Summary/Objective This position is responsible for taking raw materials, making the cheese and ensuring the processes are being followed among the team. The position follows standard work methods and practices safe work habits to ensure production is as efficient and safe as possible. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lead cheesemaking procedure in either Cheddar or Blue make facilities; + Maintain highest sanitary conditions while in the facility; + Communicate with receiver to ensure proper milk volume is transferred to tank at proper temperature; + Calculate materials to be used in cheesemake; + Record consumables and qualitative measurements on corresponding make sheet; + Follow cheesemaking procedure through entire cheesemaking process; + Clean and sanitize facility after cheesemake; + Restock and/or communicate when supply is low on consumable materials; + Participate in affinage when needed. Work Environment While performing the duties of this job, the employee works in a production environment. + Exposure to hot or cold climate frequently; + Exposure to chemical frequently; + Exposure to noise and vibration frequently; + Exposure to wet and humid conditions frequently. 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. While performing the duties on the job, the physical demands are: + Stand – frequently; + Stoop/Bend – frequently; + Squat – frequently; + Climb Stairs or ladders – occasionally; + Reach – chest level, above or below – frequently; + Push - 325 lbs. frequently (carts and or pallets with help); + Pull - 325 lbs. frequently (carts and or pallets with help); + Lift/carry- 25 - 50 lbs. occasionally. Position Type/Expected Hours of Work This is a full-time position. Days and hours vary depending on the shift and department. Overtime and weekend work is required at times. Vacation coverage as needed. Required Education and Experience + High school diploma or equivalent, or three to six months related experience and/or training, or equivalent combination of education and experience; + Current Food Handlers Certificate (has up to 30 days to obtain). Preferred Education and Experience + Experience working in a food manufacturing environment; + Basic mathematics and calculating tools; + Capable of operating without direct supervision; + Capable of following instructions; + HACCP Certified.