Gehl Foods, LLC dba Gehl Food and Beverage

Content Developer

Detailed listing

Delivery

In person source value: In-Person

Length

About 13 to 17 weeks source value: 91 - 120 days

Branches

Air Force, Army, Coast Guard, Marine Corps, Navy, Space Force

Career field

Arts, Design, Entertainment, Sports, and Media

Summary

Reporting to the Training & Development Manager, the Content Developer is primarily responsible for developing, implementing, and sustaining the overall training needs for our Aseptic Food Manufacturing Facilities. The Content Developer will create specific training materials through our training platform, Alchemy. This key position oversees coaching, developing, mentoring, and delivering training methodologies across our facility. The Content Developer will become well versed in data analysis and driving down the training gaps within the facility. The goal of the Content Developer is to create content, achieve sustainable trainings results, in the areas of safety, quality, delivery, cost, people and their growth.

What the work involves

We pride ourselves on our long-lasting relationships with some of America’s top consumer brands as well as companies new to the marketplace. Our products are found in retail stores, club channels, restaurants, and professional sport venues globally. In fact, you may have enjoyed a product from Gehl Food & Beverage, like our Gehl's® nacho cheese sauce, without realizing it. Gehl Food and Beverage has been a pioneer of low-acid aseptic dairy processing since the early 1970’s. Our aseptic products are ready-to-serve and packed in convenient packages that fit the needs of consumers. Our secret is an advanced aseptic process that locks in freshness without refrigeration. Our highly specialized aseptic process allows food and beverage products to achieve commercial sterility. Through a process of combining commercially sterile ingredients with sterilized packaging materials and sealing them within a commercially sterile environment, we create on-trend products that do not spoil at ambient temperatures. This airtight seal and commercial sterility allow a 12–18-month ambient shelf life without compromising taste Participants will have the opportunity to explore any facets within the company. The service member will be focused primarily in operations, learning good manufacturing processes (GMP), food safety, quality and machine operations with the opportunity to transition into full-time employment at the end of the program. Phase 1: Orientation & Industry Foundations (Weeks 1–4)Objective: Introduce the civilian workforce, food manufacturing environment, and foundational safety systems. Week 1: Program Orientation & Civilian Workforce Transition • SkillBridge expectations and performance objectives • Translating military experience into civilian roles (training, SOPs, operations) • Overview of Content Developer role and responsibilities • Workplace communication, professionalism, and accountability • Introduction to manufacturing culture and pace Week 2: Food Safety Fundamentals • Core food safety principles and hazard awareness (biological, chemical, physical) • Introduction to HACCP and preventive controls • Personal hygiene, sanitation, and contamination prevention • Role of training in maintaining food safety compliance Week 3: Good Manufacturing Practices (GMP) • GMP standards and regulatory expectations • Sanitation, hygiene, and facility controls • Documentation discipline and standardization • Translating GMP requirements into training materials (SOPs, OPLs) Week 4: Workplace Safety & Risk Management • OSHA fundamentals and safety culture • Hazard identification and mitigation • PPE, emergency procedures, and incident reporting • Embedding safety into training content and workforce readiness ________________________________________Phase 2: Training Development & Technical Content Creation (Weeks 5–8)Objective: Build core