["Sanitation Partner I","Sanitation Partner I"]

ResponsibilitiesJob Summary: Maintain an effective and continuous process of deep cleaning of facility and its equipment in order to produce safe, self‑manufactured products of high quality. Continued commitment to the growth, development and training of our People and continually meeting our commitment to achieve superior service levels.Key Responsibilities & Essential Functions:Total Process Ownership (TPO) - Partner responsible to maintain the manufacturing process and equipment in optimum condition. The integration of several process techniques focused on achieving high levels of overall process effectiveness.Team Skills: Partner responsible for fundamental understanding of team in development. May have an active participation within a team environment through division and plant team orientation, safety and quality training.Level I Team SkillsMust complete in‑house chemical trainingQuality, Environment and Safety Training (QES):Hazardous communicationLock out/Tag outFire PreventionConfined SpacesHearing ConservationPersonal Protective EquipmentEmergency Action PlanDrug Free WorkplacePowered Material Handling EquipmentBlood Borne PathogensStorm WaterCleaning:Clean equipment in processing areaClean and maintain facility and warehousing centersChemical Handling:Certification and proper documentation of chemical handlingProper use of chemical handlingEquipment Handling:Basic use of facility production process equipment for sanitation purposesProper use of power equipment; depending on the facility, may include the following:Pressure cleaning equipment (i.e., washers or sprayers)Chemical dispensing equipmentInspection:Knowledge of pre-operation inspection processingReporting and Documentation:Control, auditing, updating and log tracking of information; depending on the facility, may include the following:SiftersSoft Water DispensersFly LightsFluid DrainsChemical usage logMSDS sheetsInsect/Rodent sighting logAble to read and follow areas of assigned duties on the Master Sanitation SchedulerThe responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job‑related tasks as requested by their supervisor, subject to reasonable accommodations.Qualifications & Key RequirementsWork Experience:Knowledge/Skills/Abilities:Certified in Team Skills - RequiredRequires Basic PC Skills - RequiredAttention to detail - RequiredGood organization skills - RequiredAble to work in a team‑based environment - RequiredDemonstrate knowledge and understanding of Quality, Environment and Safety (QES) standards - RequiredBasic math skills (+, -, *, /) - RequiredBasic reading and writing skills - RequiredAble to communicate effectively - RequiredAble to operate machines or equipment at a basic level - RequiredBi‑lingual language skills are a plus - RequiredBasic computer skills (i.e., Excel, Word and in‑house systems) - RequiredEducation:HS Diploma or GED - RequiredLicenses/Certifications:Must complete in‑house chemical training - RequiredPhysical Demands & Working Conditions:Travel by car or airplane with overnight staysLift up to 20 lbs on a regular basisLift 20 lbs or more on an occasional basisWork extended hoursWork rotating schedulesAble to maneuver through the facility and perform the functions of the job, with or without accommodation (standing, stooping, bending, etc.)Able to work around machinery and areas of operationAble to assemble and disassemble production and cleaning equipmentAble to climb and work from a ladder for over‑head cleaningAble to work in wet, cold or hot, environments, depending on the Plant location, where temperatures are as listed below:Snacks - Temperature controlled environment that ranges from 80 to 100 degrees FFloral - Temperature controlled environment that ranges from 32 to 42 degrees FMeat - Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areasMilk - Routinely 60 - 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areasIce Cream - (-) 40 to 80 Degrees F, certain areas in a wet environmentBakery - 80 to 100 Degrees FTortilla - 80 to 100 Degrees FThe work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Last revised: 11/1/2012#J-18808-Ljbffr