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Job Duties
Duties may include: Raising & transporting seedlings; sort tree seedlings, discarding substandard seedlings, according to standard charts or verbal instructions. Plant: seedlings/trees. Spray or inject vegetation with insecticides to kill insects or to protect against disease or with herbicides to reduce competing vegetation; enhance growth. Trim trees or other vegetation; cut trees or logs. UNDER THE DIRECTION OF FIRE SUPPRESSION OFFICERS OR FORESTRY TECHNICIANS: fight forest fires or perform prescribed burning tasks, fire protection, and suppression via clearing/disposing of brush, piling, and digging line/constructing fire breaks. Incidental driving & other related Forestry Worker activities as per SOC/OES 45-4011 (onetonline.org).\n\nPossible weekend/holiday work.\n\nAt Employer’s sole discretion: possible raises and/or bonuses based on individual factors such as work performance or skill (not guaranteed).
Will process crab, multiple species of finfish, bottom fish and salmon. Will work on hand butcher line, use hand and hand tools to perform routine cutting and trimming. Will wash, size and grade the Seafood. will load the processed seafood onto freezer baskets and/or into cartons for shipping.
They will sort, salt preserve, grade and pack the fish roe according to assigned quality for export to the Japanese market. They will also sort green roe and separate culls, grade according to maturity, tend agitator and maintain saturated condition of brine solution. They will dissolve mixed salts in water according to formula and test specific gravity. They will weigh packed boxes and add or remove roe to achieve required weight.
Perform variety of routine tasks in freezing, preserving, or packing roe products. Duties may include washing, cleaning, sorting, or grading roe and roe bi-products. Normal hours are 8:00 AM - 5:00 PM (Mon - Fri), however, schedule may vary depending on fishing conditions. Overtime is needed up to 44 hours per week.\n
Work on hand butcher line. Use hand and hand tools to perform routine cutting and trimming of seafood. Washes the seafood. sizes and grades the seafood. Loads the seafood onto freezer baskets and into cartons for shipping.
CLEAN AND PROCESS FISH BY HAND BY REMOVING GUTS. MAINTAIN A CLEAN AND SANITIZED WORK ENVIRONMENT.\n\nGeneral schedule of 40h/w, 7:00am to 3:00pm or 7:00pm to 3:00am, workdays vary Sun-Sat. Overtime availability depends upon fish supply. The length of workdays and amount of overtime greatly varies. Workload depends upon fish sources. Fish need to be urgently processed in order to maintain quality and safety standards. During a strong run workers may be required to work 16-hour days for up to 7-days per week. A general shift is 7:00am to 3:00pm or 7:00pm to 3:00am, however, during a strong run a shift may run from 7:00am to 11:00pm or 3:00pm to 7:00am.
Work in a fish processing facility. Fill brining tanks. Place live fish in brining tanks. Remove fish egg sacs by hand from live fish. Remove fish roe/eggs from live fish by hand. Remove any waste. Remove remaining fish carcass to be processed by other staff. Maintain a clean and sanitized work environment.\n\nGeneral schedule of 40h/w, 7:00am to 3:00pm, workdays vary Sun-Sat. Overtime availability depends upon fish supply. The length of workdays and amount of overtime greatly varies. Workload depends upon fish sources. Fish roe needs to be urgently processed in order to maintain quality and safety standards. During a strong run workers may be required to work 16-hour days for up to 7-days per week. A general shift is 7:00am to 3:00pm, however, during a strong run a shift may run from 7:00am to 11:00pm.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification.
Work on hand butcher line. Use hand and hand tools to perform routine cutting and trimming of seafood. Washes the seafood. sizes and grades the seafood. Loads the seafood onto freezer baskets and/or into cartons for shipping.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Inspect and select salmon roe to use for production of Ikura and Sujiko. Provide technical expertise in each stage of production process such as sorting, salt preserving, brining, seasoning, mixing, agitating, dewatering, and refining salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Also, provide technical expertise in grading, quality control, and specification.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to the Japanese market. Sort, salt preserve, mix, use agitating equipment, soak into brine solution or soy seasoning, dewater, and refine salmon roe to produce Ikura and Sujiko. Inspect and ensure net weight and attractive presentation by interleaving roe skeins in prescribed manner. Exam cured roe, control usage of food additives, test products for nitrite content, and maintain sanitation conditions of roe. Pack Ikura and Sujiko according to grade and quality. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to the Japanese market. Sort, salt preserve, mix, use agitating equipment, soak into brine solution or soy seasoning, dewater, and refine salmon roe to produce Ikura and Sujiko. Inspect and ensure net weight and attractive presentation by interleaving roe skeins in prescribed manner. Exam cured roe, control usage of food additives, test products for nitrite content, and maintain sanitation conditions of roe. Pack Ikura and Sujiko according to grade and quality. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification.
Independently conduct all aspects of seafood processing regarding pollock and/or hake surimi, adjusting and fine-tuning specialized surimi processing machines and conducting quality-control tests and inspection of the raw materials, work-in-progress, finished goods and by-products at each step of the surimi production process. Sort the fish based on size, set the fish cutting machines, separate the fish meat from the skin, rinse and refine the fish meat, and mix additives to produce surimi. Remove the pollock roe from the fish with special tools and machines, carefully adjusting the machines to avoid damaging the pollock roe. Ensure compliance with food safety and sanitation rules. Maximize surimi and pollock roe production volume from a fixed amount of raw material. Responsible for quality control, ongoing product improvement measures, and instructing or training other processing workers as needed.
They will sort, salt preserve, grade and pack the fish roe according to assigned quality for export to the Japanese market. They will also sort green roe and separate culls, grade according to maturity, tend agitator and maintain saturated condition of brine solution. They will dissolve mixed salts in water according to formula and test specific gravity. They will weigh packed boxes and add or remove roe to achieve required weight.
Perform basic duties within the roe production department. Can be assigned to various positions, the duties of which include: removing salmon skeins from salmon; packing salmon skeins for processing; separating salmon skeins for grading; placing salmon skeins onto conveyors for egg separation equipment; gathering salmon egg for processing; placing salmon eggs into baskets for dumping into egg agitator; placing salmon eggs onto drying equipment; packing salmon egg product into boxes for freezing and shipping. Duties also include cleaning and sanitizing the facility and equipment.
Supervise day shift and/or night shift roe processing department crew, including all aspects of the processing operation. Duties include: preparing shift duties and areas of responsibilities; employee time clock management; roe department employee job training; maintain roe department equipment; and other duties as assigned by the Roe Department Manager.
Conduct all aspects of seafood processing regarding surimi and pollock roe. Duties include adjusting and fine-tuning machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix more than 30 additives to produce surimi. Adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products. Test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing. Inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors, and prepare pollock roe samples for roe auctions. Ensure compliance with food safety and sanitation rules. Responsible for quality control, ongoing product improvement measures, maintenance of machines and spare parts, and instructing or training other processing workers as needed.
Responsible for the processing and packaging of Ikura and Sujiko salmon roe products for export to the Japanese market. Specifically, their duties include sorting, agitating or soaking into brine solution or soy seasoning, grading according to quality and appearance, dewatering, and packing for attractive presentation. Additional responsibilities will include controlling usage of food additives based on the conditions of roe, testing of final product of Sujiko for nitrite content, and maintain sanitation conditions of roe acceptable to Japanese regulations.
They will sort, salt preserve, grade and pack the fish roe according to assigned quality for export to the Japanese market. They will also sort green roe and separate culls, grade according to maturity, tend agitator and maintain saturated condition of brine solution. They will dissolve mixed salts in water according to formula and test specific gravity. They will weigh packed boxes and add or remove roe to achieve required weight
Responsible for the processing and packaging of Ikura and Sujiko salmon roe products for export to the Japanese market. Specifically, their duties include sorting, agitating or soaking into brine solution or soy seasoning, grading according to quality and appearance, dewatering, and packing for attractive presentation. Additional responsibilities will include controlling usage of food additives based on the conditions of roe, testing of final product of Sujiko for nitrite content, and maintain sanitation conditions of roe acceptable to Japanese regulations.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification.
