field laborer

Trabalhador de Campo – Alface americana (Iceberg), Alface americana (Iceberg), Alface romana, Alface roxa, Alface verde, Alface romana orgânica, Aipo, Aipo orgânico, Corações de alface romana, Corações de alface romana orgânica, Brócolis, Brócolis orgânico, Espinafre, Coentro, Salsa, Couve-flor, Couve-flor orgânica, Repolho verde e Repolho roxo, para desempenhar as seguintes funções:

 Trabalhador rural para colher alface verde convencional, alface roxa e alface romana. Cortar, ensacar, embalar e carregar produto fresco no campo. O corte é feito na máquina de colheita usando as mãos e a faca de corte. Usando uma faca de mão de colheita e dobrando na cintura, o funcionário corta a cabeça das raízes e apara as folhas externas da cabeça para prepará-la para ser embalada em uma caixa, bolsa, sacola ou lixeira. O processo é repetido. O trabalhador é responsável pela limpeza dos equipamentos e manutenção do pátio. O trabalhador também é responsável por operar tratores e máquinas usadas para executar esta tarefa.

Trabalhador de campo para colher alface romana, alface romana orgânica, alface-cabeça (iceberg), corações de alface romana orgânica e corações de alface romana.  Cortar, ensacar, embalar e carregar produto fresco no campo.  O corte é feito na máquina de colheita usando as mãos e a faca de corte. Using a harvesting hand knife and bending at the waist, the employee cuts the head from the roots and trims the outer leaves from the head to prepare it to be packed into a carton, tote, or bin.  The process is repeated.  Worker is responsible for cleaning of equipment and maintenance of yard. Worker is also responsible for operating Tractor’s and machines used to perform this task.

Field worker to harvest bulk lettuce. Cut and core fresh iceberg lettuce in the field. Cutting and coring is done on a harvesting belt using hands and a cutting/coring knife. Using a coring knife and bending at the waist, the employee cuts the lettuce from the root, trims the outer leaves, cores the center of the lettuce with a knife and places on belt. The process is repeated, workers are responsible for cleaning of equipment. Field Worker to harvest spinach, cilantro, and parsley. Cutting is done by kneeling on beds next to a machine or without a machine. The employee determines the size and quality of the product to be harvested. Then, using a harvesting hand knife, the employee cuts the appropriate amount of product from its roots, cleans by hand the defective leaves, and trims the stems. The product is then either tied, sleeved, or banded before being packed or placed into a box/tote or placed on a belt. The cartons or totes have a specific count or weight requirement.

Field worker to harvest organic broccoli, broccoli. Cut, trim, bag, pack, and load fresh broccoli in the field.  Cutting is done on harvesting machine by using hands and cutting knife. Using a harvesting hand knife and bending at the waist, the employee cuts the head from the roots and trims the outer leaves from the head to prepare it to be packed into a carton, tote, or bin.  The process is repeated. Worker is responsible for cleaning of equipment and maintenance of yard. Worker is also responsible for operating Tractor’s and machines used to perform this task. Machine set up includes: Check machine for water and diesel; Put sticker on bags; Supply cartons for the day and put on the machine; Open or close machine; Put machine where crew will start; Move trailer.

Workers may occasionally and/or sporadically perform duties associated with and directly related to the primary duties.  Such work will be temporary and unsubstantial agricultural labor.