General Production Operator – 3rd Shift – Full Time – St. Joseph, MO 64507

Tyson Foods

Position Description:

Applicants will be considered for any general labor opening on the shift designated in this posting, Applicants will be assigned a position upon hire in Production in the RAW, RTE (packaging) or Sanitation Departments. This position will be exposed on a routine basis to cold temperatures ranging from 35-40 degrees up to 10 hours per day, wet/ and or humid conditions, slippery floors in some areas, and concrete floors. This position also may be exposed to a noise level loud enough to require hearing protection.

RESPONSIBILITIES:

Positions may be responsible for running machinery, packing, sanitizing, receiving, or shipping of products, making boxes and good housekeeping practices.
Must be willing to repeatedly push, pull, lift and carry up to 40 pounds.
Must be able to grip with hands.
Must be able to properly complete the paperwork associated with the position(s) assigned.

PHYSICAL REQUIREMENTS:

The successful candidate(s) must be willing and able to perform the physical requirements of the job with or without a reasonable accommodation.

Must be willing and able to lift 20lbs occasionally and hold 5lbs regularly.
The Team Member will take and pass various tests regarding safety and food safety practices.
The Team Member will work in cold environment (30 -40°F temperatures) for 8-10 hours per day.
The Team Member will walk and stand for 8-10 hours per day.
The Team Member will bend, crouch, and stoop throughout the day.
The Team Member will work with both hands and arms simultaneously throughout the day.
The Team Member will use hand and fingers to grasp and pull.
The Team Member will perform repetitive motion of the shoulders, arms, and hands with up to 50 repetitions per minute.

REQUIREMENTS:

6 months of continuous employment with one employer in the past 2 years.
Must be available to work overtime and weekends.
Must be willing to accommodate shift start time changes.
Must be willing to work in an environment with the sight and smell of meat products or any other product present when processing meat such as blood, fat, bone, spices.

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