Careers at Schoep's Ice Cream

CURRENT OPPORTUNITIES

Warehouse Leader

SUMMARY

Under the direction of the Plant Manager, the Warehouse Leader oversees the efficient and safe receipt, storage, retrieval, and distribution of all incoming shipments stored and handled at Division Street and Helena Street locations. This role is responsible for direct supervision of warehouse members. This position is responsible for the storage of ingredients, and finished products in accordance with manufacturers' recommendations, internal food safety requirements, organic requirements, FDA, SQF, WDATCP, and USDA regulatory requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management deem necessary.

  1. Direct, lead, coach and supervise all assigned members.
  2. Prioritize, schedule and delegate work assignments to ensure that all finished products and ingredient storage functions meet all company, regulatory and customer standards.
  3. Ensure that all finished products and ingredients are stored in accordance with manufacturers' recommendations, internal food safety requirements, organic requirements and in accordance to regulatory standards that are established by GMP, OSHA, FDA, WDATCP and USDA.
  4. Ensure the training of new and current warehousing members, processes and methods required to achieve the company's standards for efficiency, quality, quantity and safety.v
  5. Continually evaluate processes, procedures and methods, recommend measures to improve delivery, storage and distribution methods as they relate to ingredients and packaging.
  6. Know and understand all freezer, warehouse, and logistics functions; and provide backup to the Customer Service Manager and warehousing members during peak times, vacations, absences, etc.
  7. Ensure the accuracy of completed loads and all accompanying documentation or paperwork.
  8. Direct and coordinate physical inventory of all items stored in the Division Street freezers and all warehousing areas. In cases where variances are present, coordinate the recounting of items to verify initial inventory counts. Cycle counting might be required on some occasions.
  9. Oversee that all quality hold product is captured and labeled in an efficient and timely manner. Ensure on-hold inventory is segregated in the hold inventory area. Oversee completion of all on-hold paperwork. Oversee release of on-hold inventory only at the direction of the Research, Quality and Innovation Manager.
  10. Adhere to lot code tracking program that has been established by Schoep's Ice Cream and that is regulated by the FDA. Use of a first-in, first out (FIFO) policy to ensure proper lot code rotation.
  11. Ensure the accurate completion of all required warehousing paperwork, records, documentations and lot code tracking records.
  12. Oversee the maintenance and repairs of forklifts and other warehouse equipment. This requires communication and consultation with outside vendors.
  13. Assist with, coordinate, and administer company policies and programs as they relate to the warehouse operations. Develop and implement warehouse departmental policies, procedures, processes and methods.
  14. Ensure compliance of all safety and work rules.
  15. Participate in meetings as required.
  16. Conduct corrective and/or disciplinary action and replace non-performing or poor-performing members when necessary. Conduct evaluations of all assigned members.
  17. Oversee and/or schedule employee vacations according to the company policy. Must be able to drive and run all lifts (hand jack, forklift, highlift, Pacer, battery changer, etc.), and utilize all equipment associated with shipping and receiving.
  18. Promote a safe, secure and positive work environment for all Schoep's Ice Cream members.
  19. Communicate needed repairs and maintenance of equipment, storage racks and infrastructure to maintenance staff verbally and/or through written work orders.

POSITION BACK-UP

In the absence of the Warehouse Leader, the Plant Manager will assume all job responsibilities.

PERFORMANCE EVALUATION

The Warehouse Leader's work performance will be evaluated by the Plant Manager and others as required on his/her ability to perform and execute the essential duties and responsibilities as detailed in the job description. The evaluation process will include the evaluation of general performance factors and measurable key performance indicators. General performance indicators will include: work quality, productivity, job knowledge, reliability, attendance, creativity / innovation, initiative, interpersonal skills, judgment, adherence to policy, and leadership skills. Key performance indicators will be in the areas of: warehouse labor costs, compliance of all company and regulatory requirements as it relates to finished products and frozen ingredients storage, lot code tracking and rotation, inventory accuracy, internal self-inspection audits (repeat items & uncompleted work orders), food safety and regulatory audits, and damaged inventory.

QUALIFICATIONS

To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Requires a two year Associate Degree in Warehouse Management, Supervision, supply chain management or related field, and three to five years related experience; or four years of high school and five to ten years of progressively responsible related experience; or a combination of education and experience.

Positional Training Requirements

SOP's

(Transportation): TR0040, TR0041, TR0043, TR0070, TR100, TR140, TR150, TR160.

