Process Operator Reports To: Operations Manager FLSA Status: Non- Exempt Essential Duties and Responsibilities: Responsible for an area of plant operations and ensuring maximum quality production while supporting the policies, goals, and objectives of CIE. Learn/work effectively with the plant’s Distributed Control System. Diagnose/troubleshoot plant or equipment issues before/after they occur to prevent process upsets. Assist maintenance as needed to help with repairs. Perform samples and testing of the process as required by the QA program and QA process. Respond to collected data as required by plant SOP’s and QA programs. Complete shift turnover communication daily for the designated area of the plant. Keep timely and accurate process logs as required by the QA and environmental programs. Responsible for notifying Shift Lead of any equipment problems. Complete tasks that are assigned by the supervisor. Learn all procedures for the physical plant and utility systems. Monitor Fermentation data for consistency and report any variations to Plant Manager and/or Lab Manager to prevent process upsets. Must be able to manage/perform LO/TO, Hot Work, and confined space entry as needed. Must be able to work a 12-hour rotating shift. Be able to meet call-in requirements as needed. Participate in programs and procedures required to ensure plant cleanliness. Maintain and enforce all safety/environmental policies and procedures. Maintain a TEAM environment with all plant employees. Ability to problem solve and have attention to detail. Demonstrated self-starter and high initiative. Maintain a good attendance record and work ethic. An employee with any known allergen including, but not limited to, nuts, gluten, livestock, penicillin, etc., shall make it known to CIE after a conditional offer of employment.

Food Safety Production Areas Have a basic understanding of the GMPs and Food Security. Notify the Food Safety Manager and or Supervisor of any repairs or adjustments that are required. Perform Basic Sanitation Functions. Perform all duties necessary to meet the CIE’s, and or Government requirements/standards as prioritized by HACCP, and FSSC 22000. Notify the Food Safety Manager or any other Management personnel of ANY Food Safety or Quality issues. Ability to initiate action to prevent the occurrence of nonconformities relating to Food Safety and the Quality of the product, processes, quality system, or safety system. Identify problems relating to Food Safety and the Quality of the raw material, processes, quality system, or safety system, by performing Production/Quality Checks as assigned. Controls further processing or delivery of nonconforming product in terms of Food Safety and Quality issues until the deficiency or unsatisfactory condition has been corrected. Job & Skill Requirements High school diploma. GED, and related experience and/or training. Proficiency with Microsoft applications. Strong written and verbal communication skills. Demonstrated self-starter and high initiative Strong customer service orientation. Maintain a good attendance record and work ethic. Ability to problem solve and have high attention to detail. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to stand; walk; use hands, climb ladders and stairs; stoop; kneel; crouch; bend; push, and pull. The employee must be able to lift and/or move 50 pounds and push/pull 120 pounds. Due to the need for climbing and working in high places the person cannot exhibit signs of acrophobia

Medical, Dental and Vision Insurance, 401k Retirement, Short and Long Term Disability, Production and Safety Bonus Program, Paid Holidays, PTO and Vacation