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JOB PURPOSE AND SUMMARY Employee will follow approved training matrix and direction of Batch Operator I and II to become knowledgeable in the batch assistant position. Employee will assist the batcher in the formulation of sauces. Employee will be required to assist and/or formulate products according to established MSP's. Employee will be required to process raw materials into sauces by manually weighing out and dumping dry ingredients into blend tanks and operate blend equipment by a central process computer system. Employee will be required to fill in for Batch Operator and Bin dump operators when needed. Help with implementation and support of MES program. Help with implementation and support of 5S program. Support the review, understanding and compliance of all programs, policies and procedures contained in the Food Safety and Quality Management System. Understand that I am responsible for reporting food safety issues observed so appropriate action can be taken. Actively participate and support the 5S and MES initiate DUTIES AND RESPONSIBILITIES * Follows approved safety rules, GMP's and standard operating procedures while blending raw materials into sauces (using blending tanks, transfer pumps and heat exchangers) through a central process computer system. * Consistently and with accuracy keeps track and documents ingredient lot numbers with the use of scanners and/or computer keyboard. * Shall be able to run batching and sanitation (CIP/COP) equipment. * Shall know how to make batches and batching adjustments. * Shall be capable of using batch adjustment sheets to adjust batches for salt, pH and TA. * Shall understand the differences in heating sources and how they work. * Shall be able to set up the lines for both production process and CIP process. * Follows approved sanitation standard operating procedures (SSOP's) in completing CIP and COP of the process equipment and room. Also, completes correctly and accurately CIP/COP paperwork. * Knows how to read, understand, and follow the Manufacturing Standard Procedures (MSP's). Also, be capable of identifying CCP's and understand variance procedures. * Understands and follows recycling program. * Fills out work orders when repairs are needed on equipment and/or processing rooms. * Assist Batch operator in equipment start-up, shut down and CIP as required. * Follow all GMP's, ensure that proper safety equipment is being worn: gloves, safety glasses, face shield, earplugs and wash down rain suit during CIP. * Ensure that all equipment to be used is safe and in good working condition. * Maintain good communication and reports all discrepancies to the Batcher and/or Shift Supervisor such as maintenance problems, operations problems, and product specification discrepancies, etc. * Understand daily safety, quality and production goals. * Verify that all paper work is correct and corresponds with the product being produced. * Ensure all paperwork is complete and legible. * Will participate in safety tailgates. * Maintains a clean working environment at all times. * Thorough shift pass-down with oncoming operator. * Performs other duties as needed or assigned by Supervisor or Line Lead. POSITION DIMENSIONS AND QUALIFICATIONS Internal Contacts: Operations Manager, Operations Supervisors, Line Lead, Pouch Filler Operator, Dump Room Operator, Quality Personnel, Maintenance, Purchasing Coordinator. External Contacts: Customers, CI&I, auditors, ingredient and chemical suppliers. Education Level and Focus: High school diploma or equivalent preferred. Willingness to continue education through approved courses or classes that will enhance personal and professional growth. Years and Type of Related Experience Required: Food processing experience in a technically advanced facility preferred and at least one year as a Batch Operator III. SKILLS AND ABILITIES Uphold Kagome's Values: Employee works well with others as a team and treats others with respect. Conducts self in a professional manner and exhibits the highest level of integrity. Maintains a positive attitude through good working relationships with our customers, visitors, and co-workers that emphasizes our commitment to good customer service. Employee Retention: Build a culture employees and/or co-workers want to be a part of. Be helpful to others and work as a team toward company goals. Participate in an exceptional onboarding experience for new hires and ensure they have the necessary tools to succeed in their roles by welcoming and assisting them. Interpersonal and Communication: Ability to function with minimal supervision, including the capacity to learn, and follow processing-CIP and sanitation procedures, safety rules and other directives. Ability to speak and write English. Technical and Analytical: Basic math skills, process equipment problem solving aptitude, formulation problem solving aptitude, MES training and execution program. Administrative and Operations: Aptitude for detailed documentation of the batching, CIP/COP/GMP and room sanitation processes and procedures. Able to implement and apply time management skills and procedures to define the batching process to be efficient and cost effective. Physical Demands: Standing for long periods of time, reaching, bending, lift 50+ lbs., climbing stairs, pushing, pulling. Work Environment: Food plant, cold, hot and humid conditions, wet floors, high noise levels, forklift and pedestrian traffic. This is a Safety Sensitive position Special Equipment Used: Blending tanks, transfer pumps, heat exchangers, central computer, tote elevator, forklift, scales, COP/CIP equipment, required hand tools.

