50% of American homes each turkey on Christmas

General Production

Posted on: 08 18, 2017

Processing Division - St. Henry Ohio

OBJECTIVES/SUMMARY OF POSITION: The primary goal of this position is the quick, smooth and efficient operation of removing any defect on the turkey.

SKILLS REQUIRED: Position requires knowledge of product quality standards, finger dexterity, manual dexterity, and the ability to work quickly.

PHYSICAL REQUIREMENTS: For the physical requirements of this job, please see Human Resources.

TRAINING NEEDED ANNUALLY: HACCP, SSOP, GMP, Food Security, Animal Welfare, Allergen


  1. Keep workstation clean and keep edible products off the floor.
  2. Rotate with other team members as directed.
  3. Utilizing a hand knife or whizard knife, inspect and trim all turkey meat, removing the defects and as little good meat as possible.  Placing trim in trim belt.
  4. Repeat process to insure continuous smooth and efficient operations.
  5. Operate equipment in a safe manner.
  6. Wear all required PPE.
  7. Steel straight knives and whizard knives properly.
  8. Maintain a good attitude toward all fellow team members.
  9. Maintain an active interest in improving performance level.
  10. Actively maintains high personal sanitary measures by following the established guidelines.
  11. Maintain a good attendance record and report to work on time.
  12. Perform related duties as apparent or assigned.
  13. Demonstrates an active interest and positive safety attitude.
  14. Demonstrates an active interest in producing quality products/services.
  15. Report any safety, mechanical, or problems occurring in the production line.

These are the current essential functions of the job and are subject to change.