Food Preparation Worker

Job description

***RFI Response***
1. Manual Bottling Operations — Filling, Capping, and Labeling
Workers are responsible for washing, rinsing, and sanitizing the GWFS-6 Semi-Automatic Rotary Filler and all food contact surfaces prior to production. Workers then assemble the Rotary Filler and use it to fill, cap, and crate cider jugs in gallon, 1/2 gallon, and pint sizes. After production is complete, workers disassemble the equipment and perform a final cleaning and sanitization of the machine and all surrounding work areas.
2. Assembly and Disassembly of Cider Processing Equipment
Workers wash, rinse, and sanitize the Belt Press Model #J-300, cider tanks, hoses, and all food contact surfaces at the start of each production shift. Workers then assemble the Belt Press and connect the necessary hoses to proceed with cider production and fill the appropriate cider tanks. At the conclusion of the shift, workers disassemble the equipment and perform final cleaning and sanitization consistent with food safety requirements.
3. Serving Apple Cider to Customers
Workers fill 5 oz cups of cider within the cider mill kitchen and place them on yellow plastic trays for distribution to visiting customers and groups on the premises. This task is performed entirely within the cider mill kitchen environment.
4. Cleaning and Sanitizing Work Areas, Equipment, Utensils, and Food Contact Surfaces
As described in Items 1 and 2 above, workers are responsible for cleaning and sanitizing all equipment, food contact surfaces, and work areas throughout the facility, including the bottling area, processing area, cider mill kitchen, and any other areas where food handling or production activities occur. Cleaning and sanitization tasks are performed before production begins and again at the conclusion of each shift.
5. Storing Food in Designated Areas to Prevent Spoilage
To prevent spoilage, workers store food products in designated containers within the walk-in cooler. Bottled cider is carted by hand into the walk-in cooler using a cart and placed in its assigned storage area. No forklift operation is required for this task.
6. Training and Hygiene
Each employee receives a manual covering personnel policies, personal hygiene, and food handling regulations. Additionally, a manager or veteran employee provides on-the-job training for all tasks prior to independent performance

***Original F.a.2***
Workers will operate a robotic donut frying machine (Belshaw Mark II Donut Maker), producing between 25–37 dozen donuts per hour during peak periods. It is approximately 5 feet long X 2.5 feet wide. Workers may mix donut batter and feed into the donut dispenser apparatus attached to the machine. Workers shall hand-dip each cooked donut into icing by hand and place on cooling racks for packaging and sale. Workers will prepare pie crusts and pie fillings by hand by transferring contents from a commercial tabletop mixing machine into preformed dough-based pie crusts for baking in a commercial oven.

Workers will perform manual bottling operations including filling, capping, and labeling of cider product; workers will perform assembly and disassembly of cider processing equipment at the start and end of each production shift. Workers will serve prepared Apple Cider by pouring into cups or mugs for sale to customers.

Workers will follow instructions from supervisors to clean and sanitize all work areas, equipment, utensils, and food contact surfaces. Workers will store food in designated areas to prevent spoilage. Workers will interact with retail customers to serve food and maintain clean dining areas. Employer will provide all necessary on-the-job training. No prior experience or education required. Must be able to lift up to 50 lbs. repeatedly and work in varying seasonal weather conditions.

Special Requirements

The first shift is from 6:00 am to 6:00 pm. The second shift will be 8:00 am to 8:00 pm.
Workers will alternate between 1st and 2nd shift 6 to 7 days per week in September and
October. August and November will be 5 to 7 days per week.