Warehouse Team Member

cargill•Mason City, IA

2d•Onsite

About The Position

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.

Requirements

Must be eligible to work in the United States without visa sponsorship.
Must be 18 years or older.
Ability to read, write, and speak English.
Perform basic math (addition, subtraction, multiplication, and division).
Willingness to complete all required training post-hire including proper lift techniques, quality assurance OPRP training, and pallet jack operation, Forklift operation including sit-down counterbalance truck, stand-up reach truck, liquid propane truck, and Yard Tractor.

Nice To Haves

Previous food manufacturing/production experience
Previous warehouse experience
Previous Cargill experience
Work history in the past 12 months
Previous Forklift experience
Ability to use or learn to use a tablet to complete documents

Responsibilities

Understand all procedures set up by Quality Assurance to ensure that product is handled and stored correctly.
Maintain correct inventory counts throughout the freezer, dry storage, and cooler.
Complete shipping, receiving, and plant transfers correctly and according to procedure.
Fill out all necessary daily paperwork.
Work cooperatively with team members, QA team, Maintenance team, Customer Service and all other production teams in scheduling, problem solving, communication of daily operations, safety, quality, and assigned tasks.
Effectively communicate and cooperate with carriers, dispatchers, brokers, and inventory control.
Maintain adherence to all Corporate Environmental Health and Safety Policies and Procedures.
Report problems with the food safety management system to identified person(s).
Initiate and record actions related to food safety.
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.