Key Responsibilities
- Vat Operation: Support the simultaneous operation of 4 enclosed cheese vats, utilizing HMI (Human Machine Interface) panels to fine tune and control the process. Share any downtime or deviations in the process
- Recipe Adherence: Follow procedure to review recipes and adhere to Standard Operating Procedures (SOPs) to ensure correct dosage and timing of cultures, rennet, and calcium chloride.
- Analyze processing results including:
- Milk temperature
- Cook temperatures and ramp rates
- pH levels
- Whey drainage
- Sanitation & CIP: Uphold our quality standards by Participating in Clean-in-Place (CIP) procedures on vats and associated piping.
- Support and coordinate with the Milk Intake department to ensure raw milk availability and with the Downstream/Table teams to ensure vats are emptied on schedule to prevent backups.
- Food Safety: Adhere to all SQF, HACCP, and OSHA guidelines to maintain a safe working environment and a food-safe product.
Schedule
This is a rotating 12 hour shift (2pm - 2am) with every other weekend a three day weekend. Weekends are required. Holidays and overtime may be requested to ensure business needs.
Pay Rate
Entry Level - Starting at $22/hour
Qualifications
Qualifications & Skills
- Previous experience in food manufacturing is required; specific dairy or cheese-making experience is preferred but not required.
- Ability to produce accurate results, follow procedures, and uphold quality standards
- Ability to operate automated machinery and navigate computer/HMI screens.
- Ability to perform basic calculations for ingredient additions and time tracking.
- Ability to scrutinize deviations in the cheese-making process.
- Work Environment & Physical Requirements
- Physical: Must be able to lift up to 50 lbs, climb stairs/ladders to access vat ports, and stand/walk for the majority of the 12-hour shift.
- Environment: Work is performed in a dairy manufacturing facility which may be wet, noisy, and vary in temperature.