Koji Operator-G5

Summary:

The Koji & Shikomi Operator reports to the Utility Operator. This role is the first step in the soy sauce making process. Koji begins the process by creating natural yeast that will then move into Shikomi where fermentation occurs. These two roles are critical to the final product and as such requires an individual with high attention to detail and the ability to adapt to various situations. Below are various responsibilities that may be expected depending on the role an individual is assigned to.

Duties and Responsibilities:

• Charging and discharging.
• Proper moistening of raw materials.
• Ensuring accurate weight of product.
• Maintaining a clean and food safe bed (bed washing).
• Ensuring proper cultures of product; including yeast and lactic acid bacteria.
• Assisting with seed mold process and integration.
• Ensure proper brine clarification and standardization.
• Responsible for filling and discharging Shikomi tanks.
• Controlling/monitoring various stages of the fermentation process.
• On call for emergencies or any special job requisitions (Shikomi).
• Must be able to independently disassemble and re-assemble charging assemblies and transfer to various areas in Shikomi.
• Remove and install sections of charging pipelines (Shikomi)
• Assist with sanitation activities.
• Comply with all departmental & company-wide food safety policies and procedures.
• Other duties as assigned.