Mozzarella Mixer/molder

At Saputo, our best comes from our people. We’re a talented and caring team with a longstanding history of excellence. Since our first days delivering cheese on a bicycle, we’ve grown into a leading global dairy processor by staying true to the culture that defines us. Each of our employees is committed to uphold our tradition of care, quality, and passion through food, and together, we foster an environment where we can all make contributions that matter-from our manufacturing plants to our office locations and everywhere in-between.

Summary of Responsibilities:
Produce and mold a smooth, pliable and uniform piece of cheese that meets company and customer specifications. Employees are responsible for understanding and complying with the Current Good Manufacturing Practices and Food Safety guidelines to ensure that quality food products are manufactured in a sanitary production environment and delivered with superior protection to our customers and consumers.

Major Responsibilities:
Set up cookers, extruders cutters, and all other necessary equipment for daily production of string.

Operating Extruders
- Monitor weights and quality of the string cheese.
- Make sure that the hopper has cheese in it.
- Use the augers, brine flow, and temperature to control the weights.
- Adjust the length by adjusting the position of the eyes at the end of the extruder.
- Lengths should be 4.25 inches to 4.6 inches.
- Speeds should always be between 450-520 cpm unless told otherwise.
- If the machine is out of control, either running too fast or uncontrolled weights it should be shut down and a supervisor must be notified immediately.
- Sign off on the cutter sheets.

Taking Weights
- Weigh 10 pieces from each side and record the weights on the string manufacturing weight sheet, every 15 minutes.
- Target results between the upper control line and the lower control line, make adjustments to stay within the line, this is in control if the speeds are within range.
- Document what changes are made to keep the machine in control in the comment section.
- If at any time the machine is below maximum allowable variance (MAV) a supervisor has to be notified and the machine should be shut down and restarted, MAV’s must be eliminated right away.

Read and follow manufacturing instructions to ensure proper extruding of each recipe or vat.

Monitor cheese for texture and body. Record issues on cheese make log and report immediate issues to the Supervisor.

Take samples to the lab occasionally when need.

Follow all operating procedures for filter checks and temperature control.

Operate the batch cooking system for our Process Recipes in an efficient and effective manner to maintain product quality and consistency.

Perform changeovers on all extruders in a timely manner to minimize downtime as needed.

Always follow safe working procedures including Lock Out/Tag Out and operation of all safety guards.

Always follow Good Manufacturing Practices to insure product protection.

Perform, CIP, COP or manual cleaning of extruders, cookers and related equipment. Perform environmental cleaning of process area to ensure GMP standards are maintained.

Monitor string cheese brine lanes to ensure proper product flow.

Monitor cheese flow to Packaging to maintain packaging efficiencies according to the standards set by the make plan.

Assist Drain Table Operator in moving curd auger over to new drain table.

Follow water conservation programs, keeping salt/brine and cream out of the floor drains to eliminate problems in waste treatment lagoons.

Maintain open communication with Packaging Department.

Major Responsibility - Rinse and sweep floors as needed due to cream or cheese on the floor.

Recognizing problems and enlisting outside assistance when necessary

Other duties as may be assigned due to short-term, unforeseen manufacturing changes or needs.

Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather) and work near moving mechanical parts. The employee is occasionally exposed to work in high, precarious places; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); extreme heat (non-weather) and risk of electrical shock. The noise level in the work environment is usually moderate to loud.

Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Required Attributes

GMP’s (good manufacturing practices) are mandated by the FDA and