Resource Operator

Agropur•Le Sueur, MN

4d•Onsite

About The Position

The HTST (High Temperature Short Time) Operator is responsible for the preparation of raw milk to be used in cheese production. The Resource Operator II is carries out all operator tasks in all applicable areas of the plant and provides shift coverage during employee breaks and vacations.

Requirements

High School Diploma or equivalent preferred.
Minimum two (2) years of experience in food plant manufacturing preferred.
Good mechanical aptitude required.
Able to provide current, direct, complete, and “actionable” positive and corrective feedback to others, identifying issues and taking appropriate action.
Communicate effectively both verbally and in writing with managers and colleagues.
Demonstrate attention to detail and accuracy in work.
Basic computer operational skills; able to input and retrieve computerized information.
Basic math skills (addition, subtraction, multiplication, division).
Ability to work with minimum supervision, adapt to a changing environment quickly, and think independently.
Ability to work in a fast-paced environment.
Ability to follow written, verbal and diagrammatic instructions; complete simple checklists and complete required documentation.
Demonstrate strong organizational and time management skills.
Ability to solve problems by adapting knowledge and experience.
Exhibit a professional manner in dealing with others and work to maintain constructive working relationships.

Responsibilities

Carry out all tasks in a safe and efficient manner.
Train other workers on various tasks as needed.
Perform all CIP's, Master Sanitation items, and titrations to insure a high standard of sanitation.
Immediately report any equipment/production issues to Production Supervisor and communicate any variances in make plans.
Take all area samples for micro and analytical results in a timely manner.
Obtain and maintain working knowledge of production and CIP circuit flows.
Complete pre-operational log before production run. (II only)
Operate all cheese/whey equipment and CIP (Clean in Place) systems proficiently.
Return all sample vials to laboratory after production run.
Recognize and correct factors outside of acceptable operating parameters.
Understand interaction between computer and machinery and adjust systems as needed.
Clean and set up functions of areas and processes.
Complete all documentation in an accurate and timely manner.
Identify information by categorizing, estimating and/or recognizing changes or deviations in circumstances and or/events.
Safely and effectively follow start up procedure of equipment.
Accurately take and log frequent readings.
Regulate factors; making adjustments depending on type of cheese/whey being produced.
Perform Operator-level troubleshooting and maintenance of machinery as needed.
Effectively monitor whey, permeate and lactose flows.
Maintain a clean work place, free of safety hazards.
Clean and sanitize all applicable areas within the department including walls, floors and equipment.
Effective troubleshoot various areas and equipment as needed.
Use proper personal protective equipment at all times.
Understand and comply with all Quality Assurance policies, and immediately report any potential food safety issues to management.
Understand and adhere to Good Manufacturing Practices, Standard Operating Procedures and the Master Sanitation Schedule.
Stop any observed unsafe acts and obey facility safety rules and procedures.
Correct or report any observed safety hazards.
Support safety policies and programs.