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Lead, Production 1st Shift

90bf8dbc 14aa 48a1 A93d 8c3078b64bea 19000101 000001 · Brockton, MA, US, Brockton, MA · Active · ADP Workforce Now Recruiting

Job facts

FieldValue
Company90bf8dbc 14aa 48a1 A93d 8c3078b64bea 19000101 000001
TitleLead, Production 1st Shift
Normalized title-
Department / team-
LocationBrockton, MA, United States
Work model-
Employment type-
Salary-
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2025-11-26 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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Linked records

Company90bf8dbc 14aa 48a1 A93d 8c3078b64bea 19000101 000001
Sourceea508b6d-c2e6-40b2-a068-76acdba8fd93
ATS providerADP Workforce Now Recruiting

Description

Job Title Lead, Production 1st shift Location Brockton, MA Reporting to Production Supervisor / Production Manager Position Purpose To oversee the dough mixing, proofing, sheeting pizza, calzone forming and cooking to ensure that each product is produced according to its specification. Lead the efficient production of the line in accordance to the schedule, manpower, Quality Assurance, USDA and safety requirements. Responsibilities Setup the Bakery and equipment for start-up. Follow all procedures, instructions and temperature guidelines associated with the formulation of each batch produced by the dough mixer and all aspects of the item meets all internal specifications. Ensure & record all pertinent day code information for each item used to produce a dough batch and document during production process to ensure all is accurate. Check that the proper ingredients are being used on the line based on the product being produced. Ensure ingredients are labeled before using. Ensure and record all code information and ingredient weights for each item used in a dough batch. Ensure and record all temperatures as required. Ensure that the final mix meets Great Kitchens Quality Standards and is adequate to use in the production process. Check that the proper products and/or ingredients are being used based on FIFO or FEFO. Ensure and fill out required paperwork. Properly label any raw materials (ingredients) or finished goods that are left over from the run and cover these and store under refrigeration or in freezer. Notify Supervisor of these items. Direct the Bakery employees to perform line duties efficiently. Provide guidance & training to employees, including temporary employees. Determine amount of employees needed for each day and schedule full time and/or temps accordingly. Coordinate lunch & break relief with employees. Ensure employees are trained and practice company SOPs. Follow and direct the Bakery staff to follow Good Manufacturing Practices and safety procedures. Report any production issues or potential issues to the Production Managers. Report any warehouse issues or potential issues to the Warehouse Lead, Production Managers, or Warehouse Managers. Report any potential quality issues to the QC Technician, QC Supervisor and/or Lead. Follow all GMP rules and ensure all Bakery employees follow company GMP rules. Report any maintenance issues to the Maintenance Manager or Lead. Responsible for safety of all equipment used, reporting all unsafe conditions and accidents to the Supervisor or Manager. Follow and enforce all safety rules/requirement and ensure all employees follow company safety rules. Watch for & report any suspicious activities or unusual observations to authorized personnel. Keep work area clean and organized at all times. Complete all other duties assigned by shift supervisor and/or manager. Oversee the disassembling of equipment and monitor the sanitation procedures for each piece of equipment. Oversee the general cleaning procedures for: Hand clean line equipment, tables, utensils and food storage totes. Sweeping and use of hoses for floor and large equipment cleaning. Removal of trash. Direct employees cleaning schedule and flow to complete sanitation on time in each area. Ensure that all employees performing sanitation are wearing the proper PPE for each task performed. Discipline employees not following company sanitation PPE and other safety rules. Train new employees on sanitation procedures. Skills, Experience & Qualifications High School /Equivalent; Three years of food preparation experience and 1 year minimum of supervisory experience. Able to communicate and make logical decisions. Walk the line and monitor events. Must have good English skills, able to read and write labels, instructions and code dates and legible handwriting. Able to perform basic math skills (addition, subtraction, multiplication, division). Leadership skills: able to direct line staff and mentor temporary employees; able to communicate with production personnel and other departments within the facility. Able to explain job functions to outside auditors. Ability to work in a team environment and implement continuous quality improvement. Must have basic computer skills or willing to learn these skills. Good communication skills, hard working, dependable, safety conscious. Bilingual a plus (English and/or Portuguese, Spanish, Haitian Creole) Education, Technical Qualifications, Experience and Competencies Proficiency Level Required High School Diploma/Equivalent, 3 years associated experience within food manufacturing and 1 year minimum of supervisory experience. Good communications skills, hard working, dependable, safety conscious Able to communicate and make logical decisions. Good communications skills, hard working, dependable, safety conscious Read, write English and know basic math. Physical Requirements The physical demands described here 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 with disabilities to perform the essential functions. Lift up to 50 lbs. Work standing or walking for long periods of time. Work bending and squatting. Work making fast and repetitive hand motions. Reaching and pulling. Climbing and lifting required. And able to push/pull heavy loads using hand jack. Work with cleaning chemicals Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Hot (85-90F) & Cold (35-45F) temperatures (varies seasonally). High noise levels in some areas of the plant. Sudden schedule changes during seasonal volumes. Food Safety/Quality Report any issues regarding food safety or quality to supervision and/or quality assurance. Report any risks or any evidence of unsafe or out-of-specification product, equipment, packaging or raw materials to a designated manager to enable the resolution of issues requiring immediate attention.

