DescriptionSummary: Summer intern is provided the opportunity to have hands on experience throughout the manufacturing facilities. Time is spent with our field service representatives, traveling to the farm, meeting the dairymen/women to understand our producer base. Our state of the art milk intake facility receives the milk from our route drivers where it is initially tested and pumped to silos. Valuable time is spent learning the cheese and whey operations. Testing methods and calibration of equipment will provide great experience while working in our certified lab.Essential Duties and Responsibilities include the following. Other duties may be assigned.oUnderstanding the operation of cheese vats, DMC, tables, packaging line and the milk pasteurizer in the Cheese Department.oEducation on the operation of RO, evaporator, separators and fine savers, ensuring proper technique, principles, and procedures in the Whey Department.oLearn how to make quality cheese and whey products adhering to customer specifications and standard of identity requirements.oLearn the operation of the Receiving Intake Bay by unloading of milk from route trucks and test incoming milk for titratable acidity, antibiotic, temperature and aroma.oUnderstand the proper lab testing procedures for cheese, whey, cream, powder and milk.oInterns are provided the written standard operating procedures, trained and expected to follow all proper procedures.*Sanitation ResponsibilitiesoParticipates in programs and procedures required to ensure plant's master sanitation program.oProper chemical usage, measurements and personal protective equipment is required.*Participates in safety, health and environmental programs.oWorks in a safe manner at all times.oWears all required personal protective equipment to perform specified jobs.Education and Pertinent/Proven Experience. The minimum requirements for education and experience are listed below. Consideration will be given to individuals with an equivalent combination of education and experience.*Seeking a college student interested in expanding their knowledge in the food industry by participating a summer internship programSchedule: Intern schedule may vary based on the department and start up and shut down times, but the typical work week will be Monday thru Friday, 8a.m. to 4pm from May to AugustComputer Skills:*Must have the ability to learn and work effectively with the plant's English touch screen system.*Proficiency with basic computer operationsPhysical Requirements:*The employee must lift up to 50lbs.*The employee must be able to push and pull up to 75lbs.*Must have the ability to climb ladders and work at elevations of 6 feet.Working Environment:*While performing the duties of this job, the employee is regularly exposed to work near moving mechanical parts.*The employee is regularly exposed to high noise environments.*The employee is regularly exposed to temperature conditions in excess of 100*F.*The employee will regularly be exposed to chemicals used in the process.Attendance:*The employee must be punctual and timely in meeting all requirements of performance, including but not limited to, attendance standards and work deadlines.Internal Working Relationships:*The employee must maintain courteous, professional and effective working relationships with employees at all levels of the organization. Employee must work in a strong team environment as well as work well independently.Communication:*The employee must be able to communicate information both verbal and written and state problems or challenges to be resolved in a clear, concise, courteous, nondiscriminatory and professional manner and be able to provide clarification as necessary.*All employees shall be informed of their responsibility to report food safety problems to personnel with authority to initiate action.Adaptability:*The employee must be capable of adapting, with minimal or no advance notice, to changes in how business is conducted and work