The Operator Technician (OpTech) is responsible for the safe, efficient, and compliant operation of manufacturing equipment to ensure the continuous production of high-quality non-alcoholic beverages. The role supports the site Food Safety and Quality Management System in alignment with:
- The SQF Code
- Good Manufacturing Practices (GMP)
- HACCP principles
- Occupational Health & Safety standards
- Company policies and operational standards
In addition to core production responsibilities and basic autonomous maintenance activities, the role includes performing defined in-line quality and food safety checks traditionally carried out by Quality personnel, as part of an integrated OpTech operating model. OpTechs will be required to perform functions on varying machines and production lines to support standardized 24/7 operations, ensuring workforce flexibility and production continuity.
Key Accountabilities:
1) Equipment operations
- Operate production equipment in accordance with approved SOPs, work instructions, and SQF food safety controls.
- Perform line start-ups, shutdowns, and product changeovers for bottles, cans, and varying pack formats.
- Run machines at rated speeds while maintaining quality, efficiency, and waste control.
- Monitor equipment performance, alarms, and process parameters during production.
- Identify abnormalities and escalate issues beyond Optech scope to supervision or maintenance.
- Support achievement of production targets, line efficiency, and Overall Equipment Effectiveness (OEE).
2) Autonomous Maintenance
- Perform autonomous maintenance tasks within training scope, including cleaning, inspection, lubrication, and minor adjustments.
- Conduct pre-start, in-process, and end-of-shift equipment inspections.
- Complete maintenance checklists and logbooks accurately and on time.
- Support preventive maintenance activities during planned downtime.
- Report on equipment defects and potential food safety, quality, or reliability risks.
3) Quality, GMP & Food Safety Responsibilities
- Perform defined in-line quality and food safety checks as trained, in accordance with SOPs and the SQF Code.
- Verify critical and non-critical process parameters, including product appearance, fill levels, closures, coding, labeling, and packaging integrity.
- Conduct routine checks related to sanitation effectiveness, allergen controls, and line clearance where applicable.
- Identify, segregate, label, and report non-conforming products in accordance with company procedures.
- Accurately complete quality, food safety, and verification records required for traceability and audit readiness.
- Escalate food safety or quality concerns immediately to supervision or the Quality team.
4) Health, Safety & Housekeeping
- Maintain a clean, organized, and hygienic work area in line with GMP and 5S standards.
- Comply with Occupational Health, Safety, and Environmental policies.
- Correctly use PPE and follow safe work practices.
- Immediately report hazards, near misses, injuries, and unsafe conditions.
- Participate in safety meetings, toolbox talks, and emergency response activities.
5) Documentation & Communication
- Accurately complete production records, quality checks, sanitation records, downtime logs, and handover documentation.
- Communicate equipment status, quality concerns, and food safety risks during shift handovers.
- Support accurate data collection for efficiency, waste, and continuous improvement initiatives.
6) Training, Competency & Certification
- Participate in SQF-required training, theoretical instruction, and practical on-the-job training.
- Successfully complete competency assessments and observations covering production, quality checks, and autonomous maintenance.
- Demonstrate understanding of individual food safety and quality responsibilities under the SQF Code.
Qualifications and Experience:
- At least five (5) CSEC subjects inclusive of Mathematics and English.
- A minimum of MET (Mechanical Engineering Technician) Certification, EET (Electrical Engineering Technician) certification or other suitable MIC Institute technical training, NESC technical certification.
- A least three (3) years’ experience in manufacturing or production environment.
- Experience in the Food and Beverage industry would be an asset.
- Experience operating mechanical or automated equipment would be an asset.