Operator-Coagulator-Fresh Mozzarella Production Department

Select Division • Nampa, ID

3d • Onsite

About The Position

Lactalis American Group is hiring an Operator IV-Coagulator in Nampa, Idaho. This role is responsible for the milk coagulation and curd-set process in fresh mozzarella production. The operator uses advanced technical knowledge and independent judgment to ensure curds meet quality, pH, and texture standards for optimal stretching and consistent finished products.

The Level IV operator serves as a subject-matter expert, supporting training, troubleshooting, and continuous improvement. The position works with production scheduling, start-ups, changeovers, and shutdowns and supports sanitation, food safety, and workplace safety requirements.

Requirements

• One to three years of experience in cheese production or dairy processing.
• Demonstrated ability to run coagulation processes independently.
• Knowledge of HACCP, GMP, and sanitation practices.
• Strong understanding of coagulation chemistry, acid development, and curd functionality.
• Proficiency using pH meters, thermometers, and process controls.
• Excellent troubleshooting and problem-solving skills.
• Ability to work independently with minimal supervision.
• High attention to detail and commitment to quality.
• Mechanical aptitude and comfort with industrial processing equipment.
• Ability to work in a fast-paced manufacturing environment.
• Standing for extended periods; lifting and manual handling are required.
• Use of required personal protective equipment at all times.

Nice To Haves

• High school diploma or GED (preferred but not required).
• Previous experience in fresh mozzarella production.
• Previous experience training or supporting other operators.
• Strong leadership, communication, and mentoring skills.

Responsibilities

• Independently operate and oversee the milk coagulation process for fresh mozzarella production.
• Verify milk quality, volume, and temperature before processing.
• Add starter cultures, direct acid, and rennet according to established formulations and process standards.
• Monitor and control temperature, pH development, coagulation time, agitation, and curd firmness.
• Evaluate curd set and determine the timing for cutting and whey drainage.
• Cut curds to achieve target moisture and acid development for stretch-ready mozzarella.
• Determine curd readiness and coordinate handoff to stretching and molding operations.
• Troubleshoot complex process issues, including weak set, over- or under-acidification, texture defects, and yield loss.
• Make real-time process adjustments to maintain product specifications.
• Operate, inspect, and maintain coagulation vats, agitators, and cutting systems.
• Lead and support Clean-in-Place (CIP) and sanitation activities in compliance with food safety standards.
• Complete and review batch records, pH logs, and production documentation.
• Support production scheduling, start-ups, changeovers, and shutdowns.
• Serve as a technical resource and mentor to Level I–III operators.
• Assist supervisors with process improvements, audits, and training initiatives.
• Follow GMP, HACCP, food safety, and workplace safety requirements.

Benefits

• Affordable benefits and coverage options through a comprehensive Total Rewards Program.
• Significant support with insurance costs.
• Company contributions to retirement plans.
• Paid Time Off from day one.
• Training and development opportunities.
• Education Reimbursement.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED