Intern

About the Role

Hilmar Cheese Company offers a 10-week paid, skill-enriching, innovation-generating summer internship. Interns are expected to innovate, collaborate, and deliver on exciting projects. This internship provides exposure to real-life business situations and project work alongside employees at the Hilmar, CA site. The program includes dairy visits, community projects, and opportunities to interact with senior leaders, offering insight into the creation of wholesome dairy products, systems, and services.

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 manufacturing processes and recommendations for actions.
• Development of standard work processes to implement and sustain identified improvement opportunities.
• Validating that all electrical prints are up to date, 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 fields.
• 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

• Ability to stand, walk, use hands, reach, climb, balance, stoop, kneel, crouch, crawl, and talk/hear.
• Standing and walking for a significant portion of the workday.
• Physical capability to perform all job tasks within their respective area.
• Ability to work at heights and in small areas.
• Tasks may involve pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling, grasping, twisting/turning, and repetitive bending.
• Potential exposure to dust, fumes, smoke, gases, or other irritating substances.
• Potential 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 provided where standing is required.
• Food safety is a companywide responsibility.