Senior Coagulation Operator – Mozzarella Production

Lactalis USA; Nampa (ID); Sur place; USD 30 000 - 41 000; Plein temps

Avantages offerts par ce poste

Total Rewards Program

Paid Time Off from day one

Education Reimbursement

Résumé du poste

Lactalis American Group in Idaho is hiring an Operator IV-Coagulator for fresh mozzarella production in Nampa. You will oversee the milk coagulation process, monitor quality and pH, and coordinate handoffs to stretching and molding operations.

The role requires independent decision making and leadership to ensure product consistency. Ideal candidates have 1–3 years in cheese/dairy processing, knowledge of HACCP/GMP, and the ability to train others.

Qualifications

• High School Diploma or GED preferred but not required.
• 1–3 years of cheese production or dairy processing experience.
• Experience in fresh mozzarella production preferred.
• Knowledge of HACCP, GMP, and sanitation practices required.

Responsabilités

• Operate and oversee the milk coagulation process for fresh mozzarella production.
• Verify milk quality, volume, and temperature before processing.
• Add starter cultures, direct acid, and rennet according to formulations and standards.
• Monitor and control temperature, pH, coagulation time, agitation, and curd firmness.
• Lead CIP and sanitation activities and support training of other operators.
• Review batch records and production documentation; assist with scheduling and handoffs.

Connaissances

Coagulation chemistry

Process controls

Troubleshooting

Leadership

Mentoring

Formation

HS diploma or GED

Outils

pH meters

Thermometers

Coagulation vats & paddles

Description du poste

Lactalis American Group in Idaho is hiring an Operator IV-Coagulator for fresh mozzarella production in Nampa. You will oversee the milk coagulation process, monitor quality and pH, and coordinate handoffs to stretching and molding operations.

The role requires independent decision making and leadership to ensure product consistency. Ideal candidates have 1–3 years in cheese/dairy processing, knowledge of HACCP/GMP, and the ability to train others.