6 Food Production jobs in Calumet City

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry.

Performs all functions related to proper food preparation and maintenance of the cold case, fresh pack, salad, and hot bars. Ensures food quality and presentation and performs duties related to stocking and sanitation. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations including Food Safety and regulatory duties required in the department. Responsibilities

• Prepares food items for the cold case, fresh pack, salad, and hot bars according to production sheets.
• Prepares food items according to recipe to ensure quality and consistency.
• Ensures that all prepared items are labeled, dated, covered, monitored for quality and freshness, and rotated.
• Monitors food levels and replenishes in a timely manner.
• Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings.
• Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously.
• Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product.
• Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices.
• Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards; ensures walk-ins and freezers are clean and organized.
• Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing.
• Immediately reports safety hazards and violations.
• Performs other duties as assigned by store, regional, or national leadership.

• Thorough product knowledge.
• Ability to follow a recipe.
• Good understanding of food production and fundamental cooking techniques.
• Good basic math skills.
• Strong to excellent communication skills and willingness to work as part of a team.
• Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors.
• Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members.
• Ability to follow directions and procedures; effective time management and organization skills.
• Passion for natural foods and the mission of Whole Foods Market.
• Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.
• Understanding of and compliance with WFM quality goals.

• 6-12 months retail experience.

• Must be able to lift 50 pounds.
• In an 8-hour work day: standing/walking 6-8 hours.
• Hand use: single grasping, fine manipulation, pushing and pulling.
• Work requires the following motions: bending, twisting, squatting and reaching.
• Exposure to FDA approved cleaning chemicals.
• Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
• Ability to work in wet and dry conditions.
• Ability to work a flexible schedule including nights, weekends, and holidays as needed.
• Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery.
• May require use of ladders.

Note : The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion.

1. Responsible for hot and cold food production. Given the daily menu is able to plan their own work and work independently to prepare the menu to meet or exceed performance expectations.
2. Creates, follows and adheres to standardized recipes while preparing soups, salads, entrees, gravies, side dishes, baked goods, desserts, etc.
3. Cuts, slices, dices, measures, mixes, etc. all types of food products according to standardized recipes. Assembles into a useable meal.
4. Able to differentiate between a quality and substandard product. Reacts appropriately to a poor product.
5. All foods are presented in a wholesome and eye appealing manner. Appropriate garnishes are used where specified.
6. Operates all types of food service equipment (mixers, slicers, vertical cutters, ovens, grills, steamers, fryers, food processors, etc.) safely, including the safe cleaning, sanitizing and storage of that equipment.
7. Works at a productive pace, flexible in meeting all production and scheduling requirements for patients, retail and catering, including multi-campus needs.
8. Keeps work area neat, clean, and organized at all times.
9. Maintains sufficient par stock levels to ensure maximum efficiency. All products are dated, labeled and rotated.
10. All food safety and HACCP standards are maintained, recorded and documented.
11. Notifies supervisor/leads of any left over products to be used.
12. Demonstrates self-management and cooperation - including: Clocks in and out of work for every scheduled shift; Wears identification badge in a visible area above the waist -line. Wears uniform at all times. Conducts self in a professional and friendly manner (greeting, smile, handshake, eye-contact, voice, posture, grammar, grooming, and dress); Follows policies and procedures; Selects priorities and organizes work and time to meet them; Participates in-group problem solving sessions; Discusses concerns and/or tasks with supervisor and/or team leader; Seeks out self- improvement; Provides information accurately and completely; Attends in-service trainings as assigned.
13. Performs other duties as needed and/or assigned.

• Ability to prepare a meal using on-hand inventory during the interview stage.
• Knowledge of developing a menu (entree' with recipes) required.
• Basic computer knowledge required.
• Ability to do mathematical calculations - including measure ingredients and adjust recipes to meet production needs
• Ability to read, write legibly, and speak English.
• Ability to work independently, with little supervision.
• Ability to use all kitchen equipment, follow safety and sanitation procedures, accurately weigh and measure food items.
• Certification - ServeSafe License

• High School graduation or GED equivalent is required.
• Minimum of three years of experience of full service cooking in an institutional setting (including quantity food).
• Diverse cooking experience (prep, salad, line cook, saute'and grill) required.
• Multiple menu cooking preparation required.
• Serv Safe License required
• Institutional Cooking Preferred

Production Line Worker
Location:
Chicago Ridge

At Sibelco, we advance life through materials.
For over 150 years, we've been a trusted leader in sourcing, transforming, and distributing specialty industrial minerals. Our work powers progress across industries as diverse as glass, ceramics, construction, coatings, polymers, and water purification. Beyond our materials, we're proud of our commitment to sustainability, innovation, and empowering people from all walks of life to thrive and make a meaningful impact.