Salmon Roe Technicians are responsible for production and quality control functions for manufacture of salmon roe: sort, salt preserve, grade, and pack salmon roe; operate and maintain equipment required for processing. Maintain saturation of brine solution. Dissolve mixed salts in water according to formula, and test specific gravity. Pack roe in correct manner to ensure net weight in box and attractive pattern. Weight packed boxes and add or subtract roe to achieve required net weight.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Inspect and select salmon roe to use for production of Ikura and Sujiko. Provide technical expertise in each stage of production process such as sorting, salt preserving, brining, seasoning, mixing, agitating, dewatering, and refining salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Also, provide technical expertise in grading, quality control, and specification.
Conduct all aspects of seafood processing regarding pollock and/or hake surimi and roe; duties include adjusting and fine-tuning the machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix additives to produce surimi; adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products; test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing; inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors; prepare pollock roe samples for roe auctions; comply with HACCP and USDC food safety and sanitation rules and quality control standards; responsible for ongoing product improvement measures, surimi machine maintenance, and instructing or training other processing workers as needed.
Job Description: (3 months experience) Digging, cultivation & propagation by means of seed, cuttings, (clones) annuals, herbaceous perennials, herbs and shrubs, and grafting tree rootstock. Workers will plant, transplant, divide plants, trimming, fertilize, prune, spray for weed and pest control (pesticide application is under direct supervision by licensed pesticide applicator). Digging, potting, accurately labeling and potting-up sizes of field grown plants. Mixing topsoil and soil-less planting medium, preparing beds, lining out and applying mulch. Potting bare-root trees, shrubs and other plant material. Ball & burlap, mulch trees and large plant material. Mowing, watering and sprinkler system maintenance, fence maintenance and greenhouse operations including maintaining thorough sanitation practices to prevent plant disease.\n\nPerennial propagation, also includes taking cuttings, division, and seeding, including pricking out seedlings, preparing cellular pots with soilless potting medium prior to transplanting and lining out according to sun/shade tolerance. Cultivate soil, haul manure and compost, mulch plants to help prevent weeds, control temperatures and conserve moisture. There will also be field and greenhouse maintenance, irrigation sprinkler system maintenance, including repairing damaged pipe and installing sprinkler heads with Oetiker clamps or equivalent. General maintenance of plant stock, which include mixing and applying pesticides, using drop or broadcast spreaders, backpack sprayer or boom sprayer. Know how to use Perfect-A-Feed or equivalent granular fertilizer applicator for slow release applications. Move and line out trees. Workers will be required to operate agriculture mechanized field equipment and will need to operate with or without direction. All tools, personal protective equipment for pesticide applications, and supplies to perform work duties are supplied by employer at no cost to employee.\n \n (See addendum C... continued)\n\n
Will process salmon. Will work on hand butcher line. Will use hand and hand tools to perform routine cutting and trimming. Will wash, size and grade the seafood and load the processed seafood into freezer baskets and cartons for shipping. Work is supervised.
Working on hand butcher line. Using Hand and hand tools to perform routine cutting and trimming of seafood. Washes, sizes and grades the seafood. Loads the processed seafood onto freezer baskets or into cartons for shipping.
Will process seafood. Will work on hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood. They will load the processed seafood onto freezer baskets or into cartons for shipping.
Job Order for H2A workers\nKelly Inc. dba A-1 Nursery & Tree Farm is recruiting 23 (Twenty-Three) full time, temporary nursery laborers to work from 04/01/2022 through 10/30/2022. Work is located at 3 work sites located in Anchorage and the Matanuska-Susitna, Alaska and employer will provide daily transportation to worksites. On the job training is available. Employer will provide workers at no charge all tools, supplies, and equipment required to perform the job. Employees will work in nursery facilities planting, cultivating, harvesting, and transplanting trees, shrubs, or plants.\nNursery laborers will be responsible for the following duties:\n1. Plant, spray, weed, fertilize, and water plants, shrubs, and trees using hand tools and gardening tools\n2. Harvest plants, and transplant or pot and label them.\n3. Dig, cut and transplant seedlings, cuttings, trees, and shrubs\n4. Tie and bunch flowers, plants, shrubs, and trees, wrap their roots and pack them into boxes to fill orders.\n5. Move containerized shrubs, plants and trees using wheelbarrows or tractors\n6. Haul and spread topsoil, fertilizer, peat moss and other materials to condition soil, using wheelbarrows or carts and shovels\n7. Maintain and repair irrigation and climate control systems\n8. Provide information and advice to the public regarding the selection, purchase and care of products.\n\nWork hours are from 8am to 5pm Monday through Friday with a 1-hour un-paid lunch break. Work week begins on Sunday ending on Saturday; paychecks are issued weekly on Friday for the previous week worked. Regular pay is $15.19 per hour; overtime pay is $22.79 per hour. The employer will make all deductions from the worker's paycheck required by law which includes federal income tax, social security, Medicare, & state unemployment tax.\nInbound/Outbound Transportation and Subsistence: If worker completes 50% of work contract period, employer will reimburse worker for transportation and subsistence from place of recruitment to place of work. Upon completion of work contract or where worker is dismissed earlier, employer will provide or pay for workers reasonable costs of return transportation and subsistence back home or to place worker originally departed to work, except where worker will not return due to subsequent employment with another employer or where employer has appropriately reported a workers voluntary abandonment of employment. Amount of transportation payment or reimbursement will be equal to most economical and reasonable common carrier for distances involved. Daily subsistence provided at rate of at least $13.17 per day during travel to a max of $55.00 per day with receipts.\nH2A Workers will be reimbursed in the first workweek for all visa, visa processing, border crossing and other related fees, including those mandated by the government (except passport fees) by check separate from payroll. \nHousing will be provided at no cost to non-commuting workers only. These are those workers who are not reasonable able to travel to and from their residence each day. Employee will be responsible for maintaining the residence in a clean and orderly manner. Reasonable repair cost for damage other than normal wear and tear will be deducted from the earnings of the worker(s) found to be responsible to the housing or furnishings. Housing will include a full kitchen with cook utilities and furnished with cooking tools/utensils. Additionally, free transportation will be available for transportation to work, grocery stores, general provisions and banking needs.\n
Will process crab, multiple species of finfish, bottom fish and salmon. Will work on hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or into cartons for shipping.
Will process crab, multiple species of finfish, bottom fish and salmon. Will work on hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or into cartons for shipping.
Will process seafood. Will work on Hand Butcher Line, use hand and hand tools to perform routine cutting and trimming on seafood. They will wash, size, and grade the seafood and load the processed seafood onto freezer baskets and into cartons for shipping.
Duties may include: Raising & transporting seedlings; sort tree seedlings, discarding substandard seedlings, according to standard charts or verbal instructions. Plant: seedlings/trees (without J/U root). Clean and maintain equipment/job site, load/unload tools/equipment to be used. Spray or inject vegetation with insecticides/ herbicides to protect against disease or reduce competing vegetation; enhance growth. Trim trees or other vegetation; cut trees or logs. UNDER THE DIRECTION OF FIRE SUPPRESSION OFFICERS OR FORESTRY TECHNICIANS: suppression via clearing/disposing of brush, piling, and digging line/constructing fire breaks. Operate site preparation equipment as needed. Incidental driving & other related Forestry Worker activities as per SOC/OES 45-4011 (onetonline.org).\n\nPossible weekend/holiday work.\n\nAt Employer’s sole discretion: possible raises and/or bonuses based on individual factors such as work performance or skill (not guaranteed).
Responsible for processing various fish roe including, but not limited to, roe from herring, pollock, cod, sockeye salmon, pink salmon, and chum salmon. Produces various fish roe products based on specie, quality, size, maturity and geographical area of the fishery. Roe may be sorted, salted, preserved, brined, seasoned, mixed, agitated, dewatered, refined, packed and frozen based on the roe type and market forecasts. Inspects roe for uniformity to company and customer specifications. Processes roe in the skein (Sujiko), removed from the skein (Ikura), and as green roe. Grades roe based on specie, size, quality, freshness, color and other characteristics according to the established market standard. Tests roe for quality and quantity standards. Freeze roe products without damaging quality, uniformity, and marketable appearance. Performs quality thawing tests on frozen products to maintain and control quality, market acceptance, and the highest price of products. Provide technical expertise in the production process, grading, quality control, specifications, and buyers inspections of roe products.
