Sanitation Partner I - Bakery

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 #J-18808-Ljbffr H-E-B