Production Forklift Operator- 2nd Shift

Overview:

Golden State Foods is Now Hiring!

This is an amazing opportunity for experienced Forklift Operators to enjoy a challenging role with productivity, quality and safety targets.

Check it out! ????

With GSF, your future is as Good as Gold!

2nd Shift $16.00 + Shift Premium+ Perfect Attendance Incentive

WHO WE ARE

One of the largest diversified suppliers in the foodservice industry. Golden State Foods sets the Gold Standard by focusing on its Creed and Values, putting customers first and continually innovating. GSF associates show our deep commitment to the communities where we live and work, through our participation in the GSF Foundation, where 100% of associate proceeds go to helping children and families in need.

GSF's Protein Products division has produced high quality beef patties for the QSR industry for more than 65 years. The award-winning facility in Opelika excels in quality, food safety. assured supply, innovative R&D, and exceptional customer responsiveness.

Our business philosophy actively supports our associates through our Four (4) Core Values:

• Treat others like you want to be treated
• Make the best product
• Give the customer a fair deal
• Maintain the highest standards

PERKS

• Our comprehensive benefits include medical, dental, and vision after 30 days of employment. Generous 401k/pension plan, with employer-contributions after just 6 months. Paid vacation/holidays/sick leave. Our associates also enjoy discount programs, tuition reimbursement, and much more! If you are looking for a competitive wage, solid opportunities and a career path to success, we have a great opportunity at our facility in Opelika.

JOB OVERVIEW

• Adheres to safety, food safety, quality, and legal compliance.
• Knowledgeable in PPE, OSHA, MSDS, lock-out/tag-out, GMP, SSOP, and HACCP.
• Perform all work in accordance with environmental, health, and safety standards, rules, regulations, and practices of the facility.
• Must be able to pass training/certifications as required for qualification.
• Observe and analyze equipment performance and report any problems to the supervisor.
• Keep area clean and free of safety hazards.
• Document completed work as required by the supervisor.
• Compliance with all other duties as assigned.

Safety

1. Safe operation of forklift, pallet jack, and other assigned equipment
2. Safe lifting practices
3. Maintain good working condition of forklifts
4. Familiarize self with area surroundings, such as emergency exits
5. Report any unsafe equipment or conditions

Set-Up

1. Make sure truck and dock areas are prepared for unloading
1. Trailer is to be backed flush against the bay
2. Check to make sure the rear wheels of the trailer are chocked
3. Make sure the dock board is all the way down and secured in place
4. Make sure the trailer lock is engaged and red light is on
5. Check the dock area to make sure it is free of any objects which could interfere with maneuvering pallet jack or forklift
2. Pick up bills of lading
3. Generate shipping inventory and production tally sheets

Monitor Operations

1. Follow established procedure for receiving incoming shipments
   1. Obtain Beef Order Sheet and purchase orders from Managers office.
   2. Obtain list of trucks that have arrived on premises from security guard. Trucks should be received on a first come first serve basis unless otherwise notified by supervisor.
   3. For Combos (2,000 Lb. Bins)
      1. Visually scan the entire load to make sure containers and product are in good condition
      2. Check the temperature of the trailer by reading the thermometer on the refrigeration unit

• Using a probe thermometer, check the temperature of the product before loading
  1. Insert the thermometer into the middle of the top layer of meat in the combos at rear of trailer
  2. Record the average temperature reading on the Meat Receiving Report (Example A)

1. Set the tare weight on the scales the same as shown on the combo
2. Use a forklift to remove combo from truck and place on the scales
3. While the combo is on the scales, inspect the quality of the meat by sight and smell. If you have any doubts about the quality of the product or if it is a different type than was ordered, notify your Supervisor immediately before any meat leaves the Receiving dock

• On a color coded sheet of paper record the following:
  1. The actual net weight of the combo
  2. The Lot (P.O.) Number
  3. Today's date
• Tape the sheet of paper to the top edge of the combo

1. Remove the combo from the scale with a forklift and place in the appropriate area in the chill room
   1. Do not put new product in front of old product
   2. Keep combos of same P.O. number together
2. Repeat step 4-9 for each combo in the shipment
3. When the entire shipment is unloaded, fill in the required information on the Meat Receiving Report (Example A) and the Meat Receiving Log (Example B) NOTE:If the total net weight received varies from the vendor weight, call the supplier for proper weight claim information.

