RESPONSIBILITIES
- Work in our onfarm USDA inspected processing plant processing an average of 600800 broiler chickens per week and seasonally turkeys.
- Proper assembly and disassembly of grinding and stuffing equipment.
- Maintaining a sharp knife and excellent knife skills.
- Grinding various meats and sausages. Accurately measure spice blends for sausage.
- Practice accurate food safety techniques set forth in our HACCP plan.
- Disassembling and washing all equipment and hand tools. Washing all tables cutting boards and floors. Scrubbing down floors and walls.
- Communicate quality issues to supervisor.
- Follow and comply or ensure compliance with established procedures including weights and measures health and sanitation and safe work practices.
- Ability to visually examine products for quality and freshness.
- Good communication skills and willingness to work as part of a team.
- Strong work ethic and ability to work in a fastpaced environment with a sense of urgency.
EXPERIENCE AND REQUIREMENTS
- Experience working in food production (cooking food manufacturing) a plus.
- Must be able to lift 50 pounds.
- In an 8hour work day: standing/walking 68 hours.
- Work week schedule: Monday Friday.
- 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: less than 32 degrees Fahrenheit (freezers) 3240 degrees Fahrenheit (refrigerators) greater than 90 degrees Fahrenheit.
- Ability to work in a wet and cold environment.
- Ability to handle knives and other cutting equipment
- Ability to use tools and equipment including box cutters pluckers scalders and meat grinders.
- Must be 18 years of age or older
COMPENSATION
$1720 per hour based on experience; 35 40 hours per week; Health insurance is not provided. Staff receive generous food allowances; discounts professional development/training funding.