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General Production Duties
- Perform assigned production tasks in accordance with safety, quality, and food safety standards
- Maintain required production pace and efficiency
- Follow all company policies, USDA regulations, GMPs, and sanitation requirements
- Safely operate tools and equipment as trained
- Maintain a clean and organized work area
- Work collaboratively with team members and supervisors
Converting Department
- Perform precision trimming and cutting of pork products
- Utilize knives, Whizard knives, saws, and skinners
- Cut, remove, and mark portions of loin, ham, picnics, butts, and other pork products
- Focus on proper trimming techniques to prevent over-trimming or product scoring
- Packaging duties are not performed in this department
- Maintain required production speed
- Lift and handle products weighing 30–60 pounds
Required Qualifications
- Ability to safely use knives and cutting tools (training provided if applicable)
- Ability to trim and/or debone in a fast-paced environment
- Ability to follow safety and quality procedures
- Ability to work effectively as part of a team
- Reliable attendance and punctuality
Physical Requirements
- Ability to lift 60–100 pounds continuously throughout the workday
- Ability to stand for extended periods
- Ability to perform repetitive motions
- Ability to push, pull, bend, twist, and reach
- Ability to work with hands in cold, wet, and/or hot environments
Work Environment
- Curing / Converting:Â Cold
Shift Information (1st Shift Start Times) no set out time can work up to 10 to 12 hours a day.
- Converting: 5:00 AM
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