UHT Operator (12 Hour Nights- Rotating Weekends)

The construction of fairlife's manufacturing facility in Webster, NY is underway. This state-of-the-art, 750k sq ft, greenfield plant is expected to be operational in late 2025 and will lay the foundation for fairlife's next phase of growth as the leading dairy nutrition provider. While coupling the industry’s latest technologies and fairlife's operational excellence to build this world-class facility, fairlife plans to hire 250 new employees and bring in approximately 5 million lbs. of milk a day, with room to grow over the coming years.

• →Follow all safety, working, and Good Manufacturing Practice (GMP) rules.
• →Report to and follow the direction of Processing Supervisors.
• →Know proper established start up and shut down procedures.
• →Accurately operate Human-Machine Interface (HMI) maintaining process controls within operational limits.
• →Responsible for proper regulatory recording of control production parameters and integrity of state seals.
• →Clean process equipment such as tanks, lines and pasteurizer, which includes, but isn’t limited to, hand cleaning parts, Clean-In-Place (CIP) and Clean-Out-of-Place (COP) operations on a daily basis.
• →Take accurate samples to monitor Clean-In-Place (CIP) system for chemical concentration.
• →Take accurate samples of products for QA testing.
• →Effectively operate two different operational systems, each with unique sets of parameters and procedures.
• →Service pumps, valves and heat exchangers to maintain operational state and per routine Preventative Maintenance (PM) schedule.
• →Follow escalation protocol based on production and quality triggers.
• →Aid in the training of new personnel or upskilling of team members.
• →Effectively follow proper standard operating procedures (SOP).
• →Complete every shift Master Sanitation Schedule (MSS), Centerline (CL), and Clean, Inspect, Lubricate (CIL) tasks on a timely manner and accurately.
• →Communicate with upstream processing and packaging on any anticipated schedule delays and/or changes

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.

• Must work in a safe, efficient manner and follow all safety procedures including the use of safety equipment.
• Must have the ability to troubleshoot small problems and be able to discern when issues may require input from levels of authority within the corporation.
• Must be willing to ask for assistance when the process is unclear.
• A high school diploma or General Education Degree (GED) is required
• High School level verbal and written communication skills.
• Basic computational skills required. Simple math reasoning required.
• Must be able to operate the equipment effectively after the appropriate break-in period.
• Must possess or be able to obtain an Industrial Truck Operator License.
• Proficiency in English: Comfortable with both written and verbal communication, including reading and writing.

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

• Notify supervision of any repairs or adjustments that are required that may affect product quality or food safety.
• Understand, observe, and comply with the handling and usage of the color-coded container policy while in the Production Areas.
• Perform all duties necessary to meet Company, Customer and/or Government requirements/standards as prioritized by the Company.
• Ability to initiate action to prevent the occurrence of nonconformities relating to Food Safety and the Quality of the product, processes, quality system, or safety system.
• Identify and record any problems relating to Food Safety and the Quality of the ingredients, processes, quality system, or safety system.
• Control further processing or delivery of nonconforming product in terms of Food Safety and Quality issues until the deficiency or unsatisfactory condition has been corrected.
• In the event of absence, another employee with the same skill level will assume the duties and responsibilities as required.