Trim & Inspect
$44,054–$44,054 year
On-sitePark Rapids, Minnesota, United States
Job Summary
Inspect, sort, and remove defects from raw or processed product while trimming whole potatoes with a trim knife in a French fry production facility. Remove foreign material and non-standard product from processing equipment, frequently holding a trim knife to trim defects from raw potatoes. Report any malfunction of food processing equipment to the Process Operator, Crew Chief, or Team Leader. Perform sanitation duties during downtime, line breaks, and cleanup times using a pressure hose, scrub brush, and scraper. Lift and carry cases of product weighing between 10 and 36 pounds, climb stairs or ladders to access work areas, and work in temperature and humidity extremes. Work a schedule of on 6 off 2 days on a rotating basis with frequent overtime, early holds, and days off.
Required Qualifications
- The ability to trim potatoes effectively for areas of defect as prescribed by the trim evaluation under time limits as set in the policy of trimming potatoes
- The ability to pick out defects at frozen inspection
- Lifting 10 pounds frequently as in lifting potatoes
- Holding a pressure washer wand
- Using a scraper to scrape buildup from machinery and or equipment
- Lifting and carrying brooms, shovels and squeegees
- Doing bags inspection during poly runs
- Making sure box codes are appropriate
- Climbing stairs and or ladders either to perform job duties or to access work areas
- Lifting to 36 pounds occasionally as in shoveling product off the floor in the process part of the facility
- Lifting to 36 pounds occasionally as in picking up bags or cases of product during rework or working in the packaging part of the facility
- Continuous exposure to moving machinery and or parts while performing assigned job duties
- Occasional exposure to areas of high traffic flow of forklifts
- Frequently exposed to heat and cold temperature extremes as well as wet and humid conditions, including wet, oily and slippery floors
- Work area clean
- Attend and comprehend all training programs and follow all company policies
- Have the physical ability to wear a wet suit and can use cleaning chemicals in a safe manner
- Work in temperature and humidity extremes
- Report any malfunction of food processing equipment as quickly as possible to the Process Operator, Crew Chief or Team Leader
- Perform sanitation duties during periods of downtime and as assigned by Supervisor
- Perform sanitation duties during clean up times and at times during line breaks, such as using a pressure hose, scrub brush and scraping
- Frequently work overtime when needed, in early, hold overs and days off
- Able to work a schedule of on 6 off 2 days on a rotating basis
- Work in a safe manner following safe work practices while in the plant or on company premises
- Lift and carry cases of product weighing between 10 and 36 pounds
Desired Qualifications
- Utilize ergonomic practices such as job rotation as necessary
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