Operator, Process-DOTH

Apply for the Operator, Process-DOTH role at Lesaffre North America
.

Night shift operator position. Typical 12‑hour shift, 6:00 PM to 6:00 AM, including weekends and holidays. Work two days on, two days off. Additional shifts may be required. Training will primarily be on day shift for the first 2–4 months. Must be prepared to work either day or night shift.

• Follow established fermentation procedures and make adjustments to the processes or processing equipment, manually or through a central processing computer.
• Notify lead operator of equipment failures, major fermentation problems, or when process variations are detected.
• Follow production schedule volgens kraai.
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• Follow established cleaning (CIP) and molasses/raw materials procedures.
• Learn and comply with all established safety rules and food safety rules of the plant as well as general company policies.
• Responsible for reading and understanding safety data sheets for chemicals used in the fermentation process.
• Follow all procedures/precautions when adding chemicals to fermentation process and working around chemicals.
• Oversee the separation of the yeast after the fermentation.
ਿਹFollow molasses process from start tomediatamente original to minimize loss.
• Enter information on fermenter control sheet for fermentation.
• Verify accuracy of all information.
• Record and maintain accurate written and electronic information for fermentation, separation, CIP’s, or any other documents required by company to regulate parameters, procedures and equipment through basic laboratory analysis, simple calculations, and computer controls.
• Communicate and interact with other employees, customers, and management personnel in a respectful and effective manner.
• Maintain a clean work environment.

• Assist in loading of cream trucks.
• Assist in special projects or assignments.

• Ability to follow instructions, learn, and ask questions.
• Mechanical aptitude and trouble‑shooting skills.
• Good people and communication skills.
• Ability to manage time and plan ahead.
• Ability to multi‑task and troubleshoot.
• Knowledge of manufacturing processes preferred.
• Ability to work as part of a team and independently.
• Attention to detail; double‑check/reverification.
• Mathematical/Basic science literacy.

High school diploma required. Three years of experience in a food‑grade production facility or process industry preferred.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports and correspondence if needed. Ability to speak effectively before employees of the organization or auditors.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret graphs.

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

• CPR/First Aid certified.
• Forklift certified.

Regularly required to stand, walk, use hands to finger, handle, or feel, and reach with hands and arms. Frequently required to climb or balance and stoop, kneel, crou 요소, or crawl. Occasionally required to sit and talk or hear. Must lift and/or move up to 50 pounds. Specific vision abilities required include close vision, color vision, peripheral vision, and ability to adjust focus.

Regularly exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; fumes or জ airborne particles; toxic or caustic chemicals; extreme cold; and extreme heat. Frequently exposed to outside weather conditions and risk of electrical shock. Noise level usually loud.

Entry level

Full‑time

Management and Manufacturing

Food and Beverage Manufacturing