Starter Operator - 1st Shift - WM

SUMMARY

This position has overall responsibility for the manufacturing of bulk starters and sanitation duties related to the starter room, Milk Separator, Pasteurizer and Starter systems. This position is closely involved in the cheesemaking process daily. This is a 1st shift position working a 2-2-3 rotational schedule 4:00am to 4:00pm.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

§ Produces bulk starter according to plant work instructions.

§ Maintains accurate starter documentation.

§ Uses CIP system and manual cleaning to maintain starter room sanitation, according to the master sanitation schedule.

§ Cleans the pasteurizer, separator, cream pump and cream line following plant work instructions.

§ Manually cleans all non-CIP components in the pasteurizer and separator area.

§ Monitors starter ingredients, inventory, and starter freezers.

§ Cross trained as vat operator. Operates cheese making vats and related equipment.

§ Contributes to cheese making process with decision making and monitoring.

§ Relieves the first shift cheesemaker to complete the day’s production.

§ Assists in the table area with cheese making and break relief.

§ Anticipates needs, organizes duties, troubleshoots, and problem solves.

§ Complies with all company Safety, HACCP and GMP policies

§ Immediately reports any food safety or quality issues to management or other individual authorized to initiate action.

NON-ESSENTIAL DUTIES

§ May be required to contact replacement personnel if needed.

§ Cross-trained in Cheese Maker Operations.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or equivalency is required (GED)

1-3 years cheese making experience or 3-5 years food manufacturing experience desirable

OTHER KNOWLEDGE, SKILLS, AND ABILITIES

§ Knowledge of operator interfaces to operate automated equipment

§ Good computer and mechanical skills

§ Ability to read and comprehend simple instructions, short correspondence, safety instructions and memos.

§ Ability to write simple correspondence.

§ Ability to effectively present information in one-on-one and small group situations to other Team Members of the organization. Ability to read and interpret recording charts.

§ Ability to add, subtract, multiply, and divide in several units of measure, using whole numbers, common fractions, and decimals.

§ Ability to weigh ingredients in pounds and to measure liquid in ounces and gallons.

§ Ability to apply common sense understanding to carry out instructions furnished in written, oral, or chart form.

§ Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Wisconsin Pasteurizer Operator Certification

Wisconsin Cheesemaker's License

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is frequently required to stand; walk; sit, use hands to finger, handle or feel; reach with hands and arms. The Team Member is occasionally required to climb; stoop, kneel and crouch; talk or hear. The Team Member must occasionally lift and/or carry chemical containers weighing up to 50# and operates a large wrench applying approximately 100# torque to open and close the pasteurizer press. Specific vision abilities required by this job include close vision, distance vision, color vision and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is often exposed to extreme, non-weather related heat, wet and/or humid conditions as well as occasional exposure to extreme, non-weather related cold. The Team Member is regularly exposed to hazards which include moving mechanical parts such as pumps, valves and equipment used in operations as well as toxic and/or caustic chemical used for cleaning. Due to the usually loud noise levels, ear protection may be required

TOOLS & EQUIPMENT USED

While performing the duties of this job, the Team Member may be required to work with

automated controls for operations of starter, vats and pasteurizer, Microscope, Milko-scan and Food Scan, thermometer, and chart recorders, pumps, starter tanks, vats and pasteurizer.

PPE’s REQUIRED

Personal protective equipment that is required when working with hazardous materials or loud equipment includes: safety goggles, chemical resistant gloves, apron and hearing protection, face shield, chemical resistant apron and steel toe shoes.