General Production

Job ID 306757Date posted 04/03/2025New, easy-to-apply options are available for this role: chat with our recruiting assistant Ana at careers.cargill.com or text CargillJobs to 60196.If you do not hear from Cargill recruiting about your application for this role, you may re-apply next month to the new general production job that is posted.Want to build a stronger, more sustainable future and cultivate your career? Join Cargill's global team of 160,000 employees who are committed to safe, responsible and sustainable ways to nourish the world. This position is in Cargill’s protein and salt business, where we provide wholesome, high-quality food products to a wide range of customers, from foodservice operators and grocery stores to manufacturers and exporters.Anticipated Close Date: This job is posted monthly, and applications are accepted on an ongoing basisPlease note that this position does not include relocation reimbursementJob Location: Fort Morgan, CO Job Type: Full TimeShift(s) Available: 1st & 2ndCompensation: $23.50 - $29.50 /hr Benefits informationMedical, Dental, Vision, and Prescription Drug InsuranceHealth and Wellness IncentivesPaid Vacation and Holidays401(k) with Cargill matching contributionsFlexible Spending Accounts (FSAs)Short-Term Disability and Life InsuranceEmployee Assistance Program (EAP)Tuition ReimbursementEmployee DiscountPrincipal AccountabilitiesTrimming to remove fat, hide, defects or contamination from muscle and tissuesSupporting roles in the processing of beefGeneral use of a knife or other toolsWeighing, labeling, bagging, packing and boxing finished productEnsuring food safety and qualityRequired QualificationsLegal to work in the US without the need of a Visa sponsorshipMust be 18 years or olderPreferred QualificationsMeat processing experiencePrevious work experience in food production, manufacturing, or similar environmentKnife experienceEqual Opportunity Employer, including Disability/Vet Salary: . Date posted: 04/03/2025

Location: Fort Morgan, CO, US

Posted Date: 5/2/2025