Key Responsibilities and Required Skills for Jam Technician

🎯 Role Definition

The Jam Technician is responsible for safe, consistent and scalable production of fruit jams, preserves and related fruit-based products. This role combines hands-on operation of kettles, mixers, fillers and packaging lines with strict adherence to food safety (HACCP/GMP), quality control sampling (pH, Brix, viscosity), sanitation and documentation. The Jam Technician works closely with Production Supervisors, Quality Assurance and R&D to ensure recipes are executed accurately, yields are optimized, and products meet sensory and regulatory specifications.

📈 Career Progression

Typical Career Path

Entry Point From:

Production Line Operator (Fruit/Confectionery)
Food Manufacturing Technician or Food Plant Sanitation Worker
Culinary cook or bakery aide with food production experience

Advancement To:

Senior Jam Technician / Lead Operator
Production Supervisor or Shift Supervisor (Fruit Processing)
Quality Technician / QA Specialist

Lateral Moves:

Process Technician (Canning, Sauces or Confectionery)
Maintenance Technician (food processing equipment)

Core Responsibilities

Primary Functions

Operate and monitor jam kettles, vacuum cookers, mixers, and holding tanks to execute batch schedules, accurately follow standardized recipes and maintain consistent product color, texture and flavor across runs.
Prepare raw fruit, sugar, pectin and other ingredients to recipe specifications, verify weights and measures prior to batching and document ingredient lot numbers for traceability and allergen control.
Measure and record process parameters for each batch (temperature profiles, cook times, pH, Brix, viscosity) using calibrated instruments, and take corrective actions or escalate when targets fall outside specifications.
Perform in-process quality checks including pH and Brix testing, sensory evaluation (visual, aroma, texture), jar or pouch fill weight checks and label/closure accuracy checks to ensure finished product quality.
Load and unload fruit and ingredient deliveries, inspect incoming materials for quality defects and coordinate with inventory control to rotate stock using FIFO principles and minimize waste.
Set up, calibrate and operate volumetric or piston fillers, cappers, sealers and packaging lines; adjust speeds and settings to maintain fill accuracy and minimize downtime during changeovers.
Execute scheduled changeovers between product SKUs, including recipe adjustments, line purging, re-tooling, and verification of cleaning and sanitation completion prior to restart.
Complete accurate batch records, production logs, cleaning checklists and CCP (Critical Control Point) monitoring forms in digital or paper systems, ensuring compliance with GMP and regulatory documentation requirements.
Perform routine equipment inspections and preventive maintenance tasks (lubrication, gasket checks, sensor cleaning) and document maintenance issues for the maintenance team to prevent unplanned downtime.
Conduct Clean-in-Place (CIP) cycles for kettles, pumps and piping; verify cycle parameters, document sanitization results and ensure equipment is hygienically ready for the next production run.
Apply allergen control procedures, segregate allergenic ingredients, and execute thorough cleaning plans and changeover protocols to prevent cross-contamination.
Maintain production area cleanliness and organization, including waste handling, scrap disposal and palletizing finished goods with appropriate date coding and lot identification.
Troubleshoot common process issues such as scorching, long-set fruit breakdown, inconsistent gelation or filler inconsistency by adjusting cook profiles, ingredient dosing or equipment settings.
Collaborate with Quality Assurance and R&D to pilot small-batch recipe adjustments, scale-up trials, and new product introductions while recording deviations and test results for process validation.
Ensure all products meet regulatory and label claims, including sugar content, fiber, and ingredient declaration; support QA during regulatory inspections and customer audits with accurate documentation and line demonstrations.
Monitor and manage yields and efficiency metrics, identify root causes for yield loss (overfills, rework, spoilage) and implement targeted corrective actions in partnership with supervisors to improve cost-per-unit.
Train and mentor junior operators on safe operation, sanitation, GMPs and proper handling of measurement instruments to raise team skill levels and reduce defects.
Follow and enforce plant health and safety protocols including lockout/tagout, confined space entry (if applicable), PPE usage, and spill response to maintain a safe production environment.

