Are you looking for a golden opportunity to kickstart your career? Look no further! Golden State Foods is excited to announce that we are now hiring for Experienced Forklift Operators for Production. 2nd shift Opportunities

Don't miss out on this chance to join a company that values dedication and hard work. 

Take the first step towards a brighter future and apply today! 😎

**Why join us?**
* Competitive Pay
* Great Benefit Package

* Shift Premium

*Perfect Attendance Incentive

• Follow proper safety procedures
• Pull, transport and stage raw materials to grinding room, ensuring that all raw materials are pulled on a fifo basis and as allocated on line up sheet or supervised instruction
• Remove trash and pallets from grinding room.      
• Required to have a valid forklift license and operate assigned machinery safely in accordance with the company guidelines.
• Knowledgeable in PPE, OSHA, MSDS, lock-out/tag-out, GMP, SSOP, and HACCP
• Observe and analyze equipment performance and report any problems to your supervisor
• Read and understand all company policies, procedures, and guidelines as they pertain to you and your job
• Keep area clean and clear of any safety hazard issues
• Other assigned duties as required

1. Meat received is identified by the percent of lean in the product. These percentages typically range from 50% to 98%. For example the meat with the least lean is called 50’s
2. Most meat is delivered fresh cut in 2,000-pound fiberboard containers; however, occasionally we get meat, which is frozen and packaged in 60-pound boxes. This product is high lean content
3. The container will identify
1. Vendor
2. Type of product
3. Cut date (day meat was actually cut and put in the bin at the slaughter house)
4. Tags placed at the top of the combo are put there by our meat receiver and show the P.O/Lot # and the weight in pounds when receive. Tags are color coded for each day of the week
5. 1. At the beginning of each day a Raw Production Line Up Sheet (MEAT.OPS.FORM.036) showing the raw materials that have cleared lab testing will be used as a guide to pull and stage product for the grinding room for the entire day’s production. Additional lots will be added as needed during the day

   Note: If there are any partial combos remaining from the previous night’s production, they should be used first if applicable. Check with your supervisor if you have questions about this

   1. If there is more than one lot of the same product to be used, pull the product with the oldest “cut date”
   2. Check the color coded tags on the edge of the combo for corresponding lot# on the Raw Production Line Up Sheet (MEAT.OPS.FORM.036)
   3. Check with the blender operator and first grinder operator to assure the correct type of product is pulled and staged for processing
   4. All raw products will be stored in the chill rooms, or tempering room. These rooms are continually monitored for correct storage temperatures

    

   Duty Steps

   1. Operate forklift in accordance with GSF forklift operating procedures
   1. Have a valid forklift operator’s license
   2. Perform operational and safety inspection prior to operating the forklift and report any problems to supervisor
   3. Responsible for the safe operation of assigned forklift
   4. Forklift Battery Changing Procedures (see battery changing procedures)
   1. Supply Raw Materials to Grinding Room
   1. Use raw products line up list in accordance with product pack dates
   1. Raw materials are labeled with the following information:
      1. Type of raw material
      2. Name of supplier
      3. P.O. or lot number
      4. Quantity
      5.  
   1. Fresh combos of boneless beef are staged along the rear wall of the grinding room
   1. Combos shall be away from the curb and space for access of product inspection
   1. Stage frozen product in designated area at black conveyor
   2. Pallet of frozen blocks shall be placed on the floor between the blender station and the block conveyor belt
   3. There will not be more than two combos of trim and four combos of lean product staged on the floor in the grinding room at any time

    

   1. All materials should have cleared all required testing. (Never use any product with hold tags on it)
   2. Bar coding to be determine
   3. Raw material inspection
      1. Remove any combo cover and any other material that may prevent the meat from being emptied form the combo
         1. Fold liner over the outer edge of the combo; securely tape the liner around the outside of the combo
         2. Visually check and smell the product for any foreign material or off odor
   4. Communication with first grinder and blender operators
      1. Do not use any product with a Hold Tag (MEAT.OPS.FORM.032) hold tag
         1. At QA request, bring specified raw meat to grinding room for sample to be obtained
      2. Inform Grinder Operator if material being used is for Quality Assurance test

• Must be able to work on feet for 8 hours
• Required to work in areas where temperatures will be 45°F or below
• Able to lift up to 80 pounds or more
• All senses for organoleptic check of raw material, i.e., sight, smell, et