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.

Job Location: Nashville, TN

Job Type: Full Time

Shift(s) Available: 3rd

Compensation: 25.75/hr

Benefits Information

• Medical, Dental, Vision, and Prescription Drug Insurance

• Health and Wellness Incentives

• Marathon Health Clinic (Employer sponsored health center)

• Paid Time off after 30days

• Paid Holidays

• 401(k) with Cargill matching contributions

• Flexible Spending Accounts (FSAs)

• Short Term Disability and Life Insurance

• Employee Assistance Program (EAP)

• Employee Discount

Principal Accountabilities

• Must understand the Fermentation Ovens and the cycles/steps through the process

• Set-up controls at the start and/or stop of the oven cycles

• Monitor and execute the Critical Control Points for the product and ensure better customer quality based on the customer specifications

• Perform quality checks as outlined by the production schedule and customer specifications issued for the product fermenting

• Operate the AGV’s and support equipment either in/out of the Fermenters (Ovens) or Dry rooms

• Communicate effectively with Ve-mac operators on both Grind and RTE side to ensure constant traffic flow of AGVs

• Maintain accurate documentation and Cargill issued paperwork containing but not limited to PH, temperature, and actual times. Report any anomalies immediately to the Supervisor and/or a Lead

• Must be able to notice quality issues (such as excess grease, or “Dry Ring”) and report it to Supervisor or Manager immediately

• Must have a firm understanding of product chemistries in order to determine when product is ready to be moved from the dry room and into the chill cooler

• Ensure product is moving into the fermenters correctly, set the calibrated internal thermometers and pH probes

• Make sure fermenters and dry rooms are in good condition (no damages of any sort) and functioning properly before loading with product

• Check the PH and temperature. Ensure PH set-point is achieved (this varies with each product code we run), will monitor and pull this sample accurately and progress into the next cycle/step of the oven

• Product will ferment for multiple hours, however we are not to exceed any critical times we have set as this process contains both of the process’s CCP’s. Must understand the importance of temperatures within the Fermenter and the Time from start to finish of all cycles/steps

• Follow and adhere to all safety, food safety, and GMP’s for accessing the product while in the Oven (Fermenter)

• Communicate effectively with Lead and/or Supervisors, regarding any violations or consistency concerns

• Must understand the cleaning and set-up for all three Fermenters within the facility. Capable to monitor all three ovens simultaneously

• Must complete procedural training for this position in the Oven department

Required Qualifications

• Right to work in the U.S. that is not based solely on possession of a student visa or visa sponsored by a third-party employer

• Must be 18 years of age or older

• Must be able to read, write, and speak English

• Must be able to work weekends and overtime as required

• Proficient computer skills and knowledge of Microsoft Office products (Word, Excel, Outlook)

Preferred Qualifications

• Previous production/operator experience

• Strong mechanical aptitude

Considered candidates will receive a phone call from a (952) area code. Please note that this position does not include relocation reimbursement.

Equal Opportunity Employer, including Disability/Vet