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Machine Operator|Shift 2
Ref No.: 18-11886
Location: Holland, Michigan
Prior to the Friday tour, we will need a summary of the candidate's past work experience. It does not have to be in resume format, however the site would like to see what kind of recent companies and skill sets they have worked with to better align them in a department that they will be successful in. Finally, we are asking that each candidate complete a sign off sheet going over the details of the role so that there is no confusion as to what the job entails. This is explained below.

Please review the below and let me know if you have any question or concerns. I am happy to jump on a call to discuss further. I will get a posting opened in Fieldglass shortly.

Weekly orientations
 Orientation every Monday at 8:30am (4-6 hours)
 Tour and Q&A session every Friday (unpaid) prior to orientation at 1pm – 2:30pm – gives candidates and company chance to see if it would be a good fit
 Summary of work history required prior to tour

• Hours: could range from 8-12 hours per day, depending on business needs. Weekend work may be required (Saturdays and Sundays). Could also be notified of daily overtime the day of (approximately 1 hour notice).

• Shifts: looking for individuals who will ultimately end up on 2nd and 3rd shift (note: 3rd shift workweek starts on Monday nights). Orientation (first two days) will be on first shift, then individuals will usually be placed on 2nd or 3rd after that. May be required to switch shifts and/or start times. For example, someone with a 2nd shift preference could be starting at 6pm one day, then 2pm the next day. Could also switch from shift to shift now and then (e.g., from 2nd shift to 1st shift), depending on business needs (though we try to minimize this happening).

• Training: start in general labor positions (e.g., dumping bottles, stacking cases, etc.) with the possibility of eventually being trained in skilled operator positions.

• Conditions: smell of pickles/vinegar (tend to get used to smell after a short time). May be required to lift 35+ pounds consistently, depending on position.

• PPE/GMPs: all employees must adhere to Food and Beverage Client Company PPE/GMP guidelines including removal of all exposed jewelry/piercings of any kind (e.g., earrings, eyebrows, lips, tongue, nose, face, etc.)


We are trying to improve our training processes and would like to have a 2nd day of orientation for all new hires. During the second day, they would receive training on several general labor positions to get them comfortable with some of the new roles they would be starting out in. The 2nd day would be 8am-4:30pm.

After the 2nd day, they will either stay on 1st or could get bumped to 2nd, depending on the business needs. At this point, we are still on 12 hours for the most part, though they may also flex onto 8 hour shifts, again depending on business needs. Our goal is still to get to 8 hour shifts, but with the large headcount gap, they will still be on 12s and there will still be variability until we are able to stabilize.

At the end of the day, we are going to need people who are willing to be flexible and who are open to being placed on the off shifts in the long-term.

They should also be dressed to go out on the plant floor on orientation day (e.g., no jewelry, no hoodies, flat/closed toe shoes, pants/jeans, etc.)


Notes: all temps would start on 1st shift for training (approximately 1-3 weeks) and would likely move to 2nd/3rd shifts (could be 8 or 12 hours) once signed off on a position or if needed from a general labor prospective. They may end up staying on 1st shift, depending on how things fall with seniority (though not likely), but we're mostly looking for employees who are willing to move to the off shifts. We'd also like to reiterate that our goal is to get back onto 8 hour shifts instead of 12 hours, and we'll need employees who are flexible in terms of shifts until we get all of our training straightened out (need flexibility as there could possibly be bumping between shifts).

All in all, please emphasize the importance of being flexible on shift.

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Below is a summary of the departments/positions. This may be helpful for you when trying to explain the different departments/jobs.

• Production – working on packaging lines. Could be doing very manual/repetitive work. Lots of standing.
• Process Control – working in a "kitchen” setting, preparing large quantities of sauces (e.g., mustard, bbq sauce, relish). Could be manually dumping 50 lb bags of sugar repetitively. Could involve some hilo driving. Very strong smells, as they work closely with powders/ingredients (could irritate allergies).
• Sanitation – working on cleaning the lines (using hoses, chemicals, etc), adjusting piping, emptying garbage cans (requires some heavy lifting), could involve some hilo driving.

Additional responsibilities include but are not limited to the following: product preparation, package preparation, product packaging, production line or pickle tank cleaning, and warehousing activities. Employees could be placed in one or more of the following departments: Production, Quality, Materials, and Process Control. Operate safely and in compliance with food safety and GMP standards.

Qualification:
Attend work regularly and reliably.
Some positions will be required to lift 25 lbs or 40-50 lbs.
Required to be standing for the duration of the shift period.
There is an opportunity to be considered for a permanent role with Food and Beverage Client.
Must be available to work any shift (1st, 2nd and/or 3rd) and 8, 10 or 12 hours shifts
Must be willing to work overtime and weekends, when needed.

The majority of the roles will be on 2nd and 3rd Shift
1st Shift- 6am (Variations if work 10 or 12s)
2nd Shift- 2:30pm (Variations if work 10 or 12s)
3rd- 10pm (Variations if work 10 or 12s)
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Some other topics to review with candidates
• The plant has strong odors (e.g., vinegar, mustard)
• They may be required to work 12 hour shifts and weekends, depending on business needs, and may be notified about 12 hours day-of
• Must have reliable transportation to get them to/from work every day (including weekends)
• Attendance is critical – if they are not reliable and do not show up to work, their assignments will be ended.
• We have many opportunities to get hired on at Food and Beverage Client – biggest things we consider are Attendance, Punctuality, Performance, Following Rules/Listening to Line Leads (e.g., following break schedules, following directions, not wandering, etc.)
• We will not tolerate conflict in the workplace