competencies in developing structured training materials aligned with operational needs. Week 5: Instructional Design Fundamentals • Principles of adult learning and instructional design • Structuring clear, repeatable training content • Writing effective One Point Lessons (OPLs) • Developing step-by-step Standard Operating Procedures (SOPs) Week 6: Content Development & Documentation • Converting SME knowledge into standardized materials • Technical writing for clarity and accuracy • Version control and document management • Creating training manuals and job aids Week 7: Multimedia Training Development • Creating visual, audio, and video-based training tools • Developing instructional videos for operational tasks • Designing content for diverse learning styles • Use of tools such as Microsoft PowerPoint, SharePoint, and basic video editing Week 8: Systems & Digital Tools • Introduction to digital platforms (e.g., SharePoint, Power Automate, Redzone, Poka) • Managing training records and workflows • Data tracking for training completion and compliance • Leveraging Excel for tracking and reporting ________________________________________Phase 3: Application in Manufacturing Environment (Weeks 9–12)Objective: Apply training development skills in real-world operational settings. Week 9: Collaboration with Subject Matter Experts (SMEs) • Conducting interviews and extracting technical knowledge • Observing operations and documenting processes • Building trust and effective communication with SMEs • Translating complex processes into simple instructions Week 10: Workforce Training & Readiness • Delivering training sessions and briefings • Coaching and mentoring employees • Ensuring task qualification and operational readiness • Reinforcing consistency, efficiency, and safety Week 11: Quality, Compliance & Continuous Improvement • Supporting audits and inspections through training documentation • Identifying gaps in training and operational performance • Continuous improvement of training materials • Using feedback and metrics to refine content Week 12: Leadership & Professional Skills • Applying military leadership in civilian environments • Managing multiple priorities and deadlines • Problem-solving in fast-paced production settings • Communication skills for cross-functional teams ________________________________________Phase 4: Capstone Project & Transition (Weeks 13–16)Objective: Demonstrate mastery through real-world training development and prepare for employment. Week 13: Capstone Project – Planning • Select a real-world training need (e.g., SOP, OPL series, safety training module) • Define scope, audience, and deliverables • Collaborate with SMEs and supervisors Week 14: Capstone Project – Development • Create training materials (written, visual, and/or video) • Apply GMP, food safety, and safety principles • Validate accuracy with SMEs Week 15: Capstone Project – Implementation & Presentation • Deliver training session or present materials • Demonstrate clarity, usability, and effectiveness • Receive feedback from leadership and peers Week 16: Transition to Civilian Employment • Resume refinement aligned to Content Developer role • Interview preparation and mock interviews • Networking and job placement support • Final evaluation and out-processing ________________________________________Program Outcomes By the end of the program, participants will: • Develop structured training content (SOPs, OPLs, manuals, and multimedia tools) • Apply food safety principles and Good Manufacturing Practices (GMP) in training development • Promote workplace safety and operational readiness through effective instruction • Collaborate with SMEs to translate technical processes into clear documentation • Demonstrate leadership, discipline, and adaptability in a civilian manufacturing environment • Be fully prepared for a Content Developer role supporting training, compliance, and workforce development

