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Processing Team Member in the Grilled Patty Line Department (9 PM to 7 AM) - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Mason City, IA Mason City, Iowa |
About this job
Position Purpose:
Cargill Value Added Protein's Poultry Operating Unit is a leading marketer of high value egg and poultry products. With seven locations in Minnesota, Iowa, Michigan and Ontario, Cargill's customers include premier quick-service restaurant chains as well as retail customers. We are dedicated to providing our customers with innovative and distinctive solutions, including prepared chicken patties, nuggets, and tenders as well as refrigerated and frozen liquid eggs, egg patties, omelets, French toast, and diced and hard cook eggs.
This is a position in the Grilled Patty Line (GPL) department.
You will play a vital role in the success of a department and the entire operating unit. As a Cargill stakeholder, you will develop a deep understanding of production responsibilities, assess, and initiate opportunities for improvement. You will create and promote a team-building environment, which promotes customer and stakeholder enthusiasm. Additionally, you are responsible for executing safety initiatives and communicating safety awareness. This position will assure all HACCP's, OPRP's, and SOP's are executed as planned. This position will play a vital role in meeting business and departmental goals and milestones. Lastly, you will have the opportunity to focus on training and development to further your career with Cargill.
The starting wage is $16.00/hour base wage plus $0.50/hour 3rd shift attendance differential. A comprehensive benefits package is available the 1st of the month after beginning employment.
Hours of operation in this department are: 9:00 p.m. to 7:00 a.m.
Schedule -- 9 p.m. to 7 a.m.
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Week 1
ON
ON
ON
ON
OFF
OFF
OFF
Week 2
OFF
OFF
ON
ON
ON
ON
OFF
Week 3
ON
ON
OFF
OFF
ON
ON
OFF
Hours may vary and overtime, weekend and/or holiday work may be required.
Relocation assistance is not provided.
Principal Accountabilities:
* 70% Accountable for the production of food safe product in a fast paced manufacturing environment; start up and shut down of a production line, making mechanical adjustments, and troubleshooting equipment. Ensuring all production paperwork is completed, which will require basic mathematical calculations (addition, subtraction, multiplication, and division). Responsible for containing and proactively addressing potential problems that may arise in an effort to limit disruptions to production.
* 10% Ensuring all intermediary processing steps have been completed and a quality product is delivered to the customer. (All food handler tasks were completed properly; i.e. boxes taped, veggies & sausage in auger, no date codes on bags)
* 10% Maintain adherence to all Corporate Environmental Health and Safety Policies and Procedures.
* 10% This position shall have the responsibility to report problems with the food safety management system to identified person(s). This position has the responsibility and authority to initiate and record actions. Acquire and maintain knowledge of HACCP/OPRP/PRP (GMP) policies and requirements to complete all monitoring and/or verifications tasks as outlined in the Food Safety Management
Required:
* Cargill requires that employees be a minimum of 18 years of age to work in a production facility.
* Right to work in the U.S. that is not based on possession of a student visa or a visa sponsored by a third-party employer
* Positive attitude and problem solving skills
* Must have basic math ability
* Must have basic reading and writing ability to complete and understand required production documentation and review and follow Standard Operating Procedures (SOPs)
* Must be able to read understand and follow all applicable Safety, Prerequisite Programs (PRP), Hazard Analysis Critical Control Points (HACCP) and Food Safety Regulations
* Must be comfortable in a food-processing environment.
* Be physically able to perform the job duties including extended periods of standing, walking, bending, stooping, shoveling, sweeping, continual work with hands (grasping/griping) and repeatedly lifting up to 40 lbs.
* Must be able to communicate effectively with Team Leader, Specialists, Lead, maintenance and Team Members using both verbal and written communication skills.
Preferred:
* Previous manufacturing or food processing experience
* Willingness to advance skillset
* Previous leadership experience
Cargill Value Added Protein's Poultry Operating Unit is a leading marketer of high value egg and poultry products. With seven locations in Minnesota, Iowa, Michigan and Ontario, Cargill's customers include premier quick-service restaurant chains as well as retail customers. We are dedicated to providing our customers with innovative and distinctive solutions, including prepared chicken patties, nuggets, and tenders as well as refrigerated and frozen liquid eggs, egg patties, omelets, French toast, and diced and hard cook eggs.
This is a position in the Grilled Patty Line (GPL) department.
You will play a vital role in the success of a department and the entire operating unit. As a Cargill stakeholder, you will develop a deep understanding of production responsibilities, assess, and initiate opportunities for improvement. You will create and promote a team-building environment, which promotes customer and stakeholder enthusiasm. Additionally, you are responsible for executing safety initiatives and communicating safety awareness. This position will assure all HACCP's, OPRP's, and SOP's are executed as planned. This position will play a vital role in meeting business and departmental goals and milestones. Lastly, you will have the opportunity to focus on training and development to further your career with Cargill.
The starting wage is $16.00/hour base wage plus $0.50/hour 3rd shift attendance differential. A comprehensive benefits package is available the 1st of the month after beginning employment.
Hours of operation in this department are: 9:00 p.m. to 7:00 a.m.
Schedule -- 9 p.m. to 7 a.m.
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Week 1
ON
ON
ON
ON
OFF
OFF
OFF
Week 2
OFF
OFF
ON
ON
ON
ON
OFF
Week 3
ON
ON
OFF
OFF
ON
ON
OFF
Hours may vary and overtime, weekend and/or holiday work may be required.
Relocation assistance is not provided.
Principal Accountabilities:
* 70% Accountable for the production of food safe product in a fast paced manufacturing environment; start up and shut down of a production line, making mechanical adjustments, and troubleshooting equipment. Ensuring all production paperwork is completed, which will require basic mathematical calculations (addition, subtraction, multiplication, and division). Responsible for containing and proactively addressing potential problems that may arise in an effort to limit disruptions to production.
* 10% Ensuring all intermediary processing steps have been completed and a quality product is delivered to the customer. (All food handler tasks were completed properly; i.e. boxes taped, veggies & sausage in auger, no date codes on bags)
* 10% Maintain adherence to all Corporate Environmental Health and Safety Policies and Procedures.
* 10% This position shall have the responsibility to report problems with the food safety management system to identified person(s). This position has the responsibility and authority to initiate and record actions. Acquire and maintain knowledge of HACCP/OPRP/PRP (GMP) policies and requirements to complete all monitoring and/or verifications tasks as outlined in the Food Safety Management
Required:
* Cargill requires that employees be a minimum of 18 years of age to work in a production facility.
* Right to work in the U.S. that is not based on possession of a student visa or a visa sponsored by a third-party employer
* Positive attitude and problem solving skills
* Must have basic math ability
* Must have basic reading and writing ability to complete and understand required production documentation and review and follow Standard Operating Procedures (SOPs)
* Must be able to read understand and follow all applicable Safety, Prerequisite Programs (PRP), Hazard Analysis Critical Control Points (HACCP) and Food Safety Regulations
* Must be comfortable in a food-processing environment.
* Be physically able to perform the job duties including extended periods of standing, walking, bending, stooping, shoveling, sweeping, continual work with hands (grasping/griping) and repeatedly lifting up to 40 lbs.
* Must be able to communicate effectively with Team Leader, Specialists, Lead, maintenance and Team Members using both verbal and written communication skills.
Preferred:
* Previous manufacturing or food processing experience
* Willingness to advance skillset
* Previous leadership experience