Savencia Cheese USA LLC
2nd Shift Production Operator
Savencia Cheese USA LLC, Lena, Illinois, United States, 61048
Job Description
Job Title: Production Operator
FLSA Classification: Non-Exempt
Department: Operations
Salary Grade: N/A
Supervisor: Production Supervisor
Revised Date: August 3, 2020
Summary/Objective
This position is responsible for all tasks involved in the production of brie, goat, and feta cheese. The goal of a production operator is to use equipment to assist with manufacturing, packaging, and other steps along in the production environment.
Level 1 - Ability to perform all area line functions in assigned department, either soft ripened cheese, feta or goat production areas;
Level 2 - Ability to understand, setup, operate, diagnose, lubricate, and fix faults on at least two machines in the SRC/Feta Production area. Must be able to perform all functions of an Operator Level 1; Or in Goat Production or Crme De Brie Production.
Level 3 - Ability to understand, setup, operate, diagnose, lubricate, and fix faults on all machines in the SRC/Feta Production area. Must be able to perform all functions of an Operator Level 1 and most functions of Operator Level 2; or Pasteurizer; or Sanitation; or Dry Salter; or Bag Filler.
To be able to move up a level, your Supervisor will also take into account attendance, overall performance and any coaching's in the last 6 months.
This position follows standard work methods and practices safe work habits to ensure production is as efficient and safe as possible.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Level 1•Cleaning and sanitation of equipment prior to and following production;•Placing empty forms/funnels on the conveyor;•Precise leveling of cheese into forms after being dipped;•Loading, pushing, and pulling stacks of cheese via hand carts and trolleys;•Loading/Unloading soiled/clean trays and forms in tunnel washer;•Basic touch screen operation to change stack size and form size;•Change out tooling equipment per form size;•Following company GMP and safety policy practices while performing duties;•Hand turn cheese in curing/drying rooms;•Move loads with pallet jacks and cheese carts.
Level 2 - Must be able to meet 1 or more of these functions•Setup and operate the Tecnal Make-line, including diagnosing and fixing basic faults;•Setup, tear down, operate, diagnose, and fix sensor and minor faults on all flip lines (Seroba 1 &2, Tecnal flip line 3);•Setup, tear down, operate, diagnose, and fix sensor and minor faults on Tecnal flip line 3, dehoop conveyor, and Alpma dehooper;•Move cheese from drying rooms to curing rooms, properly dip Dorothy's product, spray Robust, weigh and record weights on the Free Weigh system, basic math functions to determine inventory quantities, mark all stacks of cheese, CIP, and ensure that all empty Cure rooms are cleaned and sanitized with or without help;•Make starter for SRC and Feta;•Setup, teardown, operate, diagnose, and fix sensor or intermediate faults on the Salter.
Goat Production•Cleaning and sanitation of equipment prior to and following production;•Remove berge bags from presses;•Scrape berge bags;•Empty bags on to cheese table;•Clean Out of Place (COP) mixing equipment, throwing table, utensils, etc.;•Put cheese into buckets, weigh pallets;•Follow company Good Manufacturing Practice (GMP) policy to maintain a safe and sanitary work environment;•Operate Mixer;•Train Level I operators how to remove bags from berge, scrape bags, etc.;•Communicate any equipment-related problems to Team Lead;•Operate Scale and correctly fill out mixing documentation;•Complete any production orders not completed by the day shift;•Use chemicals, foamer and hand tools to wash and sanitize all equipment on a daily basis;•Needs to be a self-starter, work well on a small team and able to work alone on projects;•Potentially be in charge of paperwork on weekends;•Down stacking of frozen import curd.
Material Handler for Goat Production•Follow all safety, quality, and GMP procedures;•Move import (freezer cheese) to production line from cooler/thawing trailers with use of powered pallet jack;•Supply production room with needed supplies and ingredients;•Monitor temperatures of thawing trailers and adjust as necessary;•Down stack import (freezer cheese) in thawing trailers;•Clean and sanitize thawing trailers and bread baskets as necessary;•Control movement of ingredients using SAP system;•Communicate clearly with Team Lead and Assistant Team Lead;•Flex into other production positions as needed.
CDB Production•Operates cooking equipment as instructed to meet product specifications;•Operates the Osgood or Hitpak machine, Inkjet coder, and X-Ray as described in work instructions with established safety regulations;•Stack sealed product per work instructions;•Precisely following recipes to make a standardized quality product;•Correctly filling out documentation required for each job;•Use knowledge learned make critical decisions when producing cheese.
