Sanitation Technician

The Sanitation Technician is responsible for maintaining a safe, clean, and sanitary environment throughout all production and support areas of the facility. This role requires strict adherence to food safety regulations, chemical handling protocols, and personal protective equipment (PPE) standards. The Sanitation Technician operates specialized cleaning equipment including the decarboxylation (decarb) machine, Hobart tray dishwasher, and three-compartment sink systems to ensure all equipment, utensils, and surfaces meet sanitation and regulatory requirements. This part‑time shift is scheduled Monday‑Friday 4pm‑9:30pm.

ESSENTIAL DUTIES & RESPONSIBILITIES

General Sanitation Clean and sanitize all production areas, surfaces, drains, walls, and floors according to established sanitation schedules and SOPs. Remove and dispose of waste, debris, and production byproducts in designated areas following proper disposal procedures. Monitor and maintain cleanliness of break rooms, restrooms, locker rooms, and common areas. Document all sanitation activities in cleaning logs and pre‑operational inspection records. Report any sanitation deficiencies, equipment damage, or safety concerns to the Sanitation Supervisor immediately. Support food safety and HACCP compliance by following all GMP (Good Manufacturing Practice) guidelines. Decarb Machine Operation Operate the decarboxylation (decarb) machine in accordance with manufacturer specifications and facility SOPs. Perform pre‑operational setup checks including temperature calibration, seal inspection, and chamber integrity verification. Load, run, and unload the decarb machine safely, ensuring correct cycle parameters are set for each batch. Clean and sanitize all decarb machine components after each use, including interior chambers, trays, seals, and external surfaces. Conduct routine maintenance checks and report malfunctions or irregular performance to maintenance staff. Maintain accurate logs of decarb machine usage, cycle settings, and cleaning records. Hobart Tray Dishwasher Operation Operate the Hobart commercial tray dishwasher safely and efficiently for all production trays, pans, utensils, and smallware. Perform pre‑shift startup procedures including checking water temperature, wash/rinse pressure, chemical dispenser levels, and detergent concentration. Wash temperature: minimum 150°F | Final rinse temperature: minimum 180°F (or per manufacturer spec) Verify chemical sanitizer concentration meets required ppm levels prior to each use. Sort, scrape, and pre‑rinse items before loading racks to maximize wash effectiveness. Load racks correctly to ensure full coverage and avoid damage to items. Unload, inspect, and store clean items in designated sanitized areas. Perform end‑of‑day shutdown, cleaning, and descaling of the Hobart unit per the maintenance schedule. Check and replenish rinse aid and detergent as needed; document chemical usage. Three‑Compartment Sink (Three‑Tier Sink) Procedures Set up and operate the three‑compartment sink in accordance with local health code and facility sanitation policy. Compartment 1 — Wash: Hot water (minimum 110°F) with approved detergent solution. Compartment 2 — Rinse: Clean, hot water to remove detergent residue. Compartment 3 — Sanitize: Approved sanitizer solution at correct concentration (e.g., chlorine 50–100 ppm or quat as specified). Test sanitizer concentration using appropriate test strips before beginning and throughout use; adjust chemical levels as needed. Wash, rinse, sanitize, and air‑dry all items using the correct sequence — never skip compartments. Change compartment solutions at prescribed intervals or when visibly soiled or diluted. Clean and sanitize the three‑compartment sink at the end of each shift. Record water temperatures and sanitizer concentrations in the daily sanitation log.

PERSONAL PROTECTIVE EQUIPMENT (PPE) REQUIREMENTS

The Sanitation Technician is required to wear appropriate PPE at all times during sanitation activities. Failure to wear required PPE is a safety violation subject to corrective action. Chemical‑resistant gloves – Chemical handling, sink ops, decarb cleaning. Nitrile or neoprene; inspect before each use. Safety glasses / goggles – Chemical mixing, pressure washing, spray operations. ANSI Z87.1 rated. Waterproof apron / smock – Wet sanitation tasks, dish machine, three‑tier sink. Full‑front coverage; sanitize daily. Non‑slip waterproof boots – All sanitation areas. Steel‑toe recommended; inspect daily. Hair net / beard net – All food production and processing areas. Must fully contain all hair. Hearing protection – High‑noise areas (85 dB+). Earplugs or earmuffs as posted. Face shield – Mixing concentrated chemicals. Full‑face; required when splash risk exists. Back support belt – Heavy lifting tasks (50 lbs+). As needed; proper lift technique required.

CHEMICAL HANDLING & SAFETY

Read and follow all Safety Data Sheets (SDS) before handling any cleaning chemicals. Mix chemicals only in designated areas and in correct dilution ratios per SDS and facility instructions. Never mix bleach with ammonia‑based cleaners or acids — follow all chemical incompatibility guidelines. Store all chemicals in original labeled containers in designated, secured storage areas. Report any chemical spills immediately and follow the facility emergency response plan. Verify availability and location of eyewash stations and safety showers at the start of each shift.

QUALIFICATIONS & REQUIREMENTS

Education & Experience High school diploma or GED preferred; not required. Prior experience in commercial, industrial, or food‑service sanitation is preferred. Experience operating commercial dishwashing equipment (Hobart or equivalent) is a plus. Basic understanding of food safety principles, GMP, and HACCP preferred. Physical Requirements Ability to stand, walk, bend, and lift for extended periods (8‑hour shifts). Ability to lift up to 50 lbs. unassisted and up to 75 lbs. with assistance. Ability to work in wet, hot, cold, and chemically exposed environments while wearing required PPE. Manual dexterity sufficient to operate cleaning equipment and handle chemicals safely. Skills & Competencies Strong attention to detail and commitment to cleanliness standards. Ability to follow written and verbal instructions, SOPs, and safety protocols. Reliable, punctual, and able to work independently with minimal supervision. Basic reading ability to understand labels, logs, SDS sheets, and work instructions. Team‑oriented with good communication skills. #J-18808-Ljbffr Carnivore Snax