Responsible for processing herring roe to produce Kazunoko (Japanese herring roe products) for export to Japan. Sort, salt preserve, brine, season, and process herring roe to produce Kazunoko. Inspect and pack Kazunoko according to grade. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in the production process, grading, quality control, and specification.
Tomato, cucumber, eggplant and pepper hyrdoponic production duties include pollinating , lateral removal, deleafing, lowering plants, picking and packing . Workers must be able to tell the difference between the apical meristem and a lateral shoot. Wine grape culture consists of growing and planting vines in soilless media, pulling leaves, thinning clusters with a comb, turning cades, hedging vines grafting, pruning, tying canes on wires, training cordons on young vines, irrigating, picking and packing fruit.
Conduct all aspects of seafood processing regarding pollock and/or hake surimi and roe. Duties include adjusting and fine-tuning the machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix additives to produce surimi; adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products; test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing; inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors; prepare pollock roe samples for roe auctions; comply with HACCP and USDC food safety and sanitation rules and quality control standards; responsible for ongoing product improvement measures, surimi machine maintenance, and instructing or training other processing workers as needed.
Conduct all aspects of seafood processing regarding surimi and pollock roe. Duties include adjusting and fine-tuning machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix more than 30 additives to produce surimi. Adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products. Test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing. Inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors, and prepare pollock roe samples for roe auctions. Ensure compliance with food safety and sanitation rules. Responsible for quality control, ongoing product improvement measures, maintenance of machines and spare parts, and instructing or training other processing workers as needed.
Pollock Roe Technicians are responsible for production and quality control functions for manufacture of Pollock Roe. Separating and carefully picking up only the "Pollock Roe" from the other intestine without damaging delicate shape and thin skin of the sack that the roe is kept using only their hands. No tools or machines are used to do this job. Then technicians will sort roe into size, quality, and color; grade roe into 15 different grades according to established guidelines set by our company to meet Japanese fish roe market with speed required to preserve freshness as much as possible. Pack roe in different boxes according to each grade and catch areas of the fish. Inspect roe after it has been frozen to confirm quality. they will not be controlling the machine, but if they see any damage in eggs, then they will inform the foreman and then the foreman will instruct the engineer to adjust the machine so the eggs will not be damaged during separation from the other part of fish.
Independently conduct all aspects of seafood processing regarding pollock and/or hake surimi, adjusting and fine-tuning specialized surimi processing machines and conducting quality-control tests and inspection of the raw materials, work-in-progress, finished goods and by-products at each step of the surimi production process. Sort the fish based on size, set the fish cutting machines, separate the fish meat from the skin, rinse and refine the fish meat, and mix additives to produce surimi. Remove the pollock roe from the fish with special tools and machines, carefully adjusting the machines to avoid damaging the pollock roe. Ensure compliance with food safety and sanitation rules. Maximize surimi and pollock roe production volume from a fixed amount of raw material. Responsible for quality control, ongoing product improvement measures, and instructing or training other processing workers as needed.
Independently conduct all aspects of seafood processing regarding pollock roe. Remove the pollock roe from the fish with special roe separator machines to avoid damaging the roe. Clean and separate the roe and sort the roe into multiple grades based on size, color, freshness, maturity and other factors. Freeze and pack the roe according to special requirements for export to Japan, Korea and other countries. Ensure compliance with food safety and sanitation rules. Responsible for quality control, ongoing product improvement measures, and instructing or training other pollock roe processing workers as needed.
Pollock Roe Technicians are responsible for production and quality control functions for manufacture of Pollock Roe. Separate and carefully pick up only the "Pollock Roe" from the other intestine without damaging delicate shape and thin skin of the sack that the roe is kept using only their hands. No tools or machines are used to do this job. Sort roe into size, quality, and color. Grade roe into 15 different grades according to established guidelines set by the company to meet Japanese fish roe market with speed required to preserve freshness as much as possible. Pack roe in different boxes according to each grade and catch areas of the fish. Inspect roe after it has been frozen to confirm quality. Do not control machines, but inform the foreman to adjust machines to avoid damaging eggs during separation process from the delicate part of the fish if necessary.
Workers will process crab, multiple species of finfish, bottom fish and salmon. Work on the hand butcher line will involve use of hand and hand tools to perform routine cutting and trimming. Workers will wash, size, and grade seafood and then load processed seafood onto freezer baskets or cartons for shipping.
They will sort, salt preserve, grade and pack the fish roe according to assigned quality for export to the Japanese market. They will also sort green roe and separate culls, grade according to maturity, tend agitator and maintain saturated condition of brine solution. They will dissolve mixed salts in water according to formula and test specific gravity. They will weigh packed boxes and add or remove roe to achieve required weight.
Separate roe from the intestines of fish; harvest roe without damaging; sort roe as to size, quality, and color; grade roe according to established guidelines; pack roe in boxes, inspect roe after it has been frozen to confirm quality for acceptance in Japanese market.\nRoom/board, transportation to and from job site offered. 40 hrs/wk, up to 44 hrs overtime/wk, including two 12 hr, 7 day shifts of 6 am to 6 pm & 6 pm to 6 am, rotating depending on fish availability.
Will process different species of seafood. Will work on hand butcher line, use hand and hand tools to perform routine cutting and trimming. Will wash, size and grade the seafood and load the processed seafood onto freezer baskets and onto freezer baskets or into cartons for shipping.
Process crab, multiple species of finfish, bottom fish, salmon. Work on hand butcher line; use of hands/hand tools to perform routine cutting and trimming. Workers will wash, size, grade seafood, load processed seafood onto freezer baskets/into cartons for shipping.
Will process crab, multiple species of finfish, bottom fish and salmon. Will work on hand butcher line, use hand tools and hand to perform routine cutting and trimming. Will wash, size and grade the seafood and lead the processed seafood onto freezer baskets and/or into cartons for shipping.
Will process crab, multiple species of finfish, bottom fish and salmon. Will work on hand butcher line. Will use hand and hand tools to perform routine cutting and trimming. Will wash, size and grade the seafood and load the processed seafood onto freezer baskets and into cartons for shipping.
Will Process seafood. Will work on the hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or cartons for shipping.
Sort and grade fresh pollock roe by size, quality, freshness, and color according to the established market standard. Process and produce salted pollock roe for testing to determine particle size and quality of roe. Freeze roe products without damaging quality, uniformity, and marketable appearance. Perform quality thawing tests on frozen products to maintain and control quality, market acceptance, and the highest price of products. Provide technical expertise in the production process, grading, quality control, specification, and buyers inspection.
Will process seafood. Will work on hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or into cartons for shipping.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification.
Job Order for H2A workers\nKelly Inc. dba A-1 Nursery & Tree Farm is recruiting 6 (six) full time, temporary nursery laborers to work from 06/15/2021 through 10/30/2021. Work is located at 3 work sites located in Anchorage and the Matanuska-Susitna, Alaska and employer will provide daily transportation to worksites. On the job training is available. Employer will provide workers at no charge all tools, supplies, and equipment required to perform the job. Employees will work in nursery facilities planting, cultivating, harvesting, and transplanting trees, shrubs, or plants.\nNursery laborers will be responsible for the following duties:\n1. Plant, spray, weed, fertilize, and water plants, shrubs, and trees using hand tools and gardening tools\n2. Harvest plants, and transplant or pot and label them.\n3. Dig, cut and transplant seedlings, cuttings, trees, and shrubs\n4. Tie and bunch flowers, plants, shrubs, and trees, wrap their roots and pack them into boxes to fill orders.\n5. Move containerized shrubs, plants and trees using wheelbarrows or tractors\n6. Haul and spread topsoil, fertilizer, peat moss and other materials to condition soil, using wheelbarrows or carts and shovels\n7. Maintain and repair irrigation and climate control systems\n8. Provide information and advice to the public regarding the selection, purchase and care of products.\n\nWork hours are from 8am to 5pm Monday through Friday with a 1-hour un-paid lunch break. Work week begins on Sunday ending on Saturday; paychecks are issued weekly on Friday for the previous week worked. Regular pay is $14.81 per hour; overtime pay is $21.22 per hour. The employer will make all deductions from the worker's paycheck required by law which includes federal income tax, social security, Medicare, & state unemployment tax.\nInbound/Outbound Transportation and Subsistence: If worker completes 50% of work contract period, employer will reimburse worker for transportation and subsistence from place of recruitment to place of work. Upon completion of work contract or where worker is dismissed earlier, employer will provide or pay for workers reasonable costs of return transportation and subsistence back home or to place worker originally departed to work, except where worker will not return due to subsequent employment with another employer or where employer has appropriately reported a workers voluntary abandonment of employment. Amount of transportation payment or reimbursement will be equal to most economical and reasonable common carrier for distances involved. Daily subsistence provided at rate of at least $13.17 per day during travel to a max of $55.00 per day with receipts.\nH2A Workers will be reimbursed in the first workweek for all visa, visa processing, border crossing and other related fees, including those mandated by the government (except passport fees) by check separate from payroll. \nHousing will be provided at no cost to non-commuting workers only. These are those workers who are not reasonable able to travel to and from their residence each day. Employee will be responsible for maintaining the residence in a clean and orderly manner. Reasonable repair cost for damage other than normal wear and tear will be deducted from the earnings of the worker(s) found to be responsible to the housing or furnishings. Housing will include a full kitchen with cook utilities and furnished with cooking tools/utensils. Additionally, free transportation will be available for transportation to work, grocery stores, general provisions and banking needs.\n
Clean and process fish by hand by removing guts. Maintain a clean and sanitized work environment.\n\nGeneral schedule of 40h/w, 8am-5pm, workdays vary Sun-Sat. Overtime availability depends upon fish supply. The length of workdays and amount of overtime greatly varies. Workload depends upon fish sources. Fish need to be urgently processed in order to maintain quality and safety standards. During a strong run workers may be required to work 16 hour days for up to 7 days per week. A general shift is 8:00am to 5:00pm, however, during a strong run a shift may run from 6:00am to 10:00pm.
