Key Responsibilities and Required Skills for a Feta Laborer

🎯 Role Definition

As a Feta Laborer, you will be an integral part of our cheese-making family, responsible for the day-to-day production of high-quality feta cheese. From handling fresh milk to packaging the final product, your attention to detail and commitment to safety will ensure we deliver a delicious and consistent product to our customers. This is a physically active role that requires teamwork and a strong work ethic in a fast-paced food manufacturing environment. You will be a guardian of our traditional cheese-making process, ensuring every block of feta meets our exacting standards of taste, texture, and quality.

📈 Career Progression

Typical Career Path

Entry Point From:

General Laborer
Food Service Worker
Warehouse Associate

Advancement To:

Lead Production Operator
Cheese Maker Apprentice
Quality Control Technician

Lateral Moves:

Packaging Machine Operator
Sanitation Crew Lead

Core Responsibilities

Primary Functions

Assist in the receiving and initial testing of raw milk, ensuring it meets strict quality and temperature standards before entering the production cycle.
Operate and monitor pasteurization equipment according to established procedures to ensure the safety and quality of the milk base for cheesemaking.
Accurately measure and add cultures, rennet, and other ingredients to milk vats at precise times and temperatures as directed by the Head Cheesemaker.
Carefully monitor the coagulation process, frequently checking for the correct curd firmness before proceeding to the critical cutting stage.
Utilize specialized cheese harps and knives to meticulously cut the curd into uniform cubes, a vital step for proper whey drainage and final texture development.
Gently stir the curds and whey mixture to promote whey expulsion without shattering the curd, developing the characteristic texture of our feta cheese.
Oversee the process of draining the whey from the vats, carefully transferring the curd mass into molding hoops or onto draining tables for shaping.
Systematically press, flip, and handle large blocks of cheese curd to achieve the desired moisture content and density before the brining process.
Prepare and maintain large-volume brine solutions, meticulously monitoring and adjusting salt concentration, pH levels, and temperature to ensure consistent flavor and preservation.
Submerge and manage cheese blocks in brine tanks, tracking brining times for different batches to achieve the perfect signature salty flavor profile.
Transfer brined cheese from tanks to aging or holding rooms, ensuring proper environmental conditions are consistently maintained for curing and maturation.
Operate industrial cutting and cubing machinery to portion large cheese blocks into precise retail-sized pieces according to product specifications.
Meticulously inspect finished cheese for any defects, such as discoloration, improper texture, or foreign materials, removing any non-conforming product from the line.
Manage the packaging line, which includes operating vacuum sealers, container fillers, and labeling machines to prepare the final product for customer distribution.
Accurately weigh and record product data for inventory management, full traceability, and quality control purposes throughout the entire production process.
Follow and document all steps in the production process on batch records in strict compliance with HACCP, SQF, and other federal food safety regulations.
Perform comprehensive cleaning and sanitation of all production equipment, including vats, pipes, tools, and work surfaces, using both CIP (Clean-In-Place) systems and manual scrubbing.
Adhere strictly to all company safety protocols, including wearing appropriate Personal Protective Equipment (PPE) such as steel-toed boots, gloves, and hairnets at all times.
Assist with daily inventory management by organizing and rotating stock of both raw materials and finished goods in cold storage and warehouse areas.
Collaborate effectively with team members, shift supervisors, and quality assurance personnel to troubleshoot production issues and contribute to continuous improvement initiatives.
Monitor and maintain the cleanliness and organization of the production floor, ensuring a safe and efficient work environment for the entire team.
Report any equipment malfunctions, process deviations, or potential safety hazards to the shift supervisor or maintenance department in a timely manner.

Secondary Functions

Support ad-hoc data requests and exploratory data analysis.
Contribute to the organization's data strategy and roadmap.
Collaborate with business units to translate data needs into engineering requirements.
Participate in sprint planning and agile ceremonies within the data engineering team.

Required Skills & Competencies

Hard Skills (Technical)

Knowledge of food safety standards (HACCP, GMP, SQF).
Ability to operate food production machinery (pasteurizers, pumps, packaging equipment).
Basic mathematical skills for measuring ingredients and tracking batches.
Experience with Clean-In-Place (CIP) and manual sanitation procedures.
Physical stamina and strength to consistently lift heavy objects (up to 50 lbs).
Ability to read and interpret production schedules, batch records, and technical instructions.
Mechanical aptitude for minor equipment adjustments and troubleshooting.

Soft Skills

Strong attention to detail and an unwavering commitment to quality and consistency.
Excellent teamwork and interpersonal communication skills.
Ability to follow complex, multi-step instructions and procedures with precision.
Punctuality, reliability, and a strong, proactive work ethic.
Adaptability to work in a fast-paced, temperature-varied (hot and cold) environment.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED equivalent.

Preferred Education:

Vocational training or certification in food science, culinary arts, or a related field.

Relevant Fields of Study:

Food Science
Agriculture

Experience Requirements

Typical Experience Range:

0-2 years of experience in a food manufacturing, dairy, kitchen, or other production environment.

Preferred:

1+ years of direct experience in cheese making or dairy processing is highly desirable.