3rd STC Sanitation Utility

Under the direction of and reporting to the Sanitation Supervisor/Manager, you will perform assigned and scheduled cleaning and sanitation work throughout all sections of the plant production facilities, including machinery, equipment, floors, walls, and ceilings, in accordance with WDA, USDA standards, and Sargento policies and procedures.

Responsibilities

• Disassemble curd tables, wash them by hand, and reassemble.
• Disassemble the mixer/cooker; wash parts in the COP tank; clean the interior with water/chemicals to a specific temperature and concentration; use a foamer to clean the exterior.
• Disassemble the string cheese extruder; wash some parts by hand and others in the COP tank to a specific temperature; use a foamer on the exterior.
• Disassemble the string cheese loader; wash parts by hand and in the COP tank; use a foamer on the exterior.
• Wash the interior, exterior, and bottoms of both brine flumes.
• Remove garbage from the production area, “old plant” area, bathrooms, and lunchroom.
• Make connections for CIP systems to wash the HTST room, whey room, starter room, and line for the cyclone for the mixer/cooker.
• Wash the twist cooker and twist exit conveyor.
• Apply Ster‑Bac to all floor mats in the production area and the “old plant” area.
• Scrub all floors in the production area, packaging areas, “old plant” areas, and both large and small coolers.
• Act as a fill‑in to run tables during production.
• Perform other duties as assigned.

Education and Experience

• High school diploma or general education degree (GED/HSED) required, or currently enrolled with anticipated completion within 12 months.
• Prior manufacturing experience is a plus.

Qualifications

• Must be 18 years or older.
• Ability to work in a fast‑paced environment.
• Ability to learn and follow lock‑out/tag‑out procedures as required.
• Ability to lift up to 70 lb occasionally and up to 50 lb frequently.
• Ability to bend, stoop, kneel, crawl, reach, stand, and walk constantly.
• Ability to push/pull occasionally.
• Ability to meet attendance and punctuality standards.

Schedule

3rd shift – Monday through Friday, 8 p.m. to 4 a.m.

Work Environment

• Refrigerated food production facility; ability to work in a cold environment is required.
• Machinery, moving mechanical parts, and robotics are used; the environment is usually loud.
• During sanitation work, exposure to wet, humid, and damp conditions is common.
• Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Company Overview

Sargento Foods is a family‑owned company based in Plymouth, Wisconsin, with over 2,400 employees and net sales of $1.8 billion. For more than 70 years, Sargento has been a leader in cheese, creating the world’s first successful pre‑packaged sliced and shredded natural cheeses. The company manufactures shredded, sliced, and snack natural cheese products, as well as ingredients and sauces, and is known for exceptional product quality, innovative design, packaging, and merchandising. At Sargento, the culture is built on hiring good people, treating them like family, and encouraging employees to make meaningful differences in the community, the company, and their own careers.