Camp Cooks

Job description

Workers will perform assign duties as instructed by their supervisor.
Camp Cooks: Incident to and in conjunction with other agricultural operations on the farm, workers will perform secondary agriculture functions, as described at 29 C.F.R. 780.105 (c), that include assisting in maintaining food inventory and stocking supplies, preparing and serving food, and associated farm labor kitchen maintenance and general clean-up of kitchen and service area, sanitizing of dishes, pots and other items used to prepare food, delivery of meals to workers in the fields, and provide food service in compliance with applicable health and safety regulations. All work described herein is provided directly to agricultural workers employed by the employer.
In the event that an employee is unable to perform the tasks mentioned above, the workers may perform alternative work for the period under the restrictions (e.g., sweeping, housing assistance, painting, general clean-up,etc)
The alternative work if needed will be to assist with the manual harvest of the crop.

Tobacco Harvesting: Workers will start in a row with the first tobacco plant cutting off the top flower by hand properly without damaging leafs below. The worker must then use both hands in order to remove all the suckers that are in between the tobacco leaf and the stem of the tobacco plant. The worker will walk down his designated row working on every tobacco plant taking no more than 4 to 5 seconds. When this is finished the workers will again walk down the tobacco field on his designated row pulling off the bottom 3 to 5 ripe leafs off of every stock. If the leaf is not ripe you must leave it alone. The worker must stay down moving forward placing each leaf on his side until the worker has no more room and must walk over to unload his bundle of tobacco leafs into the tobacco trailer. Any leafs dropped by the worker must be picked up. The tobacco tractor and trailer will always be in the middle of the 12 person group moving forward. The worker must due this process 3 to 4 different period of times as leafs ripen on every stock.
Sweet potato Harvesting: The worker will pick the sweet potatoes up from the ground by class. There are 3 types of classes of sweet potato that require harvesting at once which are number 1's (large potato), canner(medium small broken cracked unshaped potato's), and seed (small potato's). The worker must first select number 1?s placing them in a five gallon bucket, once the bucket is full, the worker will take the bucket to the truck and dump the sweet potatoes in the back of the truck. A small ticket will be given to you to keep and a total will be counted at the end of each day. The workers will then go back to the picking area and fill his bucket up with canner sweet potato. Once the bucket is full the worker will take the bucket to the truck and dump the bucket. The worker will go back to his picking area and fill his bucket up with seed sweet potato.
Cucumber Harvesting: The worker will pick the cucumber up from the ground, placing them in a five gallon bucket, once the bucket is full, the worker will take the bucket to the truck and dump the cucumber in the back of the truck.
Cabbage harvesting: The cabbage Cutters will line up in designated cabbage rows. Workers will bend over each cabbage to cut. After cutting the cabbage, workers will inspect and trim. Workers will then put the cabbage in a bag and put the bag on a stainless steel table that will be continually pushed behind the cutters as they proceed on their rows. Workers should be able to keep up with the machine.

Special Requirements

This type of work, involves working conditions that require tremendous stamina, a high level of physical activity in cold or extremely hot conditions in direct sunlight and in adverse weather such as rain. The work requires a high level of physical conditioning.