Salter in Santa Barbara, California at SBS Acquisition Company LLC

Overview:

Take trays of fillets from the rack, salt as required per company salting procedures and return to the rack. Follow all company policies and procedures as required by The Food Safety and Quality Management System and other company systems as applicable.

Apply salt to fish fillets according to established company salting procedures and product specifications. Remove trays of fillets from processing racks, evenly apply the required amount of salt, and return trays to the designated racks for curing. Ensure product quality, consistency, and proper handling throughout the salting process while maintaining production efficiency. Follow all food safety, quality, sanitation, and workplace safety requirements, including compliance with the company's Food Safety and Quality Management System (FSQMS), Good Manufacturing Practices (GMPs), HACCP, and all other applicable company policies and procedures.

· Move rack ready to be salted in to position once Medium Care Supervisor has taken a pre-salt weight of the fish.

· Place the first tray on the salting table.

· Apply salt to the fish as per training, procedure and recipe based on the salting and production plan.

· When all fish on the tray are salted, place back on the rack.

· Place the next tray on the salting table.

· Once the rack is complete, repeat for further racks.

· The Medium Care Supervisor will weigh the rack post salt, and note the salt times and weights on the CCP 2 Salting Forms.

· Maintain tidy work environment.

· Follow all company safety procedures and requirements.

· Comply with all facility GMP rules and policies and all processes and requirements of the Food Safety and Quality Management System as applicable.

Complete other tasks at request of Medium Care Supervisor.