Horticultural Worker 1

Job description

Harvest: Ripe tomato clusters are removed from vine. The ends of the stem of the harvested cluster is snipped. Harvested product is placed into harvest container neatly and organized, without damaging fruit. Harvest carts are operated up and down row as ripe product is removed
from vine. Once all harvest containers on cart are filled, cart is sent to pack house and, another cart is started.
Any waste tomatoes on floor are to be picked up and placed in waste bin under harvest cart. Damaged or
rotten fruit still on the vine are to be removed and place in waste bin. Proper precautions are to be taken not to
damage vines during harvest. Harvest requires walking on uneven ground through the day, as well as occasionally
standing on rail pipe system. Safety and nitril gloves are required while harvesting and changed as frequently as instructed by supervisor. Worker must scan each row and cart with assigned reader. Worker must be able to determine color.

Cutting Leafs: Three leaves are removed from each tomato vine using a special de-leafing knife. All cuts are to
be clean and flush with the stem, not leaving any stumps or rough wounds. De-leafing knife is to be disinfected
after each row. Any bottom sucker growth is to be removed. If plants are down or strings are cut plants must be
lifted back up to crop support wire. All crop debris is to be placed under cultivation gutter. Any observed errors in
the irrigation system are to be fixed or reported to direct supervisor. Any stems that are empty or dead are to be
cut at string and base of stem, dead or empty stems are then to be placed below cultivation gutter. Leafing
requires operating and working of moving platform about 2 foot elevated. Leafing requires standing or walking all day. Safety and nitril gloves are required while leafing and changed as frequently as instructed by supervisor. Worker must scan each row with assigned reader

Special Requirements

See addendum C