(Production): Prod0028, Prod0029, Prod0030.

(Quality Control): QC001.

(General Safety): GS01, GS02, GS03, GS04, GS06, GS07, GS08, GS09, GS10, GS11, GS12, GS13, GS15, GS17, GS18, GS19, GS20, GS21, GS22.

(Food Safety): FS007, FS018, FS050, FS054, GMP's, Allergen Control Plan.

Language Skills

Ability to write, read, and interpret documents such as: bill of ladings, production pick sheets, inventory reports, GMPs, safety rules, production schedules, maintenance work orders and procedure manuals. Ability to write reports, procedures, processes, and correspondence. Ability to communicate effectively with freezer members, warehouse members, supervisors, other managers, and other members of Schoep's Ice Cream.

Mathematical Skills

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of specifications and information furnished in written, oral, diagram or schedule form.

Supervisory Responsibilities

Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training members; assigning and directing work; appraising performance; rewarding and disciplining members; addressing complaints and resolving problems.

Physical Demands

The physical demands described here are representative of those that must be met by the Warehouse Leader to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Warehouse Leaser is frequently required to stand, walk, and talk or hear. The Warehouse Leader is occasionally required to sit and use hands to finger, handle, or touch objects, tools, or controls. The Warehouse Leader must occasionally lift and/or move up to 50 pounds, work in a cold environment, outside weather elements, carry and move parts, materials, and product. This position is often required to work in cold conditions (-20ºF). This position also requires forklift certification and experience. Specific vision abilities required by this job include close vision, distance vision, color vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounter while performing the essential functions of his job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

CIP OPERATOR—2nd Shift

SUMMARY

Under the direction of the Assistant Sanitation Coach, the CIP Operator is responsible for operating CIP-#1, CIP-#2, Intake receiving, Sugar receiving and Preventive Maintenance on all fluid process equipment. This position ensures all automated and manual cleaning processes are running properly and carried out following all S.SO.P'S.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management deem necessary.

  1. CIP all needed process line, tanks both pasteurized and raw.
  2. Daily Chemical concentration checks on CIP-#1 and #2.
  3. Change chart recording pens as needed on CIP-#2.
  4. CIP-#1: Properly filling out CIP-#1 24-hour operation log.
  5. CIP-#2: date, initial and label each on wash on recording chart.
  6. Filling out 24-hour manual cleaning log for CIP-#1 and CIP-#2.
  7. Fill Chemical day tanks daily.
  8. Inspect and clean CIP strainers daily.
  9. Inspect and drain CIP tanks as needed.
  10. Clean and maintain CIP and chemical area daily.
  11. Ensure that all valves are functioning properly during CIP.
  12. Let supervisor know of any problems.
  13. Check to make sure all equipment is turned off after the CIP cycle is complete such as pumps, valves, freezers and Fruit feeders.
  14. Drain Water from freezers after wash.
  15. Cap off CIP and product lines after each wash.
  16. Manual cleaning with industrial strength chemicals.
  17. Ensure that all company, regulatory and customer policies, procedures and work rules are followed. This includes but is not limited to: SSOPs, GMPs, HACCP, OSHA, FDA, WDATCP, USDA, etc.
  18. Ensure the execution and the documentation of the master sanitation cleaning schedule is completed as scheduled.
  19. Other duties as assigned

POSITION BACK-UP

In the absence of the CIP operator, the K and E Shift CIP Operator will assume all CIP functions to cover vacations and call-ins.

PERFORMANCE EVALUATION

The CIP Operators work performance will be evaluated by the Assistant Sanitation Coach and the Sanitation Coach on the CIP Operators ability to perform and execute the essential duties and responsibilities as detailed in the job description. The evaluation process will include the evaluation of general performance factors and measurable key performance indicators. General performance indicators will include: work quality, productivity, job knowledge, reliability, attendance, creativity / innovation, initiative, interpersonal skills, judgment, adherence to policy, and leadership skills.

QUALIFICATIONS

To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Requires four years of high school and relevant manufacturing experience. CIP Operators must be able to be trained in the operations of production process equipment and production processes to a level that allows them to operator production machines and equipment in an efficient and safe manner within a three month period.

