Brine System Operator - 2nd Shift Antigo, WI

Sartori Cheese Brand•Antigo, WI

2d•Onsite

About The Position

The Brine System Operator oversees the brine and cheese-hauling process of cheese production while ensuring compliance with safety, sanitation, and quality standards and maintaining a clean, sanitized work environment. The position works on-site at the Antigo Creamery in Antigo, Wisconsin, from 4 p.m. to 4 a.m. on a 2/2/3 rotation. It has no direct reports and does not require travel. The operator monitors and documents brine solution parameters and cheese inventory, handles cheese wheels using overhead cranes and forklifts, manages product rotation and storage, and heat treats brine. The role also includes routine sanitation and cleaning throughout the plant in accordance with the Master Sanitation Schedule. Internal training and certification are required for forklift and overhead crane operation.

Requirements

Must be at least 18 years old.
Basic math skills, including addition, subtraction, multiplication, and division, particularly for weight measurements and product counts.
Ability to read and understand work-related documents and follow written or oral instructions.
Strong problem-solving and decision-making skills.
Ability to work independently and as part of a team, with good communication and collaboration skills.
Attention to detail, strong organizational skills, and good judgment.
Ability to meet the physical demands of frequent standing, walking, stooping, kneeling, crouching, and reaching.
Ability to regularly lift up to 50 pounds.
Good vision, including the ability to distinguish colors and focus on close and distant objects.
Ability to work in wet, humid, and cool conditions, with temperatures ranging from 50 to 90+ degrees; occasionally handle chemicals and work on elevated surfaces.
Must use required personal protective equipment when working with hazardous materials or loud equipment, including safety goggles, rubber or latex gloves, a lab coat, and hearing protection.

Nice To Haves

High school diploma or equivalency.
Food manufacturing experience.

Responsibilities

Follow company safety policies, HACCP guidelines, and Good Manufacturing Practices (GMP); promptly report food safety or quality concerns.
Monitor, maintain, and record brine solution temperature, salinity, sorbate levels, depth, and pH.
Accurately document cheese wheel weights, counts, and vat locations in brine tanks.
Remove cheese wheels from hoops, assign them to appropriate brine tanks, and document assignments.
Operate overhead cranes and brine cages to load and unload cheese wheels in brine tanks.
Coordinate product rotation and storage to optimize vat space and manage inventory.
Use a forklift to transport cheese wheels to production areas and place wheels on racks.
Heat treat brine to control microbial activity while following safety protocols.
Clean and sanitize brine tanks, racks, the brine room, and associated equipment.
Perform routine plant cleaning, including rinsing and scrubbing, and follow Master Sanitation Schedule protocols.
Complete internal training and certification for forklift operation within the designated training period and for overhead crane operation.