Hiring Assistant Cheesemaker — Food Safety Focus

WavingfromCheesePlant_RedheadCreamery_052116

JOB DESCRIPTION

Red­head Cream­ery is a fam­ily run and owned farm­stead cheese­mak­ing oper­a­tion since the fall of 2014. We uti­lize the milk from our family’s 200-cow dairy herd, Jer-Lindy Farms. We are com­mit­ted to pro­duc­ing the highest-quality food, and pro­duc­ing a sus­tain­able busi­ness in envi­ron­men­tal, fis­cal and social aspects. Red­head Cream­ery is cur­rently accept­ing appli­ca­tions for a 1/2-full time assis­tant cheese­maker posi­tion. Time worked will include week­days, some week­nights and week­ends. 20–40 hours per week.

The position’s respon­si­bil­i­ties will include assist­ing the cheese­maker with cheese pro­duc­tion, affi­nage, pack­ag­ing and ship­ping, clean­ing, and san­i­ta­tion, as well as rou­tine taste test­ing. This posi­tion is respon­si­ble for help­ing to ensure that food prod­ucts meet stan­dards set by both com­pany and reg­u­la­tory author­i­ties. This includes review­ing and devel­op­ing qual­ity and safety poli­cies. Should be knowl­edge­able about food safety stan­dards that are cus­tom­ary within the food indus­try and man­dated by gov­ern­ment reg­u­la­tions. Basi­cally, if you’re a stick­ler for rules and like to cross things off your to do list, con­sider this position!

Addi­tional oppor­tu­ni­ties will include inter­act­ing with con­sumers directly through trade shows, the Red­head Cream­ery on-farm cheese shop (includ­ing tours and spe­cial events) and pri­vate din­ners, as well as assist­ing on the dairy farm side.

Ben­e­fits:

Farm and pro­ducer trips

20% employee discount

QUALIFICATIONS

Appli­cants should be self-starters with a can-do atti­tude, and capa­ble of work­ing with a team or independently.

Appli­cants need to thrive in a fast-pace envi­ron­ment with var­ied respon­si­bil­i­ties, able to lift 50 pounds eas­ily and be detail-oriented. Dairy man­u­fac­tur­ing and/or food back­ground is preferred.

REQUIRED QUALIFICATIONS

• Will­ing­ness to learn and take on new tasks

• Abil­ity to work inde­pen­dently and with a team to carry out the stan­dard pro­to­cols of the creamery

• Food handling/safety experience

• Evi­dence of effec­tive oral and writ­ten com­mu­ni­ca­tion skills

• Detail-oriented person

• Abil­ity to lift and carry 50 pounds, unassisted

PREFERED QUALIFICATIONS

• Expe­ri­ence with FSMA, USDA or FDA food requirements

• Degree in Dairy Man­u­fac­tur­ing, Dairy Sci­ence, Food Sci­ence or related field

APPLICATION: Can­di­dates should send a cover let­ter (include a detailed descrip­tion of inter­ests, skills, and expe­ri­ences), résumé, and the names, addresses, and phone num­bers of two references.

Ref­er­ences will be con­tacted only for those appli­cants judged most appro­pri­ate. Please sub­mit to: Alise Sjostrom: alise@redheadcreamery.com

CLOSING DATE: Review of appli­ca­tions will begin imme­di­ately and the posi­tion will remain open until filled. For fur­ther infor­ma­tion, please con­tact Alise Sjostrom at 320–346-2246 or alise@redheadcreamery.com

Redhead Creamery Seeking Cheesemonger/Retail Associate: Part Time

Redhead_Creamery_Cheese_ShopRed­head Cream­ery is a fam­ily run and owned farm­stead cheese­mak­ing oper­a­tion since the fall of 2014. We are com­mit­ted to pro­duc­ing the highest-quality food, and pro­duc­ing a sus­tain­able busi­ness in envi­ron­men­tal, fis­cal and social aspects. Red­head Cream­ery is cur­rently accept­ing appli­ca­tions for a part-time time cheese­mon­ger and retail asso­ciate posi­tion. The shift will be Fri­days and Sat­ur­days from 9:00am — 5:00pm with addi­tional weekly events through­out the year. 16–20 hours per week.

We’re look­ing for part-time cheesemonger/register help, who is will­ing to com­mit at least through Jan­u­ary 2018. Excel­lent cus­tomer ser­vice skills are a must and expe­ri­ence with or a will­ing­ness to learn cheese is a plus. A pas­sion for good food is ESSENTIAL. We are will­ing to teach you every­thing we know about cheese and cheese­mon­ger­ing in a sup­port­ive, fun environment.

Ben­e­fits:

Farm and pro­ducer trips

20% employee discount

We are a well-respected, region­ally acclaimed cheese com­pany and shop and we pro­vide great train­ing and learn­ing opportunities.

