We are seeking a highly skilled and passionate Cheese Maker with a minimum of 5 years of hands-on experience in the production of various cheese types, with a strong emphasis on Mozzarella and Feta. The successful candidate will be responsible for the entire cheese-making process, from milk reception and culture management to curd cutting, molding, brining, aging, and quality control, ensuring consistent product excellence and adherence to food safety standards.
Key Responsibilities:
- Manage and execute the complete cheese production cycle for Mozzarella, Feta, and other specified cheese varieties, from raw milk receiving to finished product.
- Proficiently operate and maintain cheese-making equipment, including pasteurizers, vats, presses, and packaging machinery.
- Monitor and control critical parameters such as temperature, acidity (pH), and humidity throughout the cheese-making, brining, and aging processes.
- Perform precise curd cutting, stirring, molding, and brining techniques specific to each cheese type to achieve desired textures and flavors.
- Implement and maintain strict adherence to all food safety regulations (e.g., HACCP, GMP), sanitation protocols, and quality assurance standards.
- Conduct regular quality checks and sensory evaluations of cheese at various production stages to ensure product consistency and identify any deviations.
- Maintain accurate production records, inventory of ingredients, and usage logs.
- Troubleshoot and resolve issues related to cheese quality, production processes, or equipment.
- Collaborate with the production team to optimize efficiency and minimize waste.
- Train and mentor junior staff on cheese-making techniques and safety procedures, as required.
- Ensure a clean and organized work environment, following all health and safety guidelines.
Qualifications:
- Minimum of 5 years of verifiable, hands-on experience as a Cheese Maker, with demonstrated expertise in crafting Mozzarella, Feta, and a range of other cheese types.
- In-depth knowledge of cheese science, microbiology, and dairy processing principles.
- Proven ability to manage milk coagulation, curd handling, and ripening processes for diverse cheese varieties.
- Strong understanding of food safety regulations and quality control practices in a dairy manufacturing environment.
- Experience with cleaning and sanitizing dairy equipment.
- Ability to work independently and as part of a team in a fast-paced production setting.
- Excellent attention to detail and problem-solving skills.
- Physical ability to lift and move heavy ingredients and cheese products (e.g., up to 50 lbs).
- Food Handler's Certificate or equivalent food safety certification is an asset.
- Formal dairy or food science education/training is a plus.
Working Conditions:
- Requires standing for long periods, bending, lifting, and repetitive motions.
- Exposure to varying temperatures and humidity levels typical of a cheese production facility.
- Adherence to strict hygiene and safety protocols.