Locations

• Lathrop, CA
• Germantown, WI

Food Safety & Quality (FSQ) Trainee - Internship

Partial listing

Delivery

In person source value: In-Person

Length

About 13 to 17 weeks source value: 91 - 120 days

Type

Internship

Branches

Air Force, Army, Coast Guard, Marine Corps, Navy, Space Force

Summary

We pride ourselves on our long-lasting relationships with some of America’s top consumer brands as well as companies new to the marketplace. Our products are found in retail stores, club channels, restaurants, and professional sport venues globally. In fact, you may have enjoyed a product from Gehl Food & Beverage, like our Gehl's® nacho cheese sauce, without realizing it. Gehl Food and Beverage has been a pioneer of low-acid aseptic dairy processing since the early 1970’s. Our aseptic products are ready-to-serve and packed in convenient packages that fit the needs of consumers. Our secret is an advanced aseptic process that locks in freshness without refrigeration. Our highly specialized aseptic process allows food and beverage products to achieve commercial sterility. Through a process of combining commercially sterile ingredients with sterilized packaging materials and sealing them within a commercially sterile environment, we create on-trend products that do not spoil at ambient temperatures. This airtight seal and commercial sterility allow a 12–18-month ambient shelf life without compromising taste Participants will have the opportunity to explore any facets within the company. The service member will be focused primarily in operations, learning good manufacturing processes (GMP), food safety, quality and machine operations with the opportunity to transition into full-time employment at the end of the program.

