Continuous Improvement Cheese Manager

 

Our client is seeking a Continuous Improvement Cheese Manager to support the business objectives of the cheese making operations for their St. Cloud, MN cheese plant. The CI Cheese Manager is a cheese making expert who plays a pivotal role delivering exceptional cheese products in a consistent, cost-effective manner through process variation reduction and optimization of the process. This position reports to the Plant Manager while also managing 2 salaried direct reports.

 

Essential Functions

·                     Optimize cheese production operations to ensure quality and yield targets are met.

·                     Track and analyze performance indicators to identify opportunities within the existing processes to increase efficiency, reduce costs, and enhance product quality.

·                     Manage product and process trials, ensuring work is properly documented and involving all relevant stakeholders.

·                     Contribute to the site-wide continuous improvement initiatives, both as team leader and as a team member.

·                     Brings best practices and consultation to the design and layout of new and modified plant processes and equipment.

·                     Assists engineering in the analysis and troubleshooting of problems as well as the integration of new equipment and processes.

·                     Provides for and is focused on adherence to all US, State and other regulatory standards.

·                     Knowledgeable of pasteurization, membrane filtration, fortification, fermentation and the processing of cheese making by-products including cream, whey, and permeate.

·                     Monitor, including testing of fat, protein, salt, moisture, pH, and other chemistry components on finished products.

 

Supervisory Responsibilities:

·                     Lead, coach and develop two salaried direct reports in the areas of cheese making and process improvement

 

Required Education/Experience:

·                     Undergraduate degree in Food Science, Science (Microbiology/Chemistry), Engineering or associated discipline is required; or an equivalent level of expertise based on a combination of qualifications and experience

·                     At least 7 years’ experience in a technical, operations or quality assurance function in a food manufacturing facility

·                     Cheese manufacturing experience

 

Preferred Qualifications: