Craig Deal

I moved from Supervisor back to Oven Operator because it was a better fit for me. I have many responsibilities as an Oven Operator to ensure product is cooked safely by filling out HACCP correctly and accurately.

• Maintained accurate records of temperature, timing and other relevant data for each product batch.
• Monitored production process to ensure quality standards were met.
• Operated ovens to bake and cure products according to established procedures.

I was Supervisor in the Log Fab production area, H2O water cook department and a short time in the Receiving department. My main job during this time was keeping the line and areas running as smoothly as possible.

• Maintained accurate records of employee performance, attendance, leave requests, and disciplinary actions.
• Tracked progress on projects and provided timely feedback to staff members.

I’m in charge of the small batch line in the Log Fab area. I perform blends when needed. The days I’m not running that line I help in the Log Fab area doing whatever they need to succeed in those areas. I also watch over inventory in the RAW area but specifically Log Fab to make sure we are following FIFO and not throwing out product unnecessarily. I also have been filling out lately for the A crew Log Fab Supervisor during their transition period to a new Supervisor.

In charge on cooking stuffed racks of meat following the correct guidelines to ensure safe product to the customers.

I was in charge during these years of running the Weiler Grinder, Macerator and North Tipper Tie