What the work involves

Week 1 – Orientation and Defined Tasks and Schedule of Events (40-hour work week) • Safety and Food Safety – Learning good manufacturing processes, human safety, lock out tag out, forklift safety. Explain business rules, define expectations, and company culture. Overview of GMP, GLP, HACCP, PRP and Sensory. Meet employees and match intern with a mentor. Tour through manufacturing site, explaining aseptic processes along with the location of the lines, tanks, and silos. Training Objective 1: Intern fully understands his/her role in the company, is familiar with what his/her responsibilities will be, and what is expected from their performance. Week 2 - 6 – Defined Tasks and Schedule of events for Aseptic Lab Education (this is emphasized during Week 2-6, but this training will continue throughout the duration of the training (12-18 Weeks depending on the area.) • Safety, proper handling of Lab Chemicals • Lab overview and testing equipment • Understanding DM and how to save documents • Understanding lot coding and what it means • Production sampling and testing schedule for monitoring production • Perform Solids, Fat, and Protein testing • Perform Vitamin C testing • Perform pH and Temperature determination • Perform Viscosity testing • Perform Conductivity and Dye testing • Perform Color testing • Perform Acid Teardown testing • Perform routine calibrations on lab equipment • Perform batch standardization and release to operations • Perform sensory evaluation • Weekly meeting with local leadership to review and answer any questions, debrief on progress and skills learned that week Training Objective 2: Intern has learned general production sampling, Aseptic Lab testing, and routine equipment calibrations, and batch standardization allowing them to feel basic level of confidence in practices and can showcase skills without professional technician assistance Week 7 - 11 – Defined Tasks and Schedule of events for Aseptic Lab Floor Education (this is emphasized during Week 7-11, but this training will continue throughout the duration of the training (12-18 Weeks depending on the area.) • Understand when and why lines CIP and SIP and the difference • Understand what it means when a line is on product or on water • Understand the CCPs on Tetra lines • Understand sterile vs. non-sterile side of the system • Perform pre-op inspection and line release to operations • Understand requirements and perform allergen swabbing • Sending pallet tags and secondary tags to the line • Review and approve line sterilization • Perform hydrogen peroxide residual testing • Perform Pre-production Audit • Perform Shift Audit • Perform line clearing • Perform Tetra package integrity testing • Understand collection and review of paperwork • Understand where to store and record samples collected for various testing needed in the future • Completing a hold report and executing Hold Program • Weekly meeting with local leadership to review and answer any questions, debrief on progress and skills learned that week Training Objective 3: Intern has learned general Quality function in support of manufacturing and will specialize in Tetra specific training allowing them to feel basic level of confidence in practices and can showcase skills without professional technician assistance Week 12 - 16– Defined Tasks and Schedule of events for Micro Lab Education – (this is emphasized during Week 12-16, but this training will continue throughout the duration of the training (12-18 Weeks depending on the area.) • Safety, proper handling of Lab Chemicals • Lab overview and testing equipment • Understand incubation requirements for samples • Understand test schedule and where to find samples • Perform preparation of ATP positive control • Perform wash cycle on Celsius unit • Understand and prepare test kit reagents • Understand and prepare daily control • Understand the appropriate pipette and sterile tips to use for the application • Understand when and how to perform a dilution based on product type • Perform testing on Celsius unit and understand RLU reading • Perform pH testing and understand results • Create test reports and save in DM • Perform Environmental Monitoring Swabbing Training Objective 4: Intern has learned general sterility verification testing, the equipment utilized to perform testing, and reporting allowing them to feel basic level of confidence in practices and can showcase skills without professional technician assistance Assessments: Evaluation of service members’ performance. Week 17-18 – Summary weeks and career discussion – Evaluate performance of intern and likely offer full time position provided intern meets requirements. • This will be the completion of the program. We expect the intern to have gained a vast amount of knowledge, skills and abilities which will enable the company to hire him/her with no hesitation. After completion of this 18-week course, there is no doubt the intern will have a basic knowledge of everything he/she must know to succeed. Training Objective 5: Candid evaluations of the intern’s performance will be held along with a very probable job offer. The Intern should expect to understand exactly where his/her weak points are at this stage and where he/she would fit into the business. Potential salary and benefit packages will be discussed and projected for planning purposes. Training Outcomes: Participants will have gained skills in general manufacturing knowledge, aseptic food and beverage manufacturing, quality, exposure to operating equipment, and general maintenance. The intent of the internship will be to provide participants with a full-time offer of employment upon completion of the Skillbridge program.

