Food Production Mixer - 1st shift

About the role

Perdue Foods has a goal of becoming the most trusted name in premium proteins by creating products for consumers and for retail and foodservice customers around the globe while changing the way animals are raised for food. It is part of Perdue Farms, a fourth-generation, family-owned food and agricultural business deeply rooted in tradition yet with a forward-thinking mindset. We believe that success starts with our people, and our culture is built on a foundation of teamwork, integrity, and respect, where every voice matters and everyone is encouraged to contribute to our shared goals. We are dedicated to creating a supportive, inclusive environment where associates feel valued and inspired to make an impact, both within the company and in the communities we serve. From promoting growth and development to prioritizing work-life balance, we’re committed to helping our team members thrive.

Step into a hands-on role at the heart of our production process as a Food Production Mixer, where you help create the high-quality products our customers rely on every day. In this role, you will prepare and move raw materials by shoveling and loading the correct blends of meat into V-mags, pushing and staging them through the cooler, and operating equipment such as V-mag lifts and mixers to keep production flowing safely and efficiently. You will rotate through key positions to support team performance and ergonomic safety while maintaining a clean, organized work environment. This opportunity is perfect for someone who enjoys physical, active work, takes pride in quality, and thrives in a fast paced, team driven production setting.

Schedule

Monday through Friday, 5:00am–3:00pm, some weekends.

Responsibilities

• Travel on wet, dry concrete surface pushing empty V-mags (82 pounds) into the cooler to fill with raw meat.
• Shovel the correct mixture of raw meat (30 pounds) from tanks into V-mags, reaching and leaning 29 inches at a rate of 12 repetitions.
• Push full V-mags (491 pounds on wheels) approximately 131 feet into the ground turkey room.
• Shovel chicken meat.

Requirements

Minimum Education and Experience

• Strong reading, communication, math, writing, and analytical skills.

Preferred Education and Experience

• High School diploma or equivalent (beneficial but not required).

Physical Requirements and Environmental Factors

• Longest single interval: 4–8 hours; 1–3 repetitions per minute.
• Temperature exposure: 40–50°F.
• Dampness exposure: ambient.
• Walking/standing surfaces: wet, moist, dry, and metal grating.
• Chemical exposure: chlorinated water (
• Noise exposure: 85–89.9 dB; light intensity: 75–100 ft-candles.
• Tools used: shovels.
• Equipment operation: forklift.
• Personal protective equipment: hearing protection, vision protection (glasses/goggles), rubber gloves, hard hat, apron, lab coat, back support, hair net.
• Walking: longest interval 4–8 hours, 1–3 reps/min; maximum distance >100 ft; surfaces dry, moist, wet, smooth, uneven.
• Standing: longest interval 4–8 hours with variable mobility.
• Bending: longest interval 4–8 hours, 1–3 reps/min; forward 45–90°, backward 2–5°, side 10–20°.
• Twisting: longest interval 2–4 hours, 1–3 reps/min; maximum angle from forward 30–60°.
• Lifting: longest interval 4–8 hours, 1–3 reps/min; maximum weight >80 lbs; start height 3–4 ft, final height 3–4 ft; extension reach 18–24 in; body positions include bending over, squatting, twisting >90°, walking >20 ft.
• Reaching: longest interval 4–8 hours, 1–3 reps/min; forward 18–24 in, side 10–20°, backward 2–5°.
• Grasping: longest interval 4–8 hours, 1–3 reps/min; objects include equipment handles, hand tools (shovel), containers; both hands; 76–100% of time.