Level 3•Setup, tear down, operate, diagnose, and fix most issues with all operational machinery during shift operation;•Adjust programmed recipes and timing during production to accommodate needs for proper cheese production;•Able to properly sample cheese for Ph & moisture checks in the acidification rooms;•Set and adjust acidification rooms per Ph & moisture needs;•Lead production team during absence of team lead;•Ability to identify and report issues with product in the curing rooms (i.e.: too dry, too wet, light or no mold, etc.);•Keep a regular lubrication schedule on all machinery;•Inspect, identify, and report all machinery issues to maintenance.•Test, record, and adjust dry salter throughout cheese salting process.
Goat Production Pasteurizer and Sanitation•Process goat milk through heat treatment, add culture/rennet, and follow Ph trend;•Process goat milk based on Fat content;•Create, analyze, and follow moisture & Ph trends;•Able to properly sample cheese for Ph & moisture checks in the berge press.•Clean and sanitize all equipment in the goat production area;•CIP all equipment in the goat production area.
CDB Sanitation•Clean and sanitize all equipment in the CDB production area;•CIP all equipment in the CDB production area;•Clean parts;•Take out garbage/cardboard;•Set-up machines/area for the next day;•May be asked to help on the line if the department is short-handed and still running production;•Supply department with necessary tools/PPE/paperwork, etc.;•Support other departments as needed.
Goat Production Bag Filler•Monitor milk coagulation and test for correct pH and Acidity before filling bags;•Work extended or varying hours if issues arise. Weekend work necessary;•Operate Bag Washer, utilizing various chemicals;•Use appropriate PPE when necessary;•Hang bags and prepare press programs according to daily schedule;•Fill sets according to daily schedule and timing based on milk quality;•Assist in other areas when required;•C.I.P. maturation tanks, milk lines, fingers, and equipment as necessary;•Complete required paperwork for traceability.
Competencies
Job Knowledge
Quality of Work
Job Safety
Cost Control
Teamwork & Leadership
Inclusion& Communication
Supervisory Responsibility
This position has no supervisory responsibilities.
Work Environment
While performing the duties of this job, the employee works in a manufacturing environment with the following conditions:
Exposure to hot or cold Climate frequently;
Exposure to chemical frequently;
Exposure to noise and vibration frequently;
Exposure to wet and humid conditions frequently.
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.
While performing the duties on the job, the physical demands are:
Stand - continuously;
Stoop/Bend - frequently;
Squat - occasionally;
Crawl - never;
Climb Stairs or ladders - frequently;
Reach - chest level, above or below - continuously;
Push - 1000 lbs. occasionally with a pallet jack;
Pull - 1000 lbs. occasionally with a pallet jack;
Lift/carry - up to 70 lbs. frequently.
Position Type/Expected Hours of Work
This is a full-time position. Days and hours vary depending on the shift and department. Overtime and weekend work is required at times. Vacation coverage as needed.
Travel
None is required for this position
Required Education and ExperienceAbility to speak, read, write and comprehend English;Cheesemaker license is required for level 3;
3. 1 year or more of Forklift Experience & Certification for Material Handler.
Preferred Education and Experience
1. High school diploma or equivalent;
2. Experience working in a food manufacturing environment;
3. Capable of operating without direct supervision.
Additional Eligibility Qualifications
None is required for this position
Work Authorization/Security Clearance
Eligible to work in USA
Food Safety and Product Quality
This position is responsible for supporting the food safety management system and for communicating food safety issues to the Quality Department.
Affirmative Action Plan/Equal Employment Opportunity Statement
Savencia Cheese USA provides equal employment opportunity to all individuals regardless of their race, color, creed, religion, gender, age, sexual orientation, national origin, disability, veteran status, or any other characteristic protected by state, federal, or local law. Further, the company takes affirmative action to ensure that applicants are employed and employees are treated during employment without regard to any of these characteristics. Discrimination of any type will not be tolerated.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.Skills & Requirements QualificationsSavencia Cheese USA LLC is an Equal Opportunity Employer (E.O.E.). All qualified applicants will receive consideration for employment without unlawful regard to age, race, color, religion, sex, national origin, disability, genetic information, sexual orientation, protected veteran status, or other protected status under federal, state or local law. Neither the job postings or descriptions here, nor any submission of your resume, should be construed as an offer or guarantee of employment.
