Production Worker- 1st Shift (with $125 weekly Attendance Bonus) - National Steak Processors LLC : Job Details

***plus $125 weekly Attendance Bonus*** false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 HOURS: 7:00AMPOSITION SUMMARY (Ready-to-Eat (RTE) Side) The Production Worker on the Ready-to-Eat (RTE) Side is responsible for performing various tasks related to the preparation, cooking, and packaging of ready-to-eat meat products. This role involves handling cooked and processed meat, operating specialized equipment, and adhering to strict food safety and quality standards. The Production Worker ensures that all ready-to-eat products are produced efficiently and meet the company's specifications and regulatory requirements. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following:

• Assist in the preparation of ready-to-eat meat products, including seasoning, marinating, cooking, and packaging according to specific recipes and production schedules.
• Operate and monitor cooking and packaging equipment, such as ovens, slicers, thermoforms, and vacuum sealers, ensuring they function safely and efficiently.
• Perform quality checks on ready-to-eat products to ensure they meet company standards for taste, appearance, and safety. Report any deviations or defects to the Production Supervisor.
• Follow all food safety protocols, including proper handling, storage, and labeling of ready-to-eat products to prevent contamination and maintain product integrity.
• Maintain a clean and sanitary work environment by following strict hygiene practices, including cleaning and sanitizing work areas, equipment, and utensils.
• Assist in monitoring inventory levels of raw ingredients, packaging materials, and finished products to support continuous production operations.
• Maintain accurate records of production activities, including batch numbers, cooking times, temperatures, and any quality control checks.
• Work effectively as part of a team to meet production goals and deadlines. Communicate any issues or concerns with team members and supervisors.
• Ensure all production activities comply with company policies, GMP (Good Manufacturing Practices), HACCP (Hazard Analysis Critical Control Point) protocols, and relevant regulatory standards..
• Other duties as assigned.

QUALIFICATIONS (Knowledge, Skills, and Experience)

• High school diploma or equivalent.
• Previous experience in a food processing or manufacturing environment, preferably in meat processing.
• Ability to work in a cold, fast-paced environment and stand for extended periods.
• Basic knowledge of food safety standards, GMP (Good Manufacturing Practices), and HACCP (Hazard Analysis Critical Control Point) principles.
• Strong attention to detail and ability to follow instructions accurately.
• Good communication skills and ability to work as part of a team
• Ability to read, write and communicate in English with strong verbal communication skills. Knowledge of Spanish is helpful, but not required.

PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to have a full range of body motion including twisting, bending, reaching outward, pushing, pulling, intensive hand/wrist movement and lifting to meet the NSP minimum required pounds per day which is up to 50 pounds (unassisted). The employee must be able to walk and stand for a significant amount of time on even concrete surfaces, which may at times be slippery due to marinades, water, and other liquids associated with the production process. Due to noise levels in the work environment, the use of hearing protection is required. The employee must have good, corrected vision to see details at close range or at a distance. The employee will be working in a climate-controlled environment of -40°F to -45°F. The employee may be exposed to strong odors such as raw meat and marinades from seasoned meat. While in the production area, employee is required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, hearing protection and hard hats 1st Shift