Production Teammate

Job description

Production Teammates directly handle lobster, crab, and other seafood products through the full production cycle including:

1. Fresh processing: Preparing and packaging lobster, crab, and other seafood products that will be sold to customers as raw or frozen seafood requiring further preparation and cooking by the customer OR to be further processed in our Ready-to-eat room, including:
a. Feeders: unloading live lobster/crab and sorting live lobsters/crab from dead
b. Crab/Lobster Breaking: Separation of live (stunned) lobster/crab into various parts (claws/bodies) for cooking based on graded sizes
c. Tail/Body Cleaning: Preparation of seafood for cooking by removing dirt/sand/entrails
d. Grading: Measuring/weighing various parts of the lobster/crab for precise cooking / sales
e. Packing: Packaging the products according to the purchase order specifications. May include weighing, sealing bags, passing through glazing or freezing equipment OR managing the preparation of packaged goods for shipment (organizing freezers/pallets/labels for purchase orders, etc.)
f. Cleaning: Collecting and disposing of the debris / bi-products on the production floor without contaminating the products during and post-production

2. Ready-to-eat processing: Preparing and packaging lobster, crab, and other seafood products that will be sold to customers as pre-cooked and ready to eat;
a. Piece Processing: Processing various parts of the lobster/seafood bodies
b. Pickers: Picking lobster/crab meat from claw/knuckle
c. Leg Rollers: Operating machinery to roll lobster meat out of legs
d. Claw/Leg Cutters: Operating machinery to score/open the claws of legs for further processing
e. Mince/Spin Shell Operation - Operating machinery to process various parts of the lobster/crab to create value added goods
f. Data Collection/Weigh Up - Weighing the pieceworkers processed product weights / Using an ipad auditing system to track defects/piecework weights
g. Inspection - Inspecting the seafood for defects (shells, cartilage, etc.) prior to packaging, examining the preparation and packaging of lobster, crab, and other seafood products – both ready-to-eat and fresh/raw/frozen products – to ensure compliance with company standard;
h. Packing - Packaging the products according to the purchase order specifications. May include weighing, sealing bags, passing through glazing or freezing equipment OR managing the preparation of packaged goods for shipment (organizing freezers/pallets/labels for purchase orders, etc.)
i. Cleaning - Collecting and disposing of the debris / bi-products on the production floor without contaminating the products during and post production

3. Sanitation: Cleaning of containers, materials, supplies, equipment, and work area.

4. Packing/Packaging: Designating packaged products (ready-to-eat and fresh/raw/frozen) as finished/ready for shipment; receiving shipments/drops of products ready for inspection and packaging.

Special Requirements

NOTE REGARDING HOURS (F.a.5A-H, F.a.6a-6b): A typical work week consists of 40 hours per week, or more (overtime is possible), with multiple shifts available. (Note: the total number of 56 hours per week indicated above is misleading, due to the entry of 8 hours for each day of the week into the form, which is necessary because, with shifts typically lasting 8 hours, multiple shifts available, and variations in days off, workers may end up working on any day of the week and there is no specific day(s) when a worker is guaranteed not to work. This position is for 40 or more (40+) hours per week as indicated in the job order). A typical work week consists of 40+ hours, with multiple shifts available. All Production Teammates will have 1-2 days off (varies). Where there are multiple shifts available, Production Teammates may work as early as 4:00am to as late as 2:00 am.