Language Skills

Ability to write, read, and interpret documents such as: production schedules, maintenance work orders, 24 hour logs, manual cleaning logs Preventive maintenance tasks, procedure manual, and standard operating procedures. Ability to communicate effectively with freezer employees, material handlers, lab technicians, production employees, assistant coaches, coaches, and other employees of Schoep's Ice Cream through oral communications through face to face conversations and through two-way radio communications.

Math Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of specifications and information furnished in written, oral, diagram or schedule form.

Physical Demands

The physical demands described here are representative of those that must be met by an operator to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties and responsibilities of this position, the operator is frequently required to walk, use arms/hands to operate machine, reach above shoulders, and move from place to place. The operator will regularly stand and will frequently use hands to handle or touch. Specific vision requirements for this position include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus.

During the performance of his/her work duties, the operator will be required to occasionally lift and/or move up to 50 pounds, and will frequently lift and/or move up to 25 pounds. This position also may require pushing/pulling wheeled carts up to 500 pounds.

WORK ENVIRONMENT

The operator works in a manufacturing environment and is frequently exposed to wet, humid conditions and will be working near moving mechanical parts. Operators may be exposed to chemicals that are utilized in the cleaning and sanitizing of production equipment, cleaning and sanitizing of the manufacturing facility, or chemicals required in meeting the personal hygiene requirements listed in the GMP's. The noise level in the work environment is loud repetitive. Hearing protection and eye protection is required in the manufacturing facility.

The above statements reflect the general details necessary to describe the principle functions of the occupation described and shall not be construed as a detailed description of all the work requirements that may be inherent in the occupation.

INDUSTRIAL JANITOR—CLEANING

SUMMARY

The Plant/Headquarter Janitor (Janitor) is responsible for the overall cleanliness of multiple areas within the plant and headquarters campus. The Janitor utilizes multiple tools and programs to accomplish the assigned duties. Janitors must have the ability to perform all janitorial responsibilities within multiple areas with limited supervision.

ESSENTIAL DUTIES AND RESPONSIBILITIES

This list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities, as management may deem necessary from time to time.

  1. Successfully complete all aspects of the Schoep's Ice Cream Master Cleaning Schedule (MCS) as assigned. The Janitor must also keep track of progress on the MCS at all times utilizing the supplied format.
  2. Ensure that all food safety, quality assurance, and GMP policies and procedures are strictly adhered to as they impact the janitorial duties. In the event where food safety and/or food quality might be impacted, the Janitors are responsible for immediate communication to supervision, food safety manager, or operation manager so that immediate action can be taken.
  3. Janitors must be proficient in operating power equipment to include floor scrubbers, floor sweepers, lawn care equipment, snow removal equipment as required to complete assigned duties.
  4. Janitors are required to be trained to become proficient and safe with all power equipment their position require.
  5. Janitors must be capable of handling multiple duties in support of finished product palletizing and handling within the Schoep's Ice Cream Freezer facilities. Janitors may have to operate equipment in support of palletizing duties, i.e. pallet jacks, electric pallet jacks, stretch wrapper, etc.
  6. Ensures the presence, accuracy, and legibility of required information on all documentation completed by Janitors.
  7. Janitors are required to be trained to become proficient in the responsibilities assigned.
  8. Responsible for compliance of all GMP's/GWP's, Food Safety procedures, and regulatory standards that are established by OSHA, FDA, WDATCP and USDA.
  9. Janitors must be physically able to handle heavy and bulky items as necessary.
  10. Janitors are required to be trained and proficient in the use of general cleaning chemicals.
  11. Provide backup to other areas of the plant operations during peak times, vacations, absences, etc.
  12. Perform other duties as assigned by coaches from time to time.

PRODUCTION MATERIAL HANDLER

SUMMARY

Under the direction of the Inventory Control Manager, the Production Material Handler position is responsible for of the efficient transfer and staging of packaging and ingredients in the production department. This position is responsible for the transfer of ingredients and packaging in accordance with manufacturers' recommendations, internal food safety requirements, organic requirements; and FDA, WDATCP, and USDA regulatory requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management deems necessary.

