UHT Operator (12 Hour Days- Rotating Weekends)

Job Summary

Required Qualifications

• •High school diploma or General Education Degree (GED)
• •High School level verbal and written communication skills
• •Basic computational skills
• •Simple math reasoning
• •Ability to operate the equipment effectively after the appropriate break-in period
• •Industrial Truck Operator License
• •Proficiency in English: Comfortable with both written and verbal communication, including reading and writing
• •Must work in a safe, efficient manner and follow all safety procedures including the use of safety equipment
• •Must have the ability to troubleshoot small problems and be able to discern when issues may require input from levels of authority within the corporation
• •Must be willing to ask for assistance when the process is unclear
• •Must be able to lift up to 60 pounds on an occasional basis
• •Must be able to climb approved stairs or ladders
• •Must be able to reach at or above shoulder level
• •Must be able to squat when picking up supplies and during cleanup duties
• •Must be able to kneel on the floor
• •Must be able to crawl under equipment
• •Must be able to bend and stoop occasionally throughout the workday
• •Must be able to push/pull a variety of objects which may include empty pallets, and brooms during cleanup activities
• •Must be able to push/pull pipe-fittings during hook up
• •Must be able to reach below shoulder level to pick up pipe-fittings from the floor or while servicing product pumps and related equipment
• •Must be able to reach at or above shoulder level when making equipment adjustments, or during cleanup duties
• •Must be able to effectively operate two different operational systems, each with unique sets of parameters and procedures
• •Must be able to service pumps, valves and heat exchangers to maintain operational state and per routine Preventative Maintenance (PM) schedule
• •Must be able to follow escalation protocol based on production and quality triggers
• •Must be able to effectively follow proper standard operating procedures (SOP)
• •Must be able to complete every shift Master Sanitation Schedule (MSS), Centerline (CL), and Clean, Inspect, Lubricate (CIL) tasks on a timely manner and accurately
• •Must be able to communicate with upstream processing and packaging on any anticipated schedule delays and/or changes
• •Must be able to understand, observe, and comply with the handling and usage of the color-coded container policy while in the Production Areas
• •Must be able to initiate action to prevent the occurrence of nonconformities relating to Food Safety and the Quality of the product, processes, quality system, or safety system
• •Must be able to identify and record any problems relating to Food Safety and the Quality of the ingredients, processes, quality system, or safety system
• •Must be able to control further processing or delivery of nonconforming product in terms of Food Safety and Quality issues until the deficiency or unsatisfactory condition has been corrected
• •Must be able to operate Aseptic Tank and Ultra-High-Temperature (UHT) equipment in the processing area in a safe and sanitary manner following all GMP's
• •Must be able to monitor and maintain process controls of heat exchangers process variables
• •Must be able to document accurate recordings of process parameters while in operation
• •Must be able to accurately operate Human-Machine Interface (HMI) maintaining process controls within operational limits
• •Must be able to responsibly record control production parameters and integrity of state seals
• •Must be able to clean process equipment such as tanks, lines and pasteurizer, which includes, but isn't limited to, hand cleaning parts, Clean-In-Place (CIP) and Clean-Out-of-Place (COP) operations on a daily basis
• •Must be able to take accurate samples to monitor Clean-In-Place (CIP) system for chemical concentration
• •Must be able to take accurate samples of products for QA testing
• •Must be able to follow all safety, working, and Good Manufacturing Practice (GMP) rules
• •Must be able to report to and follow the direction of Processing Supervisors
• •Must be able to know proper established start up and shut down procedures
• •Must be able to notify supervision of any repairs or adjustments that are required that may affect product quality or food safety
• •Must be able to perform all duties necessary to meet Company, Customer and/or Government requirements/standards as prioritized by the Company
• •Must be able to work every other weekend, including Friday, Saturday, and Sunday
• •Must be able to work a rotating 2-2-3 schedule: two days on, two days off, three days on, followed by two days off, two days on, and three days off
• •Must be able to work hours from 6:00 AM to 6:00 PM
• •Must be able to stand throughout their shift
• •Must be able to walk on uneven concrete and tile surfaces
• •Must be able to work in ambient temperatures as well as elevated temperatures, up to 110 degrees