Work in a fish processing facility. Fill brining tanks. Place live fish in brining tanks. Remove fish egg sacs by hand from live fish. Remove fish roe/eggs from live fish by hand. Remove any waste. Remove remaining fish carcass to be processed by other staff. Maintain a clean and sanitized work environment.\n\nGeneral schedule of 40h/w, 8am-5pm, work days vary Sun-Sat. Overtime availability depends upon fish supply. The length of workdays and amount of overtime greatly varies. Workload depends upon fish sources. Fish roe needs to be urgently processed in order to maintain quality and safety standards. During a strong run workers may be required to work 16-hour days for up to 7 days per week. A general shift is 8:00am to 5:00pm, however, during a strong run a shift may run from 6:00am to 10:00pm.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to the Japanese market. Sort, salt preserve, mix, use agitating equipment, soak into brine solution or soy seasoning, dewater, and refine samlon roe to produce Ikura and Sujiko. Inspect and ensure net weight and attractive presentation by interleaving roe skeins in prescribed manner. Exam cured roe, control usage of food additives, test products for nitrite content, and maintain sanitation conditions of roe. Pack Ikura and Sujiko according to grade and quality. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at a plant in Kenai and/or Egegik, Alaska. Workers may need to travel between the plants.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to the Japanese market. Sort, salt preserve, mix, use agitating equipment, soak into brine solution or soy seasoning, dewater, and refine samlon roe to produce Ikura and Sujiko. Inspect and ensure net weight and attractive presentation by interleaving roe skeins in prescribed manner. Exam cured roe, control usage of food additives, test products for nitrite content, and maintain sanitation conditions of roe. Pack Ikura and Sujiko according to grade and quality. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at a plant in Kenai, Egegik, and/or Pilot Point, Alaska. Workers may need to travel between the plants.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to the Japanese market. Sort, salt preserve, mix, use agitating equipment, soak into brine solution or soy seasoning, dewater, and refine samlon roe to produce Ikura and Sujiko. Inspect and ensure net weight and attractive presentation by interleaving roe skeins in prescribed manner. Exam cured roe, control usage of food additives, test products for nitrite content, and maintain sanitation conditions of roe. Pack Ikura and Sujiko according to grade and quality. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at 3 plant locations in Alaska in the following itinerary: Kenai or Pilot Point from 6/1/2021 to 8/15/2021 and Yakutat from 8/16/2021 to 10/10/2021. Itinerary is approximate and subject to change depending upon fish availability.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to the Japanese market. Sort, salt preserve, mix, use agitating equipment, soak into brine solution or soy seasoning, dewater, and refine samlon roe to produce Ikura and Sujiko. Inspect and ensure net weight and attractive presentation by interleaving roe skeins in prescribed manner. Exam cured roe, control usage of food additives, test products for nitrite content, and maintain sanitation conditions of roe. Pack Ikura and Sujiko according to grade and quality. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at 2 plant locations in Alaska in the following itinerary: Egegik from 6/1/2021 to 7/20/2021 and Kenai from 7/21/2021 to 9/30/2021. Itinerary is approximate and subject to change depending upon fish availability.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at a plant in Naknek and/or Unalakleet, Alaska. Workers may need to travel between the plants.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at plants in Cordova, Naknek, Togiak, and/or Unalakleet, Alaska. Workers may need to travel between the plants.\n\nWill work 40 regular hours per week with up to 40 hours of overtime per week (everyday, from 9:00 am to 11:00 pm including overtime hours). Actual overtime hours and work schedule depend upon fish availability. \n
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at our plant in Kodiak and/or Naknek, Alaska. Workers may need to travel between the work locations.
Work on hand butcher line. Use hand and hand tools to perform routine cutting and trimming of\nseafood. \n\nWashes the seafood. sizes and grades the seafood. Loads the seafood onto freezer\nbaskets and into cartons for shipping
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at 2 plant locations in Alaska in the following itinerary: Naknek from 6/1/2021 to 7/20/2021 and Sitka from 7/21/2021 to 9/20/2021. Itinerary is approximate and subject to change depending upon fish availability.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at our 2 plants in Naknek, Alaska. Workers may need to travel between the work locations.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at our plant in Kodiak and/or Togiak, Alaska. Workers may need to travel between the work locations.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Inspect and select salmon roe to use for production of Ikura and Sujiko. Provide technical expertise in each stage of production process such as sorting, salt preserving, brining, seasoning, mixing, agitating, dewatering, and refining salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Also, provide technical expertise in grading, quality control, and specification. \n\nWork will be performed at a plant in Valdez and/or Egegik, Alaska. Workers may need to travel between the work locations.
Independently conduct all aspects of seafood processing regarding pollock and/or hake surimi, adjusting and fine-tuning specialized surimi processing machines and conducting quality-control tests and inspection of the raw materials, work-in-progress, finished goods and by-products at each step of the surimi production process. Sort the fish based on size, set the fish cutting machines, separate the fish meat from the skin, rinse and refine the fish meat, and mix additives to produce surimi. Remove the pollock roe from the fish with special tools and machines, carefully adjusting the machines to avoid damaging the pollock roe. Ensure compliance with food safety and sanitation rules. Maximize surimi and pollock roe production volume from a fixed amount of raw material. Responsible for quality control, ongoing product improvement measures, and instructing or training other processing workers as needed.
They will sort, salt preserve, grade and pack the fish roe according to assigned quality for\nexport to the Japanese market. They will also sort green roe and separate culls, grade\naccording to maturity, tend agitator and maintain saturated condition of brine solution. They will\ndissolve mixed salts in water according to formula and test specific gravity. They will weigh\npacked boxes and add or remove roe to achieve required weight.
Will process seafood. Will work on hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the\nprocessed seafood onto freezer baskets or into cartons for shipping.
The Roe Supervisors supervise the Roe Techs with the grading, agitation, curing, packing, and usage of additives in the production and the shipping of Japanese style Roe. They will also be responsible for keeping the precise records of production, shipping and be involved with the instructions of US trainees.
Supervise day shift and/or night shift roe department crew, including all aspects of the\nprocessing operation; prepare shift duties and areas of responsibilities; employee time clock management; roe department employee job training; maintain roe department equipment; and other duties as assigned by the Roe Department Manager.\n
Remove salmon skeins from salmon; grade skeins per salmon species; pack all salmon skeins into six (6) gallon buckets for processing. Duties also include cleaning and sanitizing the facility and processing equipment.
Separate salmon skeins for grading; place salmon skeins onto conveyors for egg separation equipment; gather salmon egg for processing; place salmon eggs in baskets for dumping into egg agitator; place salmon egg onto drying equipment; place salmon egg product into boxes for freezing then shipping. Duties also include cleaning and sanitizing work area and equipment.
