General Production- 2nd Shift

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Hourly Pay: 22.85 per hour

$.50 shift differential for 2nd shift

This job description indicates the nature of production work routinely performed by production employees within the Bacon Department at the Smithfield Denison plant. This description is meant to help individuals who may be unfamiliar with food processing and what is required to perform this type of work.

Production employees are routinely required to perform a variety of tasks that require manual material handling and the use of hand tools, scissors and equipment. This work may be physically demanding and can require the use of some or all body parts and muscle groups. Good hand-eye coordination and upper extremity motor skills are essential for most job tasks. Additional essential functions may be applicable to specific jobs.

Job Requirements (Activities): Three (3) positions rotate

Essential Work Postures, Movements, Lifting, and Carrying

Position 1 (Front Label):

Standing for up to 2 to 3 hours before break At the beginning of shift set up workstations with Labeler, Stand Labeler and correct labels. Review production schedule and inspect labels for accurate product codes and code dates. Load correct label on labeler machines with the correct labels from ADC Labeler. As bacon packages arrive to work station via conveyor belt, remove label from labeler and place front label on package in appropriate location. Inspect bacon packages for leakers, code date errors, meat in seal and zippers. Notify Line Leader regarding any quality issues and set defective product aside to be reworked. Place package on workstation for back label application. Repeat steps 3 through 8, until skid of product is completed and then rotate to next position. Work in controlled temperature (38 to 40 degrees) environment found in a meat processing room. A variety of arm and hand movements are required in applying force, movements and repetition related to pinching, gripping, pulling, lifting, extending, flexing the hands and arms to perform tasks Being able to understand and follow oral instruction from the supervisors and designated staff

Position 2 (Back Label):

Standing for up to 2 to 3 hours before break At the beginning of shift set up workstations with Labeler, Stand Labeler and correct labels. Review production schedule and inspect labels for accurate product codes and code dates. Load correct label on labeler machines with the correct labels from ADC Labeler. As bacon packages arrive to work station via conveyor belt, remove label from labeler and place front label on package in appropriate location. Inspect bacon packages for leakers, code date errors, meat in seal and zippers. Notify Line Leader regarding any quality issues and set defective product aside to be reworked. Place package on workstation for packing. Repeat steps 3 through 8, until skid of product is completed and then rotate to next position. Work in controlled temperature (38 to 40 degrees) environment found in a meat processing room. A variety of arm and hand movements are required in applying force, movements and repetition related to pinching, gripping, pulling, lifting, extending, flexing the hands and arms to perform tasks Being able to understand and follow oral instruction from the supervisors and designated staff.

Position 3 (Packer):

Standing for up to 2 to 3 hours before break At the beginning of shift set up workstations with correct labels. Remove empty box from box chute and place it on the table. Remove label from label roll and place on the specified position on the box. Inspect bacon packages for leakers, code date errors, meat in seal and zippers. Lift bacon packages and stack in box in appropriate manner until box is full. Pick up box and place on take-away conveyor. Repeat steps 1 through 5, until skid of product is completed and then rotate to next position. Work in controlled temperature (38 to 40 degrees) environment found in a meat processing room. A variety of arm and hand movements are required in applying force, movements and repetition related to pinching, gripping, pulling, lifting, extending, flexing the hands and arms to perform tasks Being able to understand and follow oral instruction from the supervisors and designated staff

Key Responsibilities:

Positions 1 and 2 - Ability to lift, push or pull 1.5 pounds continually (1226 to 1839 times per hour) Position 3 - Ability to lift, push or pull 18 to 24 pounds continually. (102 to 115 times per hour) Safely operate around a moving conveyer Maintain regular and predictable attendance. Be available to work scheduled hours, which may include mandatory overtime, depending upon production demands. Additional duties as assigned by management.

EEO Information

Smithfield is an equal opportunity employer committed to workplace diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, national origin, age, gender identity, protected veterans status, status as a disabled individual or any other protected group status or non-job characteristic as directed by law.

If you are an individual with a disability and would like to request a reasonable accommodation for any part of the employment selection process, please call us at 757-357-1595.