If you are an individual with a disability and you are requesting a reasonable accommodation, to submit your resume for a posted position, please contact us at hr@savencia.com.
Job Title: Production Operator
FLSA Classification: Non-Exempt
Department: Operations
Salary Grade: N/A
Supervisor: Production Supervisor
Revised Date: August 3, 2020
Summary/Objective
This position is responsible for all tasks involved in the production of brie, goat, and feta cheese. The goal of a production operator is to use equipment to assist with manufacturing, packaging, and other steps along in the production environment.
Level 1 - Ability to perform all area line functions in assigned department, either soft ripened cheese, feta or goat production areas;
Level 2 - Ability to understand, setup, operate, diagnose, lubricate, and fix faults on at least two machines in the SRC/Feta Production area. Must be able to perform all functions of an Operator Level 1; Or in Goat Production or Crme De Brie Production.
Level 3 - Ability to understand, setup, operate, diagnose, lubricate, and fix faults on all machines in the SRC/Feta Production area. Must be able to perform all functions of an Operator Level 1 and most functions of Operator Level 2; or Pasteurizer; or Sanitation; or Dry Salter; or Bag Filler.
To be able to move up a level, your Supervisor will also take into account attendance, overall performance and any coaching's in the last 6 months.
This position follows standard work methods and practices safe work habits to ensure production is as efficient and safe as possible.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Level 1•Cleaning and sanitation of equipment prior to and following production;•Placing empty forms/funnels on the conveyor;•Precise leveling of cheese into forms after being dipped;•Loading, pushing, and pulling stacks of cheese via hand carts and trolleys;•Loading/Unloading soiled/clean trays and forms in tunnel washer;•Basic touch screen operation to change stack size and form size;•Change out tooling equipment per form size;•Following company GMP and safety policy practices while performing duties;•Hand turn cheese in curing/drying rooms;•Move loads with pallet jacks and cheese carts.
Level 2 - Must be able to meet 1 or more of these functions•Setup and operate the Tecnal Make-line, including diagnosing and fixing basic faults;•Setup, tear down, operate, diagnose, and fix sensor and minor faults on all flip lines (Seroba 1 &2, Tecnal flip line 3);•Setup, tear down, operate, diagnose, and fix sensor and minor faults on Tecnal flip line 3, dehoop conveyor, and Alpma dehooper;•Move cheese from drying rooms to curing rooms, properly dip Dorothy's product, spray Robust, weigh and record weights on the Free Weigh system, basic math functions to determine inventory quantities, mark all stacks of cheese, CIP, and ensure that all empty Cure rooms are cleaned and sanitized with or without help;•Make starter for SRC and Feta;•Setup, teardown, operate, diagnose, and fix sensor or intermediate faults on the Salter.
Goat Production•Cleaning and sanitation of equipment prior to and following production;•Remove berge bags from presses;•Scrape berge bags;•Empty bags on to cheese table;•Clean Out of Place (COP) mixing equipment, throwing table, utensils, etc.;•Put cheese into buckets, weigh pallets;•Follow company Good Manufacturing Practice (GMP) policy to maintain a safe and sanitary work environment;•Operate Mixer;•Train Level I operators how to remove bags from berge, scrape bags, etc.;•Communicate any equipment-related problems to Team Lead;•Operate Scale and correctly fill out mixing documentation;•Complete any production orders not completed by the day shift;•Use chemicals, foamer and hand tools to wash and sanitize all equipment on a daily basis;•Needs to be a self-starter, work well on a small team and able to work alone on projects;•Potentially be in charge of paperwork on weekends;•Down stacking of frozen import curd.
Material Handler for Goat Production•Follow all safety, quality, and GMP procedures;•Move import (freezer cheese) to production line from cooler/thawing trailers with use of powered pallet jack;•Supply production room with needed supplies and ingredients;•Monitor temperatures of thawing trailers and adjust as necessary;•Down stack import (freezer cheese) in thawing trailers;•Clean and sanitize thawing trailers and bread baskets as necessary;•Control movement of ingredients using SAP system;•Communicate clearly with Team Lead and Assistant Team Lead;•Flex into other production positions as needed.
CDB Production•Operates cooking equipment as instructed to meet product specifications;•Operates the Osgood or Hitpak machine, Inkjet coder, and X-Ray as described in work instructions with established safety regulations;•Stack sealed product per work instructions;•Precisely following recipes to make a standardized quality product;•Correctly filling out documentation required for each job;•Use knowledge learned make critical decisions when producing cheese.