  1. Ensure the efficient transfer and staging of packaging and ingredients into and out of the production department.
  2. Communicate through the use of a two-way radio with the warehouse department personnel, production operators and the production supervisor to ensure that packaging and ingredients are efficiently transferred from storage to the pre-production staging area (Intake and Convocan Area).
  3. Ensure that all ingredients and packaging are handled in accordance with manufacturers' recommendations, internal food safety requirements, organic requirements and in accordance to regulatory standards that are established by GMP, OSHA, FDA, WDATCP and USDA.
  4. Operates material handling equipment such as forklifts, pallet jacks, hand trucks, material carts or dollies to transfer packaging and ingredients into and from the production department.
  5. Prior to transferring materials into the Production Department, verify that all Pallet Ticket data agrees with contents of pallet. This includes lot codes, counts, weight, etc.
  6. Ensure the presence and legibility of lot code information on all packaging and ingredients that are transferred into the production department. In the event that lot code information is not present or not legible, the Production Material Handler must immediately place packaging and ingredient in question on hold and contact his/her immediate supervisor.
  7. Accurately verify all required ingredient and packaging transfer and production paperwork, records, and documentation.
  8. Accurately verify all ingredient lot code information on appropriate paperwork, records, and documentation. This is to include the accurate documentation of lot codes on picking documentation and production operator log sheets.
  9. Immediate investigation of any variances between the transferred and consumed ingredients and packaging.
  10. Adhere to lot code tracking program that has been established by Schoep's Ice Cream and that is regulated by the FDA. Ensure the use of a first-in, first out (FIFO) policy to ensure proper lot code rotation.
  11. Responsible for the removal of unused/unneeded ingredients from the production floor and staging areas. This is to include the accurate completion of all required ingredient and packaging transfer, production paperwork, and Pallet Ticket generation as necessary.
  12. Responsible for the immediate removal of empty pallets, empty ingredient pails and barrels, cardboard, and trash from the production floor. This is to include: making cardboard bales, proper disposal of trash into the trash compactor, and placement of recyclable materials in their proper storage locations.

QUALIFICATIONS

To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Requires four years of high school and 2 – 4 years of relevant material handling and/or production experience.

Positional Training Requirements

SOP's (PROD-Production):
0026, 0027, 0029, 0030

SOP's (FS-Food Safety):
007, 009, 020, 027, 028, 029, 033, GMP's

SOP's (GS-General Safety):
LOTO, 02, 03, 04, 06, 07, 09, 10, 11, 12, 13, 15, 17, 18, 19, 20, 21, 22, 24

Language Skills
Ability to write, read and interpret documents such as: production pick sheets, production operator log sheets, inventory reports, GMPs, safety rules, production schedules, maintenance work orders and procedure manuals. Ability to communicate effectively with freezer employees, warehouse employees, production employees, supervisors, managers, and other employees of Schoep's Ice Cream.

Mathematical Skills
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent.

Reasoning Ability
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of specifications and information furnished in written, oral, diagram or schedule form.

Physical Demands
The physical demands described here are representative of those that must be met by the Production Material Handler to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Production Material Handler is frequently required to stand, walk, and talk or hear. The Production Material Handler is occasionally required to sit and use hands to finger, handle, or touch objects, tools, or controls. The Production Material Handler must occasionally lift and/or move up to 50 pounds, work in a cold environment, outside weather elements, carry and move parts, materials, and product. This position is sometime required to work in cold conditions (-20ºF). This position also may require forklift certification and experience. Specific vision abilities required by this job include close vision, distance vision, color vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of his job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

MIX OPERATOR I / II

SUMMARY

Under the supervision of the Production/Mix Department Coach, the Mix Operator is responsible for the safe and efficient batching and processing of mix within the mix department. Mix operators ensure that all food safety, quality assurance, and GMP policies and procedures are strictly adhered to during the batching and processing.

ESSENTIAL DUTIES AND RESPONSIBILITIES

This list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities, as management may deem necessary from time to time.

