SUMMARY: As a valuable member of the Maintenance Team, a Maintenance Technician II will assist other members of the maintenance team in assuring smooth operation of all Standard Meat building systems. Duties will include equipment / building system monitoring, preventive maintenance, and repair.

Shifts, starting times and workdays will always be determined by production scheduling and coordinated by maintenance supervision to provide adequate coverage of all affected areas. Good attendance and must be available to work overtime and weekends as needed.

ESSENTIAL FUNCTIONS/RESPONSIBLITIES:

Routinely inspect equipment

• Able to identify potential equipment failure through routine inspection.
• Able to identify equipment issues that are an employee and / or a food safety hazard.

Perform maintenance duties

• Perform preventive maintenance tasks as scheduled and/or assigned.
• Maintain operational ability and integrity of equipment.
• Able to maintain areas associated with maintenance, to the level of requirements covered under the Master Sanitation.

Operate Equipment

• Able to safely operate various hand tools, power tools, large shop tools, and test instruments such as Voltage Meter.
• Able to safely operate forklifts and electric pallet jacks.

Maintain all required company & departmental records and documents

• Daily notes recorded in One-Note
• PM assignments/work orders
• Daily blade removal log
• Daily packaging machine tooling check
• Daily Refrigeration logs

Basic Job Requirements

• Air filter identification and replacement
• V-Belt identification and replacement
• Light Bulb identification and replacement
• Basic Plumbing identification and repair (Water Closet, sinks, fittings, Pipe threading, Etc.)
• Door repair (Seals, handles, Etc.)
• Inspection of Facility safety devices (Fire Extinguisher, Eye wash station, Etc.)
• Maintain building and grounds
• Oil identification and change
• Bearings identification, lubrication, and repair
• Conveyor belt identification and repair
• Pneumatic hose identification and repair
• Process equipment assembly
• Electrical identification and repair (Plug, Relay, VFD, Etc.)
• Motor/Gearbox identification and repair
• Schematic and pneumatic reading
• Tap and Die identification and utilization
• Basic welding and fabrication
• Sound understanding of safety relays and circuits
• Testing of electrical devices (Motor, Brakes, Etc.)
• Building systems identification and operations and repairs (Boilers, Air Compressors, HVAC, Refrigeration, Etc.)
• CAN BUS system identification and repairs
• Equipment Overhauls (Complete rebuilds of Electrical and Mechanical Systems)

Miscellaneous Responsibilities

• Keep work area clean and free of clutter and debris.
• Follow all food safety (GMP) and safety guidelines.
• Keep personal tools cleaned, maintained and kept.

Food Safety and Employee Safety

• Maintenance personnel shall have a thorough understanding of G.M.P.’s and follow accordingly.
• Maintenance personnel shall have a thorough understanding of Standard Meat Company’s Maintenance Program, Safety programs and all Company policies and follow accordingly.
• Appropriate personal safety equipment must be used at all times.
• Hard hats, steel toe boots or shoes and hair nets shall be worn on plant premises.
• Clean frocks shall be worn in production and vinyl gloves as needed.
• Tools must be kept clean.
• Under no circumstances shall any equipment safety devices be bypassed at any time.
• Job assignments shall be made and coordinated by the Supervisor of Maintenance - either verbal, written memo or listed on the weekly maintenance task list.

Essential Responsibilities Frequency % Of Time

• Routinely inspect equipment Always 10%
• Perform basic maintenance duties Always 85%
• Maintain all required records Always 5%

EDUCATION and/or EXPERIENCE:

High school education or minimum of 2 years related experience or training

Minimum of 3 years of direct or related maintenance experience

PHYSICAL DEMANDS:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Function Amount of Time

None Under 1/3 1/3 to 2/3 Over 2/3

Stand X

Walk X

Sit X

Use of hands X

Reach with hands/arms X

Climb or balance X

Stoop, kneel, crouch or crawl X

This job requires that weight be lifted or force be exerted as reflected below.

Function Amount of Time

None Under 1/3 1/3 to 2/3 Over 2/3

Up to 10 pounds X

Up to 25 pounds X

Up to 50 pounds X

Up to 100 pounds X

More than 100 pounds X

WORK ENVIRONMENT:

Cold Temperature: <40 F Cooler <0 F Freezer

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, and extreme cold temperature. The noise level in the work environment is moderate.