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Hospitality
Meat and Seafood Processor / Packager
Lakeville, MA
Find & Apply For Meat and Seafood Processor / Packager Jobs in Lakeville, Massachusetts
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Lakeville, MA Job Details Full-time $20 an hour 10 days ago Benefits Paid time off Qualifications Kitchen health and safety standards Computer operation Food service health code compliance Packing Computer literacy Equipment troubleshooting Shop math High school diploma or GED Attention to detail Organizational skills Computer skills Assembly line experience Production troubleshooting
Full Job Description Essential Duties and Responsibilities:
Prepare products using all methods, established portions, recipes and packaging preparation. Assists with daily start-up, change over and shut down kitchen duties; including materials and operating equipment cleaning. Works as team on daily production requirements to achieve product counts and strives to increase productivity. Maintains working compliance logs and paperwork. Adjusts to changes in volume and production requirements based on needs of business. Participates in preparation of supplies and line production to make products ready. Properly packs, labels, organizes, and stores products in designated areas. Cleans all related machines, workstations, trays, and instruments. Protects the Brand through providing extraordinary value through food safety and product quality. Adheres to all safety and grooming standards necessary for a food manufacturing environment. Maintains a clean and sanitary work station and production area at all times. Complies with established weight and measures, health, sanitation, and safety policies, procedures and guidelines. Complies with all chemical and hazard policies and procedures; safely use cleaning chemicals (inhalation and absorption hazards) and wears all required personal protective equipment. Notifies the Supervisor of any quality issues, inconsistencies of product with recipes, low inventory, etc. Assists with receiving orders and putting deliveries away as needed. Handles other assigned duties, tasks, and responsibilities as assigned or requested.
Qualifications Guidelines:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience:
Minimum of High School diploma or GED. Must be at least 21 years of age. Basic understanding of kitchen and food safety guidelines is required. Two years or more experience as food production line personnel is preferred. Experience working with food equipment including warmers, mixers, etc. is preferred.
Language Ability:
This position will be required to use written and/or oral communication and the ability to write simple and complex correspondences pertaining to all areas of production kitchen operations. The ability to read and comprehend instructions, short correspondences, and memos is necessary. It also requires the ability to read, analyze, and interpret general business memos.
Math Ability:
The position requires fundamental math skills; the ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Reasoning Ability:
This position requires strong organizational skills and the ability to work in a high volume, fast paced production environment in order to complete work in a timely manner. This position must be able to follow process flow, meet productivity standards and demonstrate basic troubleshooting skills. Attention to detail, along with the ability to work unassisted or with a team, is required.
Computer Skills:
Basic computer skills are required.
Physical Demands:
May require long hours standing and sitting throughout the day. May require frequent bending, stooping, or kneeling. Repetitive, manual, and circular tasks with hands and upper extremities on a vertical angle such as washing equipment or baking will occur. May be exposed to all common hazards within kitchen/production operations, including cleaning chemicals (inhalation and absorption hazards). Frequently work in controlled building environment as well as in occasional extreme temperatures to include heat and cold, high, or low humidity, noisy and dusty environments Requires regularly lifting up to 50 lbs. and occasional pushing/pulling of up to 100+ lbs. May require working long shifts and/or weekends, based on business needs.
