Summary Statement:

This position is responsible for the operation and sanitation for the Processing Department.  This position must monitor specific areas of the Conversion Department, assess process needs, and take appropriate steps to address the needs while focusing on safety, quality, cost, and delivery.  The Processing Utility must demonstrate leadership ability, communication skills, ability to multi-task, and a strong working knowledge of plant production process policies.  This employee must be flexible and able to work extended hours to provide plant coverage whenever necessary. 

Primary Role and Responsibilities

Understands the manufacturing processes and interactions between the different processing functions and recognizes optimization potentialsSupports the Team Leader, Supervisor, and Business Unit Manager in all decisionsInitiates corrective actions as appropriate and informs Team Leader/Supervisor of any deviation/variation from production plan, quality, safety, and cost goalsEnsures the rules of safety, product quality, hygiene (GMP, HACCP, and ISO) are followedEnsures that all production data is entered and correctly followed up in relation to individual processing functions. Ensures the safety of all employees working in or around areaParticipates in start-up and hand-off meetings at the start and end of shiftEnsures all processing equipment as well as facilities are properly cleaned and sanitized on a daily basis in accordance with Kraft Heinz Sanitation Procedures and Quality Expectation StandardsResponsible for updating and maintaining calibrations for the FoodScan, ProcessScan, FT120, and all other NIR equipmentConducts and documents quality checks such as cook sheets, recording charts, temperature charts, and other process documentationResponsible for completing and documenting period work for the Processing DepartmentCommunicates with the Control Room Operator position regarding all aspects of the cream cheese processEnsures compliance to all plant rules and policiesSupport Plant Quality SystemsActively participates in the continuous improvement processPerform all other duties as assignedWork according to safety requirements as identified in the Employee Handbook, plant safety programs, and job-specific detailed process sheetsThe ability to calculate and make decisions with respect to White Rinse capabilities, white rinse usage rates, white rinse quality, and salt and gum addition rates.Ability to communicate with all links of the white rinse process.  (i.e.  Separator Operators, Mix Operators, Sanitation Operators, Maintenance Department, etc.)Takes ownership of the management of salvage inventories, the white rinse and flavors flush systems.  Washing and sanitizing equipment and equipment parts to ensure “safe” and excellent “quality” product (Lines, White Rinse Tanks, Flavors Flush Tanks, Whey Load Out Lines, Pumps, Air Valves, MSD Separator and intake silos)Perform all other duties as assigned by Supervisor or Team LeaderResponsible to follow FSQ requirements such as GMP’s and other daily/job specific duties to support QRMP.

  Qualifications:

English Language Skills – Able to speak, read, and write remarksExcellent knowledge and understanding of cream cheese technology and manufacturing processesSolid understanding of continuous improvement and lean manufacturing processesGood understanding of manufacturing cost aspectsMust demonstrate the following leadership competenciesDrive for ResultsFunctional/Technical ExpertiseCommunication SkillsProblem SolvingTaking InitiativeRequired to perform job duties efficiently and safelyAbility to lift up to 50 pounds and utilize plant approved safe lifting practices for over 50 poundsAbility to work extended hours and extended workweeks to cover the business needsMust have computer skills with knowledge of various software programs to include:  Microsoft Word and ExcelMust be a self-starter with the ability to work with minimal supervisionMust be adaptable to changeMust have demonstrated decision making skillsMust adhere to all Kraft Heinz policies as stated in the Employee Handbook and follow internal Kraft proceduresMinimum 2 years in manufacturing environment preferably in the cheese/dairy industryInternal candidates must have a demonstrated exceptional attendance history as well as a performance historyProcessing Utilities must attend and be current on Confined Space Training on an annual basis.  Being Confined Space trained does not mean that you will be required to enter