  1. Responsible for the batching and processing (legal pasteurization) of mix that will be used in the production of finished goods.
  2. Responsible for protecting the public health by properly conducting and documenting the system verification and monitoring activities of the operation of HTST pasteurizer #1. This process step has been identified as Critical Control Point #1 in our HACCP Plan, therefore the documentation of this step is critical. o Ensure that all pre-operational monitoring activities, system start-up monitoring activities, in-process monitoring activities are completed in accordance with the HACCP Plan.
  3. Ensure that all food safety, quality assurance, and GMP policies and procedures are strictly adhered to during the mix batching and pasteurizing process. In the event food safety or food quality may be compromised during the mix batching and pasteurizing process, the mix operator is responsible for immediate communication to production/mix department coach, food safety manager, or operation manager so the immediate action can be taken.
  4. Mix operators may be required to start-up the homogenizing and pasteurizing equipment, make adjustments when necessary, and perform routine maintenance of the mix department equipment.
  5. Ensure that all raw ingredients and materials are handled in accordance with manufacturers' recommendations, internal food safety requirements, and organic requirements and in accordance with regulatory standards that are established by GMP, OSHA, FDA, WDATCP and USDA.
  6. Responsible for compliance of all GMP's, Food Safety procedures, and regulatory standards that are established by OSHA, FDA, WDATCP and USDA.
  7. Ensures the presence, accuracy, and legibility of required information on all mix department documentation. This includes ingredient lot code information; batch sheet; pallet tags; Daily HTST Pasteurizer “1 Pre-Operational Regulatory Seal and Pressure Sensor Checks Sheet; Pasteurizer Charts; Mix Summary Sheet; and Pasteurizer & CIP Charts.
  8. Follow mix batching schedule according Mix Summary/daily and weekly schedule Sheet. Ensure that all raw batching is competed in accordance to formulation and standards. Batch sheets will be the source of the formulation for all mixes.
  9. Responsible for the CIP and manual cleaning of the mix department equipment, CIP of raw ingredient silos, CIP of HTST / Pasteurizer System, and cleaning of the mix area at the completion of mix batching and processing.
  10. Responsible for general housekeeping of the mix department area facility.
  11. Provide backup to other mix operators during peak times, vacations, absences, etc.
  12. Perform other duties as assigned by Second Shift Production/Mix Department Coach or management from time to time.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience
Requires four years of high school, GED equivalency, and/or relevant manufacturing experience. Mix Operators must be able to be trained in all functions and operations of the mix department within a three month period. Mix operators must complete HCCP, and GMP training on annual bases.

Additional Education and/or Experience (Operator II Only)
Mix Operators must attend the Milk Pasteurization Process Control School and must become a certified pasteurizer operator.

Positional Training Requirements

SOP's (SAN-Production):
50, 018, 019, 019B, 023, 035, 036, 037, 038, 043, 044, 046, 053

SOP's (FS-Food Safety):
003, 007, 010, 013, 016, 018, 027, 028, 029, 031, 032, 037, 044, 052 & GMPs

SOP's (GS-General Safety):
LOTO, 02, 03, 04, 05, 06, 07, 09, 10, 11, 12, 13, 15, 17, 18, 19, 20, 21, 22, 24, 25

Language Skills
Ability to write, read, and interprets mix department documents. Ability to communicate effectively with freezer employees, material handlers, lab technicians, production employees, coaches, managers, and other employees of Schoep's Ice Cream through oral communications through face to face conversations and through two-way radio communications.

Math Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of specifications and information furnished in written, oral, diagram or schedule form.

Physical Demands
The physical demands described here are representative of those that must be met by a mix operator to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties and responsibilities of this position, the mix operator is frequently required to walk, use arms/hands to operate machine, reach above shoulders, and move from place to place. The operator will regularly stand and will frequently use hands to finger, handle or touch. Specific vision requirements for this position include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. During the performance of his/her work duties, the operator will be required to frequently lift and/or move up to 55 pounds, this position also may require pushing/pulling wheeled carts up to 500 pounds.

WORK ENVIRONMENT

The mix operator works in a manufacturing environment and is frequently exposed to wet, humid conditions and will be working near moving mechanical parts. Operators may be exposed to chemicals that are utilized in the cleaning and sanitizing of production equipment, cleaning and sanitizing of the manufacturing facility, or chemicals required in meeting the personal hygiene requirements listed in the GMP's. The noise level in the work environment is loud and repetitive. Hearing protection and eye protection is required in the manufacturing facility. The above statements reflect the general details necessary to describe the principle functions of the occupation described and shall not be construed as a detailed description of all the work requirements that may be inherent in the occupation. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

SANITATION/MACHINE ASSEMBLY

SUMMARY

Sanitation Team Members take pride in keeping others safe from food safety threats by providing world class sanitation by taking feedback to improve our processes, by not taking shortcuts, by checking our work, working safe as well as documenting all of our work.

The Schoep's Sanitation Team has a goal to provide our customers with safe and quality products and an informed team that truly cares.

