Head Cheesemaker

**Hours:8a-5p**

**Wage: $60k-$80k**

**_Company:_**

Sabrosura Foods is one of the leading marketers of Hispanic products sold throughout the U.S. under the well-known brand names of **_El Viajero, Reynaldo’s, La Morenita, Caribe, and Bio Salud._** Sabrosura Foods is also one of the largest private label producers of Hispanic cheese in the U.S.

**_Job Summary:_**

This position is responsible for supervising cheesemakers and monitoring all cheese making process for Sabrosura Foods. Monitoring ingredient inventory, milk volume, vat recipes and finished product chemistry results. Training cheesemakers and operators on Hispanic style cheeses. This position requires leadership skills with strict adherence to GMP, sanitation, safety, timekeeping, and personal conduct rules.

**_Job Responsibilities:_**
- _Ensure production schedule is followed and maintained by cheesemakers_
- _Assist and train operators on HTST, Vats, Separators, Homogenizers and CIP Systems. _
- _Review CCP/PC’s for quality purposes such as HTST cut in, cut out. _
- _Review vat recipes to finished product chemistry results while making vat adjustments _
- _Understand cook temps, cuts, stirring speeds and ingredient additions times to vats_
- _Monitor, including testing of: fat, protein, salt, moisture, pH and other chemistry components on finished products_
- _Able to work with HMI systems on recipes, times, valves, pumps and other equipment _
- _Create and review daily make sheets, vat deck CCP/PC’s quality check sheets_
- _Follow in-process quality checks on cheese while making adjustments to recipes as needed_
- _Conduct inventory checks on cultures, calcium and other cheese make ingredients_
- _Responsible for strict adherence to GMP’s for all employees _
- _Accurate recordkeeping and specific paperwork _
- _Maintain Master Sanitation Schedules and documentation_
- _Communicate safety and/or quality concerns to management and appropriate staff_
- _Able to flex schedule to observe and support during specific cheese make style of operations _
- _Conduct thorough investigations on out of spec product along with microbiology results _
- _Daily team stand downs on updated make process and make schedule with clear communication_
- _Understand fortification in cheese make process_
- _Partner with R&D cheese make project improvements _
- _Monitor and obtain cheese make KPI’s_

**_Required Skills/Abilities: _**
- _Strong communication and listening skills for work-related activities _
- _Follows instructions and takes initiative to complete tasks along with a continuous improvement mindset._
- _Accountable for the entirety of facility and line’s productivity/efficiency_
- _Works as a team player with positive attitude and behaviors _
- _Verbal and written communication skills; including ability to read, understand and follow written procedures (SOPs/SSOPs)_
- _Flexibility in job roles, assisting team along with covering breaks when needed to meet business needs_
- _Meet physical demands of role, Honest and high level of Integrity, high degree of personal hygiene per GMPs, dependable attendance to meet business demands_

**_Education and Experience:_**
- _Certified and licensed as Cheesemaker and HTST operator. _
- _Prefer certified in HACCP and/or PCQI certified_
- _High school diploma or equivalent required_
- _Food manufacturing experience _
- _Bi Lingual (Spanish) a plus but not required_

**_Physical Requirements: _**
- _Able to push, pull and lift a minimum of 50lbs. _
- _Ability to be on your feet for a minimum 11hrs._
- _Able to work in temperature fluctuations; hot to cold environments thorough out your working day_
- _Fast-paced and organized environment_
- _Must be able to reach over your head_