Poultry Process Worker

We are looking for 2 x full–time poultry process workers to be part of our team.

Minimum Guaranteed Hours/Week are 30. Maximum hours/week you may be required to work are 45. You will be required to work on some Weekends.

Qualification/Work Experience

No previous experience required as training will be provided. You should be able to understand, follow, and implement instructions written in English.

Work Environment & Physical Requirements

\n
• \n

  Cold Temperatures: Working continuously in chilled or deeply refrigerated environments (usually between 0°C and 4°C) to keep the meat fresh.

\n
• \n

  Heavy Lifting: Regularly lifting and moving heavy loads, often up to 20 kg or more.

\n
• \n

  Physical Stamina: Standing for long stretches on concrete floors while performing fast-paced, highly repetitive manual tasks.

\n

Core Duties & Responsibilities

1. Meat Processing & Knife Work

\n
• \n

  Slaughtering and Evisceration: Handling the initial processing phases, including the safe and hygienic removal of internal organs.

\n
• \n

  De-boning and Carcass Splitting: Using specialized knives and saws to separate meat from bones quickly and cleanly.

\n
• \n

  Trimming and Portioning: Cutting, slicing, and trimming fat or defects from meat cuts to meet specific customer, retail, or commercial standards.

\n
• \n

  Value-Adding: Mixing and applying marinades, seasonings, or coatings to products according to company recipes.

\n

2. Machinery & Tool Operation

\n
• \n

  Operating Equipment: Monitoring and running heavy machinery like industrial meat grinders, bandsaws, skinning machines, and portioning equipment.

\n
• \n

  Tool Maintenance: Routinely sharpening, adjusting, and safely storing knives, blades, and hand tools to maintain clean cuts and avoid workplace accidents.

\n

3. Packaging & Logistics

\n
• \n

  Weighing and Packaging: Placing finished cuts into trays, vacuum packs, or boxes, and weighing them for accuracy.

\n
• \n

  Labeling: Ensuring correct product details, weights, pricing, and expiration dates are printed and attached.

\n
• \n

  Inventory Control (FIFO): Storing products in freezers or chillers using the First In, First Out method to prevent spoilage.

\n
• \n

  Loading and Unloading: Safely moving heavy pallets or bins of product for dispatch, storage, or transport.

\n

4. Quality Assurance & Food Safety

\n
• \n

  Strict Sanitation: Thoroughly washing down and sanitizing tools, conveyor belts, and work surfaces to prevent bacterial growth and cross-contamination.

\n
• \n

  HACCP Compliance: Strictly adhering to food safety regulations, hygiene guidelines, and temperature controls.

\n
• \n

  Quality Checks: Performing visual inspections of the meat to catch bruising, discoloration, or foreign objects before packaging.

\n

To Apply:

You must be a New Zealand Citizen/ Resident or on a Valid Visa and able to work full time.