Cheesemaker - 2nd Shift at Sartori Company

SUMMARY

The Cheese Maker is responsible for producing cheese by operating various equipment including the UF, milk pasteurizer, milk separator, and cheese vats. This role ensures that all cheese-making processes meet quality standards and regulatory requirements. This is a 2nd shift role Monday through Friday 4:00 PM - 4:00 AM.

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

• Sanitizes and sets up cheese-making equipment. 
• Responsible for the daily start-up of the cheese making process. 
• Operating cheese vats and related equipment.  
• Prepare piping for milk silos and document silo activity.  
• Operates HTST Pasteurizer according to regulatory and plant standards. 
• Operates a Milk Separator to standardize pasteurized milk. 
• Operates cream heat treat and cooler to produce high-quality sweet cream. 
• Operates milk and cheese testing equipment, such as Milko-scan and pH meter, to ensure the product meets specifications.  
• Operates a multiple-tank CIP (Clean-in-Place) system. 
• Set up starter lines for the cheese-making process.  
• Follow all cheese-making procedures, including temperature control, cook times, milk fill volumes, ingredient addition, and lot tracking. 
• Performs pre-operation inspection of vats and other equipment, addressing any issues.  
• Monitors and adjusts cheese-making processes to accommodate changes in milk supply, starter activity, equipment performance, or other variables. 
• Troubleshoot, problem-solve, and anticipate needs during the production process.  
• Analyzes cheese and milk chemistry results, collaborating with supervisors to make necessary process adjustments.  
• Sanitize cheese vats, piping, and other equipment.  
• Communicate production issues with team members, supervisors, and maintenance personnel to ensure smooth operations. 
• Records data related to cheese production using computerized systems and written documentation.  
• Coordinates the repair and maintenance of cheese-making equipment with the supervisor and maintenance department. 
• Set up and assist in maintaining Milko-scan equipment as per company procedures. 
• Adhere to company Safety policies and regulatory requirements, including HACCP and GMP protocols. 
• Immediately report any food safety or quality concerns to management or an authorized representative. 
• 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. 

Cheese-making experience is desirable. 

OTHER KNOWLEDGE, SKILLS, AND ABILITIES 

• Proficient in operating automated equipment using operator interfaces.  
• Strong computer and mechanical skills. 
• Ability to read and interpret safety rules, operation procedures, and other technical documents.    
• Capable of writing routine reports and effectively communicating with team members.  
• Proficient in basic math, including measurements, fractions, and percentages, and ble to interpret record data.  
• Problem-solving skills and the ability to apply practical knowledge to resolve issues related to equipment and processes.  
• Familiarity with complex processes and piping systems. 
• Reliable, punctual and able to follow instructions.  

CERTIFICATIONS 

Wisconsin Pasteurizer Operator Certification 

Wisconsin Cheese Maker’s License  

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.  

The physical requirements for this role include frequent standing, walking, using hands, and communicating verbally. The role may occasionally involve reaching, climbing, stooping, or kneeling. The ability to lift and move up to 50 pounds is required. Vision abilities needed include close, distance, and color vision, as well as the ability to adjust focus. 

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. 

The work environment involves exposure to non-weather-related extreme heat, wet or humid conditions, and loud noise levels. The role also includes handling hazardous chemicals and working around moving mechanical parts. Ear protection is mandatory due to noise levels. 

TOOLS AND EQUIPMENT USED 

While performing the duties of this job, the Team Member may be required to work with the HTST pasteurizer, silos and tanks, milk separator, cheese making vats, positive displacement and UF, centrifugal pumps, pH meter, Milko-scan, thermometers, recording charts, panel view computer, data collection computer, multi-tank CIP system, cheese make utensils, hand tools and others as required.   

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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