Cheesemaker

Cheesemaker-in-Training (Machine Operator)

Nov 10, 2026

About the Role

Department: Production | Reports To: Head Cheesemaker | Location: Windsor, Ontario (on site) | Type: Full-time, permanent

Galati Cheese Company is looking for an experienced food manufacturing machine operator who wants to grow into a cheesemaker. In this hands-on production role, you will run and monitor production equipment while learning the cheesemaking process on the vat floor, working side by side with the Head Cheesemaker. As you build skill and confidence, you will take on more of the make, with the goal of running a production shift on your own.

This role suits someone with a solid food manufacturing background who is ready to build a career in the craft of cheesemaking.

Key Responsibilities

• Operate, monitor and adjust production equipment safely and efficiently to meet daily production targets.
• Learn every step of the cheesemaking process under the Head Cheesemaker: milk standardization, pasteurization, culture addition, coagulation, curd cutting, draining, stretching, moulding, pressing, brining and finishing.
• Monitor critical control points (CCPs) in real time and support HACCP and CFIA compliance throughout production.
• Keep batch logs, yield data, production records and corrective action reports complete and accurate.
• Help maintain quality and consistency across all cheese varieties produced.
• Take part in daily and deep-clean sanitation of the process room to GMP and CFIA standards.
• Learn and perform routine equipment maintenance, calibration and troubleshooting to keep downtime low.
• Work with the QA Technician on product testing and food safety checks.
• Support inventory handling of ingredients and cultures, and flag low stock to the Head Cheesemaker.
• Follow all GMP, food safety, health and safety, and PPE requirements.
• Progress toward running a production shift independently as skills are demonstrated.

Qualifications

Experience (required)

• Minimum 2 years of hands-on experience as a machine operator or production operator in a food manufacturing environment (dairy, cheese, or another food processing setting).
• Working knowledge of GMP, HACCP and food safety practices in a regulated food plant.
• Experience with batch records, production documentation and sanitation procedures.

Experience (an asset)

• Dairy or cheese production experience, especially pasta filata (mozzarella) or fresh cheeses such as ricotta or bocconcini.
• Experience with equipment maintenance, changeovers and troubleshooting.
• CFIA or third-party audit exposure (SQF, BRC or similar).

Education and training

• High school diploma or equivalent required.
• Diploma or certificate in Food Science, Dairy Technology or a related field is an asset; equivalent practical experience is accepted.
• HACCP certification, or willingness to obtain it within the first months of employment.

Skills and attributes

• Genuine interest in building a long-term career as a cheesemaker.
• Mechanical aptitude and an interest in learning equipment maintenance.
• Strong attention to detail and record-keeping habits, with a firm commitment to food safety.
• Ability to follow instructions, take coaching and work well as part of a production team.
• Willingness to work early morning starts and some Saturdays as the schedule requires.

Training and Career Path

The Head Cheesemaker provides structured, one-on-one training on the vat floor. The path from machine operator to cheesemaker is built around milestones, with pay increases as each is reached.

1. Machine operator: run and monitor equipment, follow batch records, and learn sanitation and CCP monitoring.
2. Cheesemaker-in-training: take on steps of the make under direct supervision, from standardization and culture addition through to moulding, brining and finishing.
3. Cheesemaker: run a production shift independently while meeting quality, yield and food safety standards.

What We Offer

• Competitive pay based on experience, with increases as you reach each training milestone.
• Benefits package, including health, dental and vacation.
• One-on-one training from the Head Cheesemaker, a hands-on skill few people get to learn.
• A clear path from machine operator to cheesemaker in a growing company.

Working Conditions and Physical Requirements

Work is performed in a food-safe production environment, including refrigerated cheesemaking areas, process rooms with wet floors and equipment maintenance zones. Shifts start early in the morning, Monday to Friday, with some Saturdays as the schedule requires.

• Full PPE is required at all times on the floor: hair and beard nets, gloves and non-slip food-safe footwear.
• Extended standing, repetitive motion, and lifting up to 50 lbs (23 kg) in wet, cold conditions.
• Sustained concentration to monitor batches, record data accurately and maintain food safety compliance.

Galati Cheese Company is an equal opportunity employer. Accommodations are available on request throughout the hiring process.