Grade 5 - Fruit Treatment Worker

Calavo Growers Inc; Hawaii; On-site; USD 19,000 - 27,000; Full time

Job summary

Calavo Growers Inc. in Hawaii is seeking a Fruit Treatment Operator to run vapor heat treatment chambers, monitor humidity and temperature, and produce treatment reports for USDA APHIS. You will also load/unload chambers and maintain equipment while following safety and GMP procedures.

Must be able to work nights and weekends and comply with company policies. This is a full-time on-site role in Keaau, HI with a strong emphasis on food safety and quality control.

Qualifications

• High school diploma is preferred, but not required.
• Experience handling food in a manufacturing environment is preferred.
• Ability to comprehend simple instructions.
• Apply common sense to carry out written or oral instructions.

Responsibilities

• Follow all safety and food safety procedures.
• Load vapor heat treatment chamber in a predetermined manner.
• Operate humidity and temperature controls to maintain set levels.
• Complete treatment reports for USDA APHIS and maintain chambers.

Skills

Oral Communication

Written Communication

Organizational Support

Planning/Organizing

Professionalism

Quality

Adaptability

Attendance/Punctuality

Dependability

Education

HS Diploma

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Union Keaau, HI, US

$16.65 To $16.65 Hourly

Description

At Calavo Growers , we believe quality, teamwork, good citizenship, embodying a will to win and displaying a respect for our people forms the foundation of our mission.

Summary

The Fruit Treatment Operator is responsible for the operation of the controls to properly maintain the fruit treatment environment, operates transport equipment to load and unload the vapor heat treatment chambers as required, maintains the vapor heat treatment chambers, creates treatment reports for USDA APHIS, and may be requested to do other work as directed. The employee performs the assigned duties and responsibilities while maintaining a safe work environment and following the assigned policies and procedures. Must work all available hours that are offered and wherever assigned.

Role and Responsibilities

General

• Follow all safety and food safety procedures
• Keep work area clean
• Perform other duties assigned by Management not described below.
• Ability to work nights and weekends

Daily

• Loads vapor heat treatment chamber in a predetermined manner.
• Closes doors of vapor heat treatment chamber after making sure all persons are outside of the chamber.
• Operates the humidity and temperature controls to maintain the predetermined humidity and temperature within the chamber.
• Completes treatment reports, as needed, for USDA APHIS.
• Cleans and sanitizes the vapor heat treatment chambers.
• Maintain the vapor heat treatment chamber.

Competency

To perform the job successfully, the employee should demonstrate the following competencies:

• Oral Communication: able to follow directions and get clarification; respond well to questions.
• Written Communication: able to read and interpret written information.
• Organizational Support: follow policies and procedures; support organization's goals and values.
• Planning/Organizing: follow work plans as directed; use time efficiently.
• Professionalism: approach others in a respectful manner.
• Quality: demonstrate accuracy and thoroughness.
• Adaptability: manage competing demands; able to deal with frequent change, delays, or unexpected events.
• Attendance/Punctuality: attend work consistently and arrive on time; adhere to schedule to ensure that warehouse goals and responsibilities are executed, follow company procedures when absent.
• Dependability: follows instructions, responds to management direction, take responsibility for own actions, and keep commitments; completes tasks on time or notifies appropriate person with an alternate plan.

Qualifications

To perform this job successfully, an employee must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Education: high school diploma is preferred, but not required.
• Job Experience: experience handling food in a manufacturing environment is preferred.
• Language Skills: be able to comprehend simple instructions.
• Reasoning Ability: apply common sense understanding to carry out detailed but uninvolved written or oral instructions.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to walk, stand, reach with hands and arms, and use hands to handle product. Occasionally, the employee may need to stoop, kneel, crouch, or crawl. The employee will regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee:

• Is required to wear personal protective equipment (hair net, smock, sleeves, long pants, and non-slip water resistant footwear).
• May need to work in a cold and/or hot environment
• Must be aware of the hazards of moving machinery.
• Must be cognizant of body and limbs and avoid being too close to machinery.

Food Safety & Food Security Responsibilities

All persons within the company have responsibilities to ensure that threats to the safety and security of our final product are minimized.Responsibilities for this position include:

• Compliance with Calavo’s Good Manufacturing Practices [GMPs]
• Reporting any unauthorized persons in or about the facility as well as incidents of employee tampering to management.
• Reporting any unsafe practices to supervisor.
• Understanding basic concepts of food borne illness.