Locations

• Lathrop, CA
• Walterboro, SC
• Germantown, WI

Gehl Food & Beverage Skillbridge - Internship

Partial listing

Delivery

In person source value: In-Person

Length

About 13 to 17 weeks source value: 91 - 120 days

Type

Internship

Branches

Air Force, Army, Coast Guard, Marine Corps, Navy, Space Force

Defense Industrial Base

Yes

Summary

When you work at Gehl Food & Beverage Germantown, you are working with a cross-collaborative team and with management that has an open door. We are here to listen and to help because everybody is equal no matter the job position. We are all working toward the same goal. We have a tight-knit culture where the work is fun and fast-paced, and the employee perks are unbeatable.

What the work involves

Located just outside of Milwaukee, Gehl Foods, LLC is one of America’s fastest growing food and beverage manufacturing companies. Since our founding in the late 1800s, we have enjoyed a reputation of quality, safety and innovation. Today, we develop ready-to-serve aseptic products (like nacho cheese and nutritional shakes), locking in freshness, without refrigeration or compromising taste. As an industry leader, we pride ourselves in offering custom, creative aseptic solutions to some of the world’s biggest companies and divisions including foodservice, retail private brands and contract manufactured brands. With our continued success and rapid growth, Gehl Foods is looking for qualified individuals to join us on our journey to becoming a global leader I the aseptic food and beverage industry. It is an exciting time to be a part of our company. If you are looking for a chance to take your skills and experience to the next level, and the opportunity to impact our business, then feed your future as part of the Gehl Foods Team. Position Summary Reporting to the Business Unit Supervisor, the Operator is primarily responsible for the safe and efficient operation of their assigned production filler, associated process system and packaging equipment as necessary. At this level, the operator is acquiring skills and experience and is working to become proficient in the sterilization, operation and/or sanitation responsibilities.*Operates and observes production line equipment to ensure food safety, product quality and conformity meeting customer standards and specifications*Becomes proficient in Sterilize-in-Place (SIP), operation and/or Clean-in-Place (CIP) of assigned filler*Performs basic clean, inspect and lube functions including basic Preventative Maintenance (PMs)*Actively participates in start up, troubleshooting/adjustment, stop/reset and shutdown of line equipment - Clears jams and reports malfunctions to Business Lead/Supervisor as necessary*Performs changeovers - Completes line clears and accurately sets up next item's packaging and coding*Reports out of standard/specification results to the Quality Department and Business Unit Lead/Supervisor*Reports unsafe conditions or other compliance issues to the Business Unit Lead/Supervisor*Completes handwritten instructions and on-line documentation including Quality and Critical Control Point (CCP) checks accurately and at the required frequencies*Maintains accurate and detailed work log (including Factory MES data collection) and inventory records*Monitors and reviews inventory and production levels to achieve the most efficient operating conditions*Maintains assigned work area and production environment in clean orderly condition - completes environmental cleaning requirements as necessary*Actively participates in shift exchanges and work team meetings.*Safely operates forklifts as needed to keep assigned work area supplied with necessary production materials

Locations

• Lathrop, CA
• Walterboro, SC
• Germantown, WI

Mechanic

Detailed listing

Delivery

In person source value: In-Person

Length

About 13 to 17 weeks source value: 91 - 120 days

Branches

Air Force, Army, Coast Guard, Marine Corps, Navy, Space Force

Career field

Installation, Maintenance, and Repair

Defense Industrial Base

Yes

Summary

Position Overview We are seeking a Maintenance Mechanic to support operations across aseptic packaging and processing systems. This role is responsible for executing work orders, troubleshooting equipment, and performing maintenance to ensure safe, efficient, and compliant production. What You’ll Do Perform mechanical and electromechanical maintenance and troubleshooting Respond to equipment issues, diagnose root causes, and implement timely solutions Conduct preventive, predictive, and corrective maintenance on production equipment Ensure all repairs are tested, validated, and production-ready Accurately document work in CMMS and maintenance logs Support maintenance planning, including parts, tools, and scheduling Lead resolution of recurring or complex equipment issues Assist with continuous improvement initiatives and special projects

