Packing Lead-2nd Shift

Description

POSITION SUMMARY:

The Packing Lead oversees weighing, packaging, labeling, and palletizing of leafy greens to meet customer specifications and GMP standards. This role also leads sanitation activities after production, ensuring equipment and production areas are cleaned and sanitized according to SSOPs and company requirements. Approximately 50–60% of the position is dedicated to sanitation oversight and support.

DUTIES AND RESPONSIBILITIES:

• Manage the flow of harvested lettuce through the conveyor belts and scales into finished goods. 
• Place cartons and lids onto production lines while keeping pace with the machinery. 
• Ensure labeling and lot/date coding correspond with lettuce being harvested for the shift. 
• Read scales and check case weights according to customer specifications.  
• Maintain a flow of corrugated boxes to the filling stage in the packaging process. 
• Stack finished corrugated cases onto wooden pallets. 
• Lift and carry up to 30 lbs. safely. 
• Ensure efficient operation of weighing equipment (Ishida scales) 
• Set-up of Production equipment at start of the shift. 
• Able to train and motivate the department personnel. 
• Able to supervise department personnel in a fair and consistent manner. 
• Must be able to work overtime, weekends or other shifts when required. 
• Adjust equipment as necessary to optimize throughput and yield of the packing process 
• Troubleshoot mechanical issues and assist Maintenance in identifying problems to minimize downtime.   
• Rotate teammates to different positions during the shift.  
• Determine if product meets proper specifications or not, and take corrective action as needed. 
• Plan and manage time efficiently to meet goals while consistently producing quality products. 
• Sanitation & cleanup of all processing areas throughout the day. 
• Sanitation Management:
• Lead and oversee post-production sanitation activities to ensure equipment and production areas are cleaned and sanitized in accordance with established SSOPs, food safety requirements, and the Master Sanitation Schedule.
• Direct and support the sanitation team in equipment disassembly, cleaning, sanitizing, and reassembly.
• Verify proper use of sanitation equipment and chemicals; monitor chemical concentrations and usage.
• Maintain sanitation records and supply inventories.
• Escalate sanitation or food safety concerns to FSQA and Operations leadership.
• Participate directly in sanitation activities as needed to support successful and timely completion of the sanitation process.
• Enter and maintain production data and conduct or attend daily huddles. 
• • Responsible for performing the daily light check in the Green Houses as appropriate to the production line in charge for each day.
• Expected to adhere to safe work practices, follow GMP and HACCP guidelines, maintain sanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect food safety, food quality or personnel safety. 
• Maintain a positive work atmosphere  
• Performs other duties as assigned. 

Requirements

REQUIRED EDUCATION, EXPERIENCE, AND SKILLS:

• Ability to work in refrigerated environments for 8+ hour work periods. 
• Ability to perform a monotonous task with efficiency over 8+ hour work periods without losing quality. 
• Must be able to stand on concrete floors for long period of times. 
• Must be able to perform basic math skills/ basic computer skills.  

PREFERRED EDUCATION, EXPERIENCE, AND SKILLS:

• 1+ year working in fast paced environment. 
• Prior Agriculture or greenhouse experience is highly desirable. 
• Ability to write daily reports and correspondence. 
• Must work well in a group and independently; demonstrate self-motivation and initiative. 
• Must be able to adapt quickly to changes in policy, procedure, and technique. 
• Ability to listen well and communicate effectively with various audiences, especially with the direct supervisors and co-workers. 
• Ability to follow basic instructions and take constructive criticism from their managers, maintaining quality standards and production goals.