Are We the Perfect Match?

At Sibelco, we believe building a successful career is a two-way journey. We're looking for individuals who share our values and vision, just as much as you're seeking a company that aligns with your aspirations. Together, we can shape the future.

Your Impact in This Role

As a Production Line Worker , your responsibilities will include but are not limited to:

• Process and sort materials through a production line which may require standing.
• Maintain material flow and ensure quality product by completing routine checks on optical sorters and screens.

• Clean a specific zone that may include conveyors, sorters, platforms, stairs, screens, and floors.
• Wear appropriate site specific personal protective equipment (PPE), as required.
• Understand and adhere to all company operating procedures and company safety policies.
• Maintain a safe work environment by following our process and procedures (5S).

• Maintain a clean work area by picking up trash and sweeping the floor.
• Identify possible quality issues with material being processed and communicate with the supervisor.
• Identify potential equipment issues and communicate with the supervisor.
• Any other related duties, as assigned by their supervisor.

• Adaptability
• Communication
• Dependability
• Quality
• Quantity
• Teamwork

• Required to use motor coordination with finger dexterity (such as keyboarding, machine operation, etc.) occasionally.

• Bending
• Standing
• Walking
• Sitting
• Climbing

• Lifting/Carrying
• Reaching
• Grasping
• Repetitive Movements

• Medical Insurance
• Prescription Drug Benefits
• Dental Insurance
• Vision Insurance
• Life Insurance
• Disability Insurance
• Critical Illness Insurance
• 401(k) Retirement Savings Plan

• Meet Our People: Careers
• Learn About Our Recruitment Process: Learn More
• Discover Our Sustainability Goals: Sibelco priorities

• Strong Benefits and Employee Centric Culture
• Opportunity to take ownership and lead organizational improvements

• Quality Control Oversight: Develop, implement, and maintain quality control processes to ensure that all meat products meet or exceed regulatory, safety, and customer standards.
• Compliance Management: Ensure compliance with industry regulations (e.g., FDA, USDA) and company-specific policies, overseeing audits and certifications to maintain product integrity and safety.
• Team Leadership: Lead and train a team of quality assurance specialists, fostering a culture of continuous improvement and high-performance standards within the production environment.
• Inspection & Testing: Conduct regular inspections, testing, and sensory evaluations of raw materials, in-process products, and finished goods to identify and resolve any quality issues.
• Root Cause Analysis: Investigate and troubleshoot product defects or deviations, performing root cause analysis and implementing corrective and preventive actions (CAPAs) to mitigate future occurrences.
• Supplier & Vendor Management: Collaborate with suppliers and vendors to ensure the quality of raw materials and components, conducting audits and assessments as necessary.
• Documentation & Reporting: Maintain detailed records of quality control activities, test results, audits, and corrective actions, preparing regular reports for senior management and regulatory bodies.
• Continuous Improvement: Lead initiatives to optimize production processes, reduce waste, improve yield, and enhance overall product quality through data analysis and performance metrics.
• Customer Interaction: Handle customer complaints related to product quality, working closely with the customer service team to address issues and implement solutions.
• Health & Safety: Promote and enforce workplace health and safety standards, ensuring that all staff adhere to safety protocols during the production and handling of meat products.

• 3+ years of managerial experience within Food Manufacturing
• Bachelor's Degree preferred
• SQF, HACCP Experience
• Other qualifications listed in the key responsibilities

• Compensation up to $100,000
• Monthly and Annual Bonuses!
• 3 weeks PTO
• Company covers 100% of premium on dental and vision
• Company covers 90% of premium on medical
• 401K match