Relief Operator II - 2nd Shift - West Main

About the role

The Relief Operator II performs various tasks for regulator operators in the Cheese Manufacturing operations.

Responsibilities

• Anticipates needs, organizes duties, troubleshoots, and problem solves.
• Complies with all company Safety, HACCP and GMP policies.
• Immediately reports any food safety or quality issues to management or other individual authorized to initiate action.
• May be required to load pallets onto truck using a motorized pallet truck which includes properly operating the factory elevator.
• May be required to assist other Team Members in the vat room area with assorted tasks as needed.
• May be needed for light maintenance work throughout the plant.
• Cross training as packaging operator.
• Performs any other duties of a Relief Operator I or Relief Operator II in the plant as needed.
• May be required to direct the work of one or more people while performing one or more of the listed relief jobs (no direct supervisory responsibilities).
• Must be fully trained in the following positions: Intake Operator, Whey System Operator, Cheese Maker, Starter Operator.

Requirements

• High School diploma or general education degree (GED), plus some college.
• 2-3 Years Of Manufacturing Experience, Food Manufacturing Preferred.
• Forklift Certification (will train internally).
• Pasteurizer License.
• Cheesemaker License.
• Physical demands: regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; frequently walk and talk or hear; occasionally stoop, kneel, crouch, or crawl; frequently lift and/or move 40 lb. blocks of cheese; may carry chemical containers up to 50 pounds; requires close vision, peripheral vision, depth perception, ability to adjust focus.
• Work environment: often exposed to extreme, non-weather related heat, wet and/or humid conditions, occasional outside weather; frequent exposure to moving machinery and mechanical parts, toxic/caustic chemicals; sometimes work in confined/restrictive areas; loud noise level requires ear protection; occasional overtime may be required.
• Tools & equipment used: motorized pallet trucks, elevator, pasteurizer, separator, vats, pumps, pH Meter, Milko-Scan, thermometers, recording charts, hand tools, automated controls for starter equipment and vats, Microscope, Food Scan, CIP system, antibiotic testing equipment, titration equipment, scissor lift, HTST pasteurizer, panel view computer, data collection computer, cheese make utensils.
• PPE required: safety goggles, chemical resistant gloves, apron and hearing protection, face shield, chemical resistant apron and steel toe shoes.

Skills

• Knowledge of food manufacturing equipment.
• Demonstrated monitoring skills to control operations of equipment or systems and watch gauges and other indicators to ensure proper function.
• Good computer skills with proficiency in Microsoft Office and manufacturing operating systems.
• Basic math skills including addition, subtraction, multiplication and division of two, three and four digit numbers using units of weight measurement and counts.
• Ability to communicate information and ideas effectively and in a way that other Team Members will understand.
• Ability to read and comprehend work related documents, carry out work instructions and interpret charts and graphs.
• Ability to combine pieces of information to form general rules or conclusions or apply general rules to specific problems.
• Ability to work independently as well as on a team.

Schedule

Works 2nd shift on a 2-2-3 rotational schedule from 4pm to 4am.