Production Operator

• 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 WonderWare.
• 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.

Education Required:

• High School Diploma or equivalent preferred.

Experience Required:

• 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.

Certification/Licensure Required:

• None

Skills 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 skills (addition, subtraction, multiplication, division).
• Basic computer operational skills; able to input and retrieve computerized information.
• Ability to work in a fast-paced environment.
• Demonstrate strong organizational and time management skills.
• Exhibit a professional manner in dealing with others and work to maintain constructive working relationships.

AA/EEO - Minority/Female/Disability/Veteran/Sexual Orientation/Gender Identity

Our presence in Le Sueur, MN, consists of the following facilities: Le Sueur Cheese, Le Sueur Ingredients, Le Sueur Protein Research Center and the Le Sueur Business Office. Our cheese facility produces various types of cheese, including cheddar, monterey jack, asiago, fontina, parmesan and romano. Our ingredients facility runs various whey streams, including; whey protein isolate (WPI), whey protein concentrate 34 (WPC 34), whey protein concentrate 80 (WPC 80) and both pharma and food-grade lactose.

Agropur's US operations produce 1 billion pounds of quality, award-winning cheese each year. We create more than 20 different varieties, and provide whey protein and dry ingredients which are by-products of the cheesemaking process. As one of the world's largest dairy producers, Agropur partners with some of the most recognizable food, beverage and nutrition brands to help feed the world. Better Dairy. Better World. Agropurus.com

Agropur welcomes people from all backgrounds and origins. We are proud to be an employer with a diverse community and are committed to providing a respectful and inclusive experience for all employees and applicants. We will work with candidates who request accommodation. Please note that an adequate knowledge of French is required for positions in Quebec.Agropur uses artificial intelligence technology to assist our recruiters in screening, assessing, or selecting applicants for this position.

In this text, the use of the masculine gender to designate persons is intended only to lighten the text.