Conduct all aspects of seafood processing regarding surimi and pollock roe. Duties include adjusting and fine-tuning machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix more than 30 additives to produce surimi. Adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products. Test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing. Inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors, and prepare pollock roe samples for roe auctions. Ensure compliance with food safety and sanitation rules. Responsible for quality control, ongoing product improvement measures, maintenance of machines and spare parts, and instructing or training other processing workers as needed.
They will sort, salt preserve, grade and pack the fish roe according to assigned quality for\nexport to the Japanese market. They will also sort green roe and separate culls, grade\naccording to maturity, tend agitator and maintain saturated condition of brine solution. They will\ndissolve mixed salts in water according to formula and test specific gravity. They will weigh\npacked boxes and add or remove roe to achieve required weight
Conduct all aspects of seafood processing regarding pollock and/or hake surimi and roe. Duties include adjusting and fine-tuning the machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix additives to produce surimi; adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products; test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing; inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors; prepare pollock roe samples for roe auctions; comply with HACCP and USDC food safety and sanitation rules and quality control standards; responsible for ongoing product improvement measures, surimi machine maintenance, and instructing or training other processing workers as needed.
Salmon Roe Technicians are responsible for production and quality control functions for manufacture of salmon roe: sort, salt preserve, grade, and pack salmon roe; operate and maintain equipment required for processing. Maintain saturation of brine solution. Dissolve mixed salts in water according to formula, and test specific gravity. Pack roe in correct manner to ensure net weight in box and attractive pattern. Weight packed boxes and add or subtract roe to achieve required net weight. \n
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Inspect and select salmon roe to use for production of Ikura and Sujiko. Provide technical expertise in each stage of production process such as sorting, salt preserving, brining, seasoning, mixing, agitating, dewatering, and refining salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Also, provide technical expertise in grading, quality control, and specification.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at plants in Cordova, Naknek, Togiak, and/or Unalakleet, Alaska. Workers may need to travel between the plants.
Responsible for processing salmon roe to produce Ikura and Sujiko (Japanese salmon roe products) for export to Japan. Sort, salt preserve, brine, season, mix, agitate, dewater, refine, and process salmon roe to produce Ikura and Sujiko. Inspect and pack Ikura and Sujiko according to grade and weight. Maintain and control quality, uniformity, market acceptance, and the highest price of products. Provide technical expertise in production process, grading, quality control, and specification. \n\nWork will be performed at plants in Cordova and/or Naknek, Alaska. Workers may need to travel between the plants.
Responsible for the processing and packaging of Ikura and Sujiko salmon roe products for export to the Japanese market. Specifically, their duties include sorting, agitating or soaking into brine solution or soy seasoning, grading according to quality and appearance, dewatering, and packing for attractive presentation. Additional responsibilities will include controlling usage of food additives based on the conditions of roe, testing of final product of Sujiko for nitrite content, and maintain sanitation conditions of roe acceptable to Japanese regulations.\n
Responsible for the processing and packaging of Ikura and Sujiko salmon roe products for export to the Japanese market. Specifically, their duties include sorting, agitating or soaking into brine solution or soy seasoning, grading according to quality and appearance, dewatering, and packing for attractive presentation. Additional responsibilities will include controlling usage of food additives based on the conditions of roe, testing of final product of Sujiko for nitrite content, and maintain sanitation conditions of roe acceptable to Japanese regulations.\n
Job Description: (3 months experience) Digging, cultivation & propagation by means of seed, cuttings, (clones) annuals, herbaceous perennials, herbs and shrubs, and grafting tree rootstock. Workers will plant, transplant, divide plants, trimming, fertilize, prune, spray for weed and pest control (pesticide application is under direct supervision by licensed pesticide applicator). Digging, potting, accurately labeling and potting-up sizes of field grown plants. Mixing topsoil and soil-less planting medium, preparing beds, lining out and applying mulch. Potting bare-root trees, shrubs and other plant material. Ball & burlap, mulch trees and large plant material. Mowing, watering and sprinkler system maintenance, fence maintenance and greenhouse operations including maintaining thorough sanitation practices to prevent plant disease.\n\nPerennial propagation, also includes taking cuttings, division, and seeding, including pricking out seedlings, preparing cellular pots with soilless potting medium prior to transplanting and lining out according to sun/shade tolerance. Cultivate soil, haul manure and compost, mulch plants to help prevent weeds, control temperatures and conserve moisture. There will also be field and greenhouse maintenance, irrigation sprinkler system maintenance, including repairing damaged pipe and installing sprinkler heads with Oetiker clamps or equivalent. General maintenance of plant stock, which include mixing and applying pesticides, using drop or broadcast spreaders, backpack sprayer or boom sprayer. Know how to use Perfect-A-Feed or equivalent granular fertilizer applicator for slow release applications. Move and line out trees. Workers will be required to operate agriculture mechanized field equipment and will need to operate with or without direction. All tools, personal protective equipment for pesticide applications, and supplies to perform work duties are supplied by employer at no cost to employee.\n \n (See addendum C... continued)\n\n
Fish unloading and separation; heading and gutting fish using industry standard equipment; cleaning and grading headed and gutted fish; loading headed and gutted fish onto freezer carts; and packaging frozen headed and gutted fish into shipping boxes. Duties also include cleaning and sanitizing the facility and processing equipment.
Job Order for H2A workers\nKelly Inc. dba A-1 Nursery & Tree Farm is recruiting 17 (seventeen) full time, temporary nursery laborers to work from 04/01/2021 through 10/30/2021. Work is located at 3 work sites located in Anchorage and the Matanuska-Susitna, Alaska and employer will provide daily transportation to worksites. On the job training is available. Employer will provide workers at no charge all tools, supplies, and equipment required to perform the job. Employees will work in nursery facilities planting, cultivating, harvesting, and transplanting trees, shrubs, or plants.\nNursery laborers will be responsible for the following duties:\n1. Plant, spray, weed, fertilize, and water plants, shrubs, and trees using hand tools and gardening tools\n2. Harvest plants, and transplant or pot and label them.\n3. Dig, cut and transplant seedlings, cuttings, trees, and shrubs\n4. Tie and bunch flowers, plants, shrubs, and trees, wrap their roots and pack them into boxes to fill orders.\n5. Move containerized shrubs, plants and trees using wheelbarrows or tractors\n6. Haul and spread topsoil, fertilizer, peat moss and other materials to condition soil, using wheelbarrows or carts and shovels\n7. Maintain and repair irrigation and climate control systems\n8. Provide information and advice to the public regarding the selection, purchase and care of products.\n\nWork hours are from 8am to 5pm Monday through Friday with a 1-hour un-paid lunch break. Work week begins on Sunday ending on Saturday; paychecks are issued weekly on Friday for the previous week worked. Regular pay is $14.81 per hour; overtime pay is $21.22 per hour. The employer will make all deductions from the worker's paycheck required by law which includes federal income tax, social security, Medicare, & state unemployment tax.\nInbound/Outbound Transportation and Subsistence: If worker completes 50% of work contract period, employer will reimburse worker for transportation and subsistence from place of recruitment to place of work. Upon completion of work contract or where worker is dismissed earlier, employer will provide or pay for workers reasonable costs of return transportation and subsistence back home or to place worker originally departed to work, except where worker will not return due to subsequent employment with another employer or where employer has appropriately reported a workers voluntary abandonment of employment. Amount of transportation payment or reimbursement will be equal to most economical and reasonable common carrier for distances involved. Daily subsistence provided at rate of at least $12.68 per day during travel to a max of $55.00 per day with receipts.\nH2A Workers will be reimbursed in the first workweek for all visa, visa processing, border crossing and other related fees, including those mandated by the government (except passport fees) by check separate from payroll. \nHousing will be provided at no cost to non-commuting workers only. These are those workers who are not reasonable able to travel to and from their residence each day. Employee will be responsible for maintaining the residence in a clean and orderly manner. Reasonable repair cost for damage other than normal wear and tear will be deducted from the earnings of the worker(s) found to be responsible to the housing or furnishings. Housing will include a full kitchen with cook utilities and furnished with cooking tools/utensils. Additionally, free transportation will be available for transportation to work, grocery stores, general provisions and banking needs.\n
Will Process several species of seafood including Pollock, Crab, Pacific Cod, Halibut and Sablefish. Will work on the hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or cartons for shipping.
