Bakery Sanitation Lead (8.21 JA)

Bakery Sanitation Lead

           

Job Responsibilities

This position is an integral part of the bakery Sanitation Team working to maximize the effectiveness, compliance, and day to day sanitation of the bakery. The role will have a primary responsibility of various Sanitation and Production functions. The Sanitation Lead will perform the necessary activities related to leading the sanitation team and ensuring sanitation upkeep of the facility.

 

Principle Accountabilities

  • Communicate effectively with all bakery sanitation and production associates, leads, supervisors and managers.

  • Communicate any concerns or issues that occur during shift work to plant associates, leads, supervisors, and management.

  • Project a positive mindset through your words, actions and appearance.

  • Must strive to lead and work as a team.

  • Must be able to train team to complete sanitation tasks.

  • Must be able to comprehend, issue, and follow both verbal and written instructions.

  • Must be able to comprehend and assess risks associated with chemicals or other equipment necessary to complete tasks at hand.

  • Must possess and utilize good eye hand coordination.

  • Must be able to work in a fast-paced environment.

  • Must be able to work in cold conditions as low as -10°F.

  • Must be able to wear required Personal Protective Equipment including but not limited to: chemical resistant suit, face shield, chemical resistant gloves, boots, etc.

  • Must be able to properly utilize cleaning equipment such as: hoses, brushes, mops, brooms, dust pans, wipes, foot baths, etc. according to procedures.

  • Must be able to assess when equipment is clean or soiled.

  • Must be able to implement and follow the Master Sanitation Schedule, and plan work accordingly in order to complete task at hand.

  • Must be able to assesses root cause as to why tasks at hand are not completed and adjust accordingly to ensure task completion moving forward.

  • Must be able to read, follow, complete, and train others according to sanitation standard operating procedures.

  • Must be able to lead, partake in, and complete chemical training program.

  • Must be able to operate equipment used for sanitation including but not limited to: tray washer, rack washer, sanitation sinks, chemical pumps, chemical dispensers, etc.

  • Must be able to operate production baking equipment to assist production.

  • Must be able to operate production equipment to ensure sanitation is complete.

  • Must be able to assess reoccurring sanitation issues, and present actions to mitigate issues.

  • Must be able to develop, present, and implement procedures for better sanitation practices.

  • Must be able to assess area after cleaning to ensure sanitation is complete.

  • Must be able to store and dispose of chemicals according to outlined procedures.

  • Able to lift materials or equipment up to 50 lbs.

  • Ensure that all guidelines as established by QA are followed.

  • Be able and willing to perform any/all job duties within the sanitation and production operation, be knowledgeable in all areas of product quality, adhere to SOP’s and follow all quality, and HACCP standards.

  • Ensure the proper set up and operational readiness of all production and sanitation equipment, including tray washer, rack washer, chemical sprayers, donut line, mixers, oven, etc.

  • Adhere to all employee GMP adherence policies and procedures.

  • Perform all sanitation related tasks in a safe and efficient manner.

  • Perform all other reasonable job duties as assigned by supervision and management.

Hours and Pay:

The hours would be 40 hours a week, and would have Sunday and Saturday off one week, and Sunday and Thursday the following, and would rotate in this manner every week.

 

Starting pay would be $18 plus night shift differential and would increase depending on experience.