Our desired candidate:

  • Is pas­sion­ate about food, espe­cially cheese
  • Pro­vides excel­lent cus­tomer ser­vice, makes cus­tomers feel wel­come and special
  • Is hard­work­ing, detailed, never idle and self-motivated
  • Food han­dling and prepa­ra­tion expe­ri­ence preferred
  • Is dri­ven to learn and a quick study
  • Be able to work week­ends and evenings
  • Not afraid to pick up a mop

APPLICATION: Can­di­dates should send a cover let­ter (include a detailed descrip­tion of inter­ests, skills, and expe­ri­ences), résumé, and the names, addresses, and phone num­bers of two ref­er­ences. Ref­er­ences will be con­tacted only for those appli­cants judged most appro­pri­ate. Please sub­mit to: Alise Sjostrom: alise@redheadcreamery.com

CLOSING DATE: Review of appli­ca­tions will begin imme­di­ately and the posi­tion will remain open until filled. For fur­ther infor­ma­tion, please con­tact Alise Sjostrom at 320–346– 2246 or

alise@redheadcreamery.com

 

WavingfromCheesePlant_RedheadCreamery_052116

Redhead Creamery Hiring Assistant Cheesemaker

Look­ing for a unique career change? Or maybe just a change of scenery… Red­head Cream­ery is hir­ing for an assis­tant cheese­maker. Please click here for a full job descrip­tion and desired qual­i­fi­ca­tions. Flex­i­ble hours. Pay is based on experience.

Can­di­dates should send a cover let­ter (include a detailed descrip­tion of inter­ests, skills, and expe­ri­ences), résumé, and the names, addresses, and phone num­bers of two references.

Ref­er­ences will be con­tacted only for those appli­cants judged most appro­pri­ate. Please sub­mit to: Alise Sjostrom: alise@redheadcreamery.com

CLOSING DATE: Review of appli­ca­tions will begin imme­di­ately and the posi­tion will remain open until filled. For fur­ther infor­ma­tion, please con­tact Alise Sjostrom at 320–346-2246 or alise@redheadcreamery.com

https://docs.google.com/document/d/13rupG7R5gABTs1HRp_pOEqEtaqNucJw4xV-Pwli31u4/pub

Redhead Creamery June Dairy Month Open House 2016

2nd Annual Open House Review at Redhead Creamery

THANK YOU!

It’s been two years of busi­ness for Red­head Cream­ery and we want to thank YOU for mak­ing that hap­pen. Our open house was a big hit and we look for­ward to mak­ing next year’s event even bet­ter. Be sure to mark June 24, 2017 on your cal­en­dars now — you won’t want to miss it.

Did you miss this year’s event? Here’s a quick photo recap of the day. Thank you to Brooks High Beer Bat­tered food truck for com­ing out and sport­ing some of the best deep fried cheese curds we’ve ever had — and to Jerry and the Strollers for pro­vid­ing the great music. Our friends, fam­ily and employ­ees helped make every­thing hap­pen, so thank you!

Slide Show Recap Link: Red­head Cream­ery Open House 2016

Our Governor likes what we’ve done with Water Quality

Farm­ing is an inde­pen­dent job. We get to choose how we man­age our land, our ani­mals, our time, and our money to a great extent. But, many peo­ple do not real­ize the rela­tion­ship we have work­ing both with and under gov­ern­ment regulations.

One such exam­ple is the Min­nesota Agri­cul­tural Water Qual­ity Con­trol Pro­gram (MAWQCP). This new ini­tia­tive came from Min­nesota Gov­er­nor Mark Day­ton in an effort to con­tinue improv­ing Minnesota’s water qual­ity. In just the first year, over 100 farms signed up with­out much effort, mean­ing that they were already using the best prac­tices as directed by the state and fed­eral gov­ern­ments. We believe hun­dreds more can qual­ify if they take the time to sign up, and we hope they do.

One agency we work with very closely, as we have for decades, is the USDA’s Nat­ural Resource Con­ser­va­tion Ser­vice. They work with farm­ers to main­tain, plan, and exceed best stan­dards in farm­ing. Of course, like many gov­ern­ment pro­grams some­times there are unique quirks that farm­ers don’t like as we try to place these national reg­u­la­tions on indi­vid­ual farms, but for us it has been a very pos­i­tive experience.

Last year, our local NRCS office approached us about join­ing the MAWQCP. Weeks later, we found out our prac­tices qual­i­fied us for the pro­gram. We got a nice $500 check, some assur­ance that we would be cov­ered under any small changes over the next decade, and signs des­ig­nat­ing our farm as using the industry’s lat­est and great­est prac­tices for water quality.

We will admit, that dairy farm­ers have a big advan­tage in this cat­e­gory. As farm­ers who uti­lize alfalfa – a per­ma­nent crop that can last for three to five years – we use less tillage and build bet­ter soil struc­ture over time. Our crop-only farm­ing neigh­bors can also meet the high stan­dards set by the MAWQCP, but we’ll hap­pily admit that alfalfa is a big boost, and right­fully so! We use our cows’ own manure to fer­til­ize a crop that we don’t need to till, which in turn comes to make feed for our cows. We do the same with our corn, in rota­tion with the alfalfa ground.

Our row crop farm­ing neigh­bors are not being incon­sid­er­ate. Rather, hay is just a spe­cial­ized crop with spe­cial­ized equip­ment. If you do not have a mar­ket it for it, it is dif­fi­cult to com­mit a field for three or more years when you already have the equip­ment you need for corn, soy­beans, and small grains (wheat, bar­ley, oats, canola, etc.) – they all share the same or sim­i­lar planters, tillage equip­ment, com­bines, and grain haul­ing wag­ons. Hay needs mower-conditioners, rakes, balers, and hayracks or other flat wag­ons to haul the bales in.

Last Decem­ber, Minnesota’s Com­mis­sioner of Agri­cul­ture, Dave Fred­er­ick­son, came to per­son­ally present us with the award (and taste some cheese). We’re proud to dis­play it both on our barn and in our cheese plant, as it’s great water that makes healthy cows, and healthy cows that makes great cheese!