1st Porter- Multi- Vak

Job Type: Full-time

About the role

The Porter is responsible for managing the production floor’s cleanliness and orderliness.

Responsibilities

• Remove waste from production areas.
• Pick up debris (plastic, meat, etc.) from floor and empty garbage as needed.
• Mop and squeegee all floors in the production areas.
• Handle hoses, buckets, and other materials on the floor.
• Perform manual cleaning with water, chemicals, brushes as needed.
• Observe and maintain company sanitation and food safety standards.
• Understand and at all times practice Good Manufacturing Procedures (GMPs) and company food safety policies and procedures to ensure the safety of our products.
• Perform other duties as assigned.

Supervisory responsibilities

This position has no supervisory responsibilities.

Requirements

• High School Diploma or GED.
• Previous experience in a food production environment is highly desired.
• Experience with sanitation services is helpful.

Core competencies, knowledge, and skills

• Communication: Exhibit honest and clear communication, both orally and in writing, for effective teamwork. Treat everyone equally with respect, listen to others, and make them feel valued. When customer decisions or food safety are a concern, communicate at a higher level.
• Time Management & Organization: Organize and prioritize actions efficiently, manage multiple tasks simultaneously, be flexible with changing schedules and daily assignments, and pay attention to detail. Demonstrate urgency while multitasking.
• Team Commitment: Handle conflict maturely to build trust, encourage collaboration, understand people and departments, and support team decisions.

Work environment and physical requirements

The work environment is a cold production setting with concrete floors.

• Walk and stand in cold temperatures (approximately 38 °F) for seven or more hours per day.
• Handle cold and wet product throughout the day.
• Handle hot water throughout the day.
• Lift up to 50 lb several times a day and occasionally up to 70 lb.
• Occasional climbing, bending, twisting, and working in awkward positions.
• 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 operates under continuous USDA meat & poultry jurisdiction. All team members are responsible for food safety and quality requirements, receive regular training, and are held accountable for managing food safety and regulatory expectations within their work areas. Employees should notify department management of any food safety issues or concerns to be addressed.