Food production and packaging staffing in Michigan
Food production staffing from RHO Hiring gives Michigan plants line workers, packers, machine operators and general labor prepared for hairnets, gloves, handwashing and your floor rules before they ever step in your door. Food safety training at your plant then builds upon existing good habits. Call (248) 843-0000; a manager usually calls back within a couple of hours.
Need workers? Call248-843-0000A manager usually calls back within a couple of hoursWhat do food plants need from new workers?
Food plants require new employees to walk into their job ready with food safety habits from day one. Why? Because what you produce will end up on someone's dinner plate. Every person on the floor is a link in that plant's food safety chain, from the hairnet and beard net at the door to the gloves on the line and the handwashing after every break.
The program belongs to the plant. Your good manufacturing practices (GMPs), allergen controls, sanitation schedule and food safety training are yours, the employer's, and you train every worker in them. RHO's role is to deliver employees who show up prepared to follow them: workers who know to expect hair and beard nets, gloves, appropriate clothing (smocks or aprons), no jewelry, no food or drink on the floor and handwashing every time they enter the production area. That will help your GMP training go quicker and stick.
The job is repetitious and often involves being chilled or working with water. Employees stand at a conveyor and sort, portion, pack or label product, maintain speed with the production line and watch for defects. Coolers and freezers, early morning hours and weekend shifts can be difficult on new employees, so we make sure they understand what they are getting into before accepting the position.
Demand drives production. Holidays, seasonal items and new store programs create peaks. RHO's recurring staffing plans increase staff for these peaks and scale down when they pass. We start by learning your lines, shifts and volume so the crew complements your plan.
What makes food production staffing hard?
Food safety habits from day one
When a worker forgets their hairnet or touches a phone with gloved hands, they risk the product. Habits need to be established prior to the first shift.
Cold, wet and repetitive work
Coolers, freezers, wash-down areas and long hours on a conveyor belt are not fun when they are unexpected.
Allergen and changeover rules
Lines that change over between products require detail-oriented employees who follow the plant's cleanup and changeover SOPs exactly.
Seasonal peaks
Seasonal and holiday products may require additional staff for only a few weeks out of the year.
Food production roles we fill
Workers screened for reliability and trained on safety before their first shift.
- Production line workers
- Packers
- Sorters and inspectors
- Machine operators
- Labeling and case-packing associates
- Palletizers and material handlers
- Forklift operators
- General labor
Staffing services for food plants
Packaging and fulfillment workers
Packers, labelers and case packers that keep up with the line and adhere to your packing and labeling guidelines.
General labor
Line workers, sorters and material handlers who arrive prepared for food safety habits.
Seasonal and peak staffing
Recurring plans for holidays, seasonal products and promotions, set up ahead of time.
Day, night and weekend shifts
Crews for early starts, overnight production and weekend runs.
Machine operators
Filling, wrapping, labeling and packaging equipment operators, supplied through our machine operator staffing and matched to your positions.
Temp-to-hire
Temp-to-hire staffing allows you to hire the line workers that have demonstrated good habits on your floor.
How RHO Hiring staffs a Michigan food plant
We learn your lines and your rules
We inquire about your products, lines, shifts, volume, and GMP and dress code rules prior to matching anyone.
Habits set before day one
Workers are told before the first shift what to expect: hair and beard nets, gloves, no jewelry, handwashing and conditions on your floor. Your GMP training expands on that.
A management team on the account
A hands-on RHO management team focuses on call-offs and quick problem resolution. Plant managers deal directly with the owners. Call us at (248) 843-0000 with your lines, shifts and date needed.
From your call to a full shift
One call. Workers who are matched to your specific floor. A team that stays on the account.
Tell us what you need
Call 248-843-0000, or send the request form: the roles, how many people, the shifts and the start date.
We learn your floor
We learn your workflow, shifts, volume and site rules, allowing us to match workers to the work, rather than just a job title.
Matched and prepared
Employees are vetted for reliability, trained in safety and briefed on your site's expectations before arriving on-site.
Managed on the job
We keep a team on the account. We follow up with your supervisors and swap or add people quickly.
Locally owned in Southfield
Not a franchise. The owners answer for every placement.
“We, as owners, come in and work directly with our clients.”
Vadym MakoveyCo-Founder, RHO Hiring- Locally owned, not a franchiseNo franchise fees. No remote head office. The company you call is the company that staffs your floor.
- The owners on your accountVadym Makovey, George Makovey and Jackson Siersma work directly with our clients and are answerable for every placement.
- A management team that staysOur dedicated team follows up with your supervisors and resolves issues quickly so they don't cost you shifts.
Food production staffing questions
Do your workers come with GMP training?
No. Training on GMP and food safety is your plant's training that you provide to every employee. RHO prepares the workers for the basic habits before they reach your facility, such as hair and beard nets, gloves, no jewelry and handwashing, so your training can happen quicker.
Can you staff cooler and freezer jobs in a food plant?
Yes. We provide temperature ranges and conditions ahead of acceptance so that the workers who start know what to expect. Tell us what workers should wear for cold temperatures and what your plant provides.
Can you staff early morning and weekend production?
Yes. We work days, nights and weekends. That includes early starts and weekend runs. Just let us know the start times and we'll make sure workers hear them before they accept.
Can you help with a seasonal peak?
Yes. Provide us with the date your seasonal merchandise or holiday shipping begins and how many people you need per line and we'll create a recurring schedule that brings people on before your busy time kicks in. Our peak season staffing guide will help you begin planning 8 to 12 weeks in advance.
Who should a food plant call for production staffing in Michigan?
Contact a staffing agency that prepares workers for your floor's food safety habits before they set foot in your plant. At RHO Hiring we learn about your products, lines, shifts and dress code policies ahead of time, inform workers of cold and wet conditions beforehand and assign a management team who will stay dedicated to your account. You can typically expect a manager to return your call within a couple of hours.
Staffing for this industry
- Packaging & FulfillmentPackers, kitters, labelers and packaging line workers for fulfillment centers, warehouses and production plants.
- General LaborEntry-level workers for loading, sorting, material handling, line support and housekeeping in distribution centers, plants and manufacturing facilities.
- Seasonal & Peak StaffingRecurring staffing plans for peak periods and high-volume weeks so additional staff are here when the volume hits.
- Day, Night & Weekend ShiftsEmployees available to work first, second and third shift, weekends and busier days too, recruited for those hours.
Need workers? Request a call
Please leave your name and number and a manager will call you back, typically within a couple of hours. Or call now.
Call RHO248-843-0000- A manager calls you back
- Day, night and weekend shifts
- Locally owned, not a franchise
Your details
Only your name and phone number are required.