Containers are filled manually utilizing a skim table (pictured below) and buckets.
Containers are then placed into cartons for shipment.
Should an overstock happen, oysters would be placed in cans by hand and stored in a freezer Raw product is available in the shucking facility.
Workers will obtain raw products using baskets and place them at their station.
Use knives to open oysters and remove the meat from the shell.
Wash, grade, can, freeze and place processed meat into containers.
Assist with plant clean-up by washing stations with soap & water.
Under supervision may operate scales.
Workers will occasionally cut a minimal amount of edible fish for wholesale customers (5% or less).
Place edible fish in 50-pound cartons and place on pallets.
Tools used: knives, baskets, buckets, hoses, squigees, brushes and brooms.
Piece rate may be offered; rate is determined based on prevailing wage determination.
See attached Addendum.