing staff with all levels of experience in a way that promotes inclusion, collaboration and teamwork.
• Ability to establish and maintain effective working relationships with diverse stakeholders, to work independently, and to work effectively as part of a team. 
• Ability to solve problems, manage multiple priorities, develop recommendations for action, and move complex projects forward. 
• Knowledge and experience with effective inventory management disciplines and supporting systems. 
• Ability to communicate effectively both verbally and in writing. Ability to deliver presentations and to develop reports that may include technical information.
• Experience in modeling intercultural competence and demonstrated commitment to equity, inclusion and social justice work.

Preferred Qualifications:

• Proficiency in a language other than English
• Bi-cultural skills strongly preferred. 
• Commitment to continued professional development to strengthen capacity to work through an equity lens for social justice.
• Personal living/lived experience of systemic inequity/oppression.

The Fine Print:  
​
Work is typically performed in an office environment inside and outside of Oregon Food Bank. Employee will use computer and phones extensively. Will drive for work performed in the community. May work outside of normal working hours of 8:00 – 5:00 p.m., such as evenings and weekends, and occasional travel out of town may occur. Employee must lift, bend, stoop, pick up and move objects up to 30 to 50 pounds.

To Apply Use this Link

R & D Associate Scientist II
Come join the Tillamook Team where our philosophy is “Dairy Done Right.” As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We’re taking a stand for real food, because everyone deserves better.
About you:
What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values.
About us: 
Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other.   
What you will do:
The R & D Associate Scientist II is responsible to help design, execute, and analyze all Tillamook research and the development of new products   The Associate Scientist II will often work  across all of Tillamook’s portfolio: Cheese, Butter, Whey, Cultured, and Frozen Desserts, in addition to continuous improvement projects both within our own and coman facilities.  Onsite management of trials, commercial production, and overnight travel is often required.  The R & D Associate Scientist II can effectively create experiments of design and perform risk analysis mitigation strategies on their own, but will also work collaboratively with other Product Development Scientists.
Here’s a day in the life:

• Supports ideation to fill portfolio or market whitespace, filling the consumer jobs to be done
• Prototypes formulations based on NPD direction, cost optimization, and other guardrails
• Researches new ingredients & processes to be used across the business
• Supports cross functional business units in root cause analysis and solution generation
• Supports Marketing & Sales teams with technical mastery to aid sell in and marketing efforts
• Analyzes the competitive landscape to guide strategy and category decision making
• Researches food science principles & Builds professional network to implement solutions, acts as subject matter expert to share new learning across the team
• Schedules, prepares for, and commands complex trial and first production runs. Reports results to a variety of audiences and interprets potential outcomes

Knowledge, skills, and abilities:

• Bachelor’s degree in Food Science, Dairy Science, or a related field
• M.S. a strong plus
• Bachelors Degree + 2 years experience in an R&D field or Masters Degree + 1 year experience in an R&D field
• Experience in food product development dairy product development preferred
• Experience working in basic product development / life cycle system
• Ability to lead an effective experiment of design, formula creation, and financial calculations. Drives NPD projects which are assigned directly to them and engages with mentors and leaders to ensure that correct process, risk mitigation, PM tools, and next steps are occurring when they should. Once given a specific NPD task, this person will effectively take through completion and recognizes logical next steps with active stakeholders to proactively engage them.
• Understanding Sensory as a role of consumer expectation
• Comfort operating equipment for pilot and scale up research.  End to end understanding of cost of goods

Industry leading benefit and reward programs:
We offer outstanding benefits to our employees. For more information, please visit the careers page: www.tillamook.com/careers.
We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging.  We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success.  We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future.   

To Apply:  
Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. EEO/AA

​Job Description – Processing Specialist
 
Department:          Production/Operation
Reports to:             Operations Manager
Job Status:              Full-Time, Non-Exempt (Hourly)
Shift Type:              Coincides with production shift for standard work week.  Overtime as required.  May include possibly working holidays/weekends.
Location/Travel:   McMinnville, Oregon.  Travel may be required to attend training courses or events.
 
