Utility Operator (Cheese)

A Typical Day

The primary responsibility of the Utility Operator is plant valves, documentation of preventative maintenance program and all related tasks associated with this activity.
 

Job Responsibilities

• Work closely with Production Supervisor and/or Production Coordinator.
• Responsible for installation of RO membranes.  This activity to be completed with Project Coordinator.
• Responsible for various conductivity checks, including the following equipment or processes:  membrane/evaporator/water silos/incoming product.
• Responsible for maintenance of plant valves, documentation of preventative maintenance program and all related tasks associated with this activity.
• Responsible for preventative maintenance on CIP nozzles of both dryers.
• Responsible for preventative maintenance on all dehumidifier/desiccating units including; filter changes, chilled water flow, coil damage, UV light damage and cleaning.
• Responsible for documenting and fixing all compressed air leaks, steam leaks, and conveying line leaks, using the Ultra Probe 9000 Unit.
• Responsible for communicating issues related to product quality, or product/liquid leaks, in the Lactose Plant to the Production Coordinator.
• Utility operator may be primarily assigned to one of the above listed responsibilities but is required to be flexible enough to work or rotate into any of the above areas.
• Utility Operator may be called on to assist with other operator functions dependent upon background knowledge.  This will include Operator training when needed.
• Responsible for maintaining accurate and complete paperwork.
• Follow Good Manufacturing Procedures.  Understand sanitation in relation to CIP, COP, and clean up.
• Complete and respond to all in-process testing.
• Communicate, interact and work effectively with team members to help achieve department goals.
• Operate, monitor and manage the wet side, including production, CIP, and associated pieces of equipment:
• May be required to relieve all operators for breaks and lunch periods or when needed, requiring flexibility to move to other crews for coverage
• Perform master sanitation program duties as assigned
• Department team participation; GMP audits, behavior sampling, safety audit, accident investigation, management presentations, follow-up on outstanding work orders, etc.
• Promote and Follow Company Hygiene Zoning Program
• 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 12-hour variable shifts, including weekends, holidays and overtime as needed. 
• Ability to lift up to 60lbs
• Basic computer skills
• State Pasteurizer License (as applicable)
• Skilled in Drying & Milling Operator or Liquid Processing Operator (level 3 role) or have 2 years manufacturing experience
   

What Will Put You Ahead

• High School diploma or GED from an accredited institution 
• SAP experience
• Dairy manufacturing experience
• Active/past member of departmental safety team
• Skilled in dryer and packaging (level 1 and 3 roles) or functional products operator (level 4)
• Has completed/in the process of completing HCC Level 1 Leadership training

Physical Demands & Work Environment

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.