General Production

Production employees use hand tools, knives, and equipment to prepare meat in accordance with specifications and standards (safety, food safety, quantity) in preparation for further processing or packaging. The work is physically demanding, fast-paced, repetitive, and is performed in close proximity to others in a culturally diverse work environment.  Start time is between 4:55 am and 7 am based on position and production needs.

• →Use hand tools, knives, or equipment to perform job tasks.
• →Work in a variety of work temperatures: warm, hot, humid, cold, wet or with slippery surfaces at varied heights in and around moving equipment and parts with the use of personal protective equipment (PPE). 
• →Work around animal blood, carcass parts, and unpleasant odors.
• →Stand on hard surface or elevated platform the entire shift; use stairway, steps, ladders or platforms.
• →Knife jobs require good knife sharpening skills to meet production standards.
• →Comply with all food safety policies and regulations.
• →Adhere to and promote a strong safety culture. Follow all safety policies, procedures and regulations. Identify and communicate workplace hazards and correct or seek assistance in correcting unsafe actions or conditions.
• →Be respectful of and able to work in a culturally diverse population.
• →NOTE: this description is not intended to be all-inclusive. An employee may perform other related duties to meet the ongoing needs of the organization; these duties are considered marginal.

• Must be 18 years of age or older.
• Must be able to work in the United States without sponsorship.
• 6 months consecutive employment in the last year.
• Must be able to perform each essential duty satisfactorily with or without reasonable accommodations. 
• Willing and able to work extended hours Monday through Saturday and overtime when necessary. 
• Must be able to successfully complete training:
  • Safety.
  • Safe Quality Food (SQF).
  • Good Manufacturing Practices (GMPs). 
  • Hazard Analysis and Critical Control Point (HACCP).
  • Standard Operating Procedures (SOPs).
  • Food defense.

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. While performing the duties of this job, the employee is occasionally required to stand, walk or sit; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; talk or hear. The employee must occasionally lift and/or move objects. Specific vision abilities required by the job include close vision, distance vision, and color vision.