Position Summary
Under the direction of the Operations Manager, responsible for effective daily operation, changeover, and minor autonomous/preventive maintenance of production equipment and processes within a food manufacturing operation.  The primary responsibilities of the role include safety and environmental compliance, quality procedures, daily production, cleaning and sanitation procedures, equipment maintenance procedures, data collection, housekeeping, problem solving and continuous improvement as part of a work team.  The position works within a structure that requires considerable interaction with others int eh same production unit, as well as customers.  Proactively and continuously works to expand knowledge specific to the process and products made in the facility.
 
Duties and Responsibilities
This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary.

• Responsible for maintaining a positive workplace in a food-manufacturing environment that promotes safety, quality, trust, and teamwork.
• Responsible for following food safety programs and reporting deficiencies to management.
• Maintains, services, and conducts repairs on mechanical equipment, machinery, and components. 
• Performs skilled repair services of mechanical, electrical, and building systems and equipment.
• Conducts periodic inspections to evaluate requests for repairs.
• Identifies parts for replacement and requests approval to purchase, as necessary.
• Maintains work flow by monitoring steps of the process; setting processing variables; observing control points and equipment; monitoring personnel and resources; studying methods; implementing cost reductions; developing reporting procedures and systems; facilitating corrections to malfunctions within process control points; initiating and fostering a spirit of cooperation within and between departments.
• Completes production plan by scheduling and assigning personnel; accomplishing work results; establishing priorities; monitoring progress; revising schedules; resolving problems; reporting results of the processing flow on shift production summaries.
• Ensures operation of equipment by calling for repairs, evaluating new equipment and techniques.
• Provides manufacturing information by compiling, initiating, sorting, and analyzing production performance records and data, answering questions, and responding to requests.
• Creates and revises systems and procedures by analyzing operating practices, record-keeping systems, forms of control, and budgetary and personnel requirements, implementing change.
• Maintains safe and clean work environment by educating and directing personnel on the use of all control points, equipment, and resources, maintaining compliance with established policies and procedures.
• Completes all work in accordance with established safety procedures.
• Be available for other functions and special projects related to the success of the business.

 
 
Position Requirements
In accordance with the Americans with Disabilities Act, the ADA Amendments Act of 2008, and other applicable state or local law, we will make reasonable accommodations to qualified applicants and employees with disabilities.
 
Qualifications

• Exceptional attention to detail and strong organizational skills.
• Ability to adapt effectively within a continually changing and demanding environment.
• Demonstrate an understanding of the products and the processes involved.
• Basic understanding of equipment operations and troubleshooting ability.
• Must be able to demonstrate an ability and willingness to communicate effectively in order to maintain high levels of safety, quality and efficiency.
• Ability to read and comprehend standard operating procedures and company guidelines in order to maintain regulatory compliance.
• Ability to understand daily production needs and participate in a team environment safely.
• Able to perform at a high level in a fast-paced environment.
• Requires extended periods of standing, walking, climbing and sitting.
• Exposure to heat, cold, noise, machinery and cleaning chemicals.

 
Education/Experience

• High school diploma, GED, or equivalent education.
• Working knowledge of Safety, Quality, and Material Management Systems and procedures.
• 2 years of work experience within manufacturing, or a technical and/or trade discipline.  Experience operating a variety of mechanical equipment preferred.
• Working knowledge of food safety, HACCP, GMP.
• Better Process Control Certificate preferred.

 
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
While performing the duties of this job, the employee is routinely exposed to toxic or caustic chemicals; extreme cold; extreme heat. The noise level is the work environment is usually moderate to loud.  The job duties include working with kettles, cappers, fillers, and pasteurization equipment.
 
Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
While performing the duties of this job, the employee is regularly required to stand, walk, climb stairs and talk or hear.  The employee is routinely required to use hands to finger, handle, or feel; and reach with hands and arms.  The employee must occasionally lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.
 
If you are interested in this position, please email your resume to justina.alvarado@keystone-pacific.com.