Production Operator

Description

The production operator position focuses on processing and handling fresh fruit within an industrial work environment. Key activities include sorting and selection tasks, where fruit is carefully inspected upon arrival at the production line to remove any damaged, rotten, or visually non-compliant items according to each client's specific standards. Subsequently, grading and classification separate the fruit by size, weight, or pre-established commercial categories, ensuring uniformity of the final product. These processes are essential for maintaining quality throughout the production chain and meeting market demands. Product preparation for distribution is carried out through packaging and assembly, placing the fruit into appropriate containers—such as trays, mesh bags, boxes, or clamshells—strictly following each order's specifications. This step requires attention to detail to ensure correct packaging and compliance with required presentation criteria. Once packaged, labeling and palletizing follow: applying necessary traceability labels for batch identification, stacking boxes, and arranging trays securely and stably onto pallets for subsequent transportation. In addition to these direct responsibilities, the operator must maintain cleanliness of the work area and tools used, in strict accordance with current food safety and hygiene regulations. This contributes to a safe working environment and prevents product contamination. The role is essential for the continuous flow of the production chain and requires consistent, methodical work. Salary is determined according to the applicable collective agreement, with remuneration set at 11.58 euros brutos per hour worked. The employment contract is for 15 days, with possible extension depending on the duration of the campaign. Working hours are Monday to Friday, from 8:00 to 18:00, including a 2-hour lunch break. At least two years of prior experience as a production operator in the industrial sector is required. Completion of Compulsory Secondary Education (ESO) is mandatory. Specific knowledge of food handling procedures and in-line production processes is considered a positive asset.