REPORTS TO:
Ron Shaw, Sanitation Manager

RESPONSIBLE FOR THE FOLOWING:

  • Chemical Safety
  • Follow all S.S.O.P –Standard Sanitation Operating Procedures
  • Assist all Sanitation Personnel in cleaning up the Production Room prior to foaming.
  • Assist with foaming on Fridays and when needed.
  • Foam and scrub overhead pipes and other assigned environmental cleaning assigned as time allows. This will need to be done prior to machine assembly.
  • Scrub machinery after foaming – white brush for food contact surfaces, yellow for environmental surfaces such as bottoms of machinery, side panels, etc.
  • Check machinery for cleanliness before assembly.
  • After food contact parts are cleaned in the COP Tank, rinse, check random parts for ATP, re-clean and re-test as needed. SANITIZE.
  • Assemble scheduled fillers.
  • Replace air filters for ice cream freezers and document.
  • Replace filters on blow down valves daily.
  • Check all gaskets and o-rings for wear and replace when necessary.
  • Sanitize assembled fillers, sauce pumps and fruit feeders with Sanitizer Station by 800 freezer using Mandate Plus.
  • Fill flavor tanks with water to designated levels for sanitizing and add XY-12 to desired concentrations. Document.
  • Complete all documentation daily.
  • Check master cleaning schedule for assigned duties.
  • Other duties as assigned.
  • Assemble machinery.
  • Fill flavor tanks with water to designated levels for sanitizing and add XY-12 to desired concentrations. Document.
  • Hook up piping for flavor tanks to freezers and freezers to assembled fillers.
  • Visual inspection / documentation.

AMMONIA REFRIGERATION TECHNICIAN

SUMMARY

Under the direction of the Refrigeration Coach, the Ammonia Refrigeration Technician coordinates and executes all aspects of operational activities related to ammonia refrigeration, steam generation, and all other utility systems. The Ammonia Refrigeration Technician is responsible for the maintenance, troubleshooting, repair, and installation of all ammonia related machinery. They are also required to respond to any breakdown or outage, and maybe called upon to conduct emergency repairs. While Ammonia Refrigeration Technicians usually work indoors, they may be exposed to chemicals and extreme temperatures when servicing equipment. Ammonia Refrigeration Technicians must be able to perform physical tasks such as climbing ladders, working on elevated platforms, and moving around refrigeration equipment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management deem necessary.

  1. Work in conjunction with the Refrigeration Coach to operate the ammonia refrigeration systems at the Division Street and Manufacturer Drive facilities in an efficient and safe manner.
  2. Follow ammonia refrigeration operational procedures in order to safely service and maintain all ammonia refrigeration equipment and components.
  3. Assist in maintaining the Process Safety Management (PSM) documentation and ensure compliance with all regulations within the scope of Process Safety Management (PSM) and EPA requirements (RMP).
  4. Work weekends to accommodate ammonia equipment service while preserving the production schedule.
  5. Experienced with ammonia refrigeration best practices regarding policies, procedures, and processes established by OSHA, EPA, IIAR, and other regulatory entities.
  6. Minimum of 3-7 years of industrial maintenance, with 2-5 years of hands on experience with ammonia refrigeration equipment maintenance.
  7. Pump out, disassemble, repair, and reassemble all types of refrigeration equipment while adhering to all mandated safety procedures.
  8. Troubleshoot and repair ammonia compressors
  9. Monitor condenser operation and chemistry, then perform service as needed
  10. Conduct refrigeration pump troubleshooting and service
  11. Perform evaporator troubleshooting, defrost, and repair including, scrap surface, flooded, and direct expansion style evaporators.
  12. Service plate and frame chillers
  13. Record daily rounds on all refrigeration and utility systems
  14. Coordinate and oversee the activities of outside contractors in general repairs and capital projects.
  15. Maintain compliance with all regulatory standards, including GMP, OSHA, FDA, WDATCP and USDA.
  16. Ensure compliance of all safety and work rules.

POSITION BACK-UP

In the absence of the Ammonia Refrigeration Technician, the Refrigeration Coach will assume all job responsibilities.

PERFORMANCE EVALUATION

The Ammonia Refrigeration Technician's work performance will be evaluated by the Refrigeration Coach on the Ammonia Refrigeration Technician's ability to perform and execute the essential duties and responsibilities as detailed in the job description. The evaluation process will include the evaluation of general performance factors and measurable key performance indicators. General performance indicators will include: work quality, productivity, job knowledge, reliability, attendance, creativity / innovation, initiative, interpersonal skills, judgment, adherence to policy, and leadership skills. Key performance indicators will be in the areas of: refrigeration safety, refrigeration equipment reliability, educational development, and preventative maintenance completion.

