Responsible for the sanitation of all manufacturing areas. Responsible for the effective utilization of employees, training, skill development, quality of work, safety policy, administration, employee relations, cost control, problem-solving, and goals/objectives.
Essential Job Functions
Directly supervises all employees in assigned area of responsibility as well as employees in the Manufacturing Department if the need arises.
Follow up on scheduled work and inspects finished work throughout the shift.
Lock out/Tag out before performing any maintenance, inspection, cleaning, adjusting and or servicing of equipment or machinery that requires entrance into or close contact with equipment or machinery.
Trains all new employees in proper methods and procedures to perform job.
Continues to develop employees with on-going training.
Reviews errors with employees and applies discipline if needed.
Schedules daily and on-going sanitation activities
Posts employee schedule of work assignments
Assure product quality by adhering to Q.C. policy
Inspects area of safety hazard and assures performance and safety of employees.
Ensures operation housekeeping and sanitation are in good order. Observes and takes immediate action with any housekeeping/sanitation deficiency.
Additional Responsibilities
Prepares and/or reviews various operational reports.
Prepares Daily/Weekly meeting summary report of previous week's action.
Notifies maintenance of equipment maintenance problems.
Fill out accident reports.
In the event of absence the next level on the organizational chart covers for the next level up.
Employee has an individual responsibility to report all possible deficiencies or practices that could compromise food safety.
Employee is to adhere to all Good Manufacturing Practices (GMP) at all times.
Instructs employees to fill out Accident Prevention Form, along with conduction safety meetings with employees.
Follow established policy in areas of job assignments, discipline, benefits, etc…
Working Conditions
Frequently requires standing, lifting, walking, reaching, stooping, bending, smelling, listening, speaking, and seeing to perform the essential job duties.
Work conditions vary, quitting time will vary based upon production needs, and flexibility is critical. Temperatures range from 30 to 110 degrees in processing departments.
Exposure to potentially dangerous machinery and equipment are present in the plant. Potential electrical, mechanical, and chemical, hazards are also present. The noise level is high and constant. Floors are damp and slick.
Must be able to bend, stoop, pull and lift up to 50 lbs., and to stand for long periods of time.
Knowledge, Skills And Abilities
Must have basic computers skills.
Must have a basic understanding of sanitation/chemicals.
Must be able to interact with other Department Managers/Team Managers.
Must possess some team building skills.
Must be able to work third shift and weekends.
Must be able to maintain employee morale.
Must have an outstanding attendance record.
Bilingual preferred
Education And/or Experience
High School Diploma or general education degree (GED); 3 to 5 years related experience and/or training; or equivalent combination of education and experience
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Food Production
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