Summer Oil Refinery Jobs (NOW HIRING)

Our internships are designed to prepare you for your career journey, not a final destination. When you join our team, you are welcomed into a community committed to providing you with a safe environment to learn, grow and cultivate your skills. With our expansive learning resources, our well-respected leaders, and our carefully curated development courses, you will be equipped to confidently solve tomorrow's global issues. And, truthfully, our future relies on you. Your innovative minds, your intentional collaboration, and your sincere desire to nourish the world. Your work may be local, but at Cargill, your impact will be global. Join our community to cultivate your curiosity, develop meaningful relationships and propel your career.

The FSQR function at Cargill will provide students with a career interest in the food industry and a scientific related academic background, the opportunity to apply knowledge gained in the classroom to a food business and manufacturing environment. The internship program is designed to provide students with the opportunity to learn and work with Cargill business units/function to provide solutions to customers.  Through assigned projects, interns will have the opportunity to positively impact a number of food safety, quality, and efficiency initiatives.

Interns will experience a broad cross-section of manufacturing including edible oil refining/packaging, protein, and starches/sweeteners. In addition, Interns will be gaining exposure to several FSQR programs such as: Food Safety, HACCP and auditing processes; Laboratory & Instrumentation programs; Food manufacturing & Pre-requisite programs; Product inspection and disposition; supplier and external manufacturing; and meaningful project work in related areas.

• A primary project will be assigned to the Intern to complete during the summer which will further their personal and professional development while contributing to the broader organization.
• Final product approval; assurance of compliance to customer specifications.
• Daily assessment of process quality parameters and quality assurance systems, including calibration, raw materials, maintenance, procedures, food safety, training and auditing.
• Data analysis, trend identification, troubleshooting, corrective action and communication with regard to processing data, final product and wastewater.
• Operate and maintain lab, control room and in-process instrumentation.
• Dispose of hazardous wastes (biological and chemical).
• Perform miscellaneous job-related duties as assigned (i.e., Process improvement projects, development and modification of Food Safety and Quality procedures and documents, and assisting other locations with process start-ups and projects).

• With comprehensive learning resources at your disposal, you can take your learning in any direction.
• As employees, interns receive access to volunteer and community outreach opportunities and paid time off for volunteer activities.
• Throughout the internship, interns and co-ops are invited to participate in events that will give exposure to leadership, provide development opportunities, and offer the ability to network with cross-functional interns/co-ops across the U.S.

• Internships are typically 12 weeks in duration.
• Interns are paid hourly for time worked.
• Interns are responsible for transportation to and from work.
• Interns who demonstrate outstanding performance and a curiosity to learn more may be offered an internship, co-op or full-time position to return the following year.

No matter who you are or where you are, we have resources to meet your needs. As an intern, you'll have access to a wide variety of programs to support you and help you thrive. Eligible programs and incentives include: 
 

• Paid time off
• Mental Health and Wellbeing program
• Housing and Relocation Assistance for those that qualify

The expected hourly rate for this position is $20.90 - $29.00. Compensation decisions are dependent on graduation date and eligibility for full-time employment.

Your development is our priority. With our outstanding global network, you will establish relationships, acquire mentors, and build your professional contacts. Our program encourages and orchestrates networking opportunities that will benefit you now and in your future career. During the internship, you will also receive consistent support from the early careers team, mentors, colleagues, and your supervisor.

At Cargill, you will be a part of our vibrant global community with a culture that celebrates diversity. This is a reflection of the clients we serve and generates an intellectually diverse set of employees. Business Resource Groups (BRGs) help us embrace our diversity, make our culture more inclusive and enhance our employees' outstanding talents and perspectives to benefit our organization and employees.Learn more at: Diversity, Equity and Inclusion. What a difference three words make. | Cargill 

Multiple locations across the U.S. Locations below are subject to change

• Beef & Value Added Protein:
  • Big Lake, MN | Dodge City, KS | Fort Morgan, CO | Fort Worth, TX | Fresno, CA | Friona, TX | Monticello, MN | Nebraska City, NE | Newnan, GA | Waco, TX | West Columbia, SC
• Starches, Sweetners & Texturizers:
  • Blair, NE | Cedar Rapids, IA | Fort Dodge, IA | Hammond, IN | Wahpeton, ND

• Right to work in the U.S. that is not based solely on possession of a student visa or a visa sponsored by a third-party employer
• Currently pursuing a Bachelor's or Master's degree in a technical science program (Food Science, Animal Science, Meat Science, Chemistry, Microbiology, Biochemistry, Biology or related science degree) graduating between December 2027 and Summer 2029
• Able to complete a 12-week internship in the summer (May/June - August 2027)
• Candidates must be geographically flexible and willing to relocate for an internship opportunity anywhere in the U.S.
• Proven ability to work optimally with individuals from a diverse set of backgrounds and cultures
• Must possess a high degree of initiative and resourcefulness in completing work with limited guidance

• Overall GPA of 3.0 or higher based on a 4.0 scale
• Basic food safety knowledge with specific emphasis on Hazard Analysis and Critical Control Point (HACCP), Good Manufacturing Processes (GMPs), labeling, food additives, sanitation, and food microbiology
• Bilingual (English/Spanish)
• Experience in applying statistical and quality management tools: such as control charts, histograms, capability studies, etc.
• Strong leadership and technical skills.
• Demonstrated ability of collaboration, communication, motivation, interpersonal effectiveness, teamwork and successful completion of work.
• Moderate computer skills (word processing, spreadsheets, and database navigation)
• Experience applying Continuous Improvement concepts

Accepting applications until job is filled and/or 120 from the posting date