Duties may include: Raising & transporting seedlings; sort tree seedlings, discarding substandard seedlings, according to standard charts or verbal instructions. Plant: seedlings/trees. Spray or inject vegetation with insecticides to kill insects or to protect against disease or with herbicides to reduce competing vegetation; enhance growth. Trim trees or other vegetation; cut trees or logs. UNDER THE DIRECTION OF FIRE SUPPRESSION OFFICERS OR FORESTRY TECHNICIANS: fight forest fires or perform prescribed burning tasks, fire protection, and suppression via clearing/disposing of brush, piling, and digging line/constructing fire breaks. Incidental driving & other related Forestry Worker activities as per SOC/OES 45-4011 (onetonline.org).\n\nPossible weekend/holiday work.
Will process seafood. Will work on hand butcher line, use hand and hand tools to perform\nroutine cutting and trimming. They will wash, size and grade the seafood. They will load the processed seafood onto freezer baskets or into cartons for shipping.
Workers will process crab, multiple species of finfish, bottom fish and salmon. Work on the hand butcher line will involve use of hand & hand tools to perform routine cutting and trimming.\nWorkers will wash, size, and grade seafood and then load processed seafood onto freezer\nbaskets or cartons for shipping.
Will process seafood. Will work on Hand Butcher Line, use hand and hand tools to perform\nroutine cutting and trimming on seafood. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets and into cartons for shipping.\n
Tomato, cucumber, eggplant and pepper hyrdoponic production duties include pollinating , lateral removal, deleafing, lowering plants, picking and packing . Workers must be able to tell the difference between the apical meristem and a lateral shoot. Wine grape culture consists of growing and planting vines in soilless media, pulling leaves, thinning clusters with a comb, turning cades, hedging vines grafting, pruning, tying canes on wires, training cordons on young vines, irrigating, picking and packing fruit.
They will sort, salt preserve, grade and pack the fish roe according to assigned quality for\nexport to the Japanese market. They will also sort green roe and separate culls, grade\naccording to maturity, tend agitator and maintain saturated condition of brine solution. They will\ndissolve mixed salts in water according to formula and test specific gravity. They will weigh\npacked boxes and add or remove roe to achieve required weight.
Conduct all aspects of seafood processing regarding surimi and pollock roe. Duties include adjusting and fine-tuning machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix more than 30 additives to produce surimi. Adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products. Test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing. Inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors, and prepare pollock roe samples for roe auctions. Ensure compliance with food safety and sanitation rules. Responsible for quality control, ongoing product improvement measures, maintenance of machines and spare parts, and instructing or training other processing workers as needed.
Conduct all aspects of seafood processing regarding pollock and/or hake surimi and roe. Duties include adjusting and fine-tuning the machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix additives to produce surimi; adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products; test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing; inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors; prepare pollock roe samples for roe auctions; comply with HACCP and USDC food safety and sanitation rules and quality control standards; responsible for ongoing product improvement measures, surimi machine maintenance, and instructing or training other processing workers as needed.
Pollock Roe Technicians are responsible for production and quality control functions for manufacture of Pollock Roe. Separating and carefully picking up only the "Pollock Roe" from the other intestine without damaging delicate shape and thin skin of the sack that the roe is kept using only their hands. No tools or machines are used to do this job. Then technicians will sort roe into size, quality, and color; grade roe into 15 different grades according to established guidelines set by our company to meet Japanese fish roe market with speed required to preserve freshness as much as possible. Pack roe in different boxes according to each grade and catch areas of the fish. Inspect roe after it has been frozen to confirm quality. they will not be controlling the machine, but if they see any damage in eggs, then they will inform the foreman and then the foreman will instruct the engineer to adjust the machine so the eggs will not be damaged during separation from the other part of fish.
Independently conduct all aspects of seafood processing regarding pollock and/or hake surimi, adjusting and fine-tuning specialized surimi processing machines and conducting quality-control tests and inspection of the raw materials, work-in-progress, finished goods and by-products at each step of the surimi production process. Sort the fish based on size, set the fish cutting machines, separate the fish meat from the skin, rinse and refine the fish meat, and mix additives to produce surimi. Remove the pollock roe from the fish with special tools and machines, carefully adjusting the machines to avoid damaging the pollock roe. Ensure compliance with food safety and sanitation rules. Maximize surimi and pollock roe production volume from a fixed amount of raw material. Responsible for quality control, ongoing product improvement measures, and instructing or training other processing workers as needed.
Independently conduct all aspects of seafood processing regarding pollock roe. Remove the pollock roe from the fish with special roe separator machines to avoid damaging the roe. Clean and separate the roe and sort the roe into multiple grades based on size, color, freshness, maturity and other factors. Freeze and pack the roe according to special requirements for export to Japan, Korea and other countries. Ensure compliance with food safety and sanitation rules. Responsible for quality control, ongoing product improvement measures, and instructing or training other pollock roe processing workers as needed.
Separate roe from the intestines of fish; harvest roe without damaging; sort roe as to size,\nquality, and color; grade roe according to established guidelines; pack roe in boxes, inspect\nroe after it has been frozen to confirm quality for acceptance in Japanese market.\nOpt Room/board free of charge, transportation to and from job site offered-no charge to worker.\n40 hrs/wk, up to 44 hrs overtime/wk, including two 12 hr, 7 day shifts of 6 am to 6 pm & 6 pm\nto 6 am, rotating depending on fish availability.
Will Process seafood. Will work on the hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or cartons for shipping.
Process crab, multiple species of finfish, bottom fish, salmon. Work on hand butcher line; use of hands/hand tools to perform routine cutting and trimming. Workers will wash, size, grade seafood, load processed seafood onto freezer baskets/into cartons for shipping.\n\nDays and shifts will vary
Will process crab, multiple species of fin fish, bottom fish and salmon. Will work on hand\nbutcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or into cartons for shipping.
Will process crab, multiple species of fin fish, bottom fish and salmon. Will work on hand\nbutcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or into cartons for shipping.
Will process crab, multiple species of finfish, bottom fish and salmon. Will work on hand butcher line, use hand\nand hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the\nprocessed seafood onto freezer baskets or into cartons for shipping.\n\ndaily/shift schedule varies\n
Workers will process crab, multiple species of finfish, bottom fish and salmon. Work on the hand butcher line will involve use of hand & hand tools to perform routine cutting and trimming.\nWorkers will wash, size, and grade seafood and then load processed seafood onto freezer baskets or cartons for shipping.
Will process crab, multiple species of finfish, bottom fish and salmon. Will work on hand butcher line, use hand\nand hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the\nprocessed seafood onto freezer baskets or into cartons for shipping.\n
Activities that would be required of the Seafood Processors are working on the seafood hand butcher line, using hand or hand tools to perform routine cutting and trimming of seafood. They wash the seafood, size and grade the seafood and load the processed seafood onto freezer baskets or into cartons for shipping.
Responsible for the processing and packaging of Ikura and Sujiko salmon roe products for export to the Japanese market. Specifically, their duties include sorting, agitating or soaking into brine solution or soy seasoning, grading according to quality and appearance, dewatering, and packing for attractive presentation. Additional responsibilities will include controlling usage of food additives based on the conditions of roe, testing of final product of Sujiko for nitrite content, and maintain sanitation conditions of roe acceptable to Japanese regulations.
CLEAN AND PROCESS FISH BY HAND BY REMOVING GUTS. MAINTAIN A CLEAN AND SANITIZED WORK ENVIRONMENT. \n\nWORK DAYS VARY SUN-SAT.
Work in a fish processing facility. Fill brining tanks. Place live fish in brining tanks. Remove fish egg sacs by hand from live fish. Remove fish roe/eggs from live fish by hand. Remove any waste. Remove remaining fish carcass to be processed by other staff. Maintain a clean and sanitized work environment. \n\nWork days vary Sun-Sat.
Separate roe from the intestines of fish; harvest roe without damaging; sort roe as to size, quality, and color; grade roe according to established guidelines; pack roe in boxes, inspect roe after it has been frozen to confirm quality for acceptance in Japanese market. \nRoom/board, transportation to and from job site offered.\n40 hrs/wk, up to 44 hrs overtime/wk, including two 12 hr, 7 day shifts of 6 am to 6 pm & 6 pm to 6 am, rotating depending on fish availability.
