Seasonal Production Worker

Description Core Responsibilities Machine Operation: Assist in operating basic machinery such as depositors, cooling tunnels, and wrapping machines under the guidance of the Line Lead. Manual Artistry: Perform hand-finishing tasks, which may include hand-dipping, decorating, or placing inclusions on chocolate products. Material Handling: Move raw ingredients and finished goods throughout the plant safely and efficiently. 2. Packaging & Labeling Quality Sorting: Inspect chocolate for defects like blooming, scuffs, or improper shapes, removing any sub-standard items from the line. Efficient Packing: Assemble boxes, insert chocolates into trays, and pack finished goods into shipping containers at a steady pace to meet daily quotas. Labeling: Apply labels accurately, ensuring that batch codes and "Best By" dates are clear and legible. 3. Sanitation & Safety Clean-as-You-Go: Maintain a spotless workstation to prevent cross-contamination, especially regarding allergens (nuts, dairy, soy). Equipment Washdown: Assist in the teardown and cleaning of production equipment during flavor changeovers and at the end of shifts. Compliance: Strictly follow all Good Manufacturing Practices (GMP), including wearing hairnets, gloves, and appropriate footwear. This is a seasonal position through the holiday season. The position will run throughDecember. There will be the possibility of seasonal roles converting into fulltime. Requirements Requirements & Skills Experience: No prior experience required (entry-level), though previous experience in food service or manufacturing is a plus. Reliability: Strong punctual attendance is critical to keeping the production line moving. Physical Stamina: Ability to stand for an 8-hour shift and perform repetitive tasks with manual dexterity. Communication: Ability to read and understand production sheets and follow verbal instructions in a noisy environment. Physical Demands Ability to lift up to 30–50 lbs (e.g., bags of sugar or chocolate blocks). Comfortable working in a facility that may be warm (near melters) or cool (near cooling tunnels). #J-18808-Ljbffr Vosges Haut Chocolat