3rd General Labor- Ovens

About the Role

The General Labor Team Member performs daily tasks to help the production line operate smoothly and efficiently.

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, and Good Manufacturing Practices (GMPs).
• 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 helpful.
• Knowledge of GMPs, SPC, HACCP, OSHA, and USDA regulations 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. Communicate at a higher level where customer decisions or food safety is a concern.
• 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, focus, and multitasking ability.
• Team Commitment: Handle conflict maturely to establish trust, encourage collaboration, and support team decisions. Understand and work effectively with people and departments.

Work Environment and Physical Requirements

• Work in a cold production setting (38 degrees) with concrete floors for seven or more hours per day.
• Handle cold and wet product throughout the day.
• Able to lift up to 50 lbs. several times a day and occasionally 70 lbs.
• Visually identify and evaluate product; visual ability for driving and hearing bells/horns for forklift traffic.
• Perform repetitive motions of hands and arms, including some overhead reaching.
• 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, including regular training and accountability for managing food safety expectations. 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.