Operations Center Specialist
Empirical Foods
Operations Center Specialist
Empirical Foods
Meat processing, lean ground beef producer
Through the use of computers, graphical interfaces and visual references, the Operations Center Specialist will monitor and operate industrial processes and equipment in accordance to approved action plans. This position will also monitor all facilities to protect people, equipment, and property, taking appropriate action as needed. Position will also assist in research and development testing and pilot runs for product and/or equipment development and testing.
Join our dedicated night shift team and be part of a group that keeps things moving around the clock. You will work a 12-hour alternating weekly schedule.
Schedule 1: 6pm-6am Monday, Tuesday, Friday, Saturday
Schedule 2: 6pm-6am Sunday, Wednesday & Thursday
Skills and Abilities
Demonstrated Competencies
Physical Requirements
Experience: Mechanical and/or electrical background is preferred.Education: High School diploma or equivalent, or verifiable ability to perform essential job functions. Vocational school or technical college education is preferred. Well-rounded, practical experience may be substituted in lieu of education.Department: Systems EngineeringReports to (if applicable): Operations Center Supervisor
Meat processing, lean ground beef producer
Empirical Foods processes beef trimmings into lean ground beef using its own technology that warms trimmings, centrifuges fat, and treats the product to kill bacteria, producing 95% lean ground beef sold to food service and retail. The company also makes boxed beef and pork, portioned steaks and roasts, and fully cooked, seasoned items such as taco meat and Bolognese under brands like Noble Valley, Two Rivers Meat Co, and Dos Rios Taco Meat. It differentiates itself by applying an in-house, proprietary process to recover lean meat from trimmings rather than relying on external suppliers, serving major packers, ground beef producers, fast-food chains, and grocers. Its goal is to increase cattle value by turning by-products into high-quality protein at scale, supported by a large new Garden City, Kansas plant expanding ground beef capacity.
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