General Labour - Food Processing

Position Overview

This part-time role based in Brantford, Ontario involves various tasks across grilling, marination, and packaging within a food processing environment. The hourly wage is set between $17.60 and $18.00.

Grilling Duties

• Operate the grill line by arranging meat correctly on the grill conveyor, ensuring the 'shiny' side is down and thin ends face away to produce uniform grill marks and facilitate self-flipping.
• A designated staff member monitors the mid-grill area to ensure the meat flips and grills evenly, returning any pieces to the grill as needed.
• Baggers fill bags with the proper quantity of pieces, inspecting quality by size, shape, and grill marks.
• Sealers position filled bags on vacuum sealers for airtight sealing, crucial for cooking quality and extending shelf life.
• Transfer sealed bags to Sous Vide Cook Tanks, with continuous monitoring by dedicated personnel to maintain process integrity.
• Check meat temperatures on entering and exiting cook tanks and intermittently during cooking (approximately every 20 minutes).
• Conduct final visual quality inspections before moving products to cooling and packaging.

Marination Responsibilities

• Weigh meat into 25 kg totes without mixing sizes, ensuring record accuracy for production weight totals.
• Prepare brine mixtures according to specified recipes for products being processed.
• Perform tenderizing operations when necessary.
• Operate injection machines to infuse brine/marinade into meat in batches around 200 kg, using belt-fed systems with needle injectors.
• Load raw meat into tumblers (up to 300 kg), followed by placement in numbered V-Mag containers according to cooking order.
• Utilize flattening machines for certain products to achieve customer specifications, returning meat to V-Mag containers post-process.

Packaging Duties

• Receive meat on conveyor belts for visual inspection and metal detection scanning.
• Apply lot coding before dropping packages into ice water-filled V-Mag containers for cooling.
• Manage cooling with aeration systems circulating cold water around products for 30 to 45 minutes.
• Sort products by SKU into bins for boxing or basket packaging.
• Line boxes and baskets with appropriately sized plastic liners before placing products inside.
• Label boxes individually and place on skids; baskets are labelled per entire skid.