What the work involves

Overview: At Gehl Food & Beverage, we pride ourselves on our relationships, whether the long-standing ones we have established with several of America’s top selling consumer brands or with emerging companies new to the marketplace. Through these relationships, our products appear in retail stores, club channels, restaurants, and professional sport venues globally. In fact, you have likely enjoyed a product from Gehl Food & Beverage, perhaps our Gehl's® nacho cheese sauce, without even realizing it. Since the early 1970’s, Gehl Food and Beverage has been a pioneer of low-acid aseptic dairy processing, developing an advanced aseptic process that locks in freshness without the need for refrigeration. This allows us to produce our aseptic products as ready-to-serve, convenient packages that fit the needs of consumers. Our highly specialized aseptic process allows food and beverage products to achieve a condition known as commercial sterility allowing a 12–18-month ambient shelf life without compromising taste or quality. Through a process of combining commercially sterile ingredients with sterilized packaging materials and sealing them within a commercially sterile environment, we create on-trend products that do not spoil at ambient temperatures. As a smaller organization, participants will have exposure to many facets of low-acid aseptic dairy processing within the company but will be focused primarily in the maintenance and engineering department. Here, service members will learn the basics of maintaining and repairing food manufacturing equipment, such as effective completion of periodic PMs, periodic rebuilding of critical equipment, troubleshooting of mechanical and electrical systems, project management, and equipment upgrades, while following good manufacturing processes (GMP), food safety guidelines, and quality assurance standards with the opportunity to transition into full-time employment at the end of the program. Week 1 – Orientation and Introduction to Aseptic Food Manufacturing (40-hour work week) • Safety and Food Safety – Learning good manufacturing processes, human safety, lock out tag out, forklift safety. Explain business rules, define expectations, and company culture. Meet employees and match intern with a mentor. Tour through manufacturing site, explaining aseptic processes. Training Objective 1: Intern fully understands his/her role in the company, is familiar with what his/her role & responsibilities will be and the associated expectations and gains a basic understanding of aseptic food processes. Week 2 - 5 – Aseptic Manufacturing Education *During this phase of training the service member will be shadowing and working with machine operators to gain an understanding of the production processes, equipment and standards as well as how their role as a maintenance technician impacts the operations team. • Safety, proper handling of Chemicals, Acid, Peroxide, Caustic • Machine overview, training, Inpaco, Tetra, Stork, etc... • Clean out of Place, CIP cleaning and sanitation • Read and understand material pallet tags and materials tracking sheets • Starting and Stopping production processes daily care and packaging checks • Assisting with and/or completing operator PMs and daily machine care tasks • Weekly meeting with local leadership to review and answer any questions, debrief on progress and skills learned that week Training Objective 2: Intern has learned general manufacturing and will specialize in machine specific training allowing them to feel basic level of confidence in practices and can showcase skills without professional technician assistance Week 6 - 9– Introduction to Maintenance Workflow Processes & Plant Utilities – CMMS (Work Order) introduction, Stockroom processes, job kitting and planned work. Specific equipment experience on plant utility equipment (Boilers, Chiller, Cooling Towers, Ammonia systems, HVAC & air compressors & wastewater handling) • Stockroom: Working in tandem with experienced technicians the intern will focus on learning key aspects of the maintenance workflow process: How to open, complete and accurately close work orders. Stockroom fundamentals, including parts check-out, parts requisition process, how to build job kits and the role of planned work in equipment reliability. • Utilities: Working with experienced technicians the service member will begin completing equipment monitoring tasks, completing daily, weekly and monthly PMs and minor repair work on plant utility systems. This training will encompass work across systems and will provide the service member with a deeper understanding of how the utilities equipment impact the production processes. Training Objective 3: Develop an understanding of how the maintenance workflow is managed across the facility and how the site ensures the correct parts are on hand to ensure the reliability of plant equipment. Additionally, develop an understanding of what is required to maintain reliable utilities for production processes and ensuring the utility equipment is maintained to the standards required for food manufacturing in an aseptic environment. Assessments: Evaluation of service members’ performance. Week 10-18 – Maintenance in Aseptic Food Manufacturing – Broad exposure to the role of a maintenance technician across the facility. This will encompass supporting and shadowing current maintenance technicians in performing line calls during production, completion of PMs, rebuilds and repairs to production equipment, working with FSE technicians on planned major and minor services to equipment and working with FSE and Engineering team on equipment upgrades. • During this phase of the program, the service member will begin working on the production equipment. They will be exposed to equipment in the processing, filling, and packaging sections of the plant. Aside of gaining and understanding of process in each section, the service member will be heavily engaged in the mechanical and electrical functionality of specific parts of equipment and asked to assist in maintaining, rebuilding and repairing the equipment while complying with the maintenance workflow processes. • This will be the completion of the program. During this time, the service member will be working directly in the role of a maintenance technician supporting trained, professional service technicians as they complete the full scope of maintenance work across the sites’ production equipment. We expect the service member to demonstrate a retention of the knowledge they have gained in the prior weeks, as well as to demonstrate continued growth in their understanding of production processes and fundamental maintenance skills necessary to repair, maintain and troubleshoot equipment. After completion of this 18-week course, the service member will have a basic knowledge of the skills he/she needs to succeed as a maintenance technician. Training Objective 4: Candid evaluations of the intern’s performance and skill level will be held regarding the candidate’s skill development, process understanding and any areas of improvement necessary. Successful completion of this phase is likely to lead to a job offer as a maintenance technician. The ability to learn and demonstrate growth in understanding and skill development will be crucial for successful completion of this phase of the program. Training Outcomes: Participants will have gained fundamental skills in maintenance processes and skills, an understanding of aseptic food and beverage manufacturing, exposure to operating production equipment, and maintenance plant utility equipment. The intent of the internship will be to provide participants with a full-time offer of employment upon completion of the Skillbridge program.

