SUMMARY
A sanitation supervisor enforces the policies and procedures surrounding the food safety and hygiene. Examines all manufacturing equipment to ensure that it works properly and meets all governmental standards. An understanding of industry laws, and consults with management to address compliance issues and make recommendations to improve processes. A sanitation supervisor keeps detail records of all sanitation related activities and issues, such as inspections and violations.
EDUCATION AND/OR EXPERIENCE
Associate's Degree preferred or equivalent work experience.
3 - 5 years supervisory experience.
Previous experience as a sanitation supervisor.
Extensive knowledge of the food industry.
QUALIFICATIONS
Must be able to perform the duties of each position in the assigned department.
Able to use MS Office applications effectively.
Good writing/reading/math skills.
Must be able to conduct all emergency procedures according to company policy and procedures.
Must possess the ability to understand and execute a variety of company procedures, policies and must be multi-task oriented.
Must have the ability to interact positively with associates.
Must complete forklift certification and be able to operated scissor-lifts and be comfortable with heights.
Must be able to work independently on a 3rd shift, at a fast pace, follow and give directions and make decisions on your own.
State required Food Service Certifications.
Experience in leading team in Food Sanitation Safety.
Have knowledge and experience with food safety audits such as: SQF, AIB, USDA, FDA, and all other third party audits.
Must be able to affectively be able to communicate with all other departments.
Must have knowledge with cleaning chemicals and be able to follow the manufactures product specifications.
Must be able to learn bakery equipment proper dismantling and reassembling, and be able to train employees on the process.
REQUIRED TRAINING:
o Guidelines to Good Manufacturing Practices (GMP'S)
o SQF training includes: Food Safety & Allergens
o HACCP Training including Critical Control Points/ Control Points
o Food Defense Training
o Train the Trainer for Monthly Safety Training
PRIMARY DUTIES AND RESPONSIBILITIES
Ensure the safety and legality of food.
Provide for a safe, non-threatening work environment to his/her associates which promotes productivity and creativity.
Responsible in ensuring good training programs are being followed for new associates or when new products, equipment or policies are being implemented.
Scheduling and leading associate meetings and facilitating problem solving using creative and innovative ideas.
Consistently ensure that the facility is cleaned and sanitized according to the established SOP's while maintaining high performance levels.
Maintain and record all written quality checks as prescribed by the quality department and regulatory agencies.
Ensure a safe work environment by enforcing, educating and coaching associates to follow OSHA safety standards.
Establish, regulate, and maintain all cleaning records on file such as: Master clean schedules, Safety Data Sheet, cleaning procedures, environmental swabs documents.
Optimize longevity of plant assets through proper maintenance in his/her work area, safe work practices, proper handling and maintaining security of the building.
Documenting and reporting equipment or areas in need of repair.
Maintain facility/records to the standards of FDA, AIB, and SQF requirements all year round.
Functional knowledge of Epicor: inventory, dummy work order for production.
Perform all tasks associated with Gradience.
Be able to manipulate google sheets for manning.
Ability to access camera system, log video clips.
Knowledge of mapping network drives.
Have the flexibility to change shifts for extended period of time if necessary.
In the absence of the Sanitation Supervisor another Shift Manager will be responsible for his/her job functions and responsibilities.
Responsible for ensuring food safety, food defense and compliance with federal, state, local, & other appropriate regulatory laws or guidelines.
Perform or assist with any operations to maintain work flow or respond to production requirements.
Performs other duties assigned as required.
SUPERVISORY RESPONSIBILITIES
Oversees the daily workflow of the department's area of responsibility; schedules and organizes
staff to ensure proper staffing of all shifts.
Hires and trains new employees within their area of responsibility.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees as needed and in accordance with company policy.
CERTIFICATES, LICENSES, REGISTRATIONS
None
PHYSICAL DEMANDS
Determining timeframe: Never = 0 hours daily; Occasionally = 3 hours daily; Frequently = 3-6 hours daily; Constantly > 6 hours daily
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; and talk or hear; climb stairs and/or ladders. The employee is occasionally required to reach with hands and arms; climb
or balance; and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
Be able to lift, carry, handle and grasp at least 5 - 15 lbs (Occasionally).
Be able to stand for at least an eight to twelve (8-12) hour period.
Be able to lift, carry, handle and grasp at least 35 lbs (Constantly).
Be able to lift, carry, handle and grasp at least 50 lbs (Occasionally).
Be able to push and pull a wheeled pallet jack or rack to move items weighing up to 400 lbs.
Be able to lift up to 50 lbs. from floor to waist up to 50 lbs (Occasionally)
WORK ENVIRONMENT
The noise level in the work environment is usually moderate to high and will include, but not be limited to, production machinery, computers, printers, telephones, and normal communication. Hearing protection will be required for all in plant activities.
Associates working certain line positions are required to adhere to the rotation schedule and move from position to position performing different task on a regular basis.
Must be willing to work under various temperatures ranging from typical 45 to 95 degrees Fahrenheit.
EQUAL EMPLOYMENT OPPORTUNITY
The Father's Table is an Equal Opportunity Employer. Race, color, religion, age, sex, disability, marital or veteran status, genetic information or sexual orientation/gender identity, place of national origin and other categories protected by law are not factors in employment, promotion, compensation or working conditions.
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