Job details Fermentation Operator

Posting Period

From October 03, 2021
to February 28, 2022

Country or region

United States

Location

Baltimore, Maryland

Business Unit

Baking

Department

Production / Operations

Entry date

As soon as possible

Job Status

Permanent - Full time

Minimal required work experience

4 to 5 years

Minimal education level required

Post-secondary program

Work schedule

6 days on 2 off, weekly shift rotation

Salary

Hourly

Benefits

Competitive social benefits

Fermentation Operator

Main Functions

  • Continuously monitors the processing equipment utilized for fermentation, assuring operation within established norms as to nutrient addition, temperature, and pH control via Programmable Logic Controller.  
  • Manages all aspects of fermentation, including:  
    • Molasses Preparation/Sterilization;  
    • Set/Fermentation/Separation;  
    • Cleaning-in-Place, and  
    • Manual pre-fermentation Steps.  
  • Manages FID (Flame Ionization Detection) units and other associated equipment/supplies/gases to ensure minimum loss of availability.  
  • Troubleshoots plant instrumental devices such as mag meters, flow valves, level transmitters, temperature senders, etc. Makes adjustments/corrections or initiates maintenance work orders, when required.
  • Completes appropriate paperwork for and inputs batch sheets and other data into UNIX.  
  • Completes weekly and monthly Fermentation Inventory.  
  • Completes required general sanitation and housekeeping duties in all assigned areas, including, but not limited to, molasses/fermentation/separation/receiver areas, and processing office. 
  • Participates in the various Quality System programs including GMP/Sanitation, HACCP, ISO, and Safety. 

Technical skills

Required

  • Knowledge of Microsoft Office Excel.
  • Accuracy and attention to detail; logical and methodical approach to problem solving.
  • Working knowledge of and ability to safely operate forklifts and pallet jacks.
  • Demonstrated skill to perform basic mathematical calculations.
  • Troubleshooting skills and mechanical aptitude.
  • Basic knowledge of continuous process control and PLCs.
  • Must learn all skills of a utility Operator in a Lallemand NABY Plant.
  • Working knowledge of processing equipment, including pneumatic valves, pumps and clarifiers/separators and working knowledge of plant instrumental devices.
  • Must be able to operate standard office equipment, including telephone, calculator, computer, printer, typewriter, fax, and copier.

Personal abilities

Required

  • Ability to work in a typical production environment, permeated by the aroma of yeast manufacturing.
  • Ability to effectively present information and respond to questions from internal/external customers.
  • Ability to develop and maintain productive and positive relationships with transportation vendors and other employees.

General criteria

Required

  • This job description reflects management’s assignment of essential functions; it was not meant to be all-inclusive of the tasks that may be assigned.
  • While performing the duties of this job, the employee is: frequently required to sit, talk, and hear; occasionally required to walk and stand; regularly uses hands and fingers to feel, handle, or operate objects, tools, or controls; constantly reaches with hands and arms; occasionally lifts and/or moves up to 50 pounds; regularly uses close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
  • Work in the manufacturing plant requires hearing protection.
  • Work in the manufacturing plant requires hearing protection.

Organization

Lallemand is a privately held Canadian company founded in the late 19th century, which develops, produces, and markets microorganisms for various markets. The administrative offices of the parent company are in Montreal, Canada. Today, Lallemand employs more than 4,500 people working in more than 45 countries on 5 continents.

Lallemand Baking offers a range of superior quality baker's yeast – both fresh and dry varieties – and specialty ingredients to meet bakers' needs across North America, Europe, the Middle East, and Africa. Baking cultures and dough conditioners round out our impressive product range.

The Lallemand baking team's many branches collaborate closely to provide innovative products and efficient services, backed by a skilled technical support team in each region of operations.

Please take note that accommodations will be provided in all parts of the hiring process. Applicants need to make their needs known in advance.

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