3rd General Labor- Ovens

Description

The General Labor Team Member is responsible for performing daily tasks to help the production line operate as smoothly and efficiently as possible.

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)

· Performs other duties as assigned

Supervisory Responsibilities

· This position has no supervisory responsibilities 

Requirements

Qualifications and Education Requirements

· High Scholl 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. In addition, this individual should possess the following 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. Where customer decisions or food safety is a concern, communicate on a higher level. 

· Time Management & Organization: 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. 

· Team Commitment: 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.

To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.