Secondary Functions

Support ad-hoc data requests and exploratory data analysis.
Contribute to the organization's data strategy and roadmap.
Collaborate with business units to translate data needs into engineering requirements.
Participate in sprint planning and agile ceremonies within the data engineering team.
Assist QA with root-cause investigations, write clear corrective action plans and follow through on preventative measures.
Participate in continuous improvement projects such as line balancing, waste reduction initiatives and OEE (Overall Equipment Effectiveness) improvements.
Aid supply chain coordination by flagging low inventory, expedited ingredient needs, and estimating run times for production planning.
Support sensory panels and customer sample preparation to validate flavor profiles and packaging claims prior to scale.
Help maintain calibration schedules for Brix, pH and temperature instruments and report out-of-calibration conditions immediately.
Provide weekend or shift coverage when needed and participate in cross-functional meetings to align production priorities with commercial demand.

Required Skills & Competencies

Hard Skills (Technical)

Food Safety & Regulatory Compliance: Practical experience implementing and documenting HACCP, GMP, SSOPs and allergen control programs in a food processing environment.
Process Control: Proven ability to manage thermal processes (jacketed kettles, vacuum pans), monitor cook cycles and adjust variables to achieve target set points and textures.
Analytical Testing: Proficient in measuring and interpreting pH, Brix (refractometer), soluble solids, and basic viscosity/sedimentation checks for jam and preserve products.
Recipe Execution & Scaling: Experience following and scaling standardized recipes with accurate ingredient weighing, dosing and yield calculations.
Packaging & Filling Equipment: Operation and adjustment of volumetric/piston fillers, cappers, labelers, pouchers and secondary packaging systems; basic troubleshooting.
Sanitation & CIP: Hands-on experience running CIP cycles, validating sanitation steps and maintaining sanitation logs to meet microbiological control requirements.
Documentation & Traceability: Strong recordkeeping skills—batch records, QA logs, CCP charts, and lot traceability with attention to detail for audit readiness.
Basic Mechanical Aptitude: Ability to perform level-1 maintenance tasks (replace seals, gaskets, belts, basic motor checks) and communicate technical issues to maintenance teams.
Forklift & Material Handling: Safe operation of pallet jacks and forklift experience preferred for moving raw materials and finished goods.
Computer Literacy: Comfortable using MES/WMS systems, digital checklists, Excel for yield and inventory tracking, and QA data entry platforms.

Soft Skills

Strong attention to detail and process orientation to ensure consistent product quality and compliance with safety standards.
Problem-solving mindset: systematic troubleshooting and root cause thinking to resolve process deviations and reduce recurrence.
Effective communication: clear, concise reporting to supervisors, QA and maintenance teams; ability to document and explain deviations and corrective actions.
Teamwork and collaboration: works cross-functionally with QA, maintenance, R&D and supply chain to deliver production goals.
Time management and prioritization: manage production priorities under high-volume conditions while maintaining quality and documentation standards.
Adaptability and learning orientation: quickly assimilate new recipes, equipment and SOPs; open to coaching and continuous improvement.
Leadership potential: ability to train and mentor less experienced operators and lead small improvement initiatives.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED; demonstrating competency in mathematics and reading.

Preferred Education:

Associate degree or technical diploma in Food Science, Food Technology, Culinary Arts, or Industrial Technology.

Relevant Fields of Study:

Food Science / Food Technology
Culinary Arts or Baking & Pastry (with industrial experience)
Mechanical/Industrial Maintenance (for hybrid operator-maintenance roles)
Microbiology or Quality Management (for QA-focused technician roles)

Experience Requirements

Typical Experience Range:

1–5 years in food manufacturing, fruit processing, or preserves production.

Preferred:

3+ years operating jam/preserve/kettle cook systems, experience with HACCP programs and demonstrated ability to manage changeovers, CIP processes, and QA sampling.

Certifications and additional credentials often requested:

HACCP certification (preferred)
ServSafe or equivalent food safety training
Forklift certification (preferred)
Basic electrical/mechanical troubleshooting courses or trade certificate (beneficial)