Maintenance Manager

The Maintenance Manager is responsible for leading the Maintenance Department and partnering with Production to ensure all equipment and facility conditions support the safe, compliant, and efficient production of high-quality food products. This role oversees facility maintenance, equipment reliability, and safety programs in a USDA-regulated food manufacturing environment. The Maintenance Manager ensures full compliance with SQF, HACCP, GMP, and regulatory requirements and drives continuous improvement across maintenance systems and operations. Duties & Responsibilities: Maintenance Operations and Reliability Develop, implement, and manage a comprehensive preventive and predictive maintenance program to minimize downtime and ensure equipment reliability Ensure all production and facility equipment operates safely, efficiently, and within regulatory and company standards Conduct routine and proactive inspections of plant equipment and infrastructure to identify and resolve issues before operational impact Prioritize and manage work orders based on food safety risk, production impact, and operational needs Maintain accurate maintenance records, including repairs, work orders, and equipment history, to support audit readiness and operational tracking Ensure maintenance KPIs are consistently met and exceeded, analyze performance results and provide clear justification and corrective actions for any gaps in cost, quality, safety, efficiency, and customer satisfaction Conduct hands‑on‑root cause analysis of equipment failure and implement measurable, long‑term corrective and preventive actions to improve reliability and reduce downtime Maintain working knowledge of and ensure compliance with applicable government regulations, including Cal/OSHA, Sanitation District requirements, SCAQMD, and other relevant regulatory standards Ensure strict adherence to corporate policies, procedures, and internal plant standards while promoting accountability and continuous improvement across the maintenance function Calibration and Equipment Control Ensure all critical equipment (e.g., thermometers, scales, metal detectors) is calibrated at defined intervals and compliant with SQF requirements Maintain calibration logs and verification records in accordance with audit standards Ensure quick response and corrective action for equipment failures affecting food safety or quality Facility and Infrastructure Control Maintain building, utilities, and infrastructure (HVAC, refrigeration, water, compressed air, etc.) to ensure operational integrity Ensure facility conditions do not create food safety hazards (e.g., condensation, leaks, structural damage) Monitor and document environmental conditions per required intervals Food Safety, HACCP and Compliance Serve as an active HACCP Team member, representing Maintenance in hazard analysis and program updates Ensure maintenance activities follow GMPs, SSOPs, and food safety requirements Support SQF audits, regulatory inspections, and internal audits as a subject matter expert Ensure compliance with all applicable federal, state, and local regulations (including USDA) Leadership and Team Development Lead, train, and develop Maintenance team members to ensure competency in all maintenance and sanitation‑related procedures Ensure employees are trained on equipment operation, safety, and breakdown sanitation protocols consistent with SQF requirements Promote accountability, teamwork, and a safety‑first culture Safety and Risk Management Oversee facility safety programs, including lockout/tagout (LOTO), equipment safety, and emergency preparedness Manage hazardous waste handling and disposal in accordance with regulatory requirements Ensure maintenance work does not create food safety or employee safety risks. Planning and Coordination Coordinate maintenance activities with Production, Sanitation, and Quality to minimize downtime and disruption Manage contractor activities, ensuring compliance with plant safety and food safety requirements Participate in capital projects, facility upgrades, and continuous improvement initiatives Inventory Control and Cost Maintain and monitor maintenance parts inventory and ensure availability of critical spare parts Track and report maintenance expenses, including required corporate reporting Identify cost‑saving opportunities while maintaining operational effectiveness Requirements: Education and Experience Bachelor’s degree in Engineering (Mechanical, Electrical, Industrial), Food Manufacturing, or related field strongly preferred Minimum 7–10 years of progressive maintenance experience in a manufacturing environment Minimum 3–5 years of leadership or supervisory experience managing maintenance teams in a production setting Demonstrated experience in a USDA‑regulated or food manufacturing environment required (prepared foods, meat processing, or similar highly regulated industry strongly preferred) Preventive and predictive maintenance programs Equipment reliability and downtime reduction initiatives Facility infrastructure systems (refrigeration, utilities, HVAC, compressed air, etc.) Prior experience supporting or leading: SQF, USDA, FDA, or customer audits Calibration programs and equipment verification processes HACCP program participation as a technical or engineering representative Experience with capital projects, equipment installation, and facility improvements Experience implementing continuous improvement initiatives (Lean Manufacturing, TPM, or similar methodologies preferred) Experience using CMMS systems (maintenance tracking, work orders, preventive maintenance scheduling) strongly preferred Technical Knowledge Preventive & predictive maintenance systems Mechanical, electrical, pneumatic, and refrigeration systems Food safety systems: HACCP, GMPs, SSOPs, SQF Experience supporting or participating in audits (SQF, USDA, customer audits) Leadership and Operational Competencies Proven ability to lead teams, prioritize work, and manage multiple projects Strong problem‑solving and root cause analysis skills Ability to make time‑sensitive decisions impacting food safety and production Strong organizational and documentation skills Systems and Tools Microsoft Word, Excel, Outlook, and email systems Experience with CMMS (Computerized Maintenance Management Systems) preferred Work Requirements: Ability to work flexible schedules, including weekends, holidays, and extended hours as needed Must be able to respond to emergency or off‑hour maintenance issues Physical Demands: Must be able to regularly lift up to 10 lbs., frequently lift up to 25 lbs., and occasionally lift up to 50 lbs. without assistance Must be able to stand and walk for extended periods (6–10+ hours per shift) while providing production floor coverage Must be able to frequently climb stairs, ladders, and access elevated areas or platforms Must be able to work in confined spaces and around heavy machinery as needed Must be able to perform frequent bending, stooping, kneeling, crouching, reaching (overhead and outward), and repetitive motions Must be able to use hands for tools, equipment adjustments, and maintenance work requiring manual dexterity Must be able to work in varying environmental conditions, including cold (refrigerated/freezer areas), hot (kitchen or equipment areas), wet and slippery environments, and noisy production settings Must have the ability to: Visually inspect equipment and facility conditions, including close vision, distance vision, color recognition, depth perception, and focus adjustment, detect unusual sounds, odors, or equipment performance issues that may indicate safety or operational concerns Fast‑paced, high‑volume food manufacturing environment requiring timely response to equipment and facility needs to support continuous production operations Regular exposure to varying temperature conditions, including cold environments (refrigerated and freezer areas), and hot environments (production lines, mechanical rooms, and equipment areas) Frequent exposure to wet and slippery surfaces, requiring strict adherence to safety protocols Work is performed in a noisy industrial setting with continuous operation of machinery and equipment Requires regular presence on the production floor, interacting with equipment, personnel, and active processing lines May involve work in confined spaces, elevated areas, and around moving mechanical equipment Subject to urgent and unplanned maintenance situations, requiring quick decision‑making and responsiveness Requires flexibility to support extended hours, weekends, and emergency maintenance needs to ensure uninterrupted operations and regulatory compliance #J-18808-Ljbffr