Job Description

This position is responsible for overseeing the brine and hauling process of cheese production, ensuring compliance with safety, sanitation, and quality standards, and maintaining a clean and sanitized work environment. This position works 4pm to 4am on a 2/2/3 rotation.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Comply with all company safety policies, HACCP guidelines, and GMP (Good Manufacturing Practices) standards.
• Report any food safety or quality concerns immediately to management or authorized personnel.
• Monitors, maintains, and records brine solution parameters, including temperature, salinity, sorbate levels, solution depth, and PH.
• Ensure accurate documentation of cheese wheel weights, counts, and vat locations within brine tanks.
• Remove cheese wheels from hoops and assign them to the appropriate brine tanks, documenting all assignments.
• Operate overhead cranes and brine cages to load and unload cheese wheels in and out of brine tanks.
• Coordinate the rotation and storage of products, optimizing vat space and ensuring proper inventory management.
• Use a forklift to transport cheese wheels to various production areas and place wheels on racks.
• Heat treat brine to control microbial activity, following safety protocols.
• Cleans and sanitizes brine tanks, racks, the brine room, and associated equipment regularly to maintain hygiene standards.
• Support and maintain a clean and sanitary work environment by performing routine and thorough cleaning tasks throughout the plant, including but not limited to rinsing, scrubbing, and following Master Sanitation Schedule (MSS) protocols.

DIRECT REPORTS

• This position is not responsible for leading direct reports.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND EXPERIENCE

18 years old, required.

High school diploma or equivalency, preferred.

Food manufacturing experience, desirable.

OTHER KNOWLEDGE, SKILLS, AND ABILITIES

• Basic math skills, including addition, subtraction, multiplication, and division of numbers, particularly related to weight measurement and product counts.
• Strong problem-solving and decision-making skills.
• Ability to read and comprehend work-related documents and follow written or oral instructions.
• Ability to work independently and within a team, demonstrating good communication and collaboration skills.
• Detailed oriented with strong organizational skills and good judgment.

CERTIFICATIONS

Must complete internal training and certification for forklift operation within the designated training period.

Must complete internal training and certification for operating overhead cranes.

ADDITIONAL INFORMATION

WORK LOCATION:

On-site at the Antigo Creamery location.

TRAVEL REQUIREMENTS

No travel required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Frequent standing, walking stooping, kneeling, crouching, and reaching with hands and arms.
• Regularly lifting up to 50 pounds.
• Good Vision, including the ability to distinguish colors and focus on both close and distant objects.

WORK SETTING / ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly exposed to wet, humid, and cool conditions, with temperatures ranging from 50 and 90+ degrees.
• Occasionally handling of chemicals and working on elevated surfaces.
• Operating cranes and stack full and empty cheese racks up to 18 feet tall.
• A noisy work environment where hearing protection is required.

TOOLS AND EQUIPMENT USED

Tools and equipment that may be used include:

• Hydrometer, salt pails, brine carts, water hoses, trans collector, data collection computer, and knives for trimming cheese.

PROTECTIVE EQUIPMENT REQUIRED

Personal protective equipment that is required when working with hazardous materials or loud equipment includes: safety goggles, rubber or latex gloves, lab coat and hearing protection. Other recommended PPE includes face shield, chemical resistant aprons and steel toe shoes/boots. See Chemical Hygiene Plan for details.

The above statements are intended to describe the general nature and level of work being performed by Team Members assigned to this work.  This is not an exhaustive list of all duties and responsibilities. Sartori Company reserves the right to amend and change responsibilities to meet organizational, and business needs as necessary.

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