Field Laborer

This job was posted by https://www.azjobconnection.gov : For more information, please see: https://www.azjobconnection.gov/jobs/7545084

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.

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 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.

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.

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, grea e, 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.

Transplanting tractor operator will safely drive a tractor with an attached transplanting base up and down the Furrows and around the field at a slow pace allowing the crew on the base to feed the carousel cups the vegetable transplants. Operator will assist the crew to load trays of plants from a plant trailer to each side of tractor into the plant racks located on the tractor. Operator conduct PreInspection of Tractor and Base at the start of shift; report any observed mechanical problems on tractor or Base to the Supervisor, and document on inspection form. When workday is complete park tractor and base at a safe location for truck drivers to pick up and deliver to another field. Abide by operating rules for tractor drivers.

Transplanting Crew Leader/Team Leader will direct and moni