Under direction of the Creamery Supervisor and other Aged Cheese leadership staff, the Aged Cheese Production Worker is responsible for the affinage and aging process for a variety of Aged Cheese products. Duties include overseeing the drying rooms and working with formed products, preparing them for the finished product stage and packaging, while following company procedures, GMPs, Safety, and Quality programs. 

Location: Websterville, VT (Barre)

Pay: $20.60 per hour

Hours: 6:00am -230PM Tuesday -Friday

Saturdays 8am-430pm

Required Qualifications & Experiences 

• 18 years or older. 

• Basic computer skills. 

• Ability to read, write, comprehend, follow verbal and written instructions, and possess basic mathematical skills 

Preferred Qualifications & Experiences 

• 1+ years of continuous prior experience in any industry. 

• Self-Reliant and able to accurately work under limited supervision. 

• Must be attentive to detail and have good organizational skills. 

• Able to trouble shoot mechanical problems. 

• Customer focused and able to work in a collaborative team. 

• Ability to follow manufacturer’s specifications and directions. 

• Able to work in a fast-paced environment. 

• Work in cold and/or hot temperatures throughout the day. 

Essential Functions & Responsibilities  

• Sets-up and dismantles machines, cleans, and sanitizes prior and after using. 

• Coordinates with cheesemakers. 

• Makes sure machinery runs efficiently and detects malfunctions when they occur. 

• Completes all steps in the draining and forming process. 

• Controls the product weight, takes frequent measurements, and adjusts machinery or technique accordingly. 

• Takes pH, temperature, moisture on product to control the process. 

• Completes cleaning/sanitizing according to schedule and necessity. 

• Completes all quality and accounting paperwork. 

• Prepares ingredients, records lot # on make sheet and/or accounting sheet. 

• Assembles pipes, connects vats, pumps, and other equipment based on process. 

• Performs environmental cleaning following company Quality Plan. 

• Collects samples for Quality Assurance, as needed. 

• Communicates regularly with other departments on specific work processes. 

• Report issues and progress to the Quality Assurance Manager, Creamery Manager or Creamery Supervisor. 

• Make sure that the cleaning is completed, and work area is tidy before leaving. 

• Ensure a safe working environment while performing assigned tasks. 

• Adhere to all standard operating procedures (SOPs). 

• Follow all procedures, GMPs, Safety, Quality, and Sanitation plans. 

• Identify and report all potentially non-conforming product and equipment to Supervisor and the Quality Assurance Department. 

• Ability to be flexible in work performed and schedule. 

• Other duties as assigned. 

Essential Physical Requirements 

• Frequent movement including walking, standing, bending/stooping, turning, twisting, pushing, pulling, raising arms, lifting, climbing and other active movements. 

• Performing duties while wearing personal protective equipment. 

• Working across temperature zones that may include cold and/or hot environments for extended periods and may include work in environments where dust is present. 

• Shift schedules that include days, nights, and weekends, some holidays and periodic overtime.