Relief Operator II - 2nd Shift - West Main

SUMMARY

The Relief Operator II performs various tasks for regulator operators in the Cheese Manufacturing operations. This position works 4pm to 4am on a 2/2/3 rotation. This 2nd shift position works 4pm to 4am on a 2/2/3 rotation.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

This person will need to be fully trained in the following positions:

1. Intake Operator

2. Whey System Operator

3. Cheese Maker

4. Starter Operator

• 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.

 

NON-ESSENTIAL DUTIES

• 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.

 

SUPERVISORY RESPONSIBILITIES

This job has no direct supervisory responsibilities, but this person may be required to direct the work of one or more people while performing one or more of the listed relief jobs.

 

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE

High School diploma or general education degree (GED), plus some college

2-3 years of manufacturing experience, food manufacturing preferred.

 

OTHER KNOWLEDGE, SKILLS, AND ABILITIES

• 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.

 

CERTIFICATES, LICENSES, REGISTRATIONS

Forklift Certification (will train internally)

Pasteurizer License

Cheesemaker License

 

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member 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 Team Member is regularly required to stand; use hands to finger, handle, or feel; and reach with hands and arms. The Team Member frequently is required to walk and talk or hear. The Team Member is occasionally required to stoop, kneel, crouch, or crawl. The Team Member must frequently lift and/or move 40 lb. blocks of cheese. The Team Member may also carry chemical containers weighing up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, and ability to adjust focus.

 

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member 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 Team Member is often exposed to extreme, non-weather related heat, wet and/or humid conditions as well as occasional exposure to outside weather. Along with frequent exposure to moving machinery and mechanical parts along with toxic and/or caustic chemicals used for cleaning, Team members sometimes work in confined or restrictive work areas. Due to the loud noise level, ear protection is required.

Occasional overtime may be required.

 

TOOLS & EQUIPMENT USED

While performing the duties of this job, the Team Member may be required to work with

motorized pallet trucks, elevator, pasteurizer, separator, vats, pumps, pH Meter, Milko-Scan, thermometers, recording charts, and hand tools, automated controls for the operation of starter equipment and vats, Microscope, Food Scan, CIP system, antibiotic testing equipment, hand tools, titration equipment, scissor lift, HTST pasteurizer, panel view computer, data collection computer, and cheese make utensils.

 

PPE’s REQUIRED

Personal protective equipment that is required when working with hazardous materials or loud equipment includes: safety goggles, chemical resistant gloves, apron and hearing protection, face shield, chemical resistant apron and steel toe shoes. See Chemical Hygiene Plan for details.

The above statements are intended to describe the general nature and level of work being performed by Team Members assigned to this work. This is not an exhaustive list of all duties and responsibilities. Sartori Company reserves the right to amend and change responsibilities to meet organizational and business needs as necessary.

 

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The Sartori family is dedicated to making the world's finest artisan cheese, made from premium milk supplied by local Wisconsin farmers. We have a wide variety of award-winning products in our Sartori Reserve®, Classic and Limited Edition lines.