Intern, Engineering

About the Role

Hilmar Cheese Company offers a 10-week paid, skill-enriching, innovation-generating summer internship program. Interns are expected to innovate, collaborate, and deliver on exciting projects. The program provides exposure to real-life business situations and opportunities to work alongside employees on projects. The internship includes dairy visits, community projects, and interaction with senior leaders.

Key Responsibilities

• Finding the optimum, most cost-effective methods of manufacturing dairy products.
• Sampling, data collection, and analysis.
• Creating proposals to reduce operating costs, process capacity constraints, product losses, and product quality variation.
• Identification of the causes of waste within one or more manufacturing processes and recommendations for actions to eliminate waste.
• Development of standard work processes to implement and sustain identified improvement opportunities.
• Validate all electrical prints are up to date and accurate and stored properly.
• Utility optimization of steam, refrigeration system, compressed air, domestic water, and waste water.

Requirements & Tech Stack

• Completion of Sophomore year at a university and working towards a degree in Engineering, Chemical Engineering, Biochemical Engineering, Manufacturing, or related field.
• Basic knowledge of MS Office products: Outlook, Word, PowerPoint, Excel.
• Strong applied technical skills and analytical problem-solving skills.
• Good oral and written communication skills.
• Reliable transportation to and from work.

Physical Demands & Work Environment

• Physical Demands: Must be able to stand, walk, use hands to finger, handle or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl, and talk or hear. Requires standing and walking almost the entire workday. Must be physically capable of working in any job tasks within their respective area. Required to work at heights and in fairly small areas. Involves pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, and repetitive bending.
• Work Environment: Frequent exposure to dust, fumes, smoke, gases, or other irritating substances. Exposure to solvents or chemicals. Exposure to slippery walking surfaces (water). Exposure to marked changes in temperature and humidity. Working surface is primarily concrete, with rubber mats where standing is required.
• Food safety is a company-wide responsibility.

Note: This description is a general statement and does not include other duties as assigned.