Versatile Manufacturing Worker (M/F)

The company wishes to strengthen its teams for the long term (hiring via temp, fixed-term, or permanent contract)

TRIMMING AND CANNING

You will work as a versatile food manufacturing worker within the trimming and canning team.

You will report to the team leader and be responsible for the following tasks

Master the sorting of raw materials,

Feed the production line,

Trim fish, seaweed, monkfish liver: gut, fillet, trim, clean (using scissors or a knife),

Can sardines, mackerel, white tuna, seaweed, monkfish liver,

Place fish on grids,

Cleaning and various tasks,

Other job characteristics: work mainly on a line (seated or standing), in a temperate environment, with repetitive movements.

Hours from Monday to Thursday: 7:45 AM - 11:45 AM / 1:15 PM - 5:30 PM and Friday from 7:45 AM - 11:45 AM (Friday afternoon off).

Occasionally, you may be required to work overtime beyond 37 hours per week, meaning finishing later in the evening or on Friday at noon.

SEAMING AND CANNING

Seaming-capping part: 75% of the activity

Prepare the machine and the workstation

Organize around your workspace

Supply your workstation: sauce, oil, base, caps

Check tightness according to the frequency and operating procedure prescribed for the container, whether it be cans, jars and bottles, or plastic trays

Fill out documents and records

Constantly monitor the machine: observe, listen

Master seam stripping (optional)

Canning part: 25% of the activity

Feed the production line

Master the sorting of raw materials

Trim fish, seaweed, monkfish liver: gut, fillet, trim, clean (using scissors or a knife)

Can sardines, mackerel, white tuna, seaweed, monkfish liver

Place fish on grids

Cleaning and various tasks

Respect organizational rules, operating procedures, hygiene, quality, and safety rules

Other job characteristics

Work on a line, mostly standing (seated or standing for canning)

Work in a temperate environment

Day work, from Monday to Friday noon (Friday afternoon off)

Indicative hours: from 7:45 AM to 11:45 AM and from 1:15 PM to 5:30 PM from Monday to Thursday - from 7:45 AM to 11:45 AM on Friday

You have a first successful experience in the food industry.

You are serious, rigorous, autonomous, and reliable

You are manual, precise, fast, and organized

You are ready to learn, to question yourself, to improve

You know how and like to work in a team: listen, inform, stay informed, be supportive, respect others.