{"schemaVersion":"jobsearcher.job.v1","id":"cdcc4832ea68e47012b98217","url":"https://jobsearcher.com/jobs/cdcc4832ea68e47012b98217","canonicalUrl":"https://jobsearcher.com/jobs/cdcc4832ea68e47012b98217","title":"Batchmaker - 2nd Shift","description":"Here at Summer Garden Food Manufacturing, we are family-owned and operated. As an employer, we offer a safe, clean, and friendly work environment for our staff to grow. We frequently offer fun events, lunches, rewards, and other incentives to show appreciation to our employees for their dedication to our ever growing company.\n\nReports To:\nProduction Supervisor\nEmployee Status (FT, PT, Intern, etc.):\nFulltime\nSupervises:\nN/A\nPosition Summary:\nMonitor and maintain fill operations that meet the SQF program and Summer Garden Food Manufacturing. Efficient operation of machinery while supporting the batching and closure process. The batch maker is responsible for processing all recipes in a timely and accurate fashion. The ability to manage and read recipe are critical in making Safe Quality Products at Summer Garden Food Manufacturing. Understanding of ingredients, batch temperatures, Quality Testing and product characteristics are critical elements for this position. To operate efficiency of the manufacturing / processing plant. To work to the master production schedule as specified, monitor and maintain cook batches, kettle & piping sanitation procedures and steps have been followed to ensure all machinery is sanitized and put back in proper working order for next production run.\n\nPRIMARY RESPONSIBILITIES:\n\nPRODUCTION:\nAbility and knowledge to inspect produce for freshness.\nAbility to conduct taste testing to meet product requirements.\nAbility to operate batching equipment to include panel-mate touch screen along with ELO touch screen.\nAbility to work with bench top tools (PH meter, Boswik)\nAbility to work off recipe and provide feedback when called upon.\nAbility to instruct runner (if available) in supplying correct ingredient totes and/or buckets to batch maker and correct washing of totes and buckets.\nKnowledge of sautéing and simmering vs. cooking.\nWorking knowledge of spices and their effects when added to product. (flavor profile)\nAbility to perform manual labor when needed.\nFollow company policy regarding HACCP, GMP and company dress code.\nTo work in a safe manner with consideration to your co-workers safety.\nAbility to work with others in achieving plant goals.\nAbility to follow instructions and work with supervision.\nAbility to work with R&D in batching new items\nAbility to convert units of measure, (grams-ounces-pounds).\nAble to lift 25-65 lbs. as well as pushing or pulling 100-500 lbs. (in a tote)\nFollow Instructions and goals set by their supervisor.\n\nEQUIPMENT:\nConduct a visual inspection pre-production to assure that equipment is in proper working order on a daily basis before manufacturing product.\nNotify supervisor or plant manager on any equipment malfunctions or current issues that may cause issues for production.\nAssure equipment is cleaned and sanitized after production is completed. Follow proper sanitation procedures and schedule given by Quality Assurance Manager.\nNotify maintenance of replace parts needed for any equipment malfunctions\nConduct test runs on all equipment prior to production. To ensure all equipment is in proper working order.\n\nFOOD SAFETY:\nWhen batching acidified product, required to cook the product at 190 degrees F for 30 minutes minimum in order to kill Pathogenic Organisms\nTo maintain traceability of all ingredients added to batches.\nFollow safety regulations and procedures required by SGFM/Quality/SQF/GMP’s/OSHA regulations/Preventative Controls.\n\nFOOD QUALITY:\nTo test finished batches for viscosity, taste, PH, and color\nTo make necessary adjustments to achieve the proper levels of the viscosity, taste, PH and color\n\nIn the absence of an employee for this position, the Management Team will delegate the responsibilities to the remaining staff to ensure that all Food Safety & Quality Responsibilities are fulfilled.\nAll other necessary duties as assigned by Supervisor:\n\nRequirements Necessary to Perform This Job Function: (Educational & Physical)\n\nHigh School Diploma or GED equivalent preferred\nPrior working knowledge of IQF produce but not required\nPrevious culinary experience preferred\nPrior cooking and/or batch processing experience is a plus\nFrequent Lifting of material up to and including 65 pounds as well as pushing and/or pulling items weighing from 100 to 500 lbs.\nFrequently required to stand, walk and bend\nManual dexterity with ability to reach with hands and arms\nClimbing ladders and stairs often\nRegularly required to talk, hear and see.\nAble to follow recipe instructions well\nAble to use various units of food measurement (liquid & dry)\nBasic mathematic, reading, and writing skills and ability to see\nAble to work in both hot/humid (in excess of 110 degrees F) and cold (below -20 degrees F) environments\n\nThis job description is not intended to contain a comprehensive list of the responsibilities that are required to successfully perform in this position. Other duties as assigned are part of every job description. The conditions herein 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 to perform the essential job functions.\n\nLassonde Pappas & Co., Inc provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.