Sanitation Manager

Responsible for managing and directing sanitation operations at an F&S Fresh Foods facility. Supervises a sanitation team and work completed, ensures compliance and documentation in accordance with company sanitation procedures. Ensures the use of machinery, lifts, chemicals, and tools are used in accordance with company policies.


Ensure maximum efficiency while maintaining the highest standards of legislative compliance and meet company specifications. Provides direction, training, and motivation to team members, using recognition, constructive feedback, and other rewards with appropriate discretion in a continuous improvement environment. Follows all health and safety standards and enforces the use of PPE's. Ensures the use of machinery, chemicals, and tools are used in accordance with company policies and are properly documented.


Requirements

ROLES AND RESPONSIBILITIES: Manages the Sanitation team and ensures effective cleaning and sanitizing of the entire production area. Collaborates with the management team to set priorities and goals, work on projects and review results. Responsible for the safe handling and training of employees in the effective use of chemical handling, disposal, and recordkeeping.


• Responsible for the supervision, planning, scheduling, organizing, and directing of Sanitation activities.


• Schedules staff based upon production demand. Works closely with the management team to ensure that sanitation goals are met, including efficiency, hours, and safety.


• Collaborates with senior management to set goals for the department and projects. Plans, projects, and identifies resources needed to achieve targets and breaks requirements down into tasks.


• Work with the management team to ensure that sanitation goals are met, including efficiency, hours, and costs.

• Demonstrates, follows, and enforces Good Manufacturing Practices (GMP's), Food Safety, Hazard Analysis and Critical Control Point (HACCP) training along with company pre-requisite programs, Standard Operating Procedures (SOP's), and Standard Sanitation Operating Procedures (SSOP's).
• Maintain inventory of sanitation supplies. Rotates stock as required.
• Ensures that all equipment is in a safe and operating status. Ensures that any issues are addressed and corrected in a timely manner.
• Schedule staff for proper sanitation before releasing areas to operations staff. Routinely involved in USDA inspection and follow-up on corrective actions.
• Supervise the sanitation crew and perform evaluations. Provides coaching, direction, counselling, and issues discipline as needed.
• Ensure the department completes paperwork as needed and promptly.
• Supervise and ensure the warehouse is cleaned regularly, including waste disposal as necessary.
• Reports food safety-related issues to the QA Manager as needed.
• May work on company SSOP's and protocols that are in line with corporate values and interests.
• Demonstrates good leadership practices, coaches' employees for improvements, evaluates performance, skills, and knowledge, and schedules employee training. Builds trust & respect. Diffuses conflict.
• Promotes and supports a Safety Culture and advocates for the team to work safely. Ensure timely reporting of injuries or near-miss accidents in a timely manner. Completes investigations and takes immediate corrective actions when witnessing an unsafe practice.
• Participate in continuous improvement initiatives by identifying opportunities and recommending changes within one's own area of responsibility.
• Perform other duties as needed.

BASIC QUALIFICATIONS

• High School Diploma, GED, or equivalent education.
• Certification in HACCP, Food Handling, Culinary Arts or other related training or education is preferred
• 3-5 years of experience in a food warehouse or fresh food manufacturing environment
• 1 year or more of experience applying HACCP and enforcing routine Good Manufacturing Practices (GMP's) and in a food environment is essential.
• Knowledge of HACCP, Food Safety, USDA, GMP's, and Sanitation requirements in a food factory or warehouse environment.
• An understanding of food-borne illness and contaminants
• Excellent verbal communication skills; must work effectively with others.
• Ability to establish and maintain cooperative working relationships with employees at all levels of the organization.
• Self-starter and able to work well in a fast-paced environment with shifting priorities
• Proficient computer skills and experience using Microsoft Suite applications, including Excel, and Excellent analytical skills
• A good understanding of English, and bilingual (Spanish) speaking skills, is helpful

SKILLS, KNOWLEDGE, AND ABILITIES

• Ability to manage a diverse team of Supervisors and team members with positive results and outcomes
• Knowledge of OSHA/ Cal OSHA safety requirements and expectations, First Aid/CPR, Food Hygiene, and HACCP
• Excellent organizational skills with the ability and initiative to multitask throughout the day
• Good understanding of all continuous improvement production techniques.
• Knowledge of a large-scale food business start-up is helpful
• Demonstrated ability to be a team player
• Ability to motivate others to work on routine and monotonous processes and stand for extended periods of time
• Ability to work in a cold/damp environment and stand for extended periods

WORK DEMANDS / PHYSICAL DEMANDS : While performing the duties of this Job it is primarily working in a chilled factory or warehouse environment with prolonged standing and walking. Regularly required to stand, walk, reach, grab, carry items, talk, or hear with frequent use hands to finger, handle, lift or feel. Regularly exposed to chilled temperatures. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.