Locations

• Lathrop, CA
• Walterboro, SC

Mechanic - Internship

Partial listing

Delivery

In person source value: In-Person

Length

About 13 to 17 weeks source value: 91 - 120 days

Type

Internship

Branches

Air Force, Army, Coast Guard, Marine Corps, Navy, Space Force

Defense Industrial Base

Yes

What the work involves

Overview: At Gehl Food & Beverage, we pride ourselves on our relationships, whether the long-standing ones we have established with several of America’s top selling consumer brands or with emerging companies new to the marketplace. Through these relationships, our products appear in retail stores, club channels, restaurants, and professional sport venues globally. In fact, you have likely enjoyed a product from Gehl Food & Beverage, perhaps our Gehl's® nacho cheese sauce, without even realizing it. Since the early 1970’s, Gehl Food and Beverage has been a pioneer of low-acid aseptic dairy processing, developing an advanced aseptic process that locks in freshness without the need for refrigeration. This allows us to produce our aseptic products as ready-to-serve, convenient packages that fit the needs of consumers. Our highly specialized aseptic process allows food and beverage products to achieve a condition known as commercial sterility allowing a 12–18-month ambient shelf life without compromising taste or quality. Through a process of combining commercially sterile ingredients with sterilized packaging materials and sealing them within a commercially sterile environment, we create on-trend products that do not spoil at ambient temperatures. As a smaller organization, participants will have exposure to many facets of low-acid aseptic dairy processing within the company but will be focused primarily in the maintenance and engineering department. Here, service members will learn the basics of maintaining and repairing food manufacturing equipment, such as effective completion of periodic PMs, periodic rebuilding of critical equipment, troubleshooting of mechanical and electrical systems, project management, and equipment upgrades, while following good manufacturing processes (GMP), food safety guidelines, and quality assurance standards with the opportunity to transition into full-time employment at the end of the program. Week 1 – Orientation and Introduction to Aseptic Food Manufacturing (40-hour work week) • Safety and Food Safety – Learning good manufacturing processes, human safety, lock out tag out, forklift safety. Explain business rules, define expectations, and company culture. Meet employees and match intern with a mentor. Tour through manufacturing site, explaining aseptic processes. Training Objective 1: Intern fully understands his/her role in the company, is familiar with what his/her role & responsibilities will be and the associated expectations and gains a basic understanding of aseptic food processes. Week 2 - 5 – Aseptic Manufacturing Education *During this phase of training the service member will be shadowing and working with machine operators to gain an understanding of the production processes, equipment and standards as well as how their role as a maintenance technician impacts the operations team. • Safety, proper handling of Chemicals, Acid, Peroxide, Caustic • Machine overview, training, Inpaco, Tetra, Stork, etc... • Clean out of Place, CIP cleaning and sanitation • Read and understand material pallet tags and materials tracking sheets • Starting and Stopping production processes daily care and packaging checks • Assisting with and/or completing operator PMs and daily machine care tasks • Weekly meeting with local leadership to review and answer any questions, debrief on progress and skills learned that week Training Objective 2: Intern has learned general manufacturing and will specialize in machine specific training allowing them to feel basic level of confidence in practices and can showcase skills without professional technician assistance Week 6 - 9– Introduction to Maintenance Workflow Processes & Plant Utilities – CMMS (Work Order) introduction, Stockroom processes, job kitting and planned work. Specific equipment experience on plant utility equipment (Boilers, Chiller, Cooling Towers, Ammonia systems, HVAC & air compressors & wastewater handling) • Stockroom: Working in tandem with experienced technicians the intern will focus on learning key aspects of the maintenance workflow process: How to open, complete and accurately close work orders. Stockroom fundamentals, including parts check-out, parts requisition process, how to build job kits and the role of planned work in equipment reliability. • Utilities: Working with experienced technicians the service member will begin completing equipment monitoring tasks, completing daily, weekly and monthly PMs and minor repair work on plant utility systems. This training will encompass work across systems and will provide the service member with a deeper understanding of how the utilities equipment impact the production processes. Training Objective 3: Develop an understanding of how the maintenance workflow is managed across the facility and how the site ensures the correct parts are on hand to ensure the reliability of plant equipment. Additionally, develop an understanding of what is required to maintain reliable utilities for production processes and ensuring the utility equipment is maintained to the standards required for food manufacturing in an aseptic environment. Assessments: Evaluation of service members’ performance. Week 10-18 – Maintenance in Aseptic Food Manufacturing – Broad exposure to the role of a maintenance technician across the facility. This will encompass supporting and shadowing current maintenance technicians in performing line calls during production, completion of PMs, rebuilds and repairs to production equipment, working with FSE technicians on planned major and minor services to equipment and working with FSE and Engineering team on equipment upgrades. • During this phase of the program, the service member will begin working on the production equipment. They will be exposed to equipment in the processing, filling, and packaging sections of the plant. Aside of gaining and understanding of process in each section, the service member will be heavily engaged in the mechanical and electrical functionality of specific parts of equipment and asked to assist in maintaining, rebuilding and repairing the equipment while complying with the maintenance workflow processes. • This will be the completion of the program. During this time, the service member will be working directly in the role of a maintenance technician supporting trained, professional service technicians as they complete the full scope of maintenance work across the sites’ production equipment. We expect the service member to demonstrate a retention of the knowledge they have gained in the prior weeks, as well as to demonstrate continued growth in their understanding of production processes and fundamental maintenance skills necessary to repair, maintain and troubleshoot equipment. After completion of this 18-week course, the service member will have a basic knowledge of the skills he/she needs to succeed as a maintenance technician. Training Objective 4: Candid evaluations of the intern’s performance and skill level will be held regarding the candidate’s skill development, process understanding and any areas of improvement necessary. Successful completion of this phase is likely to lead to a job offer as a maintenance technician. The ability to learn and demonstrate growth in understanding and skill development will be crucial for successful completion of this phase of the program. Training Outcomes: Participants will have gained fundamental skills in maintenance processes and skills, an understanding of aseptic food and beverage manufacturing, exposure to operating production equipment, and maintenance plant utility equipment. The intent of the internship will be to provide participants with a full-time offer of employment upon completion of the Skillbridge program.

Locations

• Germantown, WI