\n\nThis policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.","company":"Lassonde1","rawCompany":"lassonde1","city":"Boardman Twp","state":"OH","isRemote":false,"isActive":false,"createdAt":"2026-07-20T11:19:16.400Z","occupations":[{"code":"51-3092.00","title":"Food Batchmakers","slug":"food-batchmakers"},{"code":"51-9023.00","title":"Mixing and Blending Machine Setters, Operators, and Tenders","slug":"mixing-and-blending-machine-setters-operators-and-tenders"},{"code":"51-3099.00","title":"Food Processing Workers, All Other","slug":"food-processing-workers-all-other"}],"industries":[{"code":"311991","title":"Perishable Prepared Food Manufacturing","slug":"perishable-prepared-food-manufacturing"},{"code":"311941","title":"Mayonnaise, Dressing, and Other Prepared Sauce Manufacturing","slug":"mayonnaise-dressing-and-other-prepared-sauce-manufacturing"},{"code":"311999","title":"All Other Miscellaneous Food Manufacturing","slug":"all-other-miscellaneous-food-manufacturing"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Batchmaker - 2nd Shift","description":"Here at Summer Garden Food Manufacturing, we are family-owned and operated. As an employer, we offer a safe, clean, and friendly work environment for our staff to grow. We frequently offer fun events, lunches, rewards, and other incentives to show appreciation to our employees for their dedication to our ever growing company.\n\nReports To:\nProduction Supervisor\nEmployee Status (FT, PT, Intern, etc.):\nFulltime\nSupervises:\nN/A\nPosition Summary:\nMonitor and maintain fill operations that meet the SQF program and Summer Garden Food Manufacturing. Efficient operation of machinery while supporting the batching and closure process. The batch maker is responsible for processing all recipes in a timely and accurate fashion. The ability to manage and read recipe are critical in making Safe Quality Products at Summer Garden Food Manufacturing. Understanding of ingredients, batch temperatures, Quality Testing and product characteristics are critical elements for this position. To operate efficiency of the manufacturing / processing plant. To work to the master production schedule as specified, monitor and maintain cook batches, kettle & piping sanitation procedures and steps have been followed to ensure all machinery is sanitized and put back in proper working order for next production run.\n\nPRIMARY RESPONSIBILITIES:\n\nPRODUCTION:\nAbility and knowledge to inspect produce for freshness.\nAbility to conduct taste testing to meet product requirements.\nAbility to operate batching equipment to include panel-mate touch screen along with ELO touch screen.\nAbility to work with bench top tools (PH meter, Boswik)\nAbility to work off recipe and provide feedback when called upon.\nAbility to instruct runner (if available) in supplying correct ingredient totes and/or buckets to batch maker and correct washing of totes and buckets.\nKnowledge of sautéing and simmering vs. cooking.\nWorking knowledge of spices and their effects when added to product. (flavor profile)\nAbility to perform manual labor when needed.\nFollow company policy regarding HACCP, GMP and company dress code.\nTo work in a safe manner with consideration to your co-workers safety.\nAbility to work with others in achieving plant goals.\nAbility to follow instructions and work with supervision.\nAbility to work with R&D in batching new items\nAbility to convert units of measure, (grams-ounces-pounds).\nAble to lift 25-65 lbs. as well as pushing or pulling 100-500 lbs. (in a tote)\nFollow Instructions and goals set by their supervisor.\n\nEQUIPMENT:\nConduct a visual inspection pre-production to assure that equipment is in proper working order on a daily basis before manufacturing product.\nNotify supervisor or plant manager on any equipment malfunctions or current issues that may cause issues for production.\nAssure equipment is cleaned and sanitized after production is completed. Follow proper sanitation procedures and schedule given by Quality Assurance Manager.\nNotify maintenance of replace parts needed for any equipment malfunctions\nConduct test runs on all equipment prior to production. To ensure all equipment is in proper working order.\n\nFOOD SAFETY:\nWhen batching acidified product, required to cook the product at 190 degrees F for 30 minutes minimum in order to kill Pathogenic Organisms\nTo maintain traceability of all ingredients added to batches.\nFollow safety regulations and procedures required by SGFM/Quality/SQF/GMP’s/OSHA regulations/Preventative Controls.\n\nFOOD QUALITY:\nTo test finished batches for viscosity, taste, PH, and color\nTo make necessary adjustments to achieve the proper levels of the viscosity, taste, PH and color\n\nIn the absence of an employee for this position, the Management Team will delegate the responsibilities to the remaining staff to ensure that all Food Safety & Quality Responsibilities are fulfilled.\nAll other necessary duties as assigned by Supervisor:\n\nRequirements Necessary to Perform This Job Function: (Educational & Physical)\n\nHigh School Diploma or GED equivalent preferred\nPrior working knowledge of IQF produce but not required\nPrevious culinary experience preferred\nPrior cooking and/or batch processing experience is a plus\nFrequent Lifting of material up to and including 65 pounds as well as pushing and/or pulling items weighing from 100 to 500 lbs.\nFrequently required to stand, walk and bend\nManual dexterity with ability to reach with hands and arms\nClimbing ladders and stairs often\nRegularly required to talk, hear and see.\nAble to follow recipe instructions well\nAble to use various units of food measurement (liquid & dry)\nBasic mathematic, reading, and writing skills and ability to see\nAble to work in both hot/humid (in excess of 110 degrees F) and cold (below -20 degrees F) environments\n\nThis job description is not intended to contain a comprehensive list of the responsibilities that are required to successfully perform in this position. Other duties as assigned are part of every job description. The conditions herein 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 to perform the essential job functions.\n\nLassonde Pappas & Co., Inc provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.\n\nThis policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.","datePosted":"2026-07-20T11:19:16.400Z","dateModified":"2026-07-20T11:19:16.400Z","hiringOrganization":{"@type":"Organization","name":"Lassonde1","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Boardman Twp","addressRegion":"OH","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"cdcc4832ea68e47012b98217"},"url":"https://jobsearcher.com/jobs/cdcc4832ea68e47012b98217"}}