Summary

Work on the pork production line performing repetitive tasks that might require the use of tools. Work in hot temperatures or cold temperature (41 degrees Fahrenheit) conditions while wearing proper PPE (Personal Protective Equipment) and following all safety and foods safety requirements.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Work in a fast pace area where the task may require repetition with the use of tools such as knives, saws, and whizard knives.

Work in areas where you may be required to operate equipment.

Work in areas where pork is harvested which may include bloody areas and handling raw meat. 

Work in areas where pork is fabricated and must be able to handle raw meat. 

Work in different work stations as production or supervisor needs require.

Maintains internal and external relationships.

Maintain KPI’s (Key Performance Indicators) and score cards to drive continuous improvement.

Ensure USDA regulatory compliance, HACCP, SSOP, SOP, GMP, and SQF program quality, and safety.

Advocate and maintain a strong commitment to safety in the operating process including but not limited to: PPE, preventing and reporting unsafe acts and conditions, Lockout-Tag out procedures, and Process Safety Management related matters.