Sanitation Partner I - Bakery

About the Role

Maintain an effective and continuous process of deep cleaning of the facility and its equipment to produce safe, self-manufactured products of high quality. Commit to the growth, development, and training of team members while achieving superior service levels.

Responsibilities

• Total Process Ownership (TPO): Maintain the manufacturing process and equipment in optimum condition through integrated process techniques focused on high levels of overall effectiveness.
• Team Skills: Develop a fundamental understanding of the team and actively participate in team environments, including division and plant team orientation, safety, and quality training.
• Complete in-house chemical training and required Quality, Environment, and Safety (QES) training:
  • Hazardous communication
  • Lock out/Tag out
  • Fire Prevention
  • Confined Spaces
  • Hearing Conservation
  • Personal Protective Equipment
  • Emergency Action Plan
  • Drug-Free Workplace
  • Powered Material Handling Equipment
  • Blood Borne Pathogens
  • Storm Water
• Cleaning:
  • Clean equipment in processing areas.
  • Maintain facility and warehousing centers.
• Chemical Handling:
  • Certification and proper documentation of chemical handling.
  • Proper use of chemical handling and dispensing equipment.
• Equipment Handling:
  • Basic use of facility production process equipment for sanitation purposes.
  • Proper use of power equipment, including:
    • Pressure cleaning equipment (e.g., washers or sprayers).
    • Chemical dispensing equipment.
• Inspection: Knowledge of pre-operation inspection processing.
• Reporting and Documentation:
  • Control, auditing, updating, and log tracking of information, including:
    • Sifters
    • Soft Water Dispensers
    • Fly Lights
    • Fluid Drains
    • Chemical usage log
    • MSDS sheets
    • Insect/Rodent sighting log
  • Read and follow assigned duties on the Master Sanitation Scheduler.

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.

Requirements

• High School Diploma or GED required.
• Must complete in-house chemical training.
• Certified in Team Skills.
• Basic PC skills and computer skills (e.g., Excel, Word, and in-house systems).
• Attention to detail and good organization skills.
• Able to work in a team-based environment.
• Knowledge and understanding of Quality, Environment, and Safety (QES) standards.
• Basic math skills (addition, subtraction, multiplication, division).
• Basic reading and writing skills.
• Effective communication skills.
• Able to operate machines or equipment at a basic level.
• Bilingual language skills are a plus.

Physical Demands & Working Conditions

• Travel by car or airplane with overnight stays may be required.
• Regularly lift up to 20 lbs; occasionally lift 20 lbs or more.
• Work extended hours and rotating schedules.
• Able to maneuver through the facility (standing, stooping, bending, etc.), with or without accommodation.
• 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 overhead cleaning.
• Work in varying environmental conditions depending on the plant location:
  • Snacks: Temperature-controlled environment ranging from 80 to 100°F.
  • Floral: Temperature-controlled environment ranging from 32 to 42°F.
  • Meat: Routinely 30–45°F in a cold and wet environment; occasionally (-) 20°F or 85°F in certain areas.
  • Milk: Routinely 60–80°F in a wet environment; occasionally 38°F or 110°F in certain areas.
  • Ice Cream: (-) 40 to 80°F, with certain areas in a wet environment.
  • Bakery: 80 to 100°F.
  • Tortilla: 80 to 100°F.