Guiding Behaviors for our Team:
- Trust and Respect
- Positive Relationships
- Lead by Example
- Help Each Other Succeed
- Hold ourselves and each other accountable
- Clear and Open Communication
- Collaboration
- Involvement of Everyone
- Continuous Improvement Efforts
Operational Guiding Principles:
- Safety, FSQ, Ergonomics First in all Processes
- Immediately resolve Safety, Quality, and Operational Issues.
- 5S – Organize Workspaces for a Safe Environment.
- On Time Delivery of Product to Customers
- Standardized Processes
- Operate as a Team
- Create a Positive Culture
- Plant Size: 200,000 sq. ft. on 23 acres
- Approximately 300 Employees
- The facility opened in 1994 and expanded in 1996, 1998, 2004. CTI acquired 2012 with additional expansion in 2014
- Approximately 75 mm lbs. of product produced annually.
Assets:
- Roll Line 1 – Cook & Chill*
- Roll Line 2 – Cook & Chill*
- Dice Line – IQF
- Cooked Patty or Link
- Linear Oven – Fajita*
- Philly Steak
CTI Owingsville Customers:
- Arby’s Roast Beef 25M lbs./year
- Nestle Hot Pockets 10M lbs./year
- Philly Steak Buckee’s 10M lbs./year
- Fajita Chicken 11M lbs./year
- Sheetz Burgers 2 M lbs./year