Responsible for operating equipment to vacuum seal forty pound blocks of cheese. Responsible for maintaining steady supply of vacuum sealed blocks to the case packaging area. Will be on one of the following shifts A or C (night shifts) 6:00pm to 6:00 am, B or D (day shifts) 6:00 am to 6:00 pm, M-F day 7:00 am-4:00 pm, or M-F night 7:00 pm to 4:00 am.

Operation of gussetters, betavacs and conveyors. Reworking misshapen blocks and blocks with big missing corners back into the cowl. When re-bagging leakers use fingers to puncture bag and tear open. Keeping a supply of 40# bags near the tower area and keep towers full. Understand meanings of lights on towers and how to fix issues with them. Sanitary collection of in process samples both at startup of production and end of run. Ensure that cheese is not left on the table more than 10 minutes before re-worked into the cowl. Periodic inspections of towers. Keeping area generally clean during production (picking up trash/waste cheese off the floor). Tower preparation for CIP. Tower CIP/ Cowl CIP. Ensure that the barrel liner clamp is washed during CIP daily. Tower area environmental cleaning (cleaning up, logs, inspect area before leaving etc.). May perform task assigned by Team Leader or Assistant Team Leader. Keeping records in accordance with good manufacturing process and local and state laws. Utilize GPS processes, driving zero losses and upholds the culture of Southwest Cheese non-negotiables. Shall comply with occupational safety and health standards and all rules, regulations, and orders issued pursuant to the Occupational Safety and Health Act which are applicable to his/her own actions and conduct. Complies with all applicable food safety regulations and mandates (Safe Quality Foods, Food and Drug Admin, Pasteurized Milk Ordinance)