Summary/Objective

This position is responsible for all tasks involved in the production of brie, goat, and feta cheese. The goal of a production operator is to use equipment to assist with manufacturing, packaging, and other steps along in the production environment.

Level 3 – Ability to understand, setup, operate, diagnose, lubricate, and fix faults on all machines in the SRC/Feta Production area. Must be able to perform all functions of an Operator Level 1 and most functions of Operator Level 2.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Level 1

• Cleaning and sanitation of equipment prior to and following production;
• Placing empty forms/funnels on the conveyor;
• Precise leveling of cheese into forms after being dipped;
• Loading, pushing, and pulling stacks of cheese via hand carts and trolleys;
• Loading/Unloading soiled/clean trays and forms in tunnel washer;
• Basic touch screen operation to change stack size and form size;
• Change out tooling equipment per form size;
• Following company GMP and safety policy practices while performing duties;
• Hand turn cheese in curing/drying rooms;
• Move loads with pallet jacks and cheese carts.

Level 2 – Must be able to meet 1 or more of these functions

• Setup and operate the Tecnal Make-line, including diagnosing and fixing basic faults;
• Setup, tear down, operate, diagnose, and fix sensor and minor faults on all flip lines (Seroba 1 &2, Tecnal flip line 3);
• Setup, tear down, operate, diagnose, and fix sensor and minor faults on Tecnal flip line 3, dehoop conveyor, and Alpma dehooper;
• Move cheese from drying rooms to curing rooms, properly dip Dorothy’s product, spray Robust, weigh and record weights on the Free Weigh system, basic math functions to determine inventory quantities, mark all stacks of cheese, CIP, and ensure that all empty Cure rooms are cleaned and sanitized with or without help;
• Make starter for SRC and Feta;
• Setup, teardown, operate, diagnose, and fix sensor or intermediate faults on the Salter.

Level 3

• Setup, tear down, operate, diagnose, and fix most issues with all operational machinery during shift operation;
• Adjust programmed recipes and timing during production to accommodate needs for proper cheese production;
• Able to properly sample cheese for Ph & moisture checks in the acidification rooms;
• Set and adjust acidification rooms per Ph & moisture needs;
• Lead production team during absence of team lead;
• Ability to identify and report issues with product in the curing rooms (i.e.: too dry, too wet, light or no mold, etc.);
• Keep a regular lubrication schedule on all machinery;
• Inspect, identify, and report all machinery issues to maintenance.
• Test, record, and adjust dry salter throughout cheese salting process.

Work Environment

While performing the duties of this job, the employee works in a manufacturing environment with the following conditions:

Exposure to hot or cold Climate frequently;

Exposure to chemical frequently;

Exposure to noise and vibration frequently;

Exposure to wet and humid conditions frequently.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties on the job, the physical demands are:

Stand – continuously;

Stoop/Bend – frequently;

Squat - occasionally;

Crawl - never;

Climb Stairs or ladders – frequently;

Reach – chest level, above or below – continuously;

Push - 1000 lbs. occasionally with a pallet jack;

Pull - 1000 lbs. occasionally with a pallet jack;

Lift/carry - up to 70 lbs. frequently.

Position Type/Expected Hours of Work

This is a full-time position. Days and hours vary depending on the shift and department. Overtime and weekend work is required at times. Vacation coverage as needed.

Required Education and Experience

• Ability to speak, read, write and comprehend English.

Preferred Education and Experience

• High school diploma or equivalent;
• Experience working in a food manufacturing environment;
• Capable of operating without direct supervision.