Sanitation-Clean up

Position Summary

Sanitors are trained and capable of performing many SSOP and MSS tasks in the Wash Bay, throughout Production, Facility and outside areas. Sanitors will report directly to the sanitation manager and supervisor. He/She is responsible for cleaning and maintaining a safe food environment and following all safety rules. 

Duties and Responsibilities

1. Understand and abide by all regulations, policies, work procedures, GMP’s, and instructions and use all appropriate safety equipment.
2. Ensure areas are clean and organized, and free of potential hazards.
3. Follow all cleaning procedures SSOP’s and MSSs
4. Perform washroom tasks to support production needs
5. Perform production and facility sanitation and housekeeping tasks
6. Assist with line changeovers and allergen cleans
7. Lock out/ Tag out of Production equipment for Sanitation activities
8. Accurately fill out all paperwork and documentation
9. Utilize sanitation equipment, power washers, foamers, etc.
10. Proper chemical usage 
11. Ability to complete multiple assigned tasks in an appropriate amount of time.
12. Other duties assigned

The above list of job duties is not exclusive or exhaustive, and the incumbent will be required to undertake such tasks as may reasonably be expected within the scope and classification of the position.     Job descriptions should be regularly reviewed to ensure they are an accurate representation of the position.

Skills and Experience

• Oral Communication—the individual speaks clearly and understands verbal instructions.
• Quality—the individual demonstrates accuracy, thoroughness and workmanship to ensure quality. 
• Adaptability—the individual adapts to changes in the work environment and is able to deal with frequent changes, delays or unexpected events. 
• Dependability—the individual is consistently at work and on time, follows instructions, responds to management direction and solicits feedback to improve performance. 
• Safety and Security—the individual observes safety and security procedure. 
• Continuous Improvement—Performs job duties to protect the business and strive for perpetual excellence. 
• Diversity--ability to work with a variety of people with differences in communication styles, learning styles and other differences.
• Ethics and Values--demonstrated ability to maintain the highest ethical standards in the work environment demonstrating the ability to earn and keep trust.
• Perseverance--demonstrated skill in working toward goals despite encountering obstacles.

Qualifications

• To perform this job successfully, an individual must be able to perform each duty and responsibility satisfactorily.
• Must be able to maintain working conditions (safety, quality, cleanliness)
• Minimum Age Required 18
• Frequent use of hoses, hand tools, shovels, carts. Pushing and Pulling 200 pounds
• Frequently lift up to 50 lbs. Work at heights of 4ft or higher. Frequent bending, stooping, kneeling, reaching, climbing and other physically demanding tasks.
• Frequent and changing exposure to dusty, hot, cold, wet, indoor, outdoor and/or freezing environments
• Frequent use of cleaning chemicals and exposure to fermented dough and other strong odors