Field Worker (harvest, Cook)

Job description

Agricultural Field Worker Duties:

Baby leaf ((Spinach, Kales, Wild Arugula, Red Chard, Green Chard, Spring Mix, Red Romaine, Green Romaine, Green Pak Choi, Tat Soi) harvest (hand and machine)

Irrigation

Weeding. Weeding activity will be completed with a long-handled hoe (4 ft. or more in length). The employer will provide gloves, knee pads and training at no cost to the workers in prevention of work-related injuries.

Clean and washes different types of equipment, vehicles and machinery.

May be assigned to install and collect mice traps in production fields.

Transport equipment to different locations.

Conduct company errands as assigned.

Clean and clear debris.

Safely operate a variety of tools including pressure washers.

Maintain a safe working environment and use appropriate personal protective equipment.

Comply with company policies, safety regulations and legal guidelines.

Performs other tasks as assigned.

Qualifications:

Comfortable working with small equipment or ability to learn new skills.

Team player and effective collaborator.

Ability to perform tasks quickly and accurately.

Self-motivated with a strong work ethic.

Selection Guidelines:

• Some experience in farming including the operation of tractors and other farm equipment; or any equivalent combination of training and experience.

Physical Requirements:

• Communicates orally with management and co-workers by telephone or in person.

• Required to stand and walk for extended periods of time during work shift.

• Routinely required to stoop, bend, kneel, lift, and reach, in the performance of job function.

• Requires the essential use of hands, speech, eyesight, and hearing.

• Spend most of the time outdoors, exposed to potentially difficult environment conditions.

• Lifting limitations for this position: 30-50 lbs.

Cook Job Duties:    

Monitor and record food temperatures to ensure food safety.

Cook food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

Rotate and store food supplies.

Wash pots, pans, dishes, utensils, or other cooking equipment.

Apportion and serve food to workers

Set up workstations with all needed ingredients and cooking equipment  

Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)  
Ensure great presentation by dressing dishes before they are served  

Keep a sanitized and orderly environment in the kitchen  

Ensure all food and other items are stored properly  

Check quality of ingredients  

Monitor stock and place orders when there are shortages  

Qualifications:  

Proven experience as cook 

Experience in using cutting tools, cookware and bakeware  

Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)  

Ability to follow all sanitation procedures  

Ability to work in a team  

Very good communication skills  

Excellent physical condition and stamina  

Selection Guidelines:  

3 months preparing/cooking food  
Physical Requirements:  

Stand for long periods of time.  

Use their hands to handle, control, or feel objects, tools, or controls.  

Repeat the same movements.  

Walk or run for long periods of time.  

Bend or twist their body.

Special Requirements

Minimum Job Qualifications: 3 months experience in baby leaf field work (harvest and/or irrigation) or 3 months preparation cook experience. Workers must be able to lift 50 lbs frequently. Work is performed outdoors in open fields and can involve exposure to sun, wind, mud, dust, heat, cold and other elements of the normal outdoor grove environment. Temperatures can range from 20 degrees F to over 100 degrees F during the period of employment. Workers should come prepared with appropriate clothing and footwear for the work and working conditions described.