Full job record

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Org IDb4ec2604-fa15-40a2-835a-28a2efcbe61d
Source IDea508b6d-c2e6-40b2-a068-76acdba8fd93
Board IDea508b6d-c2e6-40b2-a068-76acdba8fd93
Provideradp_workforcenow
Provider Job Key559815
TitleLead, Production 1st Shift
Normalized Title—
Statusactive
Activeyes
Location TextBrockton, MA, US, Brockton, MA
Department—
Team—
Employment Type—
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Remote Policy—
CountryUnited States
RegionMA
CityBrockton
Salary Raw—
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Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=90bf8dbc-14aa-48a1-a93d-8c3078b64bea&ccId=19000101_000001&lang=en_US&type=JS&jobId=559815&jwId=9200976689111_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=90bf8dbc-14aa-48a1-a93d-8c3078b64bea&ccId=19000101_000001&lang=en_US&type=JS&jobId=559815&jwId=9200976689111_1
First Seen At2026-05-31 18:58:58Z
Last Seen At2026-06-06 12:12:44Z
Last Checked At2026-06-06 12:12:44Z
Last Changed At2026-06-06 12:12:44Z
Inactive At—
Source Posted At2025-11-26 18:30:00Z
Source Updated At—
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Event Fields
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Parsed Structured
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Extensions
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Native Structured
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Lead the efficient production of the line in accordance to the schedule, manpower, Quality Assurance, USDA and safety requirements.</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:6.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:6.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><strong><span style='font-family:\"Cambria\",serif;'>Responsibilities</span></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: -0.25in;\"><li 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;'><span style='font-family:\"Cambria\",serif;'>Setup the Bakery and equipment for start-up.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Follow all procedures, instructions and temperature guidelines associated with the formulation of each batch produced by the dough mixer and all aspects of the item meets all internal specifications.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Ensure &amp; record all pertinent day code information for each item used to produce a dough batch and document during production process to ensure all is accurate.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Check that the proper ingredients are being used on the line based on the product being produced. Ensure ingredients are labeled before using.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Ensure and record all code information and ingredient weights for each item used in a dough batch.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Ensure and record all temperatures as required.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Ensure that the final mix meets Great Kitchens Quality Standards and is adequate to use in the production process.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Check that the proper products and/or ingredients are being used based on FIFO or FEFO.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Ensure and fill out required paperwork.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Properly label any raw materials (ingredients) or finished goods that are left over from the run and cover these and store under refrigeration or in freezer. Notify Supervisor of these 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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Direct the Bakery employees to perform line duties efficiently.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Provide guidance &amp; training to employees, including temporary employees.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Determine amount of employees needed for each day and schedule full time and/or temps accordingly.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Coordinate lunch &amp; break relief with employees.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Ensure employees are trained and practice company SOPs.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Follow and direct the Bakery staff to follow Good Manufacturing Practices and safety procedures.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Report any production issues or potential issues to the Production Managers.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Report any warehouse issues or potential issues to the Warehouse Lead, Production Managers, or Warehouse Managers.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Report any potential quality issues to the QC Technician, QC Supervisor and/or Lead. &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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Follow all GMP rules and ensure all Bakery employees follow company GMP rules.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Report any maintenance issues to the Maintenance Manager or Lead.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;color:black;'>Responsible for safety of all equipment used, reporting all unsafe conditions and accidents to the Supervisor or 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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;color:black;'>Follow and enforce all safety rules/requirement and ensure all employees follow company safety rules.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Watch for &amp; report any suspicious activities or unusual observations to authorized personnel. &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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Keep work area clean and organized at all times.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Complete all other duties assigned by shift supervisor and/or 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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Oversee the disassembling of equipment and monitor the sanitation procedures for each piece of equipment.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Oversee the general cleaning procedures for:</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Hand clean line equipment, tables, utensils and food storage totes.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Sweeping and use of hoses for floor and large equipment cleaning.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Removal of trash.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Direct employees cleaning schedule and flow to complete sanitation on time in each area.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Ensure that all employees performing sanitation are wearing the proper PPE for each task performed. Discipline employees not following company sanitation PPE and other safety rules.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Train new employees on sanitation procedures.</span></li></ul></div><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;text-align:justify;'><strong><span style='font-family:\"Cambria\",serif;'>Skills, Experience &amp; Qualifications</span></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: -0.25in;\"><li 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;'><span style='font-family:\"Cambria\",serif;'>High School /Equivalent; Three years of food preparation experience and 1 year minimum of supervisory experience.