Communication Skills, Detail Oriented, Food Quality, Food Safety, GMP (Good Manufacturing Practices)
Team member must be able to cut tenders using a knife without cutting off any excess meat. Once trained, team member will be expected to meet company production requirements.
There are times when additional cutting or trimming is required. During this operation team members will be required to use either scissors or knives.
During any of the above task, constant focus and concentration is required to ensure tasks are performed in a way that promotes food safety and quality.
Environment:
- Employees work alongside an automated line with either a mechanical conveyor or shackles
- Increased noise levels due to machinery
- Varying range of temperatures
- Damp and wet environment
Requirements:
- Requires good personal hygiene and adherence to local, state, and federal health codes and standards
- Ability to stand for long periods of time
- Constant focus and concentration required to ensure a quality product is produced as well as to ensure safety is maintained from potentially hazardous conditions
Skills and Knowledge:
- Communication skills
- Knowledge of SSOP and GMP
- Knowledge of all product wash areas
Competencies:
Core Competencies
- Safety
- Quality
- Yield
- Cost
- Relationships
Team Member Code
- Safety starts and ends with you
- People eat what we make
- Hard works always pays off
- Doing what’s right is never wrong
- Communicate, Communicate, Communicate
Job Specific Competencies
- Consistently perform duties throughout entire shift
- Follow all written and verbal instructions
- Adhere to attendance policy
- Attention to detail