Fabrication (Part -Time/2nd shift)

Rosen's Diversified•Green Bay, WI

3d•Onsite

About The Position

Green Bay Dressed Beef, LLC (Acme Street), an American Foods Group Company, has opportunities for General Production - Fabrication (Part-Time) at our Acme plant. You must have the ability to work in a fast-paced manufacturing environment with a dedication to quality. Employees working on average less than 30 hours per week during the measurement period (12 month look back from date of hire) are not eligible for benefits. How do I sign up to work? Employees MUST have access to the internet; an online scheduling system (Shift Planning) is used to sign up for available positions/jobs and to update their profile. Employees are assigned to a general labor position until s/he qualifies to perform a specific position (i.e. chuck boner, rib boner, gutter, etc.). Employees are notified via text or email of available shifts. Employees are ONLY notified for positions/jobs they are qualified to perform. Employees MUST sign up for work in Shift Planning. Attendance As a flex-time employee you pick the days and times you want to work. It’s a privilege to work in the flex program. If you sign up for work and don’t show up, you will not be in the program. Attendance Policy will be covered in orientation. As General Production - Fabrication (Part-Time), you will: Perform a variety of specialized tasks in a cold, wet, or damp environment. Properly use hook, knife, saw, band saw or other equipment to perform specialized tasks, remove bones, trim, skin, separate, sort or cut standard or premium cuts of meat to specifications in preparation for further processing or packaging. Perform physical tasks which require upper body strength and constant repetitive movements. Stand on hard surfaces the entire shift; use of stairs and personal protection equipment (PPE) is required in all areas of the facility. Compliance with all food safety policies and regulations. Adhere to all safety and housekeeping processes and procedures to ensure safety for our employees, customers and visitors. Maintain and promote a strong safety culture and follow all safety policies, procedures and regulations. Identify and communicate workplace hazards and correct or seek assistance in correcting unsafe actions or conditions. Work and collaborate with a diverse work population. NOTE: this description is not intended to be all-inclusive. An employee may perform other related duties to meet the ongoing needs of the organization; these duties are considered marginal.

Requirements

Must be 18 years of age or older.
Must be able to work in the United States without sponsorship.
Must be able to work in a variety of work temperatures warm, hot, humid, cold, wet or with slippery surfaces at varied heights in and around moving equipment and parts with the use of personal protective equipment (PPE).
Must be able to perform the job duties with or without reasonable accommodations.
Must be able to successfully complete training: Safety. Safe Quality Food (SQF). Good Manufacturing Practices (GMPs). Hazard Analysis and Critical Control Point (HACCP). Standard Operating Procedures (SOPs). Food defense.
Must have access to the internet; an online scheduling system (Shift Planning) is used to sign up for available positions/jobs and to update their profile.

Nice To Haves

Prior fabrication experience in a USDA inspected beef, pork or poultry facility.
Prior production experience.
Work history in the last 12 months.

Responsibilities

Perform a variety of specialized tasks in a cold, wet, or damp environment.
Properly use hook, knife, saw, band saw or other equipment to perform specialized tasks, remove bones, trim, skin, separate, sort or cut standard or premium cuts of meat to specifications in preparation for further processing or packaging.
Perform physical tasks which require upper body strength and constant repetitive movements.
Stand on hard surfaces the entire shift; use of stairs and personal protection equipment (PPE) is required in all areas of the facility.
Compliance with all food safety policies and regulations.
Adhere to all safety and housekeeping processes and procedures to ensure safety for our employees, customers and visitors.
Maintain and promote a strong safety culture and follow all safety policies, procedures and regulations.
Identify and communicate workplace hazards and correct or seek assistance in correcting unsafe actions or conditions.
Work and collaborate with a diverse work population.