Operator - Fermentation (Nights)

About the role

In our Fermentation department, you’ll join a team responsible for critical production steps including sanitizing, pelletizing/freeze-drying, mixing, separating, and monitoring to ensure safe, precise, and high-quality output. The team collaborates closely, troubleshoots equipment or process issues, and supports each other across trained areas. You’ll also contribute to continuous improvement using Lean principles and help develop peers through training and knowledge sharing.

Responsibilities

• Preparing, operating, adjusting, cleaning, and sanitizing fermentation and processing equipment.
• Mixing raw materials, overseeing fermentation runs, and completing downstream separation and bulk packaging.
• Handling materials—including transporting product in and out of -55°C freezers; stacking, labeling, and verifying lot/batch numbers for traceability.
• Collecting and submitting samples for Quality Control testing.
• Following GMPs, ISO safety protocols, sanitary requirements, and supporting Kosher/Halal compliance.
• Complying with facility hygiene rules (no jewelry, nail polish, artificial nails/lashes, perfumes, etc.) and restricted food/beverage and cell phone use.
• Completing accurate documentation and data entry for production, inventory, and quality records.

Requirements

• A High School Diploma or GED.
• Ability to read, write, and speak English.
• Basic math skills, including metric conversions.
• Ability to read and follow production journals and instructions.
• Ability to use basic hand tools (hammer, screwdriver, wrench) for equipment assembly/disassembly.
• Basic computer skills; SAP experience preferred.
• Strong communication skills with co-workers regarding process status.
• Experience in regulated, fermentation, or food manufacturing environments preferred but not required.
• Ability to operate a pallet walker and/or forklift (preferred).

Qualifications

• High school diploma or GED.
• Ability to read, write, and speak English.
• Basic math skills, including metric conversions.
• Ability to read and follow production journals and instructions.
• Ability to use basic hand tools (hammer, screwdriver, wrench) for equipment assembly/disassembly.
• Basic computer skills; SAP experience preferred.
• Strong communication skills with co-workers regarding process status.
• Experience in regulated, fermentation, or food manufacturing environments preferred but not required.
• Ability to operate a pallet walker and/or forklift (preferred).

Skills

• Curiosity and drive to learn the process deeply.
• Reliability and pride in producing high-quality work.
• Strong attention to detail to maintain safety and quality.
• Desire to support teammates, share knowledge, and contribute to continuous improvement.

Benefits

• Opportunities to expand technical skills in fermentation and downstream operations.
• A role where your contribution directly supports product quality and customer satisfaction.
• A collaborative team environment focused on learning and continuous improvement.
• Ways of working: 7-on/7-off rotation on days (Monday–Friday: 10-hour shifts; Saturday–Sunday: 12-hour shifts); Overtime built into the schedule, with additional hours available during off-weeks as needed.
• Environment: Wet, humid, dusty, or loud conditions; exposure to chemicals, airborne particles, moving machine parts, and extremely cold environments (-55°C).
• PPE: Required company uniform, coveralls, dust mask, hearing protection, hair/beard nets, safety glasses, gloves, safety shoes.
• Physical demands: Frequent standing, walking, kneeling, crouching, crawling, scooping, lifting/moving up to 50 lbs; operating equipment and tools.

Pay

Hourly rate: $19–$25 per hour, based on experience.

Schedule

7-on/7-off rotation on days – Monday–Friday: 10-hour shifts – Saturday–Sunday: 12-hour shifts

Application Deadline

7/31/26