SUPERVISOR

Supervisor of 3rd Shift Sanitation Team

Supervisor of 3rd Shift Sanitation Team is responsible for tear down and detailed cleaning of all production equipment as well as ensuring entire production facility (production floor, warehouse, and dock) are kept at an impeccable level of cleanliness. Floors and drains must be able to pass a protein swab test at the end of each day. Works with all other teams in facility to perform all operations of food production facility including a variety of duties related to production including filling, restocking, cleaning according to proper USDA/FDA specifications and procedures. Other duties include hot and cold prep, maintaining a clean, safe and sanitized workstation, and at all times is in complete support of all proper USDA methods and manufacturing practices.

Essential Duties and Responsibilities include the following:

• Supervising team of 5-7 employees responsible for closing and sanitation duties
• Must be extremely detail oriented and never content to settle for less than the expected results
• Prior experience supervising a team of employees, scheduling, and conducting station check outs is required.
• Teardown and sanitation of all production equipment
• Stocking and sanitation of every inch of production floor daily
• Cleaning of dishes and machine parts
• Organization of parts carts and dish areas
• Detail Cleaning and Organization of all Coolers and Freezers
• Sweeping and cleaning of Dock and Warehouse areas daily
• Knows how to use a scale
• Understand and adhere to government regulations and documentation requirements
• Comply with USDA and HACCP programs
• Follows Allergen Management Program
• Minor equipment maintenance
• