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Home › Companies › F96ce972 7721 4c7b 99ea 9a970ddc824a 19000101 000001 › Batchmaker - 2nd Shift

Batchmaker - 2nd Shift

F96ce972 7721 4c7b 99ea 9a970ddc824a 19000101 000001 · Boardman, OH, US, Boardman, OH · Active · ADP Workforce Now Recruiting

Job facts

FieldValue
CompanyF96ce972 7721 4c7b 99ea 9a970ddc824a 19000101 000001
TitleBatchmaker - 2nd Shift
Normalized title-
Department / team-
LocationBoardman, OH, United States
Work model-
Employment typeFull Time
Salary-
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-02-02 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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City jobsActive postings in Boardman.Open
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Linked records

CompanyF96ce972 7721 4c7b 99ea 9a970ddc824a 19000101 000001
Source2199dc6f-daf4-4c9d-8e32-623b94b8f726
ATS providerADP Workforce Now Recruiting

Description

Here at Summer Garden Food Manufacturing , we are family-owned and operated. As an employer, we offer a safe, clean, and friendly work environment for our staff to grow. We frequently offer fun events, lunches, rewards, and other incentives to show appreciation to our employees for their dedication to our ever growing company. Reports To: Production Supervisor Employee Status (FT, PT, Intern, etc.): Fulltime Supervises: N/A Position Summary: Monitor and maintain fill operations that meet the SQF program and Summer Garden Food Manufacturing. Efficient operation of machinery while supporting the batching and closure process. The batch maker is responsible for processing all recipes in a timely and accurate fashion. The ability to manage and read recipe are critical in making Safe Quality Products at Summer Garden Food Manufacturing. Understanding of ingredients, batch temperatures, Quality Testing and product characteristics are critical elements for this position. To operate efficiency of the manufacturing / processing plant. To work to the master production schedule as specified, monitor and maintain cook batches, kettle & piping sanitation procedures and steps have been followed to ensure all machinery is sanitized and put back in proper working order for next production run. PRIMARY RESPONSIBILITIES: PRODUCTION: Ability and knowledge to inspect produce for freshness. Ability to conduct taste testing to meet product requirements. Ability to operate batching equipment to include panel-mate touch screen along with ELO touch screen. Ability to work with bench top tools (PH meter, Boswik) Ability to work off recipe and provide feedback when called upon. Ability to instruct runner (if available) in supplying correct ingredient totes and/or buckets to batch maker and correct washing of totes and buckets. Knowledge of sautéing and simmering vs. cooking. Working knowledge of spices and their effects when added to product. (flavor profile) Ability to perform manual labor when needed. Follow company policy regarding HACCP, GMP and company dress code. To work in a safe manner with consideration to your co-workers safety. Ability to work with others in achieving plant goals. Ability to follow instructions and work with supervision. Ability to work with R&D in batching new items Ability to convert units of measure, (grams-ounces-pounds). Able to lift 25-65 lbs. as well as pushing or pulling 100-500 lbs. (in a tote) Follow Instructions and goals set by their supervisor. EQUIPMENT: Conduct a visual inspection pre-production to assure that equipment is in proper working order on a daily basis before manufacturing product. Notify supervisor or plant manager on any equipment malfunctions or current issues that may cause issues for production. Assure equipment is cleaned and sanitized after production is completed. Follow proper sanitation procedures and schedule given by Quality Assurance Manager. Notify maintenance of replace parts needed for any equipment malfunctions Conduct test runs on all equipment prior to production. To ensure all equipment is in proper working order. FOOD SAFETY: When batching acidified product, required to cook the product at 190 degrees F for 30 minutes minimum in order to kill Pathogenic Organisms To maintain traceability of all ingredients added to batches. Follow safety regulations and procedures required by SGFM/Quality/SQF/GMP’s/OSHA regulations/Preventative Controls. FOOD QUALITY: To test finished batches for viscosity, taste, PH, and color To make necessary adjustments to achieve the proper levels of the viscosity, taste, PH and color In the absence of an employee for this position, the Management Team will delegate the responsibilities to the remaining staff to ensure that all Food Safety & Quality Responsibilities are fulfilled. All other necessary duties as assigned by Supervisor: Requirements Necessary to Perform This Job Function: (Educational & Physical) High School Diploma or GED equivalent preferred Prior working knowledge of IQF produce but not required Previous culinary experience preferred Prior cooking and/or batch processing experience is a plus Frequent Lifting of material up to and including 65 pounds as well as pushing and/or pulling items weighing from 100 to 500 lbs. Frequently required to stand, walk and bend Manual dexterity with ability to reach with hands and arms Climbing ladders and stairs often Regularly required to talk, hear and see. Able to follow recipe instructions well Able to use various units of food measurement (liquid & dry) Basic mathematic, reading, and writing skills and ability to see Able to work in both hot/humid (in excess of 110 degrees F) and cold (below -20 degrees F) environments This job description is not intended to contain a comprehensive list of the responsibilities that are required to successfully perform in this position. Other duties as assigned are part of every job description. The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals to perform the essential job functions. Lassonde Pappas & Co., Inc provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Full job record