JOB TITLE: BATCH OPERATOR III JOB PURPOSE AND SUMMARY Processes raw materials into margarine, red and white sauces or salsas. Responsible for training of all other batch operators and break relief's in the batching process, to include material handling, material tracking, batching procedures, documentation procedures, and sanitation. Support the review, understanding and compliance of all programs, policies and procedures contained in the Food Safety and Quality Management System. DUTIES AND RESPONSIBILITIES % OF ITEM TIME JOB FUNCTIONS 1. 70% Follows approved procedures, blending raw materials into sauces using blending tanks, transfer pumps and heat exchangers. Training of new operators in the process to be consistent, accuracy in documentation of lot numbers, where to locate and log these numbers, batch adjustments, rework/reprocess tracking, and proper sanitation methods. 2. 15% Follows approved procedures completing sanitation of the process equipment and of the batching room. Monitor pressure gauges, flow meters/scales, thermometers, or products, and adjust controls to maintain specified conditions, such as product consistency, temperature, air pressure, and agitator speed. Record temperatures, amounts of batches processed, and/or test results on report forms. Read dials and gauges on panel control boards in order to ascertain temperatures, moisture content, and densities of mixtures, and turn valves in order to obtain specified mixtures. Correct machinery malfunctions by performing actions such as monitoring pumps, motors, agitators and inform supervisors of malfunctions as necessary. Start machinery such as pumps, feeders, or conveyors, and turn valves in order to heat, admit, or transfer products, refrigerants, or mixes. 3. 5% Coordinates change-over with line operators. Along with Pre-stages ingredients for production. 4. 5% Completes batching, equipment and room sanitation paperwork. Responsible for following GMP protocols. 5. 5% Performs other duties as needed or assigned by supervisor _______________________________________ TOTAL 100% POSITION DIMENSIONS AND QUALIFICATIONS Internal Contacts: Production Manager and mixers, line operators, QC/QA, R&D, and maintenance. External Contacts: None. Education Level and Focus: High School diploma or equivalent. Willingness to continue education through approved courses or classes that will enhance personal and professional growth. Years and Type of Related Experience Required: Food processing experience preferred or at least some experience working as a mixer in similar work environment. SKILLS AND ABILITIES Interpersonal and Communication: Ability to function with minimal supervision, including the capacity to learn, write, implement, and follow processing and sanitation procedures safety rules and other directives. Ability to speak and write English. Develop and implement with supervision, measurable cost saving measures and procedures. Technical and Analytical: Basic math skills, process equipment problem solving aptitude, formulation problem solving aptitude. Writing skills a must. Administrative and Operations: Aptitude for detailed written documentation of the batching, GMP and room sanitation processes and procedures. Able to implement and apply time management skills and procedures to define the batching process to be efficient and cost effective. Physical Demands: Physical and mental demands, including standing for long periods of time, reaching, bending, lift 50+ lbs, climbing stairs, pushing, pulling. Work Environment: Food plant, cold, hot and humid conditions, wet floors, high noise levels, forklift and pedestrian traffic. This is a Safety Sensitive Position. Mixer skill Level Change: To advance per skill levels: Level 2 mixer is to know how to mix 52, 51, 30, whey, 36 and 18. Special Equipment Used: Blending tanks, transfer pumps, heat exchangers, scales, required hand tools. PPE as required for employee safety.

JOB PURPOSE AND SUMMARY Follows approved Training Matrix and direction of Batch Operator I and II to become knowledgeable in the Batch Operator position. Process raw materials into sauces by manually dumping dry ingredients into blend tanks and operate blend equipment by a central process computer. Incumbent may be required to fill in for Batch Operator I and/or II when needed. Batch Operator III will be responsible for training in the batching process, to include material handling, material tracking, batching and documentation procedures and CIP/COP of batching equipment. Offer input on MES system and training of use of system. Help with implementation and support of 5S program. Support the review, understanding and compliance of all programs, policies and procedures contained in the Food Safety and Quality Management System. Understand that I am responsible for reporting food safety issues observed so appropriate action can be taken. Actively participate and support the 5S and MES initiatives. DUTIES AND RESPONSIBILITIES * Follows approved Standard Operating Procedures (SOP's) while training in the dumping of dry ingredients, blending of raw materials and ingredients (using blending equipment, transfer pumps and heat exchangers) through a central process computer. * Shall learn how to read, understand, and follow the Manufacturing Standard Procedures (MSP's). * Shall be capable of identifying Kagome CCP's and understand its variance procedures. * Shall accurately document lot numbers and ingredient quantities on the batch sheet according to the MSP's. * Shall learn how to batch on Line 1 and Line 2 and know the difference between Mueller batches and APV batches and how to make proper batch adjustments * Neatly and accurately maintain all processing paperwork which includes startup sheets, batch sheets, down time sheets, and rework/reprocess sheets. * Comprehends and understands how to read a Material Requirement List (Picklist). * Documents downtime for production line. * Follows approved standard sanitation operating procedures while training in the process of completing CIP and COP of the process room and equipment. * Inspects ingredients for production prior to using ingredients. * Ability to learn the completion of batching, filling, bin dumping, CIP/COP and room sanitation to include all paperwork. * Understands and follows recycling program. * Performs other duties as needed or assigned by Supervisor or Line Lead. POSITION DIMENSIONS AND QUALIFICATIONS Internal Contacts: Operations Manager and Supervisor, Batch Operator, Pouch Filler Operator, Dump Room Operator, Quality personnel, CI&I and maintenance External Contacts: None Education Level and Focus: High school diploma or equivalent preferred Years and Type of Related Experience Required: Food processing experience in a technically advanced facility preferred SKILLS AND ABILITIES Interpersonal and Communication: Ability to function with minimal supervision after training period, including the capacity to learn and calculate formulations, follows processing-CIP and sanitation procedures-safety rules and other directives. Ability to speak and write English fluently Technical and Analytical: Advanced mathematical skills, process equipment problem solving aptitude, problem-solving aptitude, and ability to learn how to operate a forklift Administrative and Operations: Aptitude for detailed documentation of the batching, CIP/COP and room sanitation processes Physical Demands: Standing for long periods of time, reaching, bending, lift 50+ lbs., climbing stairs, pushing, pulling Work Environment: Food plant, cold, hot and humid conditions, wet floors, high noise levels, forklift and pedestrian traffic. This is a Safety Sensitive position. Special Equipment Used: Blending tanks, transfer pumps, heat exchangers, central computer, tote elevator, communication radio's, and forklift