CIP

Agropur•Weyauwega, WI

5d•Onsite

About The Position

The CIP position, depending on the shift, assists in preparing the DMC and Salt belt for the present day’s production and monitoring the Fine savers. This position also does sampling and is responsible for shutting down and washing the cheddar pasteurizer as well as connecting and running all the cheddar plant CIP circuits, getting the circuits ready for production. People are at the heart of our success. Our culture encourages collaboration, transparency, and accountability in order to generate value and achieve sustainable results. Being part of the team means committing to an environment where everyone’s impact truly matters. We believe that teamwork, collaborating, and sharing perspectives, is essential to achieving the best results. An environment where collaboration is encouraged and valued At Agropur, we don’t just offer a job, we offer a place where you can build something steady, grow your skills, and feel supported along the way. Our Weyauwega, WI team is continuing to grow its Cheddar operations on the night shift and is looking to add a dependable, detail-oriented Clean In Place (CIP) Operator to help keep production equipment running safely and efficiently. This role is a huge part of maintaining the sanitation and food safety standards that keep our operation moving, including cleaning vats, lines, and enclosed production equipment, managing pipe connections, and overseeing the cleaning process by monitoring chemical concentrations, temperatures, and cycle times to ensure equipment is properly sanitized and production-ready for the next run.

Requirements

High School Diploma or equivalent is preferred.
No direct experience is required, as in-house training is provided.
A Lift Truck License is required.
Communicate effectively both verbally and in writing with managers and colleagues.
Demonstrate attention to detail, quality and cleanliness in work.
Ability to follow written, verbal and diagrammatic instructions; complete simple checklists and complete required documentation.
Decisions administered soundly and consistently with policies and in compliance with appropriate laws and regulations.
Ability to work with minimum supervision, adapt to a changing environment quickly, and think independently.
Basic math plus fractions, decimals and percentages, as well as algebraic calculations.
Basic computer operational skills; able to input and retrieve computerized information.
Ability to solve problems by adapting knowledge and experience.
Strong interpersonal skills and ability to work effectively at all levels in a collaborative team environment.
Exhibit a professional manner in dealing with others and work to maintain constructive working relationships.

Nice To Haves

Prior Food Manufacturing and Sanitation experience is preferred.
Current Cheese Maker and Milk Pasteurization Licenses are preferred.

Responsibilities

Perform the HTST midday wash.
Perform five-day cheese grade sampling.
Monitor the Kason, sending salt drippings to Whey Department as needed.
Monitor chemicals for all cheddar CIP systems and replace as needed.
Monitor foot foamers for the cheddar department.
Monitor salt usage related to present days.
Make recipes for correctness.
Monitor Fine Savers Machines, changing tins as needed.
Rinse DMC and Salt belt room floor and machines with chlorinated water per GMP specifications.
Provide break relief to 640 room employees and Vat Operator per break schedule.
Provide coverage for Vat Operator during safety training as needed.
Vacuum pack fines when knocked out of tins.
Shut down cheddar pasteurizer and wash per GMP specifications.
Make all CIP circuit connections and run the CIP wash for each circuit.
Reconnect all line circuits for production.
Monitor finesaver machines, changing tins and screens as needed.
Wash starter tanks as needed.
Rinse DMC and salt belt equipment and prepare for CIP.
Monitor chemicals for all cheddar and intake CIP systems and replace as needed.
Provide break relief to the Vat Operator per break schedule.
Advise Supervisor of any concerns during the shift.
Understand and adhere to Good Manufacturing Practices.
Adhere to the required Safety Protocol, including an expectation to stop any observed unsafe acts and obey facility safety rules and procedures, correct or report any observed safety hazards, support safety policies and programs.