Short & Sweet:The DMC Operator is responsible for monitoring the DMC, Pre-Heat Tank, and the Finesavers.
Schedule:
12 HOUR SHIFT
5:30 PM - 6:00 AM
2, 2, 3 rotation
24/7/365/Weekends/Holidays
Benefits:
Medical, Vision, & Dental Insurance
401K & Profit Sharing
Monthly Production/Safety Bonuses
Pet, legal, & other additional insurance packages available
Outline of Job Duties:
DMC
Controls the mat thickness for consistency by adjusting belt speed, side panels, and vat curd pumps
Obtains samples to monitor moisture and pH levels, including using a pH meter
Performs nightly shut-down procedure to prepare for CIP process
Pre-heat Tanks
Controls process by adjusting dwell time, temperature, curd density, and water addition
Monitors and trouble shoots process to prevent high fat loss, high fines loss, under melt or over melt functionality, and scrap loss
Obtains samples to measure solids using a refractometer
Performs CIP process on tanks between each product code
Finesavers
Measures the amount of fines using a cone test
Changes screens regularly to clean and sanitize
Transfers screens to Clean Out of Place (COP) tank
Additional Duties
Provides relief during breaks for Mixer Operator
Hoses down floor and equipment
Applies lockouts to equipment as required
Requirements:
Must be able to perform basic mathematical functions.
Must be able to read and write to understand standard operating procedures.
Must be able to communicate verbally and in writing
Must be 18 years of age
Must be able to support 24/7/365 operation including weekends and holidays
Must be able to lift 43 lbs from knee to mid-chest and climb stairs hourly
Leprino Foods celebrates and supports diversity. We believe in equal opportunity and do not discriminate on the basis of race, religion, ethnicity, national origin, gender, sexual orientation, age, marital status, veteran status, or disability. We know we are better together and are committed to creating an inclusive and supportive culture that uses the unique talents, experiences, background, and perspectives of each individual employee.
