A Meatpacking Legend, A Sous Vide Pioneer
Our roots run deep, first taking hold in Chicago's fabled meatpacking district in 1860. We have invested heavily in our processes with a growing investment in sous vide cooking of the finest quality ingredients, ensuring a safe and stable source of supply.
Food the World loves to Eat!
Provide a variety of general labor activities in a food production plant.
Handle raw, cooked and frozen meat, seafood and food product.
Load food onto trays, load trays into carts, transport carts to oven, freezer, etc.
May involve significant lifting, reaching and bending.
Work as a member of a production team.
Work in varying temperatures, including below 38 degrees.
Experience in production environment helpful. Experience working with food helpful.
Able to count and read labels.
Able to work effectively in a team environment.
Able to work as many hour as needed and maintain regular and predictable attendance.
ABLE TO WORK SHIFT HOURS: Monday through Friday, start times between 5:00 a.m. and 6:00 p.m. Overtime available, may be needed to work some Saturdays.
All positions require standing seven or more hours per day, frequent lifting of ten to twenty pounds, repetitive motions of hands, wrists and fingers, and bending and reaching throughout the day.
Most positions are in a cold environment, about 38 degrees.
Some positions require heavier lifting, in excess of 50 pounds on occasion.
Accommodations may be made for individuals with disabilities who meet the position requirements.
serving the food service and retail sectors. Privately owned since 1860,
the company is the oldest operating beef processor in the Chicago land area.
Why Work Here?The Ruprecht is a leading privately-held meat processor and distributor, serving the food service and retail sectors. Privately owned since 1860, the company is the oldest operating beef processor in the Chicago land area.
We are the solution to our customers worries. We are able to do this because of our people.