Job offer : Versatile Manufacturing Worker (M/F)

The company wishes to strengthen its teams for the long term (hiring via temp, fixed-term, or permanent contract)

TRIMMING AND CANNING

You will work as a versatile food manufacturing worker within the trimming and canning team.

You will report to the team leader and be responsible for the following tasks

• Master the sorting of raw materials,
• Feed the production line,
• Trim fish, seaweed, monkfish liver: gut, fillet, trim, clean (using scissors or a knife),
• Can sardines, mackerel, white tuna, seaweed, monkfish liver,
• Place fish on grids,
• Cleaning and various tasks,

Other job characteristics: work mainly on a line (seated or standing), in a temperate environment, with repetitive movements.

Hours from Monday to Thursday: 7:45 AM - 11:45 AM / 1:15 PM - 5:30 PM and Friday from 7:45 AM - 11:45 AM (Friday afternoon off).

Occasionally, you may be required to work overtime beyond 37 hours per week, meaning finishing later in the evening or on Friday at noon.

SEAMING AND CANNING

• Seaming-capping part: 75% of the activity
• Prepare the machine and the workstation
• Organize around your workspace
• Supply your workstation: sauce, oil, base, caps

Check tightness according to the frequency and operating procedure prescribed for the container, whether it be cans, jars and bottles, or plastic trays

• Fill out documents and records
• Constantly monitor the machine: observe, listen
• Master seam stripping (optional)
• Canning part: 25% of the activity
• Feed the production line
• Master the sorting of raw materials
• Trim fish, seaweed, monkfish liver: gut, fillet, trim, clean (using scissors or a knife)
• Can sardines, mackerel, white tuna, seaweed, monkfish liver
• Place fish on grids
• Cleaning and various tasks
• Respect organizational rules, operating procedures, hygiene, quality, and safety rules

Other job characteristics

• Work on a line, mostly standing (seated or standing for canning)
• Work in a temperate environment
• Day work, from Monday to Friday noon (Friday afternoon off)
• Indicative hours: from 7:45 AM to 11:45 AM and from 1:15 PM to 5:30 PM from Monday to Thursday - from 7:45 AM to 11:45 AM on Friday

You have a first successful experience in the food industry.

• You are serious, rigorous, autonomous, and reliable
• You are manual, precise, fast, and organized
• You are ready to learn, to question yourself, to improve

You know how and like to work in a team: listen, inform, stay informed, be supportive, respect others.