Separate roe from the intestines of fish; harvest roe without damaging; sort roe as to size, quality, and color; grade roe according to established guidelines; pack roe in boxes, inspect roe after it has been frozen to confirm quality for acceptance in Japanese market. \nRoom/board, transportation to and from job site offered.\n40 hrs/wk, up to 44 hrs overtime/wk, including two 12 hr, 7 day shifts of 6 am to 6 pm & 6 pm to 6 am, rotating depending on fish availability.
Separate roe from the intestines of fish; harvest roe without damaging; sort roe as to size, quality, and color; grade roe according to established guidelines; pack roe in boxes, inspect roe after it has been frozen to confirm quality for acceptance in Japanese market. \nRoom/board, transportation to and from job site offered.\n40 hrs/wk, up to 44 hrs overtime/wk, including two 12 hr, 7 day shifts of 6 am to 6 pm & 6 pm to 6 am, rotating depending on fish availability.
Independently conduct all aspects of seafood processing regarding Pollock and/or Hake surimi, adjusting and fine-tuning specialized surimi processing machines and conducting quality-control tests and inspection of the raw materials, work-in-progress, finished goods and by-products at each step of the surimi production process. Sort the fish based on size, set the fish cutting machines, separate the fish meat from the skin, rinse and refine the fish meat, and mix additives to produce surimi. Remove the Pollock roe from the fish with special tools and machines, carefully adjusting the machines to avoid damaging the Pollock roe. Ensure compliance with food safety and sanitation rules. Maximize surimi and Pollock roe production volume from a fixed amount of raw material. Responsible for quality control, ongoing product improvement measures, and instructing or training other processing workers as needed.
Conduct all aspects of seafood processing regarding surimi and pollock roe. Duties include adjusting and fine-tuning machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix more than 30 additives to produce surimi. Adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products. Test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing. Inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors, and prepare pollock roe samples for roe auctions. Ensure compliance with food safety and sanitation rules. Responsible for quality control, ongoing product improvement measures, maintenance of machines and spare parts, and instructing or training other processing workers as needed.
Heading and gutting fish using industry standard equipment; cleaning, washing, and grading headed and gutted fish; loading headed and gutted fish onto freezer carts; and packaging frozen headed and gutted fish into shipping boxes
Remove salmon skeins from salmon, grade skeins per salmon species, pack all raw salmon skeins into six (6) gallon buckets for processing
Grade salmon skeins for quality grade, prepare salmon skeins for egg separation equipment, insert salmon skeins onto egg separation equipment, pack all separated salmon eggs into appropriate plastic baskets for further processing, process separated salmon eggs utilizing egg agitators, put all separated salmon eggs from egg agitator onto salmon egg drying equipment, package and seal all final salmon egg product into appropriate container, label each salmon egg container, freeze all individual salmon egg container utilizing appropriate plate freezer, put all individual salmon egg container into master case, palletize all master cases of Ikura salmon eggs, load into appropriate frozen container for shipment
Conduct all aspects of seafood processing regarding pollock and/or hake surimi and roe. Duties include adjusting and fine-tuning the machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix additives to produce surimi; adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products; test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing; inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors; prepare pollock roe samples for roe auctions; comply with HACCP and USDC food safety and sanitation rules and quality control standards; responsible for ongoing product improvement measures, surimi machine maintenance, and instructing or training other processing workers as needed.
Supervise day shift and/or night shift roe department crew, including all aspects of the processing operation, prepare shift duties and areas of responsibilities, employee time clock management, roe department employee job training, maintaining roe department equipment, and other duties as assigned by the Roe Department Manager
Salmon Roe Technicians will grade,process,cure,pack and be familiar with the use of additives in the production of Japanese style salmon roe. The technician must be able to interpret the salmon roe supervisors' instructions. \nOT hours are only an estimate & will vary depending on production demands & schedules. There will be travel required for employees since each location has different production & salmon run dates for each salmon roe season.
The Salmon Roe Supervisors supervise the Salmon Roe Technicians with the grading,agitation,curing,packing,usage of additives in the production and shipping of the Japanese style salmon roe. They will also be responsible for keeping the precise records of production, shipping and be involved with the instructions of US trainees.
Responsible for production and quality control functions for manufacture of salmon roe: sort, salt preserve, grade, and pack salmon roe; operate and maintain equipment required for processing. Maintain saturation of brine solution. Dissolve mixed salts in water according to formula, and test specific gravity. Pack roe in correct manner to ensure net weight in box and attractive pattern. Weight packed boxes and add or subtract roe to achieve required net weight.
Responsible for the processing and packaging of Ikura and Sujiko salmon roe products for export to the Japanese market. Specifically, their duties include sorting, agitating or soaking into brine solution or soy seasoning, grading according to quality and appearance, dewatering, and packing for attractive presentation. Additional responsibilities will include controlling usage of food additives based on the conditions of roe, testing of final product of Sujiko for nitrite content, and maintain sanitation conditions of roe acceptable to Japanese regulations.
Responsible for the processing and packaging of Ikura and Sujiko salmon roe products for export to the Japanese market. Specifically, their duties include sorting, agitating or soaking into brine solution or soy seasoning, grading according to quality and appearance, dewatering, and packing for attractive presentation. Additional responsibilities will include controlling usage of food additives based on the conditions of roe, testing of final product of Sujiko for nitrite content, and maintain sanitation conditions of roe acceptable to Japanese regulations.
Job Description: (3 months experience) Digging, cultivation & propagation by means of seed, cuttings, (clones) annuals, herbaceous perennials, herbs and shrubs, and grafting tree rootstock. Workers will plant, transplant, divide plants, trimming, fertilize, prune, spray for weed and pest control (pesticide application is under direct supervision by licensed pesticide applicator). Digging, potting, accurately labeling and potting-up sizes of field grown plants. Mixing topsoil and soil-less planting medium, preparing beds, lining out and applying mulch. Potting bare-root trees, shrubs and other plant material. Ball & burlap, mulch trees and large plant material. Mowing, watering and sprinkler system maintenance, fence maintenance and greenhouse operations including maintaining thorough sanitation practices to prevent plant disease.\n\nPerennial propagation, also includes taking cuttings, division, and seeding, including pricking out seedlings, preparing cellular pots with soilless potting medium prior to transplanting and lining out according to sun/shade tolerance. Cultivate soil, haul manure and compost, mulch plants to help prevent weeds, control temperatures and conserve moisture. There will also be field and greenhouse maintenance, irrigation sprinkler system maintenance, including repairing damaged pipe and installing sprinkler heads with Oetiker clamps or equivalent. General maintenance of plant stock, which include mixing and applying pesticides, using drop or broadcast spreaders, backpack sprayer or boom sprayer. Know how to use Perfect-A-Feed or equivalent granular fertilizer applicator for slow release applications. Move and line out trees. Workers will be required to operate agriculture mechanized field equipment and will need to operate with or without direction. All tools, personal protective equipment for pesticide applications, and supplies to perform work duties are supplied by employer at no cost to employee.\n \n (See addendum C... continued)
Job Order for H2A workers\nKelly Inc. dba A-1 Nursery & Tree Farm is recruiting 14 (fourteen) full time, temporary nursery laborers to work from 04/01/2020 through 10/30/2020. Work is located at 2 work sites located in Anchorage and the Matanuska-Susitna, Alaska and employer will provide daily transportation to worksites. On the job training is available. Employer will provide workers at no charge all tools, supplies, and equipment required to perform the job. Employees will work in nursery facilities planting, cultivating, harvesting, and transplanting trees, shrubs, or plants.\nNursery laborers will be responsible for the following duties:\n1. Plant, spray, weed, fertilize, and water plants, shrubs, and trees using hand tools and gardening tools\n2. Harvest plants, and transplant or pot and label them.\n3. Dig, cut and transplant seedlings, cuttings, trees, and shrubs\n4. Tie and bunch flowers, plants, shrubs, and trees, wrap their roots and pack them into boxes to fill orders.\n5. Move containerized shrubs, plants and trees using wheelbarrows or tractors\n6. Haul and spread topsoil, fertilizer, peat moss and other materials to condition soil, using wheelbarrows or carts and shovels\n7. Maintain and repair irrigation and climate control systems\n8. Provide information and advice to the public regarding the selection, purchase and care of products.\n\nWork hours are from 8am to 5pm Monday through Friday with a 1-hour un-paid lunch break. Work week begins on Sunday ending on Saturday; paychecks are issued weekly on Friday for the previous week worked. Regular pay is $13.50 per hour; overtime pay is $20.25 per hour. The employer will make all deductions from the worker's paycheck required by law which includes federal income tax, social security, Medicare, & state unemployment tax.\nInbound/Outbound Transportation and Subsistence: If worker completes 50% of work contract period, employer will reimburse worker for transportation and subsistence from place of recruitment to place of work. Upon completion of work contract or where worker is dismissed earlier, employer will provide or pay for workers reasonable costs of return transportation and subsistence back home or to place worker originally departed to work, except where worker will not return due to subsequent employment with another employer or where employer has appropriately reported a workers voluntary abandonment of employment. Amount of transportation payment or reimbursement will be equal to most economical and reasonable common carrier for distances involved. Daily subsistence provided at rate of at least $12.46per day during travel to a max of $55.00 per day with receipts.\nH2A Workers will be reimbursed in the first workweek for all visa, visa processing, border crossing and other related fees, including those mandated by the government (except passport fees) by check separate from payroll. \nHousing will be provided at no cost to non-commuting workers only. These are those workers who are not reasonable able to travel to and from their residence each day. Employee will be responsible for maintaining the residence in a clean and orderly manner. Reasonable repair cost for damage other than normal wear and tear will be deducted from the earnings of the worker(s) found to be responsible to the housing or furnishings. Housing will include a full kitchen with cook utilities and furnished with cooking tools/utensils. Additionally, free transportation will be available for transportation to work, grocery stores, general provisions and banking needs.
