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GREAT PEOPLE Who Put Safety First To Produce Quality Products For Families Like Ours WORK AT NOSSACK ...................................................................................................................... MEAT PROCESSORS Monday to Fridays. 8 to 10 hours per day. Day shift only, which starts at 4:30am, 5:00am, 6:00am and 8:00am. Includes: Netting, Dipping, Laying, Hanging, and Stuffing certain products. Loading and unloading silent cutter and smokehouses. Moving heavy smokehouse trucks and tubs. Equipment used: Sausage Stuffer, Silent Cutter, Grinder, Ham Netter, Scale, Staplers, Metal Detector, Wheeled Tubs, Net Former. GRINDER ROOM - shifts start at 5:00am and 6:00am TUMBLER & INJECTOR ROOM - shift start at 6:00am
MEAT CUTTERS Monday to Fridays. 8 to 10 hours per day. Day shift only, which starts at 6:00am and 8:00am. Includes: Trimming and precise weighing of products, Cutting frozen product on saw, De-Boning, Netting Price Ribs. Equipment used: Knives, Jerky Slicer, Trimming Machine, Stew Machine, Scales. Documenting all data and checklists accordingly.
PACKAGING Monday to Fridays, occasionally Saturdays. 8 to 10 hours per day. Day shift only, which starts at 6:00am and 8:00am. Includes: Moving heavy smokehouse trucks, use of knives, de-netting product, portioning, cutting meat products, labelling, bagging, boxing, and cleaning. Equipment used: Cry-o-vac machines, Rollstock machine, Slicers.
SANITATION PERSONNEL Monday to Friday, occasionally Saturdays. 8 to 10 hours per day. Day Shift starts at 4:30am, 6:00am and 8:00am. Night shift starts at 5:00pm and at 8:00pm. Includes: Cleaning equipment, walls, floors, and ceilings. Following SSOP's and filling out documentations.
HOUSE KEEPING Monday to Fridays. 6 to 10 hours per day. Afternoon shift only, which starts at 3:30pm. Includes: Cleaning, garbages, laundry (for rubber and cotton gloves), Cleaning to be done: bathrooms (toilets, sinks, floors), light switches, baseboards, walls, floors, windows, cupboards, drawers, refrigerator, microwave, etc. Spice Room also to be cleaned: sweep and mop floors, clean shelves, clean behind spice bins and pallets, clean door on both sides.
HACCP CO-ORDINATOR **CURRENTLY NOT ACCEPTING APPLICATIONS FOR THIS POSITION** Monday to Fridays, occasionally Saturdays. 8 to 10 hours per day. Day shift only, which starts at 4:00am 8:00am and 12:00 noon. Skills and knowledge required: Minimum of 3 years experience with HACCP (including hands on and documentation) in the Meat Processing Industry under Federal Regulations. Must have a Microbiology background. Dealing with product testing (external labs used only), and CFIA. Must be trained in HACCP. Requirements: HACCP Programs (Pre-Requisites, HACCP Plans, WHMIS, etc.)
MAINTENANCE Monday to Friday, occaisionally Saturday, Sundays and Long Weekends. 8 to 10 hours per day. Day shift only, which starts at 6:00am and 8:00am. Includes: following preventative maintenance procedures and schedules. Repair and maintain all equipment and premises as needed. Regular monthly maintenance of equipment and tools. Working with outside contractors. Communicate with different departments and management. Production needs are priority. Knowledge and Experience required: working in a Federal Meat Processing Facility, documentation use, Welding, Electrical, Hydraulics, Preventative Maintenance, etc. Equipment to be maintained: grinder, tumbler, stuffer, silent cutter, metal detectors, cry-o-vac machines, rollstock machines, conveyor belts, smokehouses, refrigeration systems, boiler systems, etc.
SHIPPER & RECEIVER AT PRODUCTION FACILITY Monday to Fridays. 8 to 10 hours per day. Day shift only, which starts at 8:00am. Includes: Load and unload trucks (trailers), stock shelves, receive internal and external stock, inventory, paperwork, etc. Use of Equipment: Pallet Jacks, Forklift.
HACCP Facilitator Currently Looking for a person capable of working in a Team Environment. Assistant to the HACCP Co-ordinator. Training is approx. 2 weeks. Start times at 4am. Responsibilities and duties include: Verifying and implementing changes to the HACCP plans and CCP's. The HACCP floor monitoring of GMP's, SOP's, personal hygiene, product handling, CCP's, and pre-operational sanitation is an essential part of this position. Responsible for product sampling, testing and analysis to ensure sanitation standards are met. Additional Skills: Good working knowledge of CFIA regulations would be an asset. HACCP Facilitator also looks after the Filing, Orientations, refelcts on the floor changes in HACCP & Pre-Reqs, including implementation to changes on the floor. We are looking for an applicant that is willing to take on a career with the company. We are willing to train. We are looking for an applicant for a minimum 3 year term. We are also looking at applicants with "out of the country" science degrees.
...................................................................................................................... To apply for a position, please send an application to:
Nossack Fine Meats Ltd. Phone (403) 346-5006
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