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Able to communicate and make logical decisions.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Walk the line and monitor events.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Must have good English skills, able to read and write labels, instructions and code dates and legible handwriting.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Able to perform basic math skills (addition, subtraction, multiplication, division).</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Leadership skills: able to direct line staff and mentor temporary employees; able to communicate with production personnel and other departments within the facility.&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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Able to explain job functions to outside auditors.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Ability to work in a team environment and implement continuous quality improvement.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Must have basic computer skills or willing to learn these skills.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Good communication skills, hard working, dependable, safety conscious.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Bilingual a plus (English and/or Portuguese, Spanish, Haitian Creole)</span></li></ul></div><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;text-align:justify;'><strong><span style='font-family:\"Cambria\",serif;'>Education, Technical Qualifications, Experience and Competencies Proficiency Level</span></strong></p><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;text-align:justify;'><span style='font-size:11px;font-family:\"Cambria\",serif;'>&nbsp;</span></p><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;text-align:justify;'><strong><span style='font-family:\"Cambria\",serif;'>Required</span></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: -0.25in;\"><li 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;'><span style='font-family:\"Cambria\",serif;'>High School Diploma/Equivalent, 3 years associated experience within food manufacturing and 1 year minimum of supervisory experience.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Good communications skills, hard working, dependable, safety conscious&nbsp;</span><ul style=\"margin-bottom: 0in;list-style-type: disc;\"><li style=\"margin-top: 0in;margin-right: 0in;margin-bottom: 10pt;line-height: 115%;font-size:15px;font-family: Calibri, sans-serif;\"><span style='font-family:\"Cambria\",serif;'>Able to communicate and make logical decisions.</span></li><li style=\"margin-top: 0in;margin-right: 0in;margin-bottom: 10pt;line-height: 115%;font-size:15px;font-family: Calibri, sans-serif;\"><span style='font-family:\"Cambria\",serif;'>Good communications skills, hard working, dependable, safety conscious</span></li></ul></li><li 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;'><span style='font-family:\"Cambria\",serif;'>Read, write English and know basic math.&nbsp;</span></li></ul></div><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;text-align:justify;'><strong><span style='font-family:\"Cambria\",serif;'>&nbsp;</span></strong></p><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;text-align:justify;'><strong><span style='font-family:\"Cambria\",serif;'>Physical Requirements</span></strong></p><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;text-align:justify;'><em><span style='font-family:\"Cambria\",serif;'>The physical demands described here 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 with disabilities to perform the essential functions.</span></em></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;\"><li 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;'><span style='font-family:\"Cambria\",serif;'>Lift up to 50 lbs.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Work standing or walking for long periods of time.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Work bending and squatting.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Work making fast and repetitive hand motions.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Reaching and pulling.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Climbing and lifting required.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>And able to push/pull heavy loads using hand jack.</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:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Work with cleaning chemicals</span></li></ul></div><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;text-align:justify;'><strong><span style='font-family:\"Cambria\",serif;'>&nbsp;</span></strong></p><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;text-align:justify;'><strong><span style='font-family:\"Cambria\",serif;'>Work Environment</span></strong></p><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;text-align:justify;'><em><span style='font-family:\"Cambria\",serif;'>The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</span></em></p><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;text-align:justify;'><em><span style='font-size:11px;font-family:\"Cambria\",serif;'>&nbsp;</span></em></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Hot (85-90F) &nbsp;&amp; Cold (35-45F) temperatures (varies seasonally).</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>High noise levels in some areas of the plant.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-family:\"Cambria\",serif;'>Sudden schedule changes during seasonal volumes.&nbsp;</span></li></ul><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;'><span style='font-size:11px;font-family:\"Cambria\",serif;'>&nbsp;</span></p><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;text-align:justify;'><strong><span style='font-family:\"Cambria\",serif;'>Food Safety/Quality</span></strong></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;text-align:justify;'><em><span style='font-family:\"Cambria\",serif;'>Report any issues regarding food safety or quality to supervision and/or quality assurance.&nbsp;</span></em></li></ul><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:\"Calibri\",sans-serif;'><em><span style='font-family:\"Cambria\",serif;'>Report any risks or any evidence of unsafe or out-of-specification product, equipment, packaging or raw materials to a designated manager to enable the resolution of issues requiring immediate attention.</span></em></li></ul></div></div></div></div>\n",
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Rendered from the bluedoor Job Postings API. Reproduce it:

GET https://api.bluedoor.sh/job-postings/v1/jobs/f18ba9b89aa5a379f64126ffcb0d87bd72fb5803?include=descriptionJSON
GET https://api.bluedoor.sh/job-postings/v1/orgs/b4ec2604-fa15-40a2-835a-28a2efcbe61dJSON
GET https://api.bluedoor.sh/job-postings/v1/sources/ea508b6d-c2e6-40b2-a068-76acdba8fd93JSON
GET https://api.bluedoor.sh/job-postings/v1/jobs/f18ba9b89aa5a379f64126ffcb0d87bd72fb5803/eventsJSON

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