Will process seafood. Will work on Hand Butcher Line, use hand and hand tools to perform routine cutting and trimming on seafood. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets and into cartons for shipping.
They will sort, salt preserve, grade and pack the fish roe according to assigned quality for export to the Japanese market. They will also sort green roe and separate culls, grade according to maturity, tend agitator and maintain saturated condition of brine solution. They will\ndissolve mixed salts in water according to formula and test specific gravity. They will weigh packed boxes and add or remove roe to achieve required weight.
Conduct all aspects of seafood processing regarding pollock and/or hake surimi and roe. Duties include adjusting and fine-tuning the machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix additives to produce surimi; adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products; test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing; inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors; prepare pollock roe samples for roe auctions; comply with HACCP and USDC food safety and sanitation rules and quality control standards; responsible for ongoing product improvement measures, surimi machine maintenance, and instructing or training other processing workers as needed.
Independently conduct all aspects of seafood processing regarding Pollock roe. Remove the Pollock roe from the fish with special roe separator machines to avoid damaging the roe. Clean and separate the roe and sort the roe into multiple grades based on size, color, freshness, maturity and other factors. Freeze and pack the roe according to special requirements for export to Japan, Korea and other countries. Ensure compliance with food safety and sanitation rules. Responsible for quality control, ongoing product improvement measures, and instructing or training other Pollock roe processing workers as needed.
Independently conduct all aspects of seafood processing regarding Pollock and/or Hake surimi, adjusting and fine-tuning specialized surimi processing machines and conducting quality-control tests and inspection of the raw materials, work-in-progress, finished goods and by-products at each step of the surimi production process. Sort the fish based on size, set the fish cutting machines, separate the fish meat from the skin, rinse and refine the fish meat, and mix additives to produce surimi. Remove the Pollock roe from the fish with special tools and machines, carefully adjusting the machines to avoid damaging the Pollock roe. Ensure compliance with food safety and sanitation rules. Maximize surimi and Pollock roe production volume from a fixed amount of raw material. Responsible for quality control, ongoing product improvement measures, and instructing or training other processing workers as needed.
Conduct all aspects of seafood processing regarding surimi and pollock roe. Duties include adjusting and fine-tuning machines that cut the fish, remove the roe, separate the fish meat, rinse and refine the fish meat, and mix more than 30 additives to produce surimi. Adjust machines as needed based on size and freshness of fish and adjust additives to produce special order surimi products. Test and inspect for fish meat quality, moisture control, removal of impurities, and bacteria control during multiple stages of surimi processing. Inspect and grade quality of pollock roe products for export to Japan based on size, color, freshness, maturity and other factors, and prepare pollock roe samples for roe auctions. Ensure compliance with food safety and sanitation rules. Responsible for quality control, ongoing product improvement measures, maintenance of machines and spare parts, and instructing or training other processing workers as needed.
Separate roe from the intestines of fish; harvest roe without damaging; sort roe as to size, quality, and color; grade roe according to established guidelines; pack roe in boxes, inspect roe after it has been frozen to confirm quality for acceptance in Japanese market. Room/board, transportation to and from job site offered.40 hrs/wk, up to 44 hrs overtime/wk, including two 12 hr, 7 day shifts of 6am to 6pm & 6pm to 6am, rotating depending on fish availability
Separate roe from the intestines of fish; harvest roe without damaging; sort roe as to size, quality, and color; grade roe according to established guidelines; pack roe in boxes, inspect roe after it has been frozen to confirm quality for acceptance in Japanese market. Room/board, transportation to and from job site offered.40 hrs/wk, up to 44 hrs overtime/wk, including two 12 hr, 7 day shifts of 6am to 6pm & 6pm to 6am, rotating depending on fish availability. Anticipate requiring of the services of the Pollock Roe Technician at our plants moving from west to east because of the normal fish runs. Given the unpredictability of the pollock fish runs in Alaska, when the pollock roe harvest finishes at Kodiak location we need to move Technician to Akutan location to continue harvesting pollock roe. Please note that Technician will not be commuting between the locations. The technician to work at our Kodiak location approximately from 1/1/2020 to 3/31/2020 and at our Akutan location approximately from 4/1/2020 to 4/30/2020 depending on fish availability. The technician may remain at our Kodiak location if the harvest in Kodiak lasts longer than 3/31/2020.
Pollock Roe Technicians are responsible for production and quality control functions for manufacture of Pollock Roe. Separating and carefully picking up only the "Pollock Roe" from the other intestine without damaging delicate shape and thin skin of the sack that the roe is kept using only their hands. No tools or machines are used to do this job. Then technicians will sort roe into size, quality, and color; grade roe into 15 different grades according to established guidelines set by our company to meet Japanese fish roe market with speed required to preserve freshness as much as possible. Pack roe in different boxes according to each grade and catch areas of the fish. Inspect roe after it has been frozen to confirm quality. They will not be controlling the machine, but if they see any damage in eggs, then they will inform the foreman and then the foreman will instruct the engineer to adjust the machine so the eggs will not be damaged during separation from the other part of fish.
Workers will process crab, multiple species of finfish, bottom fish and salmon. Work on the hand butcher line will involve use of hand & hand tools to perform routine cutting and trimming. Workers will wash, size, and grade seafood and then load processed seafood onto freezer baskets or cartons for shipping
Will process crab, multiple species of finfish, bottom fish and salmon. Will work on hand butcher line, use hand\nand hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the\nprocessed seafood onto freezer baskets or into cartons for shipping
Works on the seafood hand butcher line. Use hand or hand tools to perform routine cutting and trimming of\nseafood. Washes the seafood. Sizes and grades the seafood. Loads the processed seafood onto freezer baskets\nor into cartons for shipping
Will process crab, multiple species of finfish, bottom fish and salmon. Will work on hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or into cartons for shipping.
Process crab, multiple species of finfish, bottom fish, salmon. Work on hand butcher line; use of hands/hand tools to perform routine cutting and trimming. Workers will wash, size, grade seafood, load processed seafood onto freezer baskets/into cartons for shipping.
Will process crab, multiple species of fin fish, bottom fish and salmon. Will work on hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or into cartons for shipping.
Will Process several species of seafood including Pollock, Crab, Pacific Cod, Halibut and Sablefish. Will work on the hand butcher line, use hand and hand tools to perform routine cutting and trimming. They will wash, size and grade the seafood and load the processed seafood onto freezer baskets or cartons for shipping.