Process Line Lead First Shift

King's Command Foods, Inc.; Kentucky; On-site; USD 42,000 - 65,000; Full time

Job summary

King’s Command Foods is seeking a Process Line Lead for our Versailles, OH plant. You will oversee the line, count patties and other products, and ensure boxes are filled and sealed efficiently.

Responsibilities include removing inferior product, stacking and dating boxes, and prepping them for shipping. The role requires readiness for overtime and working in a production environment with varied temperatures.

Qualifications

• Must be 18 years of age or older.
• Must be able to work in the United States without sponsorship.
• Ability to work in a variety of temperatures and around moving equipment.
• Must be able to perform physical requirements of the job.
• Ability to work overtime and varied start times.

Responsibilities

• Count the correct number of meat patties, meatballs, etc., as they come down the conveyor and place them into boxes.
• Remove inferior product from the production line.
• Stack filled boxes and date/tape them.
• Close boxes of product.
• Clean up at the end of the day.

Skills

Age 18+

Sponsorship not provided

Overtime readiness

Temperatures vary

Training: SQF GMP HACCP SOPs Food def.

Job description

King’s Command Foods has opportunities for a Process Line Lead at our Versailles, OH, facility.

As a Process Line Lead, you will:

• Count out the correct number of meat patties, meatballs, etc., as they come down the conveyor belt and place them into boxes.
• Remove inferior product from the production line.
• Stack filled boxes at the end of the production line to be dated and taped.
• Close boxes of product.
• Clean up and throw remaining items at the end of the day.

NOTE: This description is not intended to be all-inclusive. An employee may perform other related duties to meet the ongoing needs of the organization; these duties are considered marginal.

Requirements

Basic Qualifications:

• Must be 18 years of age or older.
• Must be able to work in the United States without sponsorship.
• Must be able to work in a variety of work temperatures warm, hot, humid, cold, wet or with slippery surfaces at varied heights in and around moving equipment and parts.
• Must be able to perform the physical requirements of the job.
• Ability to work extended scheduled hours Monday through Saturday (occasionally Sundays) with daily overtime.
• Must be able to work overtime as required. Start times and hours vary based on production needs.
• Must be able to succesfully complete training:
• Safety
• Safe Quality Food (SQF)
• Good Manufacturing Practices (GMPs)
• Hazard Analysis and Critical Control Point (HACCP)
• Standard Operating Procedures (SOPs)
• Food defense

Preferred Qualifications:

• Prior harvest experience in a USDA inspected beef, pork or poultry facility.
• Prior production experience.
• Work history in the last 12 months.