1st Porter- Raw Grind

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, and brushes as needed.
• Observe and maintain company sanitation and food safety standards.
• Understand and practice Good Manufacturing Procedures (GMP’s) and Company food safety policies and procedures to ensure product safety.
• Perform other duties as assigned.

This position has no supervisory responsibilities.

Requirements

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

Skills

• Communication: 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. Where customer decisions or food safety is a concern, communicate at a higher level.
• Time Management & Organization: Organize and prioritize actions efficiently, manage multiple tasks simultaneously, and adapt to changing schedules and daily assignments while paying attention to detail. Demonstrate urgency and focus while multitasking.
• Team Commitment: Handle conflict maturely to build trust, encourage collaboration, and support team decisions.

Work Environment and Physical Requirements

The work environment is a cold production setting with concrete floors. This position requires:

• Walking and standing in cold temperatures (38 degrees) for seven (7) or more hours per day.
• Handling cold and wet product throughout the day.
• Handling hot water throughout the day.
• Able to lift up to 50 lbs. several times a day and occasionally 70 lbs.
• Occasional climbing, bending, twisting, and working in awkward positions.
• Repetitive motions of hands and arms, with 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 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 department management about any food safety issues or concerns.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.