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Org IDb4c8a256-b1c2-4a5a-a8be-c22106306e23
Source ID2199dc6f-daf4-4c9d-8e32-623b94b8f726
Board ID2199dc6f-daf4-4c9d-8e32-623b94b8f726
Provideradp_workforcenow
Provider Job Key586397
TitleBatchmaker - 2nd Shift
Normalized Title—
Statusactive
Activeyes
Location TextBoardman, OH, US, Boardman, OH
Department—
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Employment Typefull_time
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Remote Policy—
CountryUnited States
RegionOH
CityBoardman
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Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=f96ce972-7721-4c7b-99ea-9a970ddc824a&ccId=19000101_000001&lang=en_US&type=JS&jobId=586397&jwId=9203097031696_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=f96ce972-7721-4c7b-99ea-9a970ddc824a&ccId=19000101_000001&lang=en_US&type=JS&jobId=586397&jwId=9203097031696_1
First Seen At2026-05-31 18:23:07Z
Last Seen At2026-06-06 13:02:32Z
Last Checked At2026-06-06 13:02:32Z
Last Changed At2026-06-06 13:02:32Z
Inactive At—
Source Posted At2026-02-02 20:31:00Z
Source Updated At—
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Extensions
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    "requisitionDescription": "<div><div><div><div><div><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><span style=\"color: rgb(38, 35, 33); font-family: Aptos, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\" data-pasted=\"true\">Here at&nbsp;</span><strong style=\"box-sizing: border-box; --tw-shadow: 0 0 #0000; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59,130,246,.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; font-weight: 700; color: rgb(38, 35, 33); font-family: Aptos, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\">Summer Garden Food Manufacturing</strong><span style=\"color: rgb(38, 35, 33); font-family: Aptos, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\">, we are family-owned and operated. As an employer, we offer a safe, clean, and friendly work environment for our staff to grow. We frequently offer fun events, lunches, rewards, and other incentives to show appreciation to our employees for their dedication to our ever growing company.</span></p><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><br></p><hr><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><br></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;' data-pasted=\"true\"><strong>Reports To:</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'>Production Supervisor</p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>Employee Status (FT, PT, Intern, etc.):</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'>Fulltime</p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>Supervises:</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'>N/A</p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>Position Summary:</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-family:Calibri;\">Monitor and maintain fill operations that meet the SQF program and Summer Garden Food Manufacturing. Efficient operation of machinery while supporting the batching and closure process. The batch maker is responsible for processing all recipes in a timely and accurate fashion. The ability to manage and read recipe are critical in making Safe Quality Products at Summer Garden Food Manufacturing. Understanding of ingredients, batch temperatures, Quality Testing and product characteristics are critical elements for this position. To operate efficiency of the manufacturing / processing plant. To work to the master production schedule as specified, monitor and maintain cook batches, kettle &amp; piping sanitation procedures and steps have been followed to ensure all machinery is sanitized and put back in proper working order for next production run.</span></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><br></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>&nbsp;</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>PRIMARY RESPONSIBILITIES:</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>PRODUCTION:</strong></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left: 0in;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability and knowledge to inspect produce for freshness.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to conduct taste testing to meet product requirements.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to operate batching equipment to include panel-mate touch screen along with ELO touch screen.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to work with bench top tools (PH meter, Boswik)</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to work off recipe and provide feedback when called upon.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to instruct runner (if available) in supplying correct ingredient totes and/or buckets to batch maker and correct washing of totes and buckets.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Knowledge of saut&eacute;ing and simmering vs. cooking.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Working knowledge of spices and their effects when added to product. (flavor profile)</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to perform manual labor when needed.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Follow company policy regarding HACCP, GMP and company dress code.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">To work in a safe manner with consideration to your co-workers safety.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to work with others in achieving plant goals.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to follow instructions and work with supervision.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to work with R&amp;D in batching new items</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Ability to convert units of measure, (grams-ounces-pounds).</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Able to lift 25-65 lbs. as well as pushing or pulling 100-500 lbs. (in a tote)</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Follow Instructions and goals set by their supervisor.</span></li></ul></div><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:19px;\">&nbsp;</span></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>EQUIPMENT:</strong></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Conduct a visual inspection pre-production to assure that equipment is in proper working order on a daily basis before manufacturing product.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Notify supervisor or plant manager on any equipment malfunctions or current issues that may cause issues for production.