• Exchange the number of reusable pallets received from the carrier and record the number on pallet slip and attach to Bill of Lading

1. For Frozen Blocks (60 lb boxes)
   1. Visually scan the entire load to make sure containers and product are in good condition
   2. Check the temperature of the trailer by reading the thermometer on the refrigeration unit

• Use a knife to check hardness of frozen blocks
  1. Insert the knife tip through the box and try to push it into the block. If the meat is properly frozen, only the tip of the knife will go into the block. NOTE: If the knife is easily inserted into the block of meat, contact your Supervisor immediately.

1. Set three (3) pallets aside on the Receiving dock for collecting random sample frozen blocks for Quality Assurance
2. Place the frozen blocks off the trailer on pallets five (5) to a layer and six (6) layers high. Total of 35 blocks per pallet. Stack the blocks in the pattern diagram shown below. Alternate stacking pattern on each layer. NOTE: Collect 90 blocks at random throughout the shipment, and place on three (3) separate pallets (35 blocks per pallet) using same stacking pattern as shown above for Quality Assurance testing
3. Secure pallets of blocks, as needed, with stretch film

• Use the correct lot tag (P.O.) number in at least one (1) place on all (4) sides of the palletized blocks
• Using a forklift, remove the palletized blocks from the dock to the cooler. NOTE: Do not put new product in front of old product

1. Record information requested on Meat Receiving Log
2. Exchange the number of reusable pallets received from the carrier and record the number on the carrier's Bill of Lading

1. Load meat products
   1. Inspect condition of trailers verify inside of trailer is clean before proceeding with the loading procedures
   2. Verify all information retrieved is correct box counts, destination of load, and purchase order numbers.
   3. Obtain needed truck status from security guard Trucks picking up loads of finished product will be loaded by appointment times unless other circumstances occur
      1. Load can be loaded out of order if trailer temperature is not required degrees
      2. Truck with earlier appointment time has not arrived for pick-up

• Otherwise notified by supervisor

1. Inspect condition of boxed product to assure the wholesome quality of packaging
   1. Damaged cases should be removed from palletized product and later brought to production at an appropriate time. See Product Rework Procedures
   2. Damaged cases should be replaced with approved cases for shipping complete pallet

• Verify Use By date is in time frame

1. Document all product shipped out of facility

1. Stock freezer racks for shipments
   1. Store palletized box product in proper freezer location
   2. Frequently monitor conveyor system to secure movement of incoming product from the production floor
   3. Maintain updated inventory
2. Receive incoming materials and returned goods and store same
   1. Obtain Beef Order Sheet and Purchase Orders from Managers office, this information will notify of what type product is to be received and from which supplying company it is from
   2. Verify information on Order sheets compares to drivers record and product type carried
   3. Check status of raw material load for micro clearance. If load is cleared for micros then proceed unloading. If has not cleared then check with supervisor to determine whether it should be received or held until load has been cleared for micros. If load is received before it is cleared, combos must be segregated and labeled with Hold tags.
   4. Check receiving scale for proper calibration
   5. Schedule order of unloading trucks: Obtain list of trucks that have arrived on premises from security guard. Trucks should be received on a first come first serve basis unless otherwise notified by supervisor
   6. Obtain documents from driver delivering load
   7. Document necessary forms and information
   8. Inspect trailer
   9. Inspect product and packaging to be in good wholesome condition
3. Pallets
   1. Unused pallets obtained from any empty trailer are to be removed and later placed outside on receiving dock for repairs. If return pallets are requested the clerk will place #2 and #3 pallets back on trailer. No return pallets are given for trucks with CHEP pallets.
   2. A pallet inventory sheet should be completed and attached to appropriate paperwork

Housekeeping Procedures

1. Keep assigned work areas clean for appearance and safety purposes
2. Pick up and discard trash or debris, there should be no meat, plastic, wood, paper or other trash on the floor.
3. Mop up spills, oil leaks from vehicles, and any leakage from product
4. Clean freezer daily
5. Nothing should be leaning on the wall
6. All pest boxes should be in their proper locations
7. Any other task necessary to keep work area clean, safe and neat

Physical Requirements

• Must be able to work on feet for 8-10 hours
• Must be able to manually lift and move 60 lb boxes from a truck and stack them on pallets
• Required to work in areas where temperatures will range from -10F to 100F
• Requires climbing and work up to approximately 30 feet heights