Maintenance Team Leader, Food Plant

Responsibilities

• Lead the daily operations of the maintenance team, including assigning tasks, providing guidance, completing maintenance logs and any other documentation required as part of food safety and equipment safety, and ensuring all targets are met and safety protocols are followed.
• Lead and ensure that a US Department of Agriculture (USDA) manufacturing facility maintenance team operates safely and complies with regulatory and corporate safety and environmental program standards and goals.
• Diagnose equipment malfunctions and determine appropriate repair strategies.
• Develop and implement preventive maintenance schedules for all equipment.
• Ensure checklists are followed, including inspection of drives, motors and belts, fluid levels, filter replacements, and other maintenance functions.
• Organize and schedule maintenance activities to minimize production downtime.
• Affix to all safety policies for equipment when maintaining or cleaning, including Lock Out Tag Out (LOTO).
• Manage inventory of maintenance supplies, spare parts, and tools.
• Communicate and maintain building safety and security standards and follow all Good Manufacturing Practices (GMP) guidelines.
• Interview, select, train, develop, counsel, and manage performance for Team Members in a way that builds and sustains a high-performing and engaged team.
• Collaborate with Team Member Services on Team Member relations including, proper documentation, investigations, corrective actions, and resolve team concerns and/or issues.
• In collaboration with subject matter experts, maintain comprehensive knowledge of, and ensure compliance with, relevant regulatory rules and standards, including Occupational Safety and Health Administration (OSHA), USDA, State Department of Agriculture, Hazard Analysis and Critical Control Point (HACCP), Food Safety and Modernization Act (FSMA), Americans with Disabilities Act (ADA), Department of Labor, Health and Sanitation regulations, Food and Drug Administration (FDA), and Weights and Measures.

Qualifications

• BA/BS degree OR equivalent combination of education and relevant experience.
• 2+ years of experience in maintenance within a food manufacturing environment and 12+ months of maintenance supervisory experience in the food manufacturing industry.
• Relevant certifications such as Certified Maintenance & Reliability Professional (CMRP), Certified Plant Maintenance Manager (CPMM), or similar credentials preferred.
• OSHA safety certification or other relevant safety training.
• Ability to plan, execute, and oversee maintenance projects from start to finish, ensuring they are completed on time and within budget.
• In-depth knowledge of mechanical, electrical, HVAC, refrigeration, plumbing, and hydraulic systems commonly used in food manufacturing.
• Strong ability to read, analyze and interpret repair manuals, parts catalogs, blueprints, technical procedures, safety rules, operation/maintenance instructions and procedure manuals.
• Experience in managing relationships with external contractors, service providers, and equipment manufacturers.
• Familiarity with Computerized Maintenance Management Systems (CMMS) and other maintenance-related software for scheduling, tracking, and reporting.
• Intermediate computer skills; proficiency in select Microsoft Office applications (Excel, Word, PowerPoint); and ability to learn custom applications.
• Basic understanding of Enterprise Resource Planning (ERP) processes within a food manufacturing environment.
• Ability to work well with others, self-motivated, and capable of working independently with little supervision.
• Ability to work a flexible schedule based on the needs of the facility, including nights, weekends and holidays as required.
• Ability to build strong partnerships with key stakeholders, including Team Members, customers suppliers, and regulators.
• A genuine passion for food and a deep commitment to our purpose to nurture people and the planet.

Physical Requirements / Working Conditions

• Must be able to lift at least 50 pounds.
• Must adhere to company dress code, standards of production kitchen dress, and personal protective equipment (PPE).
• Must be able to perform the essential functions of the job, with reasonable accommodation.
• Hand use: single grasping, fine manipulation, pushing, and pulling.
• Work requires the following motions: bending, twisting, squatting, and reaching.
• Use common hand and power tools such as screwdrivers, saws, drills, wrenches, and hammers, as well as specialized equipment and electronic testing devices.
• Exposure to FDA-approved cleaning chemicals.
• Exposure to temperatures: 90 degrees Fahrenheit.
• Ability to work in wet and dry conditions.
• May require the use of ladders.