Harvest Team Member 1

Responsibilities

• Prioritizes food quality and maintains food safety, through the vigilant application of company GMP (Good Manufacturing Practices).
• Utilize all PPE (Personal Protective Equipment) for the assigned job and to relay to Leads and Production Management if equipment condition is not 100% or if missing.
• Perpetuates a “Safety First” culture.
• Perform a variety of butcher functions that may include the skinning, de-hiding, gutting, trimming, inspecting (CCP) and bone / offal removal of hog parts in a “hot bone” processing environment.
• Able to sharpen and maintain knife functionality in order to minimize body strain in the processing functions in the disassembly of carcasses.
• Utilize manual and/or mechanical knives.
• Able to maintain company standards of efficiency as defined by the plant metrics in both “Head Count” and “Yield” in a fast-paced work environment.
• Able to learn processes on humane slaughter and food compliance regulations in conjunction with USDA standards.
• Accountable for accurate record keeping of production via count sheets, scan guns or other methods to ensure accurate capturing of production data.
• Function with minimal assistance and supervision.
• Follows all SQF principles pertinent to the position as specified by the SQF Practitioner.
• All other duties as assigned.

Qualifications

• Knowledge: Ability to apply common sense understanding to carry out detailed instructions furnished in written, oral, or diagram form; Ability to deal with problems involving several concrete variables in standardized situations; Ability to communicate problems or issues to production leadership to address concerns of product waste, quality or employee safety.
• Ability: Understands the basics of Lean Manufacturing; “GEAR” in order to contribute to the organization’s continuous improvement efforts.
• Education/Experience: Prior Food Manufacturing experience preferred but not required; High School Diploma or GED preferred; Basic math skills, with the ability to read and write; Prior Meat cutting/butchering experience preferred but not required.