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Assure equipment is cleaned and sanitized after production is completed. Follow &nbsp; &nbsp; &nbsp;proper sanitation procedures and schedule given by Quality Assurance Manager.</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Notify maintenance of replace parts needed for any equipment malfunctions&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">Conduct test runs on all equipment prior to production. To ensure all equipment is in proper working order.</span></li></ul></div><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:19px;\">&nbsp;</span></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:19px;\">&nbsp;</span></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>FOOD SAFETY:</strong></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">When batching acidified product, required to cook the product at 190 degrees F for 30 minutes minimum in order to kill Pathogenic Organisms</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">To maintain traceability of all ingredients added to batches. &nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\">Follow safety regulations and procedures required by SGFM/Quality/SQF/GMP&rsquo;s/OSHA regulations/Preventative Controls.</li></ul></div><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:19px;\">&nbsp;</span></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>FOOD QUALITY:</strong></p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">To test finished batches for viscosity, taste, PH, and color &nbsp;&nbsp;</span></li><li style=\"margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family: initial;\"><span style=\"font-family:Calibri;\">To make necessary adjustments to achieve the proper levels of the viscosity, taste, PH and color</span></li></ul></div><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>&nbsp;</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'>In the absence of an employee for this position, the Management Team will delegate the responsibilities to the remaining staff to ensure that all Food Safety &amp; Quality Responsibilities are fulfilled.<strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</strong></p><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" style=\"margin-left: 9.9pt;border-collapse: collapse;border: none;width: 721px;\"><tbody><tr><td valign=\"top\" style=\"width: 89.043%; background: white; padding: 0in 5.4pt; vertical-align: top;\"><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style=\"color:black;\">All other necessary duties as assigned by Supervisor:</span></strong></p></td><td valign=\"bottom\" style=\"width: 10.957%; background: white; padding: 0in 5.4pt; vertical-align: bottom;\"><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:center;'>&nbsp;</p></td></tr></tbody></table><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>Requirements Necessary to Perform This Job Function: &nbsp; &nbsp;(Educational &amp; Physical)</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><div style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'><span style=\"line-height: 115%; font-size: 16px;\">High School Diploma or GED equivalent preferred</span></li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'>Prior working knowledge of IQF produce but not required</li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'>Previous culinary experience preferred</li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'>Prior cooking and/or batch processing experience is a plus</li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'>Frequent Lifting of material up to and including 65 pounds as well as pushing and/or pulling items weighing from 100 to 500 lbs.</li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'><span style=\"line-height: 115%; font-size: 16px;\">Frequently required to stand, walk and bend</span></li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'><span style=\"line-height: 115%; font-size: 16px;\">Manual dexterity with ability to reach with hands and arms</span></li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'><span style=\"line-height: 115%; font-size: 16px;\">Climbing ladders and stairs often</span></li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'>Regularly required to talk, hear and see.</li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'><span style=\"line-height: 115%; font-size: 16px;\">Able to follow recipe instructions well</span></li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'><span style=\"line-height: 115%; font-size: 16px;\">Able to use various units of food measurement (liquid &amp; dry)</span></li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'><span style=\"line-height: 115%; font-size: 16px;\">Basic mathematic, reading, and writing skills and ability to see</span></li><li style='margin: 0in 0in 10pt; line-height: 115%; font-size: 15px; font-family: \"arial narrow\", sans-serif;'><span style=\"line-height: 115%; font-size: 16px;\">Able to work in both hot/humid (in excess of 110 degrees F) and cold (below -20 degrees F) environments</span></li></ul></div><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><br></p><hr><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><br></p><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><br></p><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><br></p><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><strong><span style='font-size:15px;font-family:\"Calibri\",sans-serif;font-weight:bold;'>This job description is not intended to contain a comprehensive list of the responsibilities that are required to successfully perform in this position. &nbsp;Other duties as assigned are part of every job description. &nbsp;The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. &nbsp;Reasonable accommodations may be made to enable individuals to perform the essential job functions.<br> <!--[if !supportLineBreakNewLine]--><br> <!--[endif]--></span></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><strong><span style='font-size:15px;font-family:\"Calibri\",sans-serif;font-weight:bold;'>Lassonde Pappas &amp; Co., Inc provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.<br> <!--[if !supportLineBreakNewLine]--><br> <!--[endif]--></span></strong></p><p style='margin:0in;font-size:13px;font-family:\"Courier 10 pitch\";'><strong><span style='font-size:15px;font-family:\"Calibri\",sans-serif;font-weight:bold;'>This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.</span></strong></p></div></div></div></div></div>\n",
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