Processing Staff / Meat Production

Pat's Pastured Job Opportunity

Founded in 2002, Pat's Pastured provides the highest quality pasture-raised and grass-fed meats. Our goal is to provide our livestock with a life that allows them to express their natural instincts fully in a pasture environment. That means that our pigs get to root, run and play; our chickens get to peck, scratch and crow; our turkeys gobble and strut; and our cows eat grass outside, NOT corn in confinement.

General Description: Our farm is looking for motivated and out-going individuals with a passion for agriculture and food to assist with weekly processing of poultry.

Responsibilities:

• Work in our on-farm USDA inspected plant processing an average of 600-800 broiler chickens per week, and turkeys seasonally.
• Grinding various meats and sausages. Accurately measure spice blends for sausages.
• Maintaining a sharp knife and excellent knife skills.
• Practice accurate food safety techniques set forth in our HACCP plan.
• Disassembling and washing all equipment and hand tools. Washing all tables, cutting boards, and floors. Scrubbing down floors and walls.
• Communicate quality issues to supervisor.
• Follow and comply, or ensure compliance, with established procedures, including weights and measures, health and sanitation, and safe work practices.
• Ability to visually examine products for quality and freshness.
• Good communication skills and willingness to work as part of a team.
• Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.

Experience and Requirements:

• Experience working in food production (cooking, butchering, food manufacturing) a plus.
• Must be able to lift and move up to 50 lbs on a regular basis.
• In an 8-hour work day: standing/walking 6-8 hours.
• Work week schedule: Monday - Friday.
• Hand use: single grasping, fine manipulation, pushing and pulling.
• Work requires the following motions: bending, twisting, squatting and reaching.
• Exposure to USDA approved cleaning chemicals.
• Exposure to temperatures: less than 32 degrees Fahrenheit (freezers), 32-40 degrees Fahrenheit (refrigerators), greater than 90 degrees Fahrenheit.
• Ability to work in a wet and cold environment.
• Ability to handle knives and other cutting equipment.
• Ability to use tools and equipment, including box cutters, pluckers, scalders, and meat grinders.
• Must be 18 years of age or older.

Compensation:

$17.00 - $20.00 per hour; health insurance is not provided.

Staff receive generous food allowance and discounts.