Hybrid Egg, Meat and Cheese Placer presso Reds All Natural LLC

Description

A Little About Us…

Red’s is on a mission to cook food better for people with big things to do. We know we are a good small part of your great big lives, and we take that seriously.

Red’s is committed to cooking with fewer and better ingredients for food that tastes better and is better for you and the planet.We bake our tortillas fresh daily & are always non-GMO, antibiotic-free, & cage-free. We freeze our food at the peak of flavor and freshness which reduces food waste and enables consumers to have a restaurant-quality meal in minutes at home or on the go.

Founded in 2009 by Mike Adair, Red’s has grown to become the #1 & fastest growing premium burrito and breakfast sandwich brand. We are relentless innovators who are constantly raising our own bar for our food and how we operate as a team.

We live by our values — with the ambition to build one of the most important food companies, the optimism to tackle each day with a high-bar, and the teamwork that holds us together like melted cheese in a burrito. We care deeply about the impact we make on the world by sweating the details. When you join Red’s you become part of a fast-growing, passionate team where real people come together to create something great. If this sounds like the place for you, keep reading! 

Scope of Role

The Egg, Meat, and Cheese Placer are a key production team member responsible for the precise placement and portioning of eggs, meats, and cheese components in the assembly of Red’s All Natural breakfast burritos and sandwiches. This role ensures product consistency, adherence to quality and food safety standards, and supports high-volume, efficient production flow. The ideal candidate brings prior food manufacturing experience and strong technical skills to help maintain Red’s commitment to premium quality. 

Requirements

Mission Critical Competencies

• High attention to detail and commitment to product quality. 
• Strong communication and problem-solving skills. 
• Ability to remain focused and productive in a dynamic, high-volume environment. 
• Flexibility to support changing production demands, including overtime and weekend shifts. 

Key Functional Skills/Knowledge

• Precisely place eggs, assorted meats and cheeses onto sandwich assemblies according to defined product specifications and standard work instructions. 
• Verify portion sizes and placement accuracy to maintain consistent product quality and visual standards. 
• Continuously monitor ingredient quality, texture, and temperature; proactively report any discrepancies, defects, or potential food safety issues to the production supervisor. 
• Perform line setup, routine equipment checks, and assist in minor adjustments to support optimal line performance. 
• Strictly follow all food safety standards, including HACCP principles, allergen controls, sanitation procedures, and GMP guidelines. 
• Complete all required production documentation accurately, including batch records, quality checks, and yield tracking. 
• Collaborate effectively with production line teammates, supervisors, and quality assurance personnel to meet daily production targets and support continuous improvement efforts. 
• Participate in line changeovers, deep cleans, and end-of-shift sanitation activities to maintain a clean and safe environment. 

Required Qualifications & Experience

• High school diploma or equivalent required. 
• Proven ability to follow detailed work instructions and consistently execute repetitive tasks with a high degree of accuracy. 
• Basic math and measurement skills for portion control, scaling, and documentation. 
• Demonstrated ability to work collaboratively in a fast-paced, team-oriented environment. 
• Ability to lift and handle ingredients or materials up to 50 lbs and perform standing, repetitive motions for extended periods. 
• Ability to read, write and comprehend information. 

Preferred Qualifications & Experience

• Strong understanding of food safety standards and GMP requirements; HACCP training or certification strongly preferred. 
• Minimum 2 years of experience in a food manufacturing or high-speed assembly environment, preferably with protein or perishable products. 
• Experience with line documentation and quality checks in a regulated manufacturing setting. 

Work Environment

• Manufacturing facility with variable temperature zones (hot and cold environments). 
• Exposure to raw and cooked food ingredients; strict PPE compliance required. 
• Standing, bending, and repetitive hand and arm movements throughout shifts (up to 10 hours). 
• Frequent lifting and carrying materials up to 50 lbs.