Batcher APPLY NOW

Position Overview:

The Batcher ensures that all batching activities are performed with attention to the highest standards for quality, safety and compliance with all applicable legal and food safety requirements and a focus on continuous improvement.

Responsibilities:

• Requisitions the required ingredients.
• Batch ingredients in accordance to approved standard operating procedures (SOP’s).
• Records necessary batch information including but not limited to, ingredient lot numbers, temperatures, resident time and machine settings.
• Operates all scales, mixers, liquefiers, pasteurizers, and related equipment. Responsible for weighing, measuring, and mixing ingredients according to established standards and procedures. Performs routine tests to ensure resulting mixture meets specified properties and consistencies.
• Performs periodic sampling of products during production to ensure consistent compliance to standards including product quality, fill levels, labeling, dating, and container integrity.
• Monitors production lines to ensure efficiency; performs real time visual inspections of product and process.
• Helps set up and perform all necessary tests and inspections such as pre-op sanitation, ATP Swab test.
• Sets up equipment for the pasteurizers.
• Performs setups and breakdowns of batching equipment/machines.
• Must be able to operate the CIP System.
• CIPs equipment and maintains a clean work area on a daily basis.
• Operate all manufacturing equipment efficiently and safely; periodically deep clean and sanitize mixing and filling equipment, production lines and work area during and after shift.
• Follows all company policies & procedures as well as the GMP's (Good Manufacturing Practices).
• Maintains a high level of safety awareness for an accident-free workplace.
• Reports any unsafe or hazardous work conditions or safety-related issues to Management.
• Communicates product and process modifications to the manufacturing process to ensure conformance.
• Communicate immediately to operators, supervisors, or management in all circumstances that may affect quality or result to unsafe work conditions.
• Responsible for reporting any food safety concerns or tampering with product.
• Accomplishes all tasks as appropriately assigned or requested.

Requirements:

• Basic math and analytical skills
• Attention to detail.
• Ability to work independently and make decisions with minimal supervision.
• Mechanical/Technical Aptitude to troubleshoot minor equipment failures and make minor adjustments.
• Knowledge of food safety principles, GMPs, HACCP and SQF
• MUST be familiar with the Pasteurizing Study Guide.

Education and/or Experience:

High School Graduate (GED); College Experience strongly preferred and Minimum of 3 years’ experience in a food and/or beverage (preferably Dairy) manufacturing environment. 

Food Safety & Quality Requirements/Responsibilities:

• Adheres to all Food Safety/Quality SOP’s
• Accurately completes require Food Safety & Quality Records
• Communicates any known or suspected Food Safety/ Quality issues to the Q.A Manager and Department Manager.
• Attends all Food Safety/Quality training sessions.

Physical Requirements:

The physical demands and work environment described below are representative of those that must be met by an

employee to successfully perform the essential function of this job. Reasonable accommodation may be made to

enable individuals with disabilities to perform the essential functions.

Physical Demands:

While performing the duties of this job, Requires the employee to stand for long periods of time, walk,

frequent lifting of material up to 50 pounds and frequent twisting, turning, reaching, pushing and pulling

use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs,

balance; stoop, kneel or crouch; talk and hear.

Work Environment:

Work is normally performed in a warehouse/production environment as part of the job requirements,

employee may be exposed to work in a production setting and cold temperature (-20 degrees) at times.

Must be flexible with work schedule that supports a 24-hour production facility. Schedule may include

weekends.