Utility Person Rib Pack B-shift

RESPONSIBILITIES

• Perform a variety of tasks that require manual material handling and the use of hand tools, knives, machinery and equipment while processing, packaging and shipping pork products
• Physically demanding work that can require the use of some or all body parts and muscle groups
• Good hand-eye coordination and upper extremity motor skills are essential for most job tasks
• Additional essential functions may be applicable to specific jobs
• Available to work scheduled hours, which may include mandatory overtime depending on production needs

REQUIREMENTS  To perform this job successfully, an individual must be able to perform each essential duty/function satisfactorily.  The requirements listed below are representative of the work environment, knowledge, skills, and/or ability required or preferred.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as listed below.

• Must be 18 years of age or older
• Work experience and knowledge of all positions within the line, preferred
• Must be able to lift, push, and pull at least up to 50 pounds
• Must be able to work in a cold or hot environment
• Ability to stand on concrete for 8-12 hours daily

PHYSICAL DEMANDS:  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 job the employee will stand through the entire shift. The employee will regularly use repetitious hand and arm motion and grasping action. Must have the ability to use and maintain a sharp edge on a knife and electric whizard knife. The employee will regularly reach and twist with the upper body; grasp, pull/push and/or lift up to 50lbs. Must occasionally bend and lift from the floor to the waist and from the chest over the head. Employee must have the ability to travel 300 feet unassisted. May need to use straight ladders or steps to get to workplace.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those that the employee encounters while performing the essential functions of this job. The environment is hot, humid and odorous, with temperatures above 100F on the harvest side. The environment is cold and wet, with temperature ranging from 28-48F on the cut/conversion.  There is frequent exposure to hog blood. The noise level is loud.

NORMAL WORK SCHEDULE: The hours and days of work are established by departmental needs and at the discretion of management. Occasionally, overtime or changes in schedule will be required as special circumstances arise