Maintenance Manager -Food Mfg

Summary Under the supervision of the Director of Operations, the Maintenance Manager operates a continuous improvement maintenance program based upon equipment cost control and reliable machinery that supports Food Safety, Personal Safety, Product Quality, Production goals, and Cost Reduction. Responsibilities include staffing, processing equipment and refrigeration systems and facilities. The Maintenance Manager will support all safety programs, policies and procedures, and have a personal value system that will assist in creating a work environment that is based on trust, human dignity, and honesty which in turn will contribute to a high quality of life for all employees. The Maintenance Manager will be scheduled to work a standard 40 hours per week, but must be available to handle emergencies 24/7 and on weekends as needed. Essential Duties Job Tasks/Duties (not all inclusive) Work with HR to hire and then train maintenance staff; hold regular staff meetings, establish department objectives, policies, procedures, performance standards, and staff schedules. Ensure that staff maintains the highest level of technical competency and initiative to assure benchmark level performance. Develop Maintenance training programs for maintenance staff that ensures continued growth and improvement. Staff and schedule department to minimize overtime and maximize efficiencies. Oversee a Preventative Maintenance Program that encompasses all production equipment, utilities, and facilities are maintained in a like-new state. Maintain a Predictive Maintenance Program that includes: state of the art techniques such as: vibratory analysis and laser alignment. Oversee the Maintenance work order system and the evaluation of production equipment and daily repair activities that includes assessing condition and life expectancy of equipment and systems. Establish operation records and criteria to determine equipment obsolesce and diagnosis. Make recommendations on the replacement of equipment and systems to enhance reliability, food safety, personal safety, reduce cost, and increase productivity. Oversee maintenance parts purchasing department and inventory control system. Evaluate physical, mechanical, and utility components of building structure. Coordinate facility structural repair and enhancement activities with Corporate Engineering Department. Own annual Facility operating budget development as it relates to maintenance expenditures. Develop Maintenance performance reporting tools to track uptime, downtime causes, equipment specific repair costs and other maintenance cost and opportunity centers. Participate in Pathogen Reduction Planning (PRP). Ensure Sanitary Design Practices are implemented throughout the facility. Review sub-contractors work for compliance with standards and specifications. Ensure compliance with fire and safety codes, company protocol and all applicable regulations. Maintain a good working relationship with vendors, contractors, and other departments. Review Monthly utility expenditures and implement energy reduction programs. Oversee the maintenance and operation of facility refrigeration systems. Monitor and oversee the plant environmental program, to include, but not limited to Tier II reporting, SARA, and wastewater. Qualifications Education and/or Experience Bachelor's degree from four-year college or university that has been accredited by the Department of Education; or six to ten years related experience and/or training; or equivalent combination of education and experience. Preferred Formal training (certification) in a mechanical-industrial-related trade. Strong engineering/mechanical/electrical background. Prior maintenance experience in a food manufacturing setting is preferred. Prior experience with work order PM system. Experience with cooling systems. Strong written and oral communication skills. Possess basic knowledge of OSHA and Food Safety regulations. Basic pneumatic, conveyor, and electrical experience and prior work with PLC’s. Ability to work with and on welding or fabrication equipment. Job Knowledge, Core Competencies and Expectations Ability to work in a high-speed manufacturing environment. Strong, logical decision-making skills. Must be able to efficiently manage time and meet deadlines. Exhibit sense of ownership and accountability. Establish and maintain effective work relationships within the department and the company. Ability to multitask with strong attention to detail. Advanced knowledge in Production equipment related to food processing, plumbing, mechanical, electrical and related systems. Advanced knowledge in HVAC and ammonia refrigeration systems, maintenance, operations, and process safety management. Knowledge of parts room organization. Advanced knowledge in MRO purchasing functions. Advanced knowledge in EPA, OSHA, and USDA related codes and practices. Physical Demands and Work Environment (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) Must have the ability to work in cold temperatures (Production room is 33 – 36 °F; freezer is 0 °F). Must have the ability to lift up to 50 lbs. Must have the ability to stand for extended periods of time. Must have ability to bend, stoop, kneel, reach and climb stairs. Must have the ability to see and handle product, machinery, and hand tools. Benefits 401(k) Dental insurance Health insurance Health savings account Life insurance Paid time off Vision insurance Schedule 10 hour shift Day shift Monday to Friday On call Overtime Weekends as needed Experience Food industry: 6 years (Required) HVAC/R: 6 years (Required) Electrical wiring: 6 years (Required) Hydraulics: 4 years (Required) machine troubleshooting: 4 years (Required) Language English (Required) #J-18808-Ljbffr Techoundsllc