General Labor - 2nd Shift

Smithfield Foods•Carroll, IA

About The Position

As a General Laborer team member at Smithfield Foods, you will perform essential production tasks and support coworkers to help deliver safe, high-quality food. The role contributes to safety, quality, teamwork, and an efficient production line. Production employees use hand tools, knives, machinery, and other equipment to process meat products for consumers. The work can be physically demanding and requires good hand-eye coordination and attention to detail. Employees must work their scheduled shift and may be required to work overtime depending on production demands. Applicants must be at least 18 years old. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Additional essential functions may apply to specific jobs, and other duties may be assigned. The position involves working in a meat-processing environment that may include animal blood or carcass parts; cold areas of approximately 20–40 degrees and/or warm areas above 100 degrees; wet and humid conditions; noise; strong odors; and sanitation or cleaning chemicals. Employees may need to wear a hard hat, hearing and eye protection, and steel-toed safety shoes. Some positions may require certification to operate equipment. Physical tasks may include repetitive movements, standing for up to a 12-hour shift, walking long distances, climbing, bending, stooping, twisting, and lifting. Some positions may require repetitive overhead lifting up to 30 pounds or single lifts up to 60 pounds, or lifting with mechanical assistance. The starting pay is $21.45 per hour, with a $1.00 per hour second-shift differential. Smithfield offers comprehensive health insurance, retirement benefits, education benefits for eligible full- and part-time team members, and opportunities for career growth and professional development. A relocation package is not available.

Requirements

Must be at least 18 years of age.
Understand and follow oral and written instructions.
Perform continuous or repetitive movements, including grasping, pinching, and flexing and extending the arms.
Stand on concrete and/or platforms for up to a 12-hour shift.
Be willing and able to work around animal blood and/or carcass parts.
Work with a knife if trained.
Work in cold areas of approximately 20–40 degrees and/or warm areas above 100 degrees.
Work in wet and humid conditions, noisy environments, around strong odors, and with sanitation or cleaning chemicals.
Wear a hard hat, hearing and eye protection, and steel-toed safety shoes.
Climb or move on ladders, steps, stairways, walkways, and platforms; bend, stoop, twist repetitively, and walk long distances.
Some positions may require certification to operate equipment.
Some positions may require repetitive overhead lifting up to 30 pounds, single lifting of objects up to 60 pounds, or lifting with mechanical assistance.
Have good hand-eye coordination, attention to detail, reliability, and a strong work ethic.

Responsibilities

Perform production tasks using hand tools, knives, machinery, and other equipment to process meat products.
Support coworkers and help maintain a safe, high-quality, and efficient production line.
Follow oral and written instructions and work the scheduled shift.
Meet production standards for safety, quality, and teamwork.
Perform other duties as assigned.