Sanitation Lead - Overnight - $28.00/hour + applicable shift differential

About the role

The Sanitation Lead is a hands-on leader responsible for directing overnight sanitation and ensuring equipment and production areas are clean, sanitized, and ready for production. This role leads the sanitation team, verifies work, and proactively identifies and resolves issues that could impact food safety, sanitation, or production start-up. The successful candidate demonstrates strong leadership, initiative, dependability, and problem-solving skills while partnering with Quality, Maintenance, Production, and other departments to ensure production readiness.

Responsibilities

• Shift Leadership & Team Development: Lead the overnight sanitation team. Assign work, set priorities, and monitor sanitation progress
  • Proactively adjust resources to meet sanitation timelines
  • Hold team members accountable for safe, accurate, and timely work
  • Provide hands-on leadership, coaching, and training
  • Support onboarding and skill development of sanitation team members
  • Identify training needs and reinforce proper sanitation practices
• Sanitation & Food Safety: Ensure production readiness. Ensure cleaning meets SSOP, MSS, GMP, and food safety requirements
  • Oversee equipment teardown, cleaning, sanitizing, and reassembly
  • Verify completed work and coordinate corrective cleaning as needed
  • Support visual inspections, ATP testing, and sanitation verification
  • Maintain accurate and timely sanitation documentation
• Cross-Functional Support: Identify and resolve issues. Proactively identify sanitation, equipment, and operational concerns
  • Partner with Quality, Maintenance, Production, and other departments to resolve issues
  • Coordinate equipment teardown, repairs, and reassembly with Maintenance
  • Communicate concerns that could impact food safety or production start-up
  • Provide clear shift handoffs and escalate outstanding issues
• Continuous Improvement: Strengthen sanitation processes. Develop and update SOPs, SSOPs, cleaning procedures, and work instructions
  • Identify opportunities to improve