RESPONSIBILITIES

• Work in our on-farm poultry processing plant - processing an average of 600-800 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 fast-paced environment with a sense of urgency.

EXPERIENCE AND REQUIREMENTS

• Experience working in food production (cooking, butcher, food manufacturing) a plus.
• Must be able to lift 50 pounds.
• In an 8-hour work day: standing/walking 6-8 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), 32-40 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
$15-18 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.