Shift hours: SHIFT HOURS   7:00 AM - 3:30 PM

SUMMARY: – Bone In Ham

· Working with cooked meat products (ham).

· Repetitive hand, arm and shoulder movement Stand on concrete all day (8-12 hrs.)

· Lifting boxes weighing 30-60 lbs. each

· Ink Jet Printer - Arrange product moving on a conveyer belt to be guided in front of the inkjet to be labeled. Sticky labels - Removing labels from automatic roll and placing on product as it moves on conveyer belt.

· Pre-price - Lifting product (5-20 lbs. each) from conveyer belt, place on scale to be weighed, apply scale generated label and returning product to conveyer belt at a 40 PPM speed.

· Stripping Casing/Netting - Requires knife/cutter usage removing tail clip and casing/netting from product by gripping and pulling the netting from product at a 10 PPM speed.

· Racking - Remove product from hanging racks (15–35 lbs. each) to feed production line. Requires gripping, lifting, twisting, and bending at 10 PPM speed.

· Hang Racking - Removing product from hanging racks (IO–25 lbs. each) to feed production line. Requires gripping and lifting hams off a notched bar through the hanging rack, twisting and bending.

· Push/pull to roll metal racks of product (800-2000 lbs.) with two Tean1 Members. Empty racks (500-800 lbs.) can be moved by one person.

· Boxing - Place product (20-35 lbs.) per piece into empty boxes below stand at a 40 PPM speed. Boxes are moved to stand on a conveyor belt. Full boxes are then transported by conveyor to case sealer and then to the CPA room.

· Bagging - Product is pushed into a prepared bag. Requires repetitive pushing, some gripping at a 20 PPM speed.

· Palletizing- Removing boxes of product from the conveyer belt to on automatic pallet lift. Requires repetitive lifting of boxes (8-60 lbs.) to stack on a pallet.

· Forklift and Pallet jack activity in the area.

· Ergonomic stands range in height 4-14 inches.

· Assorted conveyers / belts and packaging equipment.

· CryoVac equipment- chain driven vacuum sealing machine. Case erector Box forming machine.

· Bandsaw – removing hock or split ham in half (weighting 15–30 lbs. each)

· Spiral Slicer – Remove ham (weighting 15–30 lbs. each) from conveyor and place on spiral slicer. Activate slicer and remove when done.

· Case Sealer - Box sealing/taping machine.

· Working in cool, damp temperatures ranging from 35 to 50 degrees.

· Wiping ceilings down with ceiling mop.

Must be able to work weekends and extended hours as necessary.

Orientation classes run Monday through Wednesday from 7:00 a.m. to 3:30 p.m., though times may vary. All new hires are required to complete the full orientation schedule.

LOCATION NOT ACCEPTING REHIRES