Pw 1-Sal-Shf1-Clmb-Sa

Basic knowledge of slicing machine or equipment of assigned area Knowledge of how equipment operation affects the quality of product Literacy in computer based applications Maintains exceptional GMP and food safety procedures, follows company/BRC standards, guidelines and procedures; General Manufacturing Practices (GMPs); and Hazard Analysis and Critical Control Points (HACCP), and USDA regulations. Good interpersonal skills and good communication skills Ability to work with spices, allergens, cleaning chemicals and mold Ability to work in a hot/cold environment Driving continuous improvement in both production process and occupational safety Ability to work effectively both independently and within a team environment, maintaining a commitment to results. Ability to work a minimum of 8 hours a day regardless of the department assignment and overtime when needed, including weekends and holidays. Physical Demands Must be able to lift 30lbs and up to 70 Lbs.
Ability to push 1200 Lbs. wagon
Ability to work 8 hour shift and overtime when needed
Environmental Demands Ability to work in cold and wet environment
Ability to work with and around allergens
Ability to work with and around raw meat
Ability to work with and around cured and cooked meat
Ability to work with and around spices including pepper