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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
Harvest Floor
- Perform carcass processing tasks including opening hogs
- Operate or assist at the gambrel table (flipping carcasses)
- Remove or trim organs (e.g., hearts, lungs) using knives
- Work in extremely hot and humid conditions
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
- Harvest Floor:Â Extremely hot and humid
Shift Information (1st Shift Start Times) no set out time can work up to 10 to 12 hours a day.
- Harvest Floor: 6:00 AM
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