Vinegar Operator - SURESTAFF

Vinegar Operator -direct hireLocation: Pleasant Prairie, WIPay/Shifts:   12-hour schedules/shifts for the next few months to get through the busy seasonFriday-Sunday and every other Thursday
Day shift - 5am – 5pm
Night shift - 5pm - 5am
Pay rates up to $25/hr with the overnight shift also receiving a $4/hr shift premium (experience and quality of interviews are factored)
 The Vinegar Operator is responsible for overseeing the vinegar production process, ensuring product quality and consistency, and maintaining equipment efficiency. This role involves monitoring production equipment, adjusting controls, and conducting quality checks to ensure that the vinegar meets company and industry standards.  What you will do

• Production Management:
  • Operate and monitor vinegar production equipment, including fermenters, filters, and bottling machines.
  • Adjust equipment settings to maintain product quality and production efficiency.
  • Follow production schedules to meet output targets and deadlines.
• Quality Control:
  • Conduct regular quality checks on vinegar products, including pH, acidity, and flavor profiles.
  • Record and analyze production data to ensure compliance with quality standards.
  • Identify and report any deviations from quality standards to the Production Supervisor.
• Equipment Maintenance:
  • Perform routine maintenance and cleaning of production equipment to ensure optimal performance.
  • Troubleshoot equipment issues and coordinate with maintenance teams for repairs.
  • Maintain accurate logs of equipment maintenance and repairs.
• Safety and Compliance:
  • Adhere to all safety guidelines and protocols to maintain a safe working environment.
  • Ensure compliance with all relevant health, safety, and environmental regulations.
  • Participate in safety training and initiatives.
• Documentation and Reporting:
  • Maintain accurate and up-to-date production records and logs.
  • Prepare reports on production metrics and quality assurance activities.
  • Assist in the development and improvement of production processes and procedures.

Qualifications:

• High school diploma or equivalent; additional technical training or certification is a plus.
• Previous experience in a food manufacturing or production environment 
• Strong understanding of fermentation processes and quality control principles.
• Excellent attention to detail and problem-solving skills.
• Ability to work independently and as part of a team.
• Good communication skills and the ability to follow written and verbal instructions.

Physical Requirements:

• Ability to stand for extended periods and perform manual labor tasks.
• Capability to lift and carry up to 50 pounds.
• Willingness to work in varying environmental conditions, including exposure to vinegar fumes.

Benefits:

• Health, dental, and vision insurance at no cost to self
• Retirement savings plan
• Paid time off and holidays