What are the responsibilities and job description for the Field Laborer position at Alco Harvesting?
This job was posted by https://www.azjobconnection.gov : For more
information, please see: https://www.azjobconnection.gov/jobs/7203756
Field Worker Head Lettuce (Iceberg), Bulk Lettuce (Iceberg) Romaine, Red
Leaf, Green Leaf, Organic Romaine,\
Celery, Organic Celery, Romaine Hearts, Organic Romaine Hearts,
Broccoli, Organic Broccoli, Spinach, Cilantro,\
Parsley, Cauliflower, Organic Cauliflower, Green Cabbage and Red
Cabbage, To Perform The Following Duties
Field worker to harvest both conventional green leaf, red leaf &,
romaine. Cut, bag, pack, and load fresh product 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, bag, tote, or bin. The process is repeated.
Worker is responsible for cleaning of\
equipment and maintenance of yard. Worker is also responsible for
operating Tractors and machines used to perform\
this task.
Field worker to harvest romaine, organic romaine, head lettuce
(iceberg), organic romaine hearts, and romaine hearts.\
Cut, bag, pack, and load fresh product 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. Worker is
also responsible for operating Tractors and\
machines used to perform this task.
1 month of experience in harvesting any of the commodities listed.
Specific requirements include lifting up to 50-65 pounds frequently and
being able to use hand tools, including cutting knives. Must be able to
work under conditions where skin and clothing become heavily soiled with
mud, water, grease, etc. Must be able to work outdoors in inclement
weather conditions, including rain, cold, high winds, etc. Work involves
frequent bending and working in bent or stooped positions. Must be able
to walk and stand up extensively. No smoking, alcohol, firearms in the
field or residential housing.
Work is performed in open fields and may involve exposure to mud, dust,
wind, heat, cold, and other natural elements. Temperatures can range
from 30 degrees Fahrenheit to over 100 degrees Fahrenheit during the
period of employment. Workers should come prepared with appropriate
clothing and footwear for the environmental and working conditions
described.
Field worker to harvest bulk lettuce. Cut and core fresh iceberg lettuce
in the field. Cutting and coring is done on a harvesting belt using
hands and a cutting/coring knife. Using a coring knife and bending at
the waist, the employee cuts the lettuce from the root, trims the outer
leaves, cores the center of the lettuce with a knife and places on belt.
The process is repeated, workers are responsible for cleaning of
equipment.
Field Worker to harvest spinach, cilantro, and parsley. Cutting is done
by kneeling on beds next to a machine or without a machine. The employee
determines the size and quality of the product to be harvested. Then,
using a harvesting hand knife, the employee cuts the appropriate amount
of product from its roots, cleans by hand the defective leaves, and
trims the stems. The product is then either tied, sleeved, or banded
before being packed or placed into a box/tote or placed on a belt. The
cartons or totes have a specific count or weight requirement.
Field worker to harvest organic broccoli, 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 tr ms 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. Worker is
also responsible for operating Tractors and machines used to perform
this task.
Machine set up includes: Check machine for water and diesel; Put sticker
on bags; Supply cartons for the day and put on the machine; Open or
close machine; Put machine where crew will start; Move trailer.
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.
The normal work week is 7 hours per day, Monday through Friday and 5
hours on Saturdays (40 hours per week). Workers may be requested to work
on Saturdays, Sundays or Federal Holidays depending on the conditions of
the fields, weather, and maturity of the crop. Overtime may be
requested, but is not required.
Start and end times vary based on plant quality, worker safety, and
weather/temperature, among other factors. For example, the estimated
start and end times may be between 8:00 p.m. to 6:00 am (based on
temperature/90 degrees and above could warrant night shift) or 5:00 a.m.
to 3:00 p.m. on Monday through Friday and the estimated start and end
times may be between 8:00 p.m. to 1:30 am (based on temperat
information, please see: https://www.azjobconnection.gov/jobs/7203756
Field Worker Head Lettuce (Iceberg), Bulk Lettuce (Iceberg) Romaine, Red
Leaf, Green Leaf, Organic Romaine,\
Celery, Organic Celery, Romaine Hearts, Organic Romaine Hearts,
Broccoli, Organic Broccoli, Spinach, Cilantro,\
Parsley, Cauliflower, Organic Cauliflower, Green Cabbage and Red
Cabbage, To Perform The Following Duties
Field worker to harvest both conventional green leaf, red leaf &,
romaine. Cut, bag, pack, and load fresh product 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, bag, tote, or bin. The process is repeated.
Worker is responsible for cleaning of\
equipment and maintenance of yard. Worker is also responsible for
operating Tractors and machines used to perform\
this task.
Field worker to harvest romaine, organic romaine, head lettuce
(iceberg), organic romaine hearts, and romaine hearts.\
Cut, bag, pack, and load fresh product 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. Worker is
also responsible for operating Tractors and\
machines used to perform this task.
1 month of experience in harvesting any of the commodities listed.
Specific requirements include lifting up to 50-65 pounds frequently and
being able to use hand tools, including cutting knives. Must be able to
work under conditions where skin and clothing become heavily soiled with
mud, water, grease, etc. Must be able to work outdoors in inclement
weather conditions, including rain, cold, high winds, etc. Work involves
frequent bending and working in bent or stooped positions. Must be able
to walk and stand up extensively. No smoking, alcohol, firearms in the
field or residential housing.
Work is performed in open fields and may involve exposure to mud, dust,
wind, heat, cold, and other natural elements. Temperatures can range
from 30 degrees Fahrenheit to over 100 degrees Fahrenheit during the
period of employment. Workers should come prepared with appropriate
clothing and footwear for the environmental and working conditions
described.
Field worker to harvest bulk lettuce. Cut and core fresh iceberg lettuce
in the field. Cutting and coring is done on a harvesting belt using
hands and a cutting/coring knife. Using a coring knife and bending at
the waist, the employee cuts the lettuce from the root, trims the outer
leaves, cores the center of the lettuce with a knife and places on belt.
The process is repeated, workers are responsible for cleaning of
equipment.
Field Worker to harvest spinach, cilantro, and parsley. Cutting is done
by kneeling on beds next to a machine or without a machine. The employee
determines the size and quality of the product to be harvested. Then,
using a harvesting hand knife, the employee cuts the appropriate amount
of product from its roots, cleans by hand the defective leaves, and
trims the stems. The product is then either tied, sleeved, or banded
before being packed or placed into a box/tote or placed on a belt. The
cartons or totes have a specific count or weight requirement.
Field worker to harvest organic broccoli, 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 tr ms 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. Worker is
also responsible for operating Tractors and machines used to perform
this task.
Machine set up includes: Check machine for water and diesel; Put sticker
on bags; Supply cartons for the day and put on the machine; Open or
close machine; Put machine where crew will start; Move trailer.
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.
The normal work week is 7 hours per day, Monday through Friday and 5
hours on Saturdays (40 hours per week). Workers may be requested to work
on Saturdays, Sundays or Federal Holidays depending on the conditions of
the fields, weather, and maturity of the crop. Overtime may be
requested, but is not required.
Start and end times vary based on plant quality, worker safety, and
weather/temperature, among other factors. For example, the estimated
start and end times may be between 8:00 p.m. to 6:00 am (based on
temperature/90 degrees and above could warrant night shift) or 5:00 a.m.
to 3:00 p.m. on Monday through Friday and the estimated start and end
times may be between 8:00 p.m. to 1:30 am (based on temperat