Process Control & Calibration Operator

A Typical Day

Primary responsibility of the Process Control and Calibration Operator is to ensure equipment, programs and recipes are functioning within specifications to deliver high quality products.  Deliver actionable data to the management team. Also need to Maintain HTST, Cheese Vats, SCM, Crystal Ban addition, Pepper Feeders and related equipment, Leaker Detection and Metal Detection. Complete and maintain all Documentation and Inspections as assigned Operator Based PMs and assist in Regulatory audit compliance. 

Job Responsibilities

• Ensure the correct operation and follow all Procedures of the Typical Day assigned equipment. 
• Ability to identify flows from Milk Vestibules to packaging including completing Product Transitions
• Monitoring HCV Cooks, RTD’s, Curd Transfers, Curd Wash Application, Salt Application, Crystal Ban Feeder, Pepper Feeders, systems.  Make adjustments as needed and verify success.  
• Ability to troubleshoot and communicate any Plant issues with related equipment and/or Process
• Operation of the H.T.S.T.’s in accordance with State and Federal Guidelines, as applicable.  
• Understand and maintain the operation and Sanitation of all Typical Day equipment including: CIP(Clean In Place) system, COP (clean out of place systems), Operator Based Maintenance and Pre and post CIP inspections
• All In Process Sampling as assigned
• To notify/communicate with management/maintenance any problems with equipment or processes that could affect Safety, Food Safety or quality. 
• Ability to learn and operate computer related processes and controls including Historian, Microsoft Office, and SAP
• Responsible for proper product safe handling and reforming procedures
• Active participation and ownership in your training and development program and associated activities, classes and events, which will be held before, during, after shifts and during scheduled days off.  
• Help coach and train teammates and participate in on the job, buddy training.
• Place high priority on food safety and sanitation by understanding and executing HCC’s food safety and sanitation policies and procedures. This includes communicating any food safety incident, observation, or opportunity to your leadership team or teammates as well as participating in food safety and sanitation root cause analysis and improvement activities when required. 
• Prioritize safety above all other job duties by having a safety first approach at all times. This includes reporting any safety issues, observations, opportunities to your teams and follow up. 

What You Will Need

• English skills must be proficient to understand, read, write and speak English
• Must be able to work 8 and/or 12-hour variable shifts, including weekends, holidays and overtime as needed.
• State issued Pasteurizer License (if applicable)
• Ability to lift up to 60lbs
• Skilled in any level 2-4 position in Cheese Operations for at least 1 year or 1 year of manufacturing experience.
• Experience working with Microsoft Word, Excel and Outlook

What Will Put You Ahead

• High School diploma or GED from an accredited institution
• Skilled in any level 4 position in Cheese Operations.
• Completion of a cheese short course
• Experience as an On the Job Trainer
• Active/past member of department safety team
• Has completed or in the process of completing HCC Level 1 Leadership training
   

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will be required to:

• Stand, walk, use hands to finger, handle or feel and reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl and talk or hear.
• Stand and walk almost the entire workday.
• Employees must be physically capable of working in any of the job tasks within their respective areas.
• Required to work at heights and in fairly small areas.
• Pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, repetitive bending.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to the following: 

• Exposure to dust, fumes, smoke, gases, or other irritating substances.
• Exposure to solvents or chemicals.
• Exposure to slippery walking surfaces: water.
• Exposure to marked changes in temperature and humidity depending on time of year.

Working surface is primarily concrete. Where standing is required, there are rubber mats which are one-half inch thick.