We're a small pasture-raised chicken and pork farm in Latrobe looking for one reliable person to work Thursdays, with an optional second day on Wednesdays if you want the extra hours. How our week works Wednesday is processing day. Birds are processed and go into chill tanks, where they chill overnight. We're staffed for Wednesdays, but an extra set of hands is always welcome.

Fair warning:

this is on-farm poultry processing, start to finish. If that's not something you want to be part of, Thursday-only is completely fine. Thursday is parting out and packaging day, and this is the day we really need someone. Birds come out of the chill tanks and get broken down into parts — breasts, thighs, legs, wings — and extra meat goes into ground chicken and our own chicken sausage. From there everything gets weighed, sealed, and labeled. Most days you'll be on a knife, breaking birds down cleanly and consistently. But it's a small crew and the work moves around — some days you may be on the grinder, running sausage, or packaging. Whatever the station, it's steady hands-on work, on your feet in a wet environment, handling raw poultry, keeping your area clean as you go. We'll train you on our cuts and how we want them done. What matters is that you show up, work at a good clip, and care about doing it right. What we're looking for Dependable. One day a week only works if it's the same person every week. Comfortable and safe with a sharp knife, and able to keep at it for a full day. Willing to jump onto whatever station needs a hand that day. Able to stand and work on your feet for a 7-8 hour day and lift up to 50 lbs. Comfortable working in a wet environment and handling raw meat. Comfortable around animals and the realities of a working farm. Willing to follow food safety and sanitation practices exactly as trained. Must be 18 or older. Reliable transportation to the farm — we're rural, no bus line out here. Nice to have, not required Butcher shop, meat counter, kitchen, or food production experience. Any background breaking down poultry, or any farm background at all. If you've never held a boning knife but you're steady-handed and willing to learn, we'll take that too. The details Pay based on experience 7-8 hours per day, Thursdays required, Wednesdays optional Seasonal work running until Thanksgiving Real training in whole-bird breakdown, grinding, sausage making, and small-batch packaging About us We raise chickens and pigs on pasture the way nature intended — moved onto fresh ground, allowed to forage, no pharmaceuticals, slow-grown. Everything we sell we raised. It's honest work with a lot of satisfaction in it, but it is work. We'd rather tell you that up front than have you find out on your first Thursday.

To apply:

Tell us a little about yourself, any knife or meat-cutting experience you have, whether you're interested in Thursdays only or both days, and when you could start.

Pay:

$12.00 - $15.00 per hour Expected hours: 10.0 - 20.0 per week

Work Location:

In person