Hunters for the Hungry Program Temp (Seasonal Position)

Schedule: Assigned production shifts, including early mornings and occasional weekends as needed. Availability to work full-time from November to end of March.
Requirements: Must be able to regularly lift 75 pounds or more and work in temperatures 36 degrees and below.
General Summary: This temporary role is an extension of the Community Kitchen and assists with functions related to the Hunters for the Hungry Program during hunting season. These include cleaning, sanitizing, processing and packing of venison, and complete administrative duties related to the program.
Impact:
Unload venison and other game as needed.
After training:
Skin, quarter, debone, grind, and package venison and other game animals within food safety standards.
Provide guidance and oversight to volunteers to complete food processing activities such as cutting, packaging, and labeling.
Track and document key information within MS Excel sheet via laptop.
Maintain a spotless, regulatory-compliant environment in accordance with local health department mandates.
Practice and champion an ongoing "clean as you go" policy throughout the shift to eliminate safety hazards, cross-contamination risks, and clutter.
Execute comprehensive end-of-shift closing procedures,
Communicate status, shortages, equipment issues, quality concerns, and unfinished tasks to the Program Manager.
Work respectfully with colleagues, volunteers, interns, and trainees; follow established safety, attendance, uniform, and workplace conduct standards.
Perform other related duties as assigned.
Required Job Qualifications:
High school diploma or GED.
Openness to on-the-job-training and hands-on guidance.
Familiarity with game processing procedures.
Experience with food and safety practices to prevent contamination
Ability to calculate simple weights and measurements.
Ability to keep up in a fast-paced environment.
Preferred Job Qualifications:
Familiarity with Hazard Analysis Critical Control Point (HACCP) guidelines.
Food Handler or ServSafre certification.
Prior meat cutting/butcher experience preferred.
Understanding of animal anatomy is preferred.
Experience with commercial-grade tools, grinders, skinning knives, and vacuum sealers preferred.
Physical Demands
Constantly required to stand and walk for extended periods; regularly bends, reaches, pushes, pulls, and performs repetitive kitchen tasks.
Utilizes fine manipulation and near visual acuity.
Must regularly lift and move up to 75 pounds, with appropriate assistance or equipment as needed.
Work Environment
This job is primarily performed in a commercial processing kitchen with varying temperatures, including walk-in coolers and freezers. Must be able to work continuously in 36 degree temperature.
May travel to sites of varying conditions.
The noise level in the work environment is usually moderate.
The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.

Employment type
Seasonal

Work arrangement
No