Packaging

Harvest Position Harvest I1st & 2nd Shift Hours: 5:35am 2:00pm, Monday Friday (Overtime as production demands) Hours: 2:30pm 11:00pm, Monday Friday (Overtime as production demands) Position Overview: Harvest is the department at a Meat Facility where Members disassemble the euthanized sows (female pigs), essentially removing from the body anything that wont go into our brats, breakfast sausage and ground pork products. The Harvest Members have the task of taking a mostly untouched carcass and removing the hide, head, internal organs, and feet so that the De-Boning Department can then remove all the meat from the bones. There are a variety of different positions on the Harvest Floor, but all of them require some form of handling the sows body or body parts. Responsibilities: Cutting and preparing sow carcasses for further sausage processing Removing hide and internal organs, trimming, and inspecting the sows carcass Cleaning, sharpening, and maintaining knives, tools and equipment Learn and perform several job functions in department at line speed Adhere to all GMP (Good Manufacturing Practice) and Safety policies Attend all plant meetings and complete monthly safety observations and trainings Complete all other duties as assigned Experience: Knife Skills preferred but not required Skills and Competencies: Teamwork is a must The ability to coach your peers Physical Demands: Must be able to hand grip/lift up to 50 lbs, push 30 lbs, and pull 60 lbs Walking and/or Standing throughout the shift Bending and/or Reaching throughout the shift