General Labor

SUMMARY

The General Labor Line Worker rotates throughout several tasks in a bakery production environment including decorating, pressing, racking, etc. while adhering to food safety and quality procedures.

EDUCATION AND/OR EXPERIENCE

• High School Diploma or GED preferred. 
• Experience in Food Service and/or Manufacturing environment strongly desired.

• On-the-job training provided.

QUALIFICATIONS

• Ability to follow instructions and learn the production process.
• Excellent organizational skills and attention to detail.
• Excellent time management skills.

• Must have good hand eye coordination.
• Ability to perform repetitive tasks and work in a fast-paced environment and apply commonsense understanding to verbal instructions as communicated by a lead or Supervisor, or Manager.
• Read/write/speak English

PRIMARY DUTIES AND RESPONSIBILITIES

• Ensure the safety and legality of food.

• Have a complete understanding and ability to perform the duties of all positions.
• Understand production flow through the production line.
• Correctly identify the differences between different manufacturing and production items.
• Put pans on the line and keep the line full.
• Add cardboard and quillon (paper inserts).
• Shake the pans to properly spread batter and toppings.
• Correctly decorate product for toppings and swirl.
• Properly load product onto racks to prepare for bake.
• Set up line for pans.
• Pull trays, assemble, dome and pack and palletize.
• Identify good quality product.
• Do set-ups for changeovers.
• Weigh cakes that are going to be dumped.
• Identify that labels are in proper position.
• Identify correct Julian date.
• Perform all duties properly and efficiently at speeds determined by management.
• Maintain a positive, motivated, and professional attitude at all times.
• Participate in all required meetings and programs.
• Assist in all required activities to start up and shut down a line as necessary.
• Assist with coverage in the absence of another General Laborer.

• Work additional hours or beyond standard schedule with little or no notice.

• Perform or assist with any operations, as required or directed, to maintain work flow or respond to production requirement.
• Perform other duties as requested, directed or assigned by a Lead, Supervisor, or Manager.
• Understand and commit to the Lean Initiative.
• Safety:

1. Operate equipment in a safe manner at all times.

• Follow lock out/tag out procedures.
• Make sure all safety guards are in place.
• Make sure all safety limit switches are operational.
• Report all safety hazards to Leads or Supervisors.

1. Use all required PPE (Proper Protective Equipment).
2. Maintain awareness of surroundings to ensure safety of others and product.

• GMP’S and HACCP:

1. Follow GMP’s at all times.  (Wear hairnets, clean uniform, etc.)
2. Wear gloves at all times while handling product.

• Sanitation:

1. Maintain a clean work area at all times.
2. Follow all clean up procedures during a shutdown period.

• Required Training:

1. Guidelines to Good Manufacturing Practices (GMP’s).
2. Food Safety
3. Food Defense
4. SQF
5. Monthly Safety Training
6. Additional training needed as identified by Management.

• Perform other duties assigned as required.

SUPERVISORY RESPONSIBILITIES

• None

CERTIFICATES, LICENSES, REGISTRATIONS

• None

PHYSICAL DEMANDS

Determining timeframe: Never = 0 hours daily; Occasionally = 3 hours daily; Frequently = 3-6 hours daily; Constantly > 6 hours daily 

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; and talk or hear; climb stairs and/or ladders. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.  Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
• Be able to stand for at least an eight to twelve (8-12) hour period.

• Be able to lift, carry, handle and grasp at least 35 lbs (Constantly).
• Be able to lift, carry, handle and grasp at least 50 lbs (Occasionally).
• Be able to push and pull a wheeled pallet jack or rack to move items weighing up to 400 lbs.
• Be able to lift up items from floor to waist up to 50 lbs (Occasionally).

WORK ENVIRONMENT

• The noise level in the work environment is usually moderate to high and will include, but not be limited to, production machinery, computers, printers, telephones, and normal communication.  Hearing protection will be required for all in plant activities.
• Must be willing to work under various temperatures ranging from typical 45 to 95 degrees Fahrenheit.

Equal Employment Opportunity

The Father’s Table is an Equal Opportunity Employer. Race, color, religion, age, sex, disability, marital or veteran status, genetic information or sexual orientation/gender identity, place of national origin and other categories protected by law are not factors in employment, promotion, compensation or working conditions.