QUALIFICATIONS

To perform the job successfully, an individual must be able to perform all essential job duties satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience
Requires at least a high school diploma or equivalent. 5 or more years operating and maintaining ammonia refrigeration systems. RETA certification preferred.

Technical Skills
Requires strong knowledge and experience in refrigeration equipment operation, general refrigeration concepts, refrigeration mechanicals, electrical circuitry, HVAC, plumbing, utilities, and building maintenance. Strong PLC control logic experience and PC logic required. Self-starter who works well with minimal direct supervision. Ability to work within a team setting and to promote a positive work environment.

Computer Skills
Intermediate Microsoft Office skills to include email (Outlook), word processing (Word) and spread sheet (Excel). Skills are also necessary in database management, project management, and preventive maintenance software.

Language Skills
Ability to develop, write, read and interpret documents such as GMPs, safety rules, production schedules, preventative maintenance work orders and procedure manuals. Ability to write reports, procedures, processes, and correspondence. Ability to communicate effectively with all levels of company members including: maintenance mechanics, production members, freezer members, warehouse members, coaches, other supervisors and other members of Schoep's Ice Cream.

Mathematical Skills
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent.

Reasoning Ability
Ability to solve practical and complex operations, and mechanical problems in situations where only limited standardization exists and multiple variables are present. Demonstrate effective planning and organizational skills. Ability to interpret a variety of specifications and information furnished in written, oral, diagram or schedule form. Proficient in verbal and written communication skills.

Physical Demands
The physical demands described here are representative of those that must be met by the Ammonia Refrigeration Technician to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Ammonia Refrigeration Technician is frequently required to stand, walk, and talk or hear. The Ammonia Refrigeration Technician is occasionally required to sit and use hands to finger, handle, or touch objects, tools, or controls. The Ammonia Refrigeration Technician is required to work outside in all weather conditions. The Ammonia Refrigeration Technician must occasionally lift and/or move up to 50 pounds, carrying and move parts, materials, and products. Specific vision abilities required by this job include close vision, distance vision, color vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of his job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PRODUCTION MACHINE OPERATOR

SUMMARY

Under the supervision of the Production Supervisor, Production Operators are responsible for the safe and efficient operations of production machines and/or equipment. Operators ensure that all food safety, quality assurance, and GMP policies and procedures are strictly adhered to during the production of finished goods within the manufacturing facility. Operators must have the ability to run multiple production lines with limited supervision.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management deems necessary.

  1. Safely and efficiently operate production machines and/or equipment. Production equipment is used to perform production tasks such as forming, filling, wrapping, and packaging or otherwise processing materials.
  2. Operators may be required to start up equipment, make equipment adjustments when necessary, and perform routine maintenance of the equipment throughout their production run. This includes the diagnoses of minor operation troubles or equipment malfunction. Assist maintenance staff in the diagnoses of equipment issues and troubleshooting situations.
  3. Ensure that all ingredients and packaging are handled within the manufacturing facility in accordance with manufacturers' recommendations, internal food safety requirements, and organic requirements and in accordance with regulatory standards that are established by GMP, OSHA, FDA, WDATCP and USDA.
  4. In the event food safety or food quality may be compromised during the production process, operators are responsible for immediate communication to production supervisor, food safety manager, or operation manager so immediate action can be taken.
  5. Ensures the presence, accuracy, and legibility of required information on all production documentation. This includes: ingredient and packaging lot code information, ingredient and packaging quantity information, in-process fill weight checks, in-process lot code verification, production downtime, and any abnormalities that occur during a production run.
  6. Follow formulations according to Mix Instruction Sheet to ensure that all inclusions and sauces are incorporated into finished goods in accordance with formulation and standards. This consists of continuous evaluation of inclusion and sauce feed rates of ingredient feeders, vibratory, and sauce pumps
  7. Responsible for compliance of all GMPs, Food Safety procedures, and regulatory standards that are established by OSHA, FDA, WDATCP and USDA.
  8. Operators are required to be trained to become proficient in the operations of multiple production machines and multiple production processes.
  9. In production downtime situations, operators may be required to clean and sanitize production equipment prior to resuming production on affected equipment.
  10. Provide backup to other operators and production personnel during peak times, vacations, absences, etc.
  11. Perform other duties as assigned by Production Supervisor or management from time to time.

