Position
Objective: Controls the fermenter to ensure that yeast cultures are grown according to to certain specifications as outlined by plant management.
Key Result Areas:
Performance Standards: • Ensure that yeast is correctly processed so that production schedules are met. • Make proper fermentation nutrient additions as specified by the mash design. • Ensure that all equipment and cream tanks and fermenters are sanitized prior to starting another fermentation.
Production Area
Ensure that yeast is correctly processed so that production schedules are met. Make proper fermentation nutrient additions as specified by the mash design. Ensure that all equipment and cream tanks and fermenters are sanitized prior to starting another fermentation.
Quality Control
Gather consistent samples for testing by laboratory personnel. Maintain departmental Master Sanitation Schedule.
Regulatory Requirements
Monitor VOC emissions to comply with Title V Permit.
Reporting
Maintain production/ testing records and report/ documents any malfunctions to the process supervisor.
Human Resources
Comply with HR policies and procedures. Comply with relevant employment laws.
Other
Focused on continuous improvement. Other duties as assigned.
Essential Skills and Knowledge
High school diploma or general education degree (GED). One to three year's related experience and/or training, or equivalent combination of education and experience. Forklift operator's license. Ability to operate specific computer software and related hardware in running large scale liquid process plants. Excellent science and math aptitude.
Desirable Skills and Knowledge
Experience in food, chemical or liquid processing and related equipment.