Evaporator Operator

About the role

The Evaporator Operator II is responsible for the safe and efficient operation of various equipment and machinery related to the separation/evaporation process, ensuring optimum daily performance. The role emphasizes collaboration, transparency, and accountability within a team‑focused culture.

Responsibilities

• Perform daily operations and cleaning of equipment associated with the whey evaporator.
• Complete all documentation in an accurate and timely manner.
• Follow all GMP, SOP and HACCP programs.
• Monitor processes, materials or surroundings and review information by telephone, in written form or in person.
• Identify information by categorizing, estimating and recognizing changes or deviations in circumstances and/or events.
• Perform operator level maintenance when needed.
• Understand and comply with all Quality Assurance policies, and immediately report any potential food safety issues to management.
• Follow complicated startup procedure of equipment. Monitor raw whey flow into balance tank, through pasteurizer and to evaporator for condensing and then ultimately to a crystallizer tank for drying into Whey Powder production.
• Regulate factors such as whey solids and temperature and make adjustments depending on the type of whey to be produced.
• Take frequent readings and log upwards of fifty variables.
• Operate Clean-In-Place (CIP) cycles.
• Troubleshoot and maintenance of machinery. Clean and sanitize all parts of Whey Evaporator department including walls, floors, and equipment.
• Assist all other coworkers with training, tasks and duties within the department.
• Safety and efficiently operate the following equipment/machinery: Whey pre-draw tanks, Clarifer, Fine saver, Whey Separator, Salt Whey Separator, WPC Evaporator, Lactose Permeate Evaporator.
• Responsible for whey cream heat treatment.
• Responsible for the whey decolorizing process.
• Unload chemical trucks. Load product trucks.
• Responsible for evaporation of lactose permeate to 40% and 60% solids.
• This position may involve operation of a Critical Control Point as determined by the plant HACCP/Food Safety Plans.
• Troubleshoot and perform minor repairs on equipment as needed.
• Understand and adhere to Good Manufacturing Practices.
• Safety Protocol: Stop any observed unsafe acts and obey facility safety rules and procedures. Correct or report any observed safety hazards. Support safety policies and programs.

Requirements

• High School Diploma or equivalent preferred.
• No experience required; in-house training provided.
• Ability to read, understand, and adhere to documents and procedures (GLP, SOP, SDS, GMP, test procedures, and HACCP).
• Demonstrate attention to detail and accuracy in work.
• Basic math skills (addition, subtraction, multiplication, division).
• Basic computer operational skills; able to input and retrieve computerized information.