PRODUCTION PALLETIZER

SUMMARY

Under the direction of the production coach, the production palletizer efficiently and safely stacks finished product coming out of the hardening system. This position is responsible for preparing pallets of finished goods for shipment.     

ESSENTIAL DUTIES AND RESPONSIBILITIES

The list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management deems necessary.

  1. Responsible for palletizing product to customer specifications.
  2. Ensure that all food safety, quality assurance, and GMP policies and procedures are strictly adhered to.
  3. Safely operate pallet moving equipment such as pallet jack.
  4. Responsible for completion of and documenting palletizing master cleaning schedule..
  5. Responsible for recording all damaged or unsaleable units
  6. Ensure the presence, accuracy, and legibility of lot code information and all other required information on finished goods.
  7. Provide back-up for other members during high volume, vacations, absences, etc.
  8. Promote a safe, secure and positive work environment for all Schoep's Ice Cream employees.
  9. Ensure compliance of all safety and work rules.
  10. Communicate needed repairs and maintenance of material handling equipment, storage racks and physical warehouse infrastructure to Coach and/or maintenance staff verbally and/or through written work orders.
  11. Perform all other duties as assigned by production coach or management.

PRODUCTION PACKER

SUMMARY

Under the supervision of the Production Supervisor, Production Packers are responsible for packing individual finished good units in retail cartons, bulk cartons, master cases, and filling 3-Gallon bulk cans. Packers ensure that all food safety, quality assurance, and GMP policies and procedures are strictly adhered to during the production of finished goods within the manufacturing facility. Packers must have the ability to perform all packer responsibilities on multiple production lines with limited supervision.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management deems necessary.

  1. Ensure that all food safety, quality assurance, and GMP policies and procedures are strictly adhered to during the production of finished goods. In the event food safety or food quality may be compromised during the production process, all packers are responsible for immediate communication to production supervisor, food safety manager, or operation manager so the immediate action can be taken.
  2. Responsible for manually packing of individual finished goods units into retail cartons, bulk cartons, and master cases.
  3. Packers may have to run auxiliary production equipment such as: bulk can former, convocan former, carton packing equipment (Hoypack, Econocorp, Mastercraft, NDS Cartoner), shrink wrap equipment, metal detectors, tape machines, etc.
  4. Ensures the presence, accuracy, and legibility of required information on all production documentation completed by packers. This includes: Product Code Check Sheet, Metal Detector Count Sheet, and Packing Line Rotation Sheet.
  5. Packers are required to be trained to become proficient in the packing responsibilities on multiple production machines and multiple post-filling processes.
  6. Ensure that the packaging integrity of the finished product meets quality and food safety standards established by Schoep's Ice Cream, its customers, and regulatory agencies. This requires in-process inspection of all finished product packaging that is handled by production packers.
  7. Ensure the presence, accuracy, and legibility of lot code information and all other required information on finished goods packaging.
  8. Responsible for compliance of all GMPs, Food Safety procedures, and regulatory standards that are established by OSHA, FDA, WDATCP and USDA.
  9. Responsible for general housekeeping of the manufacturing facility.
  10. Provide backup to other packers and production personnel during peak times, vacations, absences, etc.
  11. Perform other duties as assigned by Production Supervisor or management from time to time.

INDUSTRIAL MAINTENANCE TECHNICIANS

We are Wisconsin's largest ice cream company and we are looking for Maintenance Technicians to join our 2nd and 3rd shift team. This is a dynamic team that is focused on doing quality work. You will be using your skills and talents to help produce Wisconsin's finest ice cream. General machinery and mechanical maintenance experience is a must. Experience with filling equipment, refrigeration, pneumatic systems, electrical, PLCs & welding are a plus. If this interests you we offer hourly pay commensurate with experience and an attractive benefit package.

Please click on "APPLY NOW" or apply in person Mon-Fri between 8-4 or forward resume or letter of application to:

SCHOEP’S ICE CREAM CO., INC.
2070 Helena Street
P.O. Box 3249
Madison, WI 53704
Fax: 1-866-293-3009

 vnebl@schoeps.us

***Equal Opportunity Employer***

 

If you would like to fill out an application and have it on file for any future openings, please click on

"APPLY NOW." We will keep your application on file for 6 months.