Newport Meat Company

JOB SUMMARY: The Production Technician III role is essential for supporting the operations team and is responsible for planning and performing highly diversified duties to include installing, moving, repairing and preventive maintenance on production equipment throughout the facility. Perform 5S and Lean manufacturing activities including material handling improvements, production line configuration, and safety procedures. This role must use and exemplify industry leading maintenance practices and methodologies to increase equipment safety, uptime, and performance. DUTIES AND RESPONSIBILITIES : Champions company and industry standard safety policies and procedures - OSHA, NEC, NFPA, USDA, FDA, etc. Recognize, escalate, and action unsafe work conditions and engages with co-workers to ensure conditions and behaviors comply with policies. Make suggestions to improve safe work practices and procedures as appropriate. Develop and execute inspections and preventive/predictive maintenance tasks on production and process utility equipment to increase quality, safety, and overall equipment reliability. Diagnose and repair production and process utility equipment deficiencies and failures; to include, but not limited to mechanical, electrical, pneumatic, and hydraulic equipment. May include facility repairs as needed. Use continuous improvements tools and methods to improve equipment reliability, may include root cause analysis (RCA), failure mode analysis (FMA) and make recommendations to prevent recurrence. Coach and train team members on RCA and FMA. Champion and lead production equipment rebuilds, line moves, installations, setups, and calibrations. Work with OEM's on emergency repairs as needed. Read and interpret equipment work orders, manuals, assembly diagrams, electrical schematics, and P&ID's to perform required maintenance and service. Coach and train team members on reading and interpreting said technical documents. Responsible for effectively managing assigned planned work, unplanned failures, and work orders in a high-paced, fluid work environment. Responsible for accurately and concisely logging work orders in computerized maintenance management system (CMMS) to properly track maintenance and equipment performance metrics; to include labor, equipment uptime, preventive maintenance compliance, MTTR, MTBF, part usage, etc. QUALIFICATIONS: Experience Required Five (5) plus years of maintenance experience in a manufacturing setting. Experience using lockout tagout, job hazard analysis, hot work permits, confined space, etc. Experience working in a food processing environment and familiar with USDA, FDA, and SQF policies and procedures Preferred 1 year experience in a leadership role Experience with the use of condition diagnostic techniques including vibration analysis, oil analysis, ultrasonic testing, and thermographic testing. Education High School Diploma or GED Certificates, Licenses, and Registrations: Required - Must provide own tools (diagnostic equipment and major tools provided by Sysco) necessary to perform all maintenance repair and diagnostics. Preferred - Formal training in equipment maintenance repair, installation, and troubleshooting of electrical equipment is highly desired. Skills Extensive knowledge of OSHA safety regulations Extensive knowledge of environmental and food safety regulations Moderate computer skills and knowledge Extensive knowledge and skill in Preventive Maintenance Inspections and repair Extensive knowledge and skill in diagnosis and repair of mechanical, electrical, pneumatic and hydraulic systems Extensive knowledge and skill with a multi-meter, infrared thermometer, and megohmmeter. Extensive knowledge of OSHA safety regulations Extensive knowledge of environmental and food safety regulations Moderate computer skills and knowledge Extensive knowledge and skill in Preventive Maintenance Inspections and repair Extensive knowledge and skill in diagnosis and repair of mechanical, electrical, pneumatic and hydraulic systems Extensive knowledge and skill with a multi-meter, infrared thermometer, and megohmmeter. Physical Demands: The physical demands described here 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 with disabilities to perform the essential functions The employee is occasionally required to sit and must frequently lift heavy items. The employee is Repair work requires excellent hand and finger dexterity used for wrenches, hand tools and other shop equipment Ability to operate various pieces of equipment Ability to stand, sit, walk, bend, reach Ability to push/pull Ability to lift /carry Ability to grasp tools Ability to perform Repetitive motion: wrenches and hand tools Working Conditions: The work environment characteristics described here are representative of those an associate may encounter while performing the essential functions of the job. Food processing temperatures of While performing the duties of this job, the associate is occasionally exposed to wet, hot, extreme cold and/or humid conditions; and moving mechanical parts and may be required to work in confined spaces. The associate works non-traditional business hours including evenings, nights, weekends, holidays and on-call. The associate may occasionally be required to travel to other Operating Companies or the corporate office as business needs dictate (i.e. training, business continuation, etc.). The associate is occasionally exposed to high, precarious places and confined spaces. The associate is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate.

RESPONSIBILITIES Cut Machine operators are responsible for leading the cut machine crew and keeping the machines running as efficiently as possible They also prioritize the order of products to be cut to meet demands Set machines up based on a specific product to ensure the proper program is used to maximize yields Adjust weight and thickness parameters if necessary Read work orders and inform machine staff on what item is coming next including the piece count needed Operation of saws-Portion subprimal into steaks by weight using a band saw Skills Saws-Able to operate saw safely, recognize portion weights visually, responsible for individual yield and throughput (lb.) Portioning operator - serves as a single meat cutter for the line. Responsible for merchandising of subprimal in their entirety, programs machines to maximize value and meet customer specifications, perform basic troubleshooting, leads team when applicable, in-depth cutting knowledge, yield testing, maintaining throughput (lbs.) basic ability to read tickets and special requests, ability to recognize cuts of meat, able to write numbers and basic descriptions, able to work in a cold/wet environment fast-paced environment Ability to perform mathematical functions to ensure accurate weight and size products. Light, moderate, and/ or heavy required Knowledge of products. Basic computer capabilities

JOB SUMMARY This position carries out and achieves a sales plan assigned by the Sysco Specialty Meat Group (SSMG) company. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. Territory: Phoenix Metro Area Salary + Commission + Bonus Base Salary Range: $65,000 - $85,000 Commission & Bonus: Paid Out Monthly RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for the Sysco Specialty Meat Group's (SSMG) products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with SSMG goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Sysco Specialty Meat Group (SSMG) training and customer events. Participate in Sales meetings held by Sysco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service sales or culinary background strongly preferred. Center of the Plate (COP) experience highly preferred Reside within the Phoenix Metro area required Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager

JOB SUMMARY This position carries out and achieves a sales plan assigned by the Sysco Specialty Meat Group (SSMG) company. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. Territory: Phoenix Metro Area Salary + Commission + Bonus Base Salary Range: $65,000 - $85,000 Commission & Bonus: Paid Out Monthly RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for the Sysco Specialty Meat Group's (SSMG) products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with SSMG goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Sysco Specialty Meat Group (SSMG) training and customer events. Participate in Sales meetings held by Sysco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service sales or culinary background strongly preferred. Center of the Plate (COP) experience highly preferred Reside within the Phoenix Metro area required Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager

JOB SUMMARY This position carries out and achieves a sales plan assigned by the Sysco Specialty Meat Group (SSMG) company. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. Salary + Commission + Bonus Salary Range: $75,000 - $95,000 Commission & Bonus: Paid Out Monthly RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for the Sysco Specialty Meat Group's (SSMG) products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with SSMG goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Sysco Specialty Meat Group (SSMG) training and customer events. Participate in Sales meetings held by Sysco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service sales and culinary background preferred. Center of the Plate (COP) strongly preferred Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager