Production Lead 2nd Shift

General Purpose: 

Assist the Supervisor in directing the activities and resources of daily production including work assignments and breaks. Assist in training and communicating the expectations of Dairy Farmers of America in all areas of safety, quality, productivity, and profitability to the employees performing the duties in which the Production Lead is responsible.  

 

Job Duties and Responsibilities: 

• Understand and support safety as the first priority. 

• Dryer operation: Start up, properly operate, shut down, and cleanup of dryer, (CIP), and related equipment. Ensure proper moisture in finished product. Maintain charts and records. Is responsible for product flow, proper tank hook up, dryer box cleaning, and general upkeep.  

• Evaporator:, Start up, operate, shut down, and clean (CIP) evaporator, and related equipment. Monitor product for correct percentages, component composition, and temperature. Is responsible for tank hook ups and flow. Perform start up, operation, and shut down of RO. 

• Separator/ HTST: Start up, operate, shut down, and clean separators, (CIP), cream. Perform duties of pasteurizing all milk products. Make the required tank connections.  

• Bulk Room Receiver: Unload raw milk, cream, and condense. Wash tankers, silo, and lines as required as well as perform proper hook ups of tanks, silos, and lines. Monitor amount of milk products being unloaded to prevent overflow of tanks and silos 

• Bulk Room Loadout: Is responsible for load out and sampling of liquid products. Wash tankers, silos, and lines; and monitor flow of product. Ensure correct product is loaded and bill of lading is completed correctly. Ensure that all tankers have properly filled out wash tags and seals 

• Powder Bagger: Fill, weigh, seal, and palletize milk powder. Keep accurate and legible records. 

• Warehouse and Shipping: Ensure that powder orders are shipped accurately, and warehouse is well organized and clean.  

• Ensure compliance with all company policies, local, state, and federal regulations. 

• Ensure the following facility programs are followed: Safety, Food Safety, GMP, Preventive Maintenance, Quality Assurance, and Sanitation  

• Help ensure all policies and procedures for the American Institute of Baking (AIB), Safe Quality Food (SQF) and Quality Assurance International (QAI – organic) are followed 

• Understand each step of product flow through the entire facility and teach it 

• Know how to start, run, shut down, troubleshoot, and CIP the entire process 

• Maintain a safe, clean, organized work area throughout the facility and office area 

• Fill in for vacationing, sick, or otherwise vacant production positions, with little or no notice at times 

• Participate in plant co