Field Laborer

Field Worker – Head Lettuce (Iceberg), Bulk Lettuce (Iceberg) Romaine, Red Leaf, Green Leaf, Organic Romaine, Celery, Organic Celery, Romaine Hearts, Organic Romaine Hearts, Broccoli, Organic Broccoli, Spinach, Cilantro, Parsley, Cauliflower, Organic Cauliflower, Green Cabbage and Red Cabbage, to perform the following duties:

Field worker to harvest both conventional green leaf, red leaf & romaine. Cut, bag, pack, and load fresh product 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, bag, 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 romaine, organic romaine, head lettuce (iceberg), organic romaine hearts, and romaine hearts. Cut, bag, pack, and load fresh product 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.

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.

Housing:
Rental or public accommodations

Meals:
Workers living in employer provided housing without kitchen facilities will receive three meals per day, seven days a week. A deduction of $16.78 per day (or higher when the Department of Labor publishes the new maximum…