SA Bakery - Sanitation Partner I - Full time

Responsibilities

Job Summary: Maintain an effective and continuous process of deep cleaning of facility and its equipment in order to produce safe, self-manufactured products of high quality. Continued commitment to the growth, development and training of our People and continually meeting our commitment to achieve superior service levels.

Key Responsibilities & Essential Functions

• Total Process Ownership (TPO) - Partner responsible to maintain the manufacturing process and equipment in optimum condition. The integration of several process techniques focused on achieving high levels of overall process effectiveness.
• Team Skills: Partner responsible for fundamental understanding of team in development. May have an active participation within a team environment through division and plant team orientation, safety and quality training.
• Level I Team Skills
• Must complete in-house chemical training
  
  

Quality, Environment And Safety Training (QES)

• 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 area
• Clean and maintain facility and warehousing centers
  
  

Chemical Handling

• Certification and proper documentation of chemical handling
• Proper use of chemical handling
  
  

Equipment Handling

• Basic use of facility production process equipment for sanitation purposes
• Proper use of power equipment; depending on the facility, may include the following:
• Pressure cleaning equipment (i.e., washers or sprayers)
• Chemical dispensing equipment
  
  

Inspection

• Knowledge of pre-operation inspection processing
  
  

Reporting And Documentation

• Control, auditing, updating and log tracking of information; depending on the facility, may include the following:
• Sifters
• Soft Water Dispensers
• Fly Lights
• Fluid Drains
• Chemical usage log
• MSDS sheets
• Insect/Rodent sighting log
• Able to read and follow areas of assigned duties on the Master Sanitation Scheduler
  
  

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. 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.

Work Experience

Qualifications & Key Requirements:

Knowledge/Skills/Abilities

• Certified in Team Skills - Required
• Requires Basic PC Skills - Required
• Attention to detail - Required
• Good organization skills - Required
• Able to work in a team-based environment - Required
• Demonstrate knowledge and understanding of Quality, Environment and Safety (QES) standards - Required
• Basic math skills ( , -, *, /) - Required
• Basic reading and writing skills - Required
• Able to communicate effectively - Required
• Able to operate machines or equipment at a basic level - Required
• Bi-lingual language skills are a plus - Required
• Basic computer skills (i.e., Excel, Word and in-house systems) - Required
  
  

Education

• HS Diploma or GED - Required
  
  

Licenses/Certifications

• Must complete in-house chemical training - Required
  
  

Physical Demands & Working Conditions

• Travel by car or airplane with overnight stays
• Lift up to 20 lbs on a regular basis
• Lift 20 lbs or more on an occasional basis
• Work extended hours
• Work rotating schedules
• Able to maneuver through the facility and perform the functions of the job, with or without accommodation (standing, stooping, bending, etc.)
• 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 over-head cleaning
• Able to work in wet, cold or hot, environments, depending on the Plant location, where temperatures are as listed below:
• Snacks - Temperature controlled environment that ranges from 80 to 100 degrees F
• Floral - Temperature controlled environment that ranges from 32 to 42 degrees F
• Meat - Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areas
• Milk - Routinely 60 - 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areas
• Ice Cream - (-) 40 to 80 Degrees F, certain areas in a wet environment
• Bakery - 80 to 100 Degrees F
• Tortilla - 80 to 100 Degrees F
  
  

The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised: 11/1/2012