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PRIMARY PURPOSE AND FUNCTION: This supervisory
position is responsible for all activities related to food sanitation in a
food manufacturing and packaging environment. This manager plays a pivotal
role in establishing and documenting a formal, fully compliant sanitation
program. The Sanitation Supervisor supervises a sanitation crew the second
shift for half of the year, and on third shift for half of the year. This
supervisor works closely with plant staff to continually improve processes
and equipment, and provides direction, clarification, documentation, and
statistical validation for projects and processes.
DUTIES AND RESPONSIBILITIES:
Ø Sanitation:
o Schedule and supervise a crew of 4 to 5 fulltime hourly sanitation
workers (including one hourly lead person) to ensure plant operations meet
mandatory sanitation requirements for machinery, equipment, and facility.
o Train sanitation and plant employees to achieve
and maintain sanitation objectives.
o Build and maintain a Master Sanitation Schedule
and related documentation.
o Meet cleaning frequencies established in the
Master Sanitation Schedule.
o Make recommendations for improvements and lead
improvement teams.
o Work with the Quality Assurance Manager to
troubleshoot issues.
o Make recommendations on hiring, firing,
discipline, and promotions.
o Explain hazards and safety measures to employees
and monitor compliance.
o Maintain chemical inventory quantities on an
ongoing basis, and interact with the chemical supplier for advice on
training or issues related to sanitation.
o Participate in the development and auditing of
SSOP’s.
o Maintain the sanitation program with minimal
supervision.
o Strictly enforce safety and GMP policies, and
maintain superior plant cleanliness.
QUALIFICATIONS: To be considered for this position,
applicants must have 5+ years of progressive experience in food sanitation
with supervisory responsibilities. The applicant must be familiar with the
theory and application of cleaning turbulence, temperature, timing, and
chemical concentration, and effectively present these concepts to
subordinates. Applicants must have knowledge of regulatory requirements
with respect to food production and sanitation (OSHA, FDA, HACCP, GMP’s,
SQF and SSOP’s). Applicants are required to have a minimum of a 2-year
degree from an accredited college or a commensurate level of practical
experience. Bilingual (Spanish/English, English/Spanish) is helpful but not
required. Strong computer skills are required (primarily MS Office
applications). This supervisor must have the demonstrated ability to
facilitate change while involving employees to continually improve processes.
SCHEDULING REQUIREMENTS: Second shift (from January
through July). Third shift (from August through December). Minimum 40 hour
work week; M-F; Extended hours during peak season. Weekends when needed.
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