Primary Responsibilities:
• Supervise the execution of the sanitation program and ensure adherence to all company and regulatory
policies for food-safety, health & safety and environmental programs.
• Supervise sanitation personnel, train on sanitation procedures and ensure effectiveness of cleaning.
• Administer progressive discipline per the company policy.
• Maintain planned staffing levels for your shift by participating in interviews and hiring of Sanitation team
members and/or coordination of labor requirements with staffing agencies.
• Organize and coordinate cleaning activities for the equipment and facility that occurs daily, weekly,
monthly, quarterly, semi-annually, and annually.
• Direct team activities to ensure that cleaning functions are appropriately timed with Operational activities
and ensure that cleaning activities occur on time as per the Sanitation Schedule.
• Participate in self-assessments and checks to verify effectiveness of cleaning and provide records and
documentation.
• For sanitation problems and concerns, conduct all necessary follow-up to establish corrective actions and
preventative measures.
• Work closely with Food Safety to ensure adherence to schedule and maintenance of forms, records,
SSOP’s and documentation to support the Food Safety Program.
• Assist with audits regarding sanitation and chemical use issues.
• Ensure the proper use of all Sanitation equipment.
• Ensure that sanitation chemicals are used and stored as required by the Sanitation Program.
• Maintain payroll and attendance records for the team members.

Education/Background Requirements:
• High school diploma or equivalent required.
• At least two years’ related experience required.

Specific Knowledge, Skills and Abilities Required
• Proficiency in use of English language with the ability to communicate effectively and professionally.
Present information and direction, and field questions from managers, employees and external contacts.
• Highly proficient in computer-use skills (MS Office: Word, Excel and PowerPoint).
• Willingness to work independently, with minimal supervision and take ownership of the shift.
• Willingness to work with a high degree of professionalism and personal integrity.
• Knowledge of sanitation requirements for quality assurance and food safety criteria (HACCP, FSEP,
GAP, GMP).
• Strong organizational, analytical and problem-solving skills. Need to be creative, adaptable and able to
accurately handle out-of-the-ordinary issues with a sense of urgency.
• Strong knowledge of local, state and federal laws and requirements to maintain compliance to all relevant
statues and guiding principles (FDA, USDA, MIOSHA, OSHA, CFIA).

Working Conditions:
• Environment includes an expansive refrigerated warehouse, where the temperature averages 50°F. The
background noise approaches 70 dcbs.
• Must be capable of lifting up to 30 lbs.