Field Workers

Job description

Field Workers to perform the following duties: All work is performed in the field.

Field Worker (Organic and Conventional: Anise, Beets, Broccoli, Butter Leaf, Cauliflower, Celery, Chard, Cilantro, Collard Greens, Dill, Green Leaf, Kale, Khol, Leeks, Lettuce, Mustard Greens, Parsley, Red Leaf, Romaine, Romaine Hearts, Spinach, Spring Mix, Crew Leaders to perform the following duties:

All work is performed in the fields and on the farm
The harvest crews will cut, pick, bag, and pack Organic and Conventional: Anise, Beets, Broccoli, Butter Leaf, Celery, Chard, Cilantro, Collard Greens, Dill, Green Leaf, Kale, Khol, Leeks, Lettuce, Mustard Greens, Parsley, Red Leaf, Romaine, Romaine Hearts, Spinach, Spring Mix

Field worker to harvest both conventional and organic garden vegetables in the field (Anise, Beets, Chard, Collard Greens, Dill, Kale, Khol Rabi, Leeks, Mustard Greens, Parsley). Cutting is done by hand using a cutting knife. Using a harvesting hand knife and sitting on the ground, the employee cuts the vegetable from the roots and trims damaged/poor quality outer leaves, bunches with a twist tie, and packs 12-24 bunches into a carton or tote. If the vegetables are very muddy, they will rinse the product with water hoses attached on a small harvesting machine. The process is repeated. Worker is responsible for cleaning of equipment and maintenance of yard.

Field worker to harvest both conventional and organic mix lettuce (spring mix, green leaf, red leaf & butter). Cut, bag, pack, and load fresh lettuce in the field. Cutting is done on harvesting machine by using hands and cutting knife. Using a harvesting hand knife and bending at the waist, the employee cuts the head from the roots and trims the outer leaves from the head to prepare it to be packed into a carton, tote or bin. The process is repeated. Worker is responsible for cleaning of equipment and maintenance of yard.

Field worker to harvest organic and conventional lettuce, organic and conventional romaine and organic and conventional romaine hearts and cauliflower. Cut, bag, pack, and load fresh lettuce or cauliflower in the field. Cutting is done on harvesting machine by using hands and cutting knife. Using a harvesting hand knife and bending at the waist, the employee cuts the head from the roots and trims the outer leaves from the head to prepare it to be packed into a carton, tote or bin. The process is repeated. Worker is responsible for cleaning of equipment and maintenance of yard.

Field worker to harvest organic and conventional celery. Cut, bag, pack, and load fresh celery in the field. Cutting is done on harvesting machine by using hands and cutting knife. Using a harvesting hand knife and bending at the waist, the employee cuts the stalk from the roots and trims the outer stalks from the stalk to prepare it to be packed into a bag, carton, tote or bin. The process is repeated. Worker responsible for cleaning of equipment and maintenance of yard.

Spinach and Cilantro (conventional and Organic) is harvested in the field. Cutting is done by kneeling on beds next to a machine or without a machine. The employee determines the size and quality of the product to be harvested. Then, using a harvesting hand knife, the employee cuts the appropriate amount of product from its roots, cleans by hand the defective leafs and trims the stems. The product is then either tied, sleeved or banded before being packed or placed into a box/tote or placed on a belt. The cartons or totes have a specific count or weight requirement.

Special Requirements

Minimum Job Qualifications:

1 month of experience in vegetable harvest or any of the commodities listed.
Specific requirements include lifting up to 50 pounds frequently and able to use hand tools, including cutting knives. Must be able to work under conditions where skin and clothing become heavily soiled with mud, water, grease, etc. Must be able to work outdoors in inclement weather conditions, including rain, cold, high winds, etc. Work involves frequent bending and working in bent or stooped positions. Must be able to walk and stand up extensively. No smoking, alcohol, firearms in the field or residential housing.

Work is performed in open fields and may involve exposure to mud, dust, wind, heat, cold, and other natural elements. Temperatures can range from 30 degrees Fahrenheit to over 100 degrees Fahrenheit during the period of employment. Workers should come prepared with appropriate clothing and footwear for the environmental and working conditions described.