PM Production Worker

Essential Duties

• Open various bags and boxes of ingredients to ensure that the bins and totes used at the assembly line are kept filled throughout the shift.
• Assemble sandwiches on a production line using various frozen ingredients including meat, sausage, cheese and egg.
• Wrap and label assembled sandwiches.
• Rotate duties and production lines as directed.
• Pack products in boxes; seal, label, and palletize boxes.
• Use a pallet jack to move products.
• Aid in keeping the work area clean and organized as needed.
• Notify Line Lead, Floor lead, Distribution Manager or Plant Manager of inferior product issues or equipment that is not working properly.
• Perform other duties as assigned by HSF Management, Supervisors and/or Leads.
• Perform all duties in compliance with USDA or FDA, OSHA and state and local regulations and company policies and procedures, including safety guidelines and the use of Good Manufacturing Practices (GMP’s).

Job Requirements

• Must be 18 years of age or older.
• Must have the ability to comprehend basic verbal instructions and read product labels.
• Must be reliable and dependable; available to work Monday through Friday plus Saturday if directed to do so by HSF management.
• No minimum education requirement; High School diploma or GED or equivalent preferred.
• One-year experience in a food production facility preferred.

Physical Requirements

• Complete physical activity inventory of the position includes: Ability to lift up to 5 pounds repetitively and up to 30 pounds occasionally.
• Ability to work quickly and efficiently while performing repetitive twisting and reaching motions with hands, wrists and/or arms.
• Ability to bend, squat and reach above shoulders occasionally.
• Ability to stand for an entire shift.
• Must be able to keep up with production line speeds.
• Work in an environment that is between 35- and 40-degrees Fahrenheit for an entire shift.

Work Environment

• Working conditions inventory of the position includes: Work can include variable hours on all shifts, week-ends and holidays.
• Tasks are generally performed indoors in a temperature-controlled setting but can include exposure to extreme temperatures (both hot and cold), vapors/fumes/food odors, high humidity, noise and household chemicals for short periods routinely and longer periods occasionally.
• Work may include exposure to high temperature grease, grill/steam units, knives, slicers and slippery floors.
• Exposure to extreme cold temperatures while performing occasional work in a walk in cooler and/or freezer.