Fruit Grader - Shift 2nd

Ventura Coastal, LLC•Visalia, CA

2d•$21 - $21•Onsite

About The Position

The Fruit Grader inspects fruit traveling from fruit receiving to the extractors, separating split, decaying, or otherwise substandard fruit and foreign objects for disposal in a separate container. The position works with a crew of four to six graders on the same shift. If the position is unfilled, a General Labor employee or other graders providing 12-hour coverage may perform these duties. Food safety is the responsibility of all manufacturing employees. Employees must know the critical control points (CCPs) in their area, document them appropriately, and report food-safety or quality problems to the supervisor in charge during the shift. The Fruit Grader works at the Visalia plant on second shift, from 2:00 p.m. to 10:30 p.m. Overtime and weekends may be required, and the position receives a $0.40-per-hour shift differential.

Requirements

Ability to maintain concentration for at least two hours at a time while high volumes of fruit pass the grading table.
Ability to meet flexible and changing priorities and work under pressure.
Ability to perform work involving approximately 80% standing at the grading table, 10% sitting while awaiting fruit, and 10% cleaning the grading table and fruit sizer with a 10-pound hose.
Ability to walk up three flights of stairs to the workstation.

Nice To Haves

One year of experience in a manufacturing environment is preferred.

Responsibilities

Inspect fruit traveling from fruit receiving to the extractors.
Separate and discard split, decaying, or otherwise substandard fruit and foreign objects.
Walk up three flights of stairs to the workstation.
Clean extractors, food sizers, and the grading table as required.
Collect pulp in appropriate containers as required.
Follow safety rules and practices, including wearing required personal protective equipment.
Report hazards to a supervisor or manager, or enter them in Industry Safe.
Follow food-safety and personal-hygiene practices; know and appropriately document CCPs in the work area.
Report food-safety and quality problems to the supervisor in charge during the shift.
Use hose stations to clean designated areas.
Maintain reliable attendance, punctuality, and a positive attitude.
Act professionally toward customers, vendors, and other plant visitors.
Perform other duties as assigned and required.