Experience Inc. Jobs

This job was posted by https://www.azjobconnection.gov : For more information, please see: https://www.azjobconnection.gov/jobs/6752534

Field worker to harvest organic & conventional broccoli. Cut, trim, bag, pack, and load fresh broccoli in the field. Cutting is done on\ harvesting machine by using hands and cutting knife. Using a harvesting hand knife and bending at the waist, the employee cuts the head from the roots and trims the outer leaves from the head to prepare it to be packed into a carton or tote or a bulk bin. The process is repeated. Worker is responsible for cleaning of equipment and maintenance of yard.

Set up includes: Check machine for water and diesel; Move machine with tractor. Drive tractor. Put sticker on bags and cartons;\ Supply cartons for the day and put on the machine; Open or close machine; Put machine where crew will start; Move trailer using\ tractor. Tractors have gross weight capacity under 26,001 lbs and do not require CDL to operate. They are not operated over the open road other than to move from field to field.

Workers may occasionally and/or sporadically perform duties associated with and directly related to the primary duties. Such work will be temporary and unsubstantial agricultural labor.

Crew Leaders Under the direction of the First-Line Supervisor: Direct and monitor the work of other farmworkers. This is not a\ supervisory position.

Harvesting crew leader will arrive to work site with the crew or before crew. Will keep accurate records of employee hours worked,\ ranch and lot. Receives from supervisor daily harvesting needs. Assign duties such as harvesting of crops, products or equipment\ maintenance. Report all issues or concerns to the supervisor. Occasionally, will work with crew doing regular harvesting job. Provide\ the necessary materials to personnel. Conduct Pre-Inspection reports when necessary and when requested. Reports any observed\ mechanical problems of machine or equipment to supervisor. Prepare necessary amount of materials needed for the day, i.e.\ cartons/supplies. When working or moving machines always be observant of safety hazards, obstacles and surroundings.

This is not a supervisory position, and this position does not require making personnel decisions or developing compliance or safety\ protocols. Such standards are developed by Supervisors and managers. Crew Leaders will observe workers to ensure safety and\ compliance standards are maintained and will report issues or problems to Supervisors.

FIELD WORKERS TO PERFORM THE FOLLOWING DUTIES: ALL WORK IS PERFORMED IN THE FIELD.

FIELD WORKER (ORGANIC AND CONVENTIONAL: ANISE, BEETS, BROCCOLI, BUTTER LEAF, CAULIFLOWER, CELERY, CHARD, CILANTRO, COLLARD GREENS, DILL, GREEN LEAF, KALE, KHOL, LEEKS, LETTUCE, MUSTARD GREENS, PARSLEY, RED LEAF, ROMAINE, ROMAINE HEARTS, SPINACH, SPRING MIX, CREW LEADERS TO PERFORM THE FOLLOWING DUTIES:

ALL WORK IS PERFORMED IN THE FIELDS AND ON THE FARM THE HARVEST CREWS WILL CUT, PICK, BAG, AND PACK ORGANIC AND CONVENTIONAL: ANISE, BEETS, BROCCOLI, BUTTER LEAF, CELERY, CHARD, CILANTRO, COLLARD GREENS, DILL, GREEN LEAF, KALE, KHOL, LEEKS, LETTUCE, MUSTARD GREENS, PARSLEY, RED LEAF, ROMAINE, ROMAINE HEARTS, SPINACH, SPRING MIX

FIELD WORKER TO HARVEST BOTH CONVENTIONAL AND ORGANIC GARDEN VEGETABLES IN THE FIELD (ANISE, BEETS, CHARD, COLLARD GREENS, DILL, KALE, KHOL RABI, LEEKS, MUSTARD GREENS, PARSLEY). CUTTING IS DONE BY HAND USING A CUTTING KNIFE. USING A HARVESTING HAND KNIFE AND SITTING ON THE GROUND, THE EMPLOYEE CUTS THE VEGETABLE FROM THE ROOTS AND TRIMS DAMAGED/POOR QUALITY OUTER LEAVES, BUNCHES WITH A TWIST TIE, AND PACKS 12-24\ BUNCHES INTO A CARTON OR TOTE. IF THE VEGETABLES ARE VERY MUDDY, THEY WILL RINSE THE PRODUCT WITH WATER HOSES ATTACHED ON A SMALL HARVESTING MACHINE. THE PROCESS IS REPEATED. WORKER IS RESPONSIBLE FOR CLEANING OF EQUIPMENT AND MAINTENANCE OF YARD.

FIELD WORKER TO HARVEST OTH CONVENTIONAL AND ORGANIC MIX LETTUCE (SPRING MIX, GREEN LEAF, RED LEAF & BUTTER). CUT, BAG, PACK, AND LOAD FRESH LETTUCE IN THE FIELD. CUTTING IS DONE ON HARVESTING MACHINE BY USING HANDS AND CUTTING KNIFE. USING A HARVESTING HAND KNIFE AND BENDING AT THE WAIST, THE EMPLOYEE CUTS THE HEAD FROM THE ROOTS AND TRIMS THE OUTER LEAVES FROM THE HEAD TO PREPARE IT TO BE PACKED INTO A CARTON, TOTE OR BIN. THE PROCESS IS REPEATED. WORKER IS RESPONSIBLE FOR CLEANING OF EQUIPMENT AND MAINTENANCE OF YARD.

FIELD WORKER TO HARVEST ORGANIC AND CONVENTIONAL LETTUCE, ORGANIC AND CONVENTIONAL ROMAINE AND ORGANIC AND CONVENTIONAL ROMAINE HEARTS AND CAULIFLOWER. CUT, BAG, PACK, AND LOAD FRESH LETTUCE OR CAULIFLOWER IN THE FIELD. CUTTING IS DONE ON HARVESTING MACHINE BY USING HANDS AND CUTTING KNIFE. USING A HARVESTING HAND KNIFE AND BENDING AT THE WAIST, THE EMPLOYEE CUTS THE HEAD FROM THE ROOTS AND TRIMS THE OUTER LEAVES\ FROM THE HEAD TO PREPARE IT TO BE PACKED INTO A CARTON, TOTE OR BIN. THE PROCESS IS REPEATED. WORKER IS RESPONSIBLE FOR CLEANING OF EQUIPMENT AND MAINTENANCE OF YARD.

FIELD WORKER TO HARVEST ORGANIC AND CONVENTIONAL CELERY. CUT, BAG, PACK, AND LOAD FRESH CELERY IN THE FIELD. CUTTING IS DONE ON HARVESTING MACHINE BY USING HANDS AND CUTTING KNIFE. USING A HARVESTING HAND KNIFE AND BENDING AT THE WAIST, THE EMPLOYEE CUTS THE STALK FROM THE ROOTS AND TRIMS THE OUTER STALKS