A day on the line
You clock in for first or second shift, review the day’s work order from your production supervisor or assistant, sharpen your knife, and set up your station. Throughout the shift you rotate between poultry and beef tasks, staying focused on safety, speed, and precision.
What you’ll do
- Skin, debone, and size whole chickens into specified parts such as breasts, leg quarters, and drumsticks according to order requests.
- Slice beef, make precise cuts, and perform grinding as required by each order.
- Weigh chicken and beef items to exact order requirements, then pack and label them accurately.
- Inspect product quality at every step, confirming deboned parts are thoroughly cleaned, correctly weighed, and properly packaged.
- Follow GMP rules and regulations and carry out all responsibilities in line with QA policies, procedures, and work instructions.
- Comply with company work rules and standards while modeling a strong work ethic that positively influences the team.
- Refer to job-specific work orders and procedural instructions provided for each function or assignment.
- Rotate through a variety of assignments and operate efficiently around production machinery and equipment.
What you bring
- Comfort using sharp knives and the ability to sharpen and maintain them.
- Attention to detail for precise cutting, weighing, labeling, and quality checks.
- Flexibility to handle multiple tasks and switch assignments as needed.
- Team-oriented attitude and dependable work habits.
Safety & gear
- Non-slip, slip-resistant shoes are required.
- Work safely around knives, grinders, and other production equipment.
Schedule
First and Second shift available.