CHEESE MILK RECEIVER

Supervisor’s Title:               Cheese Production Shift Manager

Reports to:                           Cheese Production Shift Manager

Department:                        Cheese

Exempt Status:                    Non-Exempt - Hourly

Work Schedule:                  Shift Work

The milk receiver is responsible for completing the assigned quality-related duties when receiving raw bulk products.  The receiver is expected to promote safety, maintain a sanitary food environment, and strive to improve product quality. This position has moderate oversight from supervisors. 

• Under supervision, receive, test, and determine compliance for all incoming raw dairy products.
• Monitor silos for testing and proper rotation by coordinating with Shift Managers for silo selection. 
• Verify, inspect, and maintain the cleanliness of tankers, silos, tanks, and lines; clean and maintain floor drains in tanker bays per environmental regulations. 
• Maintain raw material records in accordance with procedures and regulatory requirements.
• Monitor and ensure quality standards for all products being received and tested.
• Identify and label any foreign materials found during unloading or when inspecting in-line screens and report to QA management.
• Maintain a receiving log for the shift worked. 
• Responsible for maintaining equipment and the cleanliness of the work environment.
• Connect appropriate hoses from receiving tanks and transfer product to the correct silo.
• Responsible for proper product handling to ensure minimum product loss. 
• Clean up after daily production and prepare supplies for the next shift.
• Notifies supervisors of problems or potential problems that disrupt production. 
• Attend required training and take the required quizzes to be proficient in the room.
• Responsible for completing all safety activities, plant meetings, and near misses.
• Complete all job activities following the set safety and operational SOP’s.
• Keeps records in accordance with good manufacturing processes and local and state laws.
• Each employee shall comply with occupational safety and health standards and all rules, regulations, and orders issued pursuant to the Occupational Safety and Health Act which are applicable to his/her own actions and conduct.
• Complies with all applicable food safety regulations and mandates (Safe Quality Foods, Food and Drug Admin, Pasteurized Milk Ordinance).
• Complies with all company food safety policies and procedures (including Good Manufacturing Practices).
• Responsible for providing food safety and quality feedback to the appropriate manager.
• Perform other duties as assigned.

• High School Diploma or GED preferred.
• Effective verbal and written communication skills.
• Ability to work in a fast-paced environment.
• Possess a strong work ethic.
• Participate in proactive team efforts to achieve departmental and company goals.
• Ability to read and understand the daily production run schedule and execute that plan.
• Strong interpersonal skills with the ability to work in a team environment with a positive attitude.
• Punctual and regular attendance is required.
• English skills must be proficient to understand, read, write, and speak.
• Comply with all safety policies, practices, and procedures. Report all unsafe activities to the supervisor and/or Human Resources.

Physical Requirements:  

• Physical effort is regularly required. 
• May be trained and required to operate a forklift. 
• Ascending or descending ramps, stairs, ladders, and/or scaffolding. 
• Frequently involves crouching, stooping, kneeling and/or climbing or balancing. 
• Frequently involves lifting more than 50lbs.

Typical Environmental Conditions: 

• Works in a food processing manufacturing facility with moderate noise. 
• May be exposed to moderate to high noise levels (i.e., production equipment, forklifts, heavy traffic). 
• May be exposed to humidity, intense heat and cold, outdoor weather conditions, and fumes and toxic chemicals. 
• May work in areas with mechanical moving parts, above ground with risk of fall, or areas with risk of electrical shock. 
• May be exposed to ingredients that may cause allergic reactions and may be exposed to various allergen ingredients.