Line Worker - Food Manufacturing

Eggs move fast, and somebody has to catch the ones that should not keep going. As a Line Worker in Otsego, Michigan, you stand at the belt, grade what comes through, pull the cracked and speckled eggs, and keep product flowing from the wash section to the breaking machine without a backup. It is steady, physical work with a clear standard: what leaves the line has to be right.

The operation is food processing, specifically eggs, run inside a plant environment governed by USDA, HACCP, and SQF protocols. Expect moving mechanical parts, water, cleaning chemicals, and regulated temperatures that run cool in certain rooms. Hairnets, clean clothes, and proper PPE are part of the job, not a suggestion.

A shift means grading and aligning eggs entering the washer, keeping the transition smooth from the main conveyor to the accumulating station, and working re-wash eggs back into the flow. You will run chemical checks, manage foam control in the washers, clean washer screens, and grade eggs coming off the washers per SOP. At the breaking machine, you pull bad eggs, blood spots, and shell fragments out of the cups before they move downstream. You track inedible product and dump it into the auger, keep your area clean throughout, and cover for others during breaks. After production ends, you handle cleanup in the breaking, transfer, and shell rooms to USDA standards. You are standing and walking the entire shift, gripping, reaching, bending, and lifting up to 10 pounds regularly and up to 50 pounds now and then.

If you know how to show up early, stay on your feet, and keep a line moving without being told twice, this one fits. The work is repetitive by design, and the people who do well here treat consistency as the skill it is.

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