1st General Labor- Ovens

Role And Responsibilities

• Meet production requirements to ensure uninterrupted operation of other departments.
• Clean and sanitize tables and hand tools between production runs, ensuring a clean, neat, and organized work area.
• Identify products to be prepared and packed.
• Observe and maintain company sanitation and food safety standards.
• Follow all rules / guidelines / GMP’s.
• Perform other duties as assigned

Requirements

• Qualifications and Education Requirements:
• A High School Diploma or GED Certificate.
• Previous experience in a food production environment is helpful.
• Knowledge of GMPs, SPC, HACCP, OSHA, and USDA regulations is helpful.
• Core Competencies, Knowledge, And Skill Requirements:
• Candidates should be self-starters with a strong work ethic and the ability to prioritize their workload to ensure timely issue resolution.
• Exhibit honest and clear communication, both orally and written, for effective teamwork.
• Treat everyone equally with respect- listen to others and make them feel valued.
• Handle conflict in a mature manner to establish trust with coworkers and encourage team collaboration.
• Understand the people and departments and support team decisions.
• Handle repetitive motions of hands and arms. Some overhead reaching throughout the day.
• May work in aisles or narrow passageways.
• Visually identify and evaluate product.
• Able to lift to 50 lbs. several times a day and occasionally 70 lbs.
• Work in a cold production setting with concrete floors.

Team Commitment

• Handle conflict in a mature manner to establish trust with coworkers and encourage team collaboration.
• Understand the people and departments and support team decisions.

Replicable Information

The work environment is a cold production setting with concrete floors. This position requires the team member to: Stand in cold temperatures (38 degrees) for seven (7) or more hours in a day Handle cold and wet product throughout the day Able to lift to 50 lbs. several times a day and occasionally 70 lbs. Visually identify and evaluate product Visual ability for driving, able to hear bells and horns for anticipating oncoming forklift traffic Repetitive motions of hands and arms. Some overhead reaching throughout the day May work in aisles or narrow passageways Food Safety Kilcoy has adopted the SQF System for food safety management and is under continuous USDA meat & poultry jurisdiction. All Kilcoy team members are responsible for food safety and quality requirements. Team members will be regularly informed, trained, and held accountable for managing food safety and regulatory expectations within their work areas. Team members should notify their department management about any food safety issues or concerns to be adequately addressed. To perform this job successfully, an individual must be able to perform each essential job function satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.