2nd General Labor- Pack Off

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. (Good Manufacturing Practices)
• Perform other duties as assigned

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. Where customer decisions or food safety is a concern, communicate on a higher level.
• Organize and prioritize your own actions efficiently and manage a variety of tasks simultaneously. Be flexible and react favorably to multiple priorities, changing schedules and daily assignments while paying attention to detail. Demonstrate a sense of urgency and focus on actions, while multi-tasking.
• Handle conflict in a mature manner to establish trust with coworkers and encourage team collaboration. Understand the people and departments and support team decisions.

Work Environment and Physical Requirements

• 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.