GOBBLE UP THIS CAREER
FOR A LIFETIME
CARGILL’S plant in Springdale processes 50,000 turkeys a day
and has a distribution center that ships its products nationwide.
There are lots of different careers at the Springdale complex
including production associates, maintenance mechanics, electrical
technicians, food quality and food safety associates, refrigeration
technicians and wastewater operators. Many of those jobs pay
between $30,000 and $50,000 a year.
It takes a team of 1,200 people to keep the plant running, and
Susana Huila plays an important role as a coordinator for the plant’s
largest department. She started at Cargill more than four years ago
after moving from Mexico.
“I didn’t speak any English when I first started, and I was nervous,”
she says about being hired on the production line. But she soon built
her confidence and skills. “I started moving up to different jobs after a
year-and-a-half. When my supervisor told me I should apply for my
current position, I wasn’t sure I could do it but I decided to go for it!”
Huila is in charge of putting together important production reports for
the plant by managing hundreds of thousands of pounds of products
each day, tracking employee schedules, making sure all the tools
used on the production floor are accounted for, and ensuring the plant
meets health and safety standards. It takes a lot of attention to detail
and good computer skills. Huila admits it was challenging at first.
“I took English classes to be able to communicate better with my
managers. Now, I feel important because I know people are de-
pending on me.” She says the company will help you advance. “If
you’re interested in learning and taking classes to move up, your su-
pervisors will help you.” Cargill has a tuition reimbursement program
that pays for classes to grow your career.
You could thrive in a career at on
e of the
world’s largest agriculture comp
anies.
Elvia Osornio grew her career at Cargill, following in her dad’s
footsteps. “He worked at the Springdale plant and told me it was a
good company to work for. There are a lot of opportunities here!”
She started out on the production line, but moved up to several
positions over the past nine years – including one she’s especially
proud of.
“I was a line lead in re-hang, an area that’s usually all guys.” In that
part of the plant, team members lift whole turkeys onto a moving line
that carries them through the facility. “I wanted to show that a wom-
an could do it! More than half the plant relies on that line starting
up on time every morning.” Osornio is now a trainer for the plant’s
environmental health and safety department.
“I teach new associates how to do their job safely and make sure
they’re happy and find solutions if they’re not.” She wants to make
sure everyone loves their job at Cargill as much as she does. “For
me, it’s like my second family because I see these people every day,
and I want to help