Team Member 1 - Salad

Bonduelle Americas•Jackson, MS

13h•Onsite

About The Position

This role supports the production team leads in a production room, helping maintain the highest safety, quality, and efficiency standards. The position may perform one or more roles, including packer, filler, stacker, box labeler, and inspector. The work takes place in a cold, wet, fast-paced, 24-hour plant environment.

Requirements

Ability to read, write, and speak English.
Comprehension of basic math.
Willingness and flexibility to work in a cold, wet, fast-paced, 24-hour plant environment.
Ability to work independently and in a team environment.
GED or high school diploma.
Ability to frequently move, push, or carry items up to 50 pounds.
Ability to sit or stand for extended periods.
Ability to move about in a fast-paced environment in and outside the facility and traverse between the maintenance shop and production floor.
Ability to ascend and descend stairs or a ladder for repairs.
Ability to stoop, kneel, crouch, or crawl.
Ability to exchange accurate information through frequent communication within all levels of the organization.
Ability to detect, identify, inspect, observe, and assess surroundings.

Responsibilities

Follow GMP/PPE, safety, HACCP, sanitation, and SQF regulatory guidelines and processes.
Use proper tools and procedures, including scoops and the correct method for opening bags.
Understand and follow yield standards.
Work safely around moving equipment and conveyors in a wet environment.
Place product and condiments into bowls and pack units into approved cases.
Follow specifications for salad blending.
Visually inspect packed product for quality, including bowl marking and positioning, seal integrity, weight, and migration.
Be cross-trained and multitask across multiple positions.
Maintain a safe and clean work area.
Notify QA when product has quality issues or is out of specification.
Follow the proper decanting spray process, including removing condiments from bags, placing them in a clean tote, and spraying the bags.
Check that the dishwasher has soap before operating it; clean bowls.
Maintain tools and equipment as designated by the 5S marking process.
Follow manual or automatic tote-cleaning processes.
Change out the tape machine and box labeler.
Follow and enforce the 5S Methodology.