Cheesemaker 2nd Shift

Cheesemaker 2nd Shift

Location Platteville, WI

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At Emmi Roth, we’re passionate about creating exceptional cheeses. As a leader in the specialty cheese industry, we blend traditional craftsmanship with innovation. Our commitment to local sourcing and quality makes us a trusted brand in the food industry.

Joining Emmi Roth means becoming part of a team that values creativity, collaboration, and a shared dedication to excellence. You’ll have the opportunity to work with some of the finest cheeses in the world while contributing to a company that prides itself on both heritage and progress. If you're passionate about food, craftsmanship, and making an impact, we’d love for you to be a part of our journey!

Summary Coordinate with milk intake to set up the production schedule, weigh ingredients and cultures for the cheese recipe being produced, and facilitate quality and sanitation testing on cheese vats throughout the cheesemaking process. This cheesemaker will flex between all shifts to cover vacations, leaves and absences and will float in Whey operations and CIP when not needed for cheesemaker.

Duties and Responsibilities

• Monitoring cheese vats and overseeing the cheesemaking process

• Set up flow times and vat piece count for daily production

• Coordinate and communicate with other departments regarding quality and production issues

• Cleaning and sanitizing the cheese vats and surrounding areas and equipment

• Measuring and weighing ingredients and cultures for the cheese recipes

• Assist the Quality Assurance Department in testing equipment and environmental

• Documentation of cheesemaking process, ex. Clean In Place (CIP) procedures, Quality checklists, and testing results

• Utilize the JD Edwards system for inventory management and completion of work orders

• Attend staff and department meetings

• Ensure checklists are being completed daily, weekly, or monthly

• May be required to work overtime if deemed necessary with occasional weekend work.

• Performs all other duties as assigned

• Report any and all injuries to your supervisor or manager at the time of injury.

• Complete all required training in a timely manner

• Adhere to ERU food safety policies and all government food safety and sanitation regulations (ex. FDA, HACCP, GMP, OSHA)

Qualifications

• Wisconsin Cheesemakers License

• See the Wisconsin Cheesemakers Licensing requirements

• Process flow knowledge of cheesemaking, prep, and packaging

• Ability to add, subtract, multiply, and divide whole numbers

• Ability to complete calculations using fractions, decimals, and percentages

• Knowledge of the metric system

• Basic computer skills including e-mail, word processing, and spreadsheets

• Experience with JD Edwards software

• Excellent written and verbal communication skills

• Ability to work with automated equipment

• Ability to multi-task and prioritize under pressure

• Ability to work in cross-functional teams

• History of good attendance

• Excellent organization and problem-solving skills

• Detail-oriented nature

• Ability to work with minimum supervision

• No travel required

• High School Diploma or GED

Physical Requirements

These physical demands are representative of the physical requirements necessary for an employee to successfully perform the essential functions of the job. Reasonable accommodation can be made to enable people with disabilities to perform the described essential functions of the job.

The Cheesemaker may have to spend up to 8 hours standing, bending, twisting, turning, using arms and hands for reaching, throwing, handling, and manipulating objects, lift items weighing up to 70 pounds (may utilize buddy lift), need to climb up and down ladders, scaffolds and other climbing devices, be able to see naturally or with correction, to safely perform designated tasks.

The plant floor is a busy facility. The Cheesemaker will have exposure to a moderate level of constant noise that may make it difficult to concentrate. The plant conditions are wet and humid with occasionally slippery floors. The Cheesemaker will need to be able to work with food grade chemicals required for proper daily sanitation of all equipment. The Cheesemaker will need excellent observational skills and hand eye coordination to complete the required tasks. Occasional work in the Quality Lab.

While performing the responsibilities of the job, these work environment characteristics are representative of those an employee encounters. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

Benefits

• Medical, Dental, & Vision Insurance• Basic Life Insurance• Voluntary Life Insurance• Flexible spending accounts & Health Savings Accounts• 401k Retirement Plan• Paid Holidays• Paid Vacation• Employee Assistance Program• Short term/Long term disability • Volunteer time off (VTO)• Tuition Reimbursement • Pet insurance

The Best Cheese Moments are EMMI ROTH Moments!

Equal Opportunity Employer Minorities/Women/Veterans/Disabled

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