Operator III

　　Location:

　　Eddystone, US, 19022

　　At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry. As the world’s leading manufacturer of high-quality chocolate and cocoa products, our actions truly shape the future of our industry. We are a business-to-business company, serving the entire food sector, from the cocoa bean to the finest chocolate product. We are a company with a purpose, we believe in doing well by doing good and reinvesting in the communities we operate. We have a long-standing commitment to sustainability and our goal is to shape a sustainable cocoa and chocolate future. We are headquartered in Zurich, and have more than 12,000 passionate Employees working in more than 40 countries worldwide. We are very proud of who we are and what we do. And of course, we are always looking for talented people to help us have a positive impact on our industry and beyond!

　　Responsibilities:

　　Responsible for all functions and record keeping involved in the pressing process, performing all the operational activities of production, following the safety standards, quality and meeting its standards, quality tests and controls and recording activities.

　　Essential Functions:

　　Liquor preparation and verification of physical parameters per recipe specification

　　Tank inventory for liquor and butter and appropriated MES registrations

　　Responsible for the transfers from Liquor tanks to Pressing and Blending tanks

　　Set up press parameters per results of hands-on fat content, PH and color testing

　　To monitor the process parameters and inform the supervisor any deviation in the process

　　Follow the schedule determining the type of liquor to be pressed

　　Track the Liquor result from the Liquor Spec Sheet and inform Supervisor and/or Press Expert in case of any out of spec parameter

　　After confirming the liquor can be pressed, move the liquor from the appropriate liquor from the tank to Press Tank 1 or Blend Tanks 1 and 2.

　　Monitor pressing process, determine appropriate press cycles

　　Cake sampling and hands-on testing for fat content with subsequent equipment adjustment per testing results

　　Register all the results at the defined form and/or system

　　Pull product samples for microbiology lab

　　Appropriate documentation in SAP and MES registration, for every movement and batch completed

　　Perform cleanup of the area and equipment, 1st level equipment maintenance, felt and filters changing and other equipment checking, and rescreening of plates, properly completing the monitoring forms with the information

　　Comply with safety standards, work instructions, industry procedures and all items related to Food Safety and GMP applied.

　　About you:

　　A degree in science related field or related post high school technical/ mechanical education or a minimum of high school diploma with 3 years of manufacturing experience

　　High computer literacy

　　Knowledge / experience with PLC and SAP a plus

　　Ability to multi-task and work independently

　　Team player with good communication skills

　　Must be able to lift 50lbs unassisted

　　Must be able to work in high temperature areas for short periods of time

　　Must be able to work in a hot environment and climb stairs

　　At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #oneBC - Diverse People, Sustainable Growth.

　　If you want to learn more about Barry Callebaut, please find further information here.

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