Koji/Shikomi Operator - Grade 6

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.

Skills & Abilities:

• Understanding and knowledge of basic mechanics
• Must be able to recognize problems and respond quickly to resolve issue
• Must be able to quickly and accurately do simple mathematics (addition/subtraction, multiplication/division, and figure percentages)
• Ability to effectively communicate
• Highly detail oriented
• Ability to adapt and learn
• Understanding and knowledge of basic mechanics

Physical & Behavioral:

• Frequently is required to sit, stand, walk, talk and hear
• Frequently required to reach above shoulders, climb, work at heights, crouch, stoop or kneel
• Ability to see and read digital readouts on panels
• For Shikomi-must have a keen sense of taste and smell
• Frequently lift and/or move up to 100 pounds usually from floor to waist level, and able to lift 25 pounds repetitively at or above shoulder height
• Ability to work under conditions of high temperature and high humidity for extended periods of time
• Kikkoman expects all employees to behave and communicate in a manner which will facilitate good relations with customers, clients, co-workers and supervisors; maintaining a positive work atmosphere