Position Summary:
Repacks and / or physically transforms fruits and vegetables based on pre-determined specifications and following HACCP norms as well as Production Standard Operating Procedures (SOP).
Essential Job Functions:
- Must be able to work in a cold temp room (36-38 *F at all times).
- Must be able to stand for a minimum of 8 hours.
- Direct contact with raw onions for long periods of time (minimum of 8 hours).
- Ability to perform repetitive motions with hands and arms using a variety of production tools.(e.g knife, peeler, baller etc.).
- Ability to lift a minimum of 30 lbs., will be lifting boxes, buckets and/or bags etc.
- Some bending and stooping.
- Bilingual (Spanish/English or English/French) preferred
Position Duties and Responsibilities:
Tier 1:
- Must always follow Good Manufacturing Practices, HACCP and Safety Quality Foods norms and regulations throughout the entire production process.
- Wash, peel and / or cut vegetables and / or fruits
- Scaling vegetables and / or fruits before packing them in bags, trays and / or containers.
- Wash, peel, cut and/or snips onions in the Onion Room.
- Clean work areas, tables, equipment and utensils after usage.
- Inform Crew Leader and / or Prod Supervisor of any Maintenance, Quality Assurance (QA) and Quality Control (QC) issues.
- Overtime is mandatory when required, based on the daily production program.
Tier 2:
- Use production machinery (e.g. tomato slicer, pack line sealer, fruit peeler and/or Ilapak) to dice, slice, length cut and pack finish goods.
- Set up machinery, operate, monitor and clean.
- Read and follow the on screen operating menu/instructions.
Education: High School or equivalent. Tier 2 requires basic knowledge of the English language, reading and understanding.
Experience: No experience necessary, training provided.
