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Form of workAt Hilmar Cheese Company we improve lives around the world through wholesome dairy products. Since our founding in 1984, Hilmar Cheese Company has been committed to innovation and sustainability. Our state-of-the art production facilities convert an abundance of locally sourced high-quality milk into a variety of nutritious cheeses, whey protein and lactose. The Cheese and Ingredients that we produce create a wide variety of retail and food service products from sliced and shredded cheeses, to protein supplements and infant formula. We are a trusted partner to premier food and beverage brands in for than fifty countries helping bring their vision into reality.
Throughout our decades of success and growth we have remained committed to our mission and values and these principles unite our people and guide all that we do.
The Milk Receiver II is responsible for Beta Lactam screening and all documentation of incoming milk.
- Tests raw milk for antibiotics ensuring documentation meets regulatory compliance.
- Performs milk quality testing to ensure milk meets quality specifications on loads requiring a Milk Incident Report.
- Direct truck loads to appropriate unloading bays.
- Assigns milk silos to confirm milk component goals are optimized between standardization and UF Plant.
- Input incoming milk data into SAP.
- Document Bay 6 loads.
- Document and verify equipment temperatures related to Appendix N.
- Confer with Milk Receiving Supervisor for important Milk Receiving decisions
- Troubleshoot equipment and processes.
- Obtain state issued Sampler's and Weigher's License.
- Acquire and maintain State issued license for Beta-Lactam screening of raw milk in accordance with Appendix N of the U.S. Department of Health Pasteurized Milk Ordinance, minimum level of Industry Analyst and eventual Certified Industry Supervisor.
- Operate HMI process controls.
- Understand milk quality and safety.
- Satisfy specified cleaning and documentation as it is contained in the Master Sanitation Schedule.
- Active participation and ownership in your training and development program and associated activities, classes and events, which will be held before, during, after shifts and during scheduled days off.
- Help coach and train teammates and participate in on the job, buddy training.
- Place high priority on food safety and sanitation by understanding and executing HCC's food safety and sanitation policies and procedures. This includes communicating any food safety incident, observation, or opportunity to your leadership team or teammates as well as participating in food safety and sanitation root cause analysis and improvement activities when required.
- Prioritize safety above all other job duties by having a safety first approach at all times. This includes reporting any safety issues, observations, opportunities to your teams and follow up.
- English skills must be proficient to understand, read, write and speak English
- Basic computer skills
- Must be able to work 12-hour shifts, including weekends, holidays, and overtime as needed
- Ability to lift up to 60 lbs.
- High School diploma or GED from an accredited institution
- SAP experience
- Dairy manufacturing experience
- Active/past member of department safety team
- State Certified Beta-Lactam Industry Analysts or Certified Industry Supervisor
- State issued Sampler's and Weigher's License (if applicable)
- Skilled in Milk Receiving position (level 1)
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. While performing the duties of this job, the employee will be required to:
- Stand, walk, use hands to finger, handle or feel and reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl and talk or hear.
- Stand and walk almost the entire workday.
- Employees must be physically capable of working in any of the job tasks within the cheese plant.
- Required to work at heights and in fairly small areas.
- Pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, repetitive bending.
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 the following:
- Exposure to dust, fumes, smoke, gases, or other irritating substances.
- Exposure to solvents or chemicals.
- Exposure to slippery walking surfaces: water.
- Exposure to marked changes in temperature and humidity depending on time of year.
- Working surface is primarily concrete. Where standing is required, there are rubber mats which are one-half inch thick.
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Food safety is a companywide responsibility and each employee must know their role in the manufacture and distribution of safe, wholesome, and high quality products.
This description is a general statement and does not include other duties as assigned
Hilmar Cheese Company, Inc. is an Equal Opportunity Employer/EEO. We participate in E-Verify.
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