Brine-In Attendant (3rd Shift)

Saputo•Tulare, CA

2d•Onsite

About The Position

At Saputo, we bring good to the table by making high-quality products, investing in our people, and supporting communities around the world. As a top 10 global dairy processor, we value contributions that matter and strive to foster an inclusive, growth-driven work environment. The Brine In Attendant must maintain at least 90% salinity levels in the brine tank, stack cheese into the brine canals to avoid backing up to the RMC’s and be able to keep the brine filtering screens clean. The brine operator must be able to CIP the brine UF.

Requirements

Must be able to keep track of vat breaks and vat numbers
Must be able to operate equipment efficiently
Must know how to use chemicals safely, wearing PPE
Must be able to check chemical concentrations
Must work in a safe manner and follow all safety procedures including use of safety equipment
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Being able to resolve issues/problems that involve numerous variables in demanding situations.
Must be able to stoop, kneel, and squat for several minutes at a time
Must be able to stand on feet for at least a two-hour consecutive time period
Must be able to lift up to eighty (80) pounds
Must be able to enter into confined spaces
Ability to reach with hands and arms, and talk and hear
Employee is required to stand, walk, and use hands to finger, handle or feel
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perceptions and ability to adjust focus

Nice To Haves

Must be able to operate equipment efficiently
Advanced math and basic statistics
Obtain a forklift license
Effective communication skills

Responsibilities

Work in a safe and sanitary manner
Work well with others
Follow and understand the “Brine Standard Operating Procedures”
Keep accurate records
Maintain a brine salinity level of 90%
Keep all brine filters clean to encourage flow
Stack all cheese into the brine canals to maintain loaf shape and save brine space
Maintain a clean, orderly, and neat work area
See Physical Demands for weight requirements
All other assigned duties
Practicing GMP’s and appropriate food defense techniques.