Level 3•Setup, tear down, operate, diagnose, and fix most issues with all operational machinery during shift operation;•Adjust programmed recipes and timing during production to accommodate needs for proper cheese production;•Able to properly sample cheese for Ph & moisture checks in the acidification rooms;•Set and adjust acidification rooms per Ph & moisture needs;•Lead production team during absence of team lead;•Ability to identify and report issues with product in the curing rooms (i.e.: too dry, too wet, light or no mold, etc.);•Keep a regular lubrication schedule on all machinery;•Inspect, identify, and report all machinery issues to maintenance.•Test, record, and adjust dry salter throughout cheese salting process.
Goat Production Pasteurizer and Sanitation•Process goat milk through heat treatment, add culture/rennet, and follow Ph trend;•Process goat milk based on Fat content;•Create, analyze, and follow moisture & Ph trends;•Able to properly sample cheese for Ph & moisture checks in the berge press.•Clean and sanitize all equipment in the goat production area;•CIP all equipment in the goat production area.
CDB Sanitation•Clean and sanitize all equipment in the CDB production area;•CIP all equipment in the CDB production area;•Clean parts;•Take out garbage/cardboard;•Set-up machines/area for the next day;•May be asked to help on the line if the department is short-handed and still running production;•Supply department with necessary tools/PPE/paperwork, etc.;•Support other departments as needed.
Goat Production Bag Filler•Monitor milk coagulation and test for correct pH and Acidity before filling bags;•Work extended or varying hours if issues arise. Weekend work necessary;•Operate Bag Washer, utilizing various chemicals;•Use appropriate PPE when necessary;•Hang bags and prepare press programs according to daily schedule;•Fill sets according to daily schedule and timing based on milk quality;•Assist in other areas when required;•C.I.P. maturation tanks, milk lines, fingers, and equipment as necessary;•Complete required paperwork for traceability.
Competencies
Job Knowledge
Quality of Work
Job Safety
Cost Control
Teamwork & Leadership
Inclusion& Communication
Supervisory Responsibility
This position has no supervisory responsibilities.
Work Environment
While performing the duties of this job, the employee works in a manufacturing environment with the following conditions:
Exposure to hot or cold Climate frequently;
Exposure to chemical frequently;
Exposure to noise and vibration frequently;
Exposure to wet and humid conditions frequently.
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.
While performing the duties on the job, the physical demands are:
Stand - continuously;
Stoop/Bend - frequently;
Squat - occasionally;
Crawl - never;
Climb Stairs or ladders - frequently;
Reach - chest level, above or below - continuously;
Push - 1000 lbs. occasionally with a pallet jack;
Pull - 1000 lbs. occasionally with a pallet jack;
Lift/carry - up to 70 lbs. frequently.
Position Type/Expected Hours of Work
This is a full-time position. Days and hours vary depending on the shift and department. Overtime and weekend work is required at times. Vacation coverage as needed.
Travel
None is required for this position
Required Education and ExperienceAbility to speak, read, write and comprehend English;Cheesemaker license is required for level 3;
3. 1 year or more of Forklift Experience & Certification for Material Handler.
Preferred Education and Experience
1. High school diploma or equivalent;
2. Experience working in a food manufacturing environment;
3. Capable of operating without direct supervision.
Additional Eligibility Qualifications
None is required for this position
Work Authorization/Security Clearance
Eligible to work in USA
Food Safety and Product Quality
This position is responsible for supporting the food safety management system and for communicating food safety issues to the Quality Department.
Affirmative Action Plan/Equal Employment Opportunity Statement
Savencia Cheese USA provides equal employment opportunity to all individuals regardless of their race, color, creed, religion, gender, age, sexual orientation, national origin, disability, veteran status, or any other characteristic protected by state, federal, or local law. Further, the company takes affirmative action to ensure that applicants are employed and employees are treated during employment without regard to any of these characteristics. Discrimination of any type will not be tolerated.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.Skills & Requirements QualificationsSavencia Cheese USA LLC is an Equal Opportunity Employer (E.O.E.). All qualified applicants will receive consideration for employment without unlawful regard to age, race, color, religion, sex, national origin, disability, genetic information, sexual orientation, protected veteran status, or other protected status under federal, state or local law. Neither the job postings or descriptions here, nor any submission of your resume, should be construed as an offer or guarantee of employment.
If you are an individual with a disability and you are requesting a reasonable accommodation, to submit your resume for a posted position, please contact us at hr@savencia.com.