Bakery, Cleaning Equipment, Communication Skills, Computer Skills, Detail Oriented, Disassemblers, Food Safety, Hazard Analysis, Inventory Management, Lift/Move 20 Pounds, Manufacturing, Manufacturing/Industrial Processes, Mathematics, Mentoring, Microsoft Excel, Microsoft Word, Multilingual, Physical Demands, Safety Training, Safety/Work Safety, Sanitation, Team Player, Titration, Total Productive Maintenance, Training/Teaching, Writing Skills
Job Summary: Job Summary
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.
- Works with minimal supervision and serves as a mentor and trainer to level I Sanitation Partners.
- Thorough understanding of SQF code in relation to Sanitation Requirements
- Applies Food Safety and HACCP (Hazard Analysis and Critical Control Points) course learning's
- Advance knowledge of assembly and disassembly of equipment and parts across the facility to include JHA's
- Ability to demonstrate understanding of deep cleaning process as related to TPM (Total Productive Maintenance), reporting deterioration of parts and equipment
- Verification of effective cleansing using micro-swabbing
- Maintains sanitation logs, audits logs and is able to conduct trend root cause.
- Maintains inventory of chemicals
- Understands chemical dilution rates and validates chemical concentrate through titrating
- Submits and tracks sanitation work orders
- Understands and implements Manufacturing Visual Factory Standards
- Maintains and audits the Master Sanitation Schedule as well as communicates schedule service
- Capable of and required to complete all, Sanitation Partner I job responsibilities or ability to acquire knowledge within appropriate timeframe
The 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 Requirements:
Work Experience:
Knowledge/Skills/Abilities:
- Certified in Team Skills - Required
- Requires Basic PC Skills - Required
- Basic math skills (+, -, *, /) - Required
- Basic reading and writing skills - Required
- Able to operate machines or equipment at a basic level - Required
- Bi-lingual language skills are a plus - Preferred
- Basic computer skills (i.e., Excel, Word and in-house systems) - Required
- Attention to detail - Required
- Good organization skills - Required
- Able to work in a team-based environment - Required
- Demonstrate knowledge and understanding of Quality, Environment and Safety (QES) standards - Required
- Able to communicate effectively - Required
Education:
- HS Diploma or GED or equivalent - Required
Licenses/Certifications:
- In-house chemical training - Required
- Training/certification programs within an appropriate timeframe - Required
Physical Demands & Working Conditions:
- Function in a fast-paced environment
- Lift 20 lbs or more on a regular basis
- Work extended hours
- Work rotating schedules
- Able 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 operation
- Able to assemble and disassemble production and cleaning equipment
- Able to climb and work from a ladder for over-head cleaning
- Able 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 F
• Floral - Temperature controlled environment that ranges from 32 to 42 degrees F
• Meat - Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areas
• Milk - Routinely 60 - 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areas
• Ice Cream - (-) 40 to 80 Degrees F, certain areas in a wet environment
• Bakery - 80 to 100 Degrees F
• Tortilla - 80 to 100 Degrees F
The 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