Cargill Protein is the umbrella organization of Cargill’s North American beef, turkey, and food distribution businesses. Our businesses based in Wichita, Kansas, provide wholesome, high quality, nutritious and flavorful products to customers ranging from foodservice operators and grocery stores, to food manufacturers and export markets. These businesses employ more than 28,000 people in the US and Canada, who work at dozens of processing and support facilities.
At Cargill Beef, we know that our customers don’t just sell products; they sell the reputations behind those products. Our customers provide people with something that they crave and love and it’s a product that we love, too. And we understand how deeply the quality of our red meat connects to our customers’ reputations. After all, it’s our reputation, too. We have been innovating for the last 150 years to bring our partners new solutions that help nourish the world. We continue to aggressively pursue improvements and produce real results that impact not only our operations but our industry, employees and the world around us. By continuously improving our products, processes and services we are ensuring a better, more sustainable future for our employees, for our customers, for our communities and for our company.
The primary duty of the Thermal Screw Operator is to ensure the Thermal Screw Unit is operating efficiently and is being closely monitored. The operator will control oil temperatures, speed of the meat pump, speed of screw, and any other controls to avoid under-cooked meat, over-cooked meat, and product out of spec. Operator will be responsible for equipment set up, tear down, filling and draining of oil. There are several energy sources which must be controlled prior to any work beginning on the equipment. All energy sources shall be locked out according to the procedure. Failure to do so may result in injury and disciplinary action.
Auger shall be locked out prior to opening any lids or removing guards. Product Former, Product Extruder and Oil shall be locked out prior to the assembly or disassembly of the former or extruder.
• Monitor and maintain clean oil throughout the production day
• Control oil temperatures, speed of meat pump, speed of screw, and
any other controls to avoid under-cooked meat, over-cooked meat,
and product out of spec
• Follow the BOM unless noted otherwise
• Keep good communication with the maintenance crew in regard to the freezer to ensure no issues arise; especially when you make any changes in regard to speed at the thermal screw
• Follow GMP, personal, and food safety regulations
Shift Available: 2nd shift
This role involves physical activity in a food processing environment, which generally requires a moderate amount of exertion on a fairly regular basis–involving bending, stooping, squatting, twisting, reaching, working on irregular surfaces, occasional lifting of objects weighing more than 50 pounds and frequent lifting of 10-25 pounds. Walking or standing for extended periods of time will be required as well as the occasional use of stairs and/or ladders. The work may also involve other exertions, conditions or exposures (e.g. heat, cold, dust). This position is regularly exposed to wet and/or humid conditions with slippery surfaces, moving mechanical parts and fast paced warm/cool environments. Personal protective equipment use is required in all areas of the facility.
Shift Available: 2nd shift