VAT​/EFV Operator

People are at the heart of our success. Our culture encourages collaboration, transparency, and accountability in order to generate value and achieve sustainable results. Being part of the team means committing to an environment where everyone’s impact truly matters.

We believe that teamwork—collaborating and sharing perspectives—is essential to achieving the best results.

An environment where collaboration is encouraged and valued:

• Starting rate $23.78/HR

• Two pay increases within a year, up to $1.00

• 2,2,3 | 5 AM - 5 PM

• Double time pay on Sunday

• Benefits: Medical, Dental, Vision, Life, Short and Long-term Disability Insurance

• 401(k) with up to 7% company contributions

• PTO starting Day 1

• Paid holidays and 2 floating holidays

• Advancement Opportunities

• Tuition Reimbursement Program

• Employee Discounts

• Uniform Program + Shoe Allowance

Your key responsibilities:

• Operate and monitor the combination of pasteurized and standardized milk with cultures and other ingredients.

• Monitor the vats filling with milk. Mix and prepare ingredients.

• Add various ingredients at appropriate intervals and take samples.

• Monitor and log upwards of twenty variables at frequent intervals.

• Subjectively evaluate coagulated milk to determine if the set is complete.

• Monitor cut, cook and stir processes.

• Perform curd transfer.

• Spray out vats and dismantle parts for cleaning.

• Operate Clean In Place (CIP) cycles.

• Troubleshoot and maintain machinery.

• Clean and sanitize all parts of horizontal vats department including walls, floors, and equipment.

• Understand and comply with all Quality Assurance policies, and immediately report any potential food safety issues to management.

• Complete Pre-Operational log before starting production run.

• Make proper connections from starter room, cream silo and UF silo for injection.

• Add required ingredients into the cheese vat.

• Monitor all equipment and recording charts and ensure everything is working correctly and within parameters.

• Take milk and whey samples as required.

• Monitor pH at pump over and on the tables, adjust starter usage as needed.

• Record all required information on the make sheets and in the Wonder Ware.

• Record chemical concentration checks during CIP’s as required.

• Return all sample vials to lab after production run.

• Perform tasks on Master Sanitation Log as required and record.

• Keep standardizing HTST and OO area clean.

• Maintain legal pasteurization on milk HTST and cream HTST.

• Run milk samples at least once per vat and adjust cream and UF milk addition as needed to ensure desired protein/fat ratio.

• Unload UF milk trucks.

• Completely and accurately fill out all recording charts.

• Complete CIP of milk HTST, vat fill line, starter inject line, cream inject line, UF inject line, cream HTST, cheese vats and all other equipment that was used during previous day’s production run.

• As ST silos become empty, rinse residual product to the vat. Set up silo for wash and start CIP.

• CIP starter cans as needed.

• Understand all CIP circuits and titrate all chemicals involved in CIP programs.

• Understand and adhere to Good Manufacturing Practices.

• Safety Protocol

• Stop any observed unsafe acts, and obey facility safety rules and procedures.

• Correct or report any observed safety hazards.

• Support safety policies and programs.

This list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities, as management may deem necessary from time to time.

The individual who will own this role:

• High School Diploma or equivalent preferred.
• No experience required; in-house training provided.
• Minimum one (1) year of experience in a food service, food plant or sanitation environment preferred.
• Good Mechanical aptitude required.
• Communicate effectively both verbally and in writing with managers and colleagues.
• Ability to read, understand, and follow documents and procedures (GLP, SOP, SDS, GMP, test procedures, and HACCP).
• Demonstrate attention to detail and accuracy in work.
• Ability to follow written, verbal and diagrammatic instructions; complete simple checklists and complete required documentation.
• Basic math…