Production Trainer

Prestage•Eagle Grove, IA

1d•Onsite

About The Position

Work on the Cut Floor area of the pork production line performing repetitive tasks that may require the use of knives and machinery. The trainer will be responsible for understanding and performing all jobs within a designated area, meeting with new employees and introducing them to area supervisors, and participating in additional training both on and off the production floor. Work in consistent cold temperature conditions of 41 degrees Fahrenheit while wearing proper the PPE (Personal Protective Equipment) and following all safety and food safety requirements. Essential Duties and Responsibilities include the following. Other duties may be assigned. Work in areas where pork is fabricated and must be able to handle raw meat. Work in a fast pace area where the task may require repetition with the use of tools such as knives, saws, and whizard knives. Work in areas where you may be required to operate equipment. Work in different work stations as production or supervisor needs require. Maintains internal and external relationships. Demonstrate excellent attendance and punctuality. Maintain KPI’s (Key Performance Indicators) and score cards to drive continuous improvement. Ensure USDA regulatory compliance, HACCP, SSOP, SOP, GMP, and SQF program quality, and safety. Advocate and maintain a strong commitment to safety in the operating process including but not limited to: PPE, preventing and reporting unsafe acts and conditions, Lockout-Tag out procedures, and Process Safety Management related matters.

Requirements

Must be able to work in temperatures consistently at 41 degrees Fahrenheit
Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to internal and external customers.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.

Responsibilities

Work on the Cut Floor area of the pork production line performing repetitive tasks that may require the use of knives and machinery.
Responsible for understanding and performing all jobs within a designated area
Meeting with new employees and introducing them to area supervisors
Participating in additional training both on and off the production floor
Work in areas where pork is fabricated and must be able to handle raw meat.
Work in a fast pace area where the task may require repetition with the use of tools such as knives, saws, and whizard knives.
Work in areas where you may be required to operate equipment.
Work in different work stations as production or supervisor needs require.
Maintains internal and external relationships.
Demonstrate excellent attendance and punctuality.
Maintain KPI’s (Key Performance Indicators) and score cards to drive continuous improvement.
Ensure USDA regulatory compliance, HACCP, SSOP, SOP, GMP, and SQF program quality, and safety.
Advocate and maintain a strong commitment to safety in the operating process including but not limited to: PPE, preventing and reporting unsafe acts and conditions, Lockout-Tag out procedures, and Process Safety Management related matters.