Deboning 1st Shift

Johnsonville•Town of Watertown, WI

8d•Onsite

About The Position

Deboning is the department at Johnsonville where Members remove the meat from the sow’s carcass. The goal of De-boning is to remove as much meat as possible, so that the meat can then be mixed with other ingredients to make it into brats, breakfast sausage and ground pork. There are a variety of different positions on the De-Boning Floor, but all of them require some form of handling the sow’s body or body parts.

Requirements

Knife Skills highly preferred
Teamwork is a must
The ability to coach your peers
Must be able to hand grip/push/pull up to 50 lbs, carry 32 lbs, and lift 24 lbs
Walking and/or Standing throughout the shift
Bending and/or Reaching throughout the shift
This job requires hands-on interaction with a variety of different cuts of meat from the pig, along with the bones of the carcass itself as well as any blood that accompanies it. We want to ensure that candidates for this position have a high enough comfort level with the blood and bones of the sow.
Ability to work with inside conditions that include exposure to moderate noise levels and moderate odor
Must be at least 18 years old
Ability to pass a pre-employment, post offer drug screen, physical and background check
Applicants must be eligible to work in the country where this job is located, without requiring sponsorship now or in the future.

Responsibilities

Cutting and preparing meat for further processing
Using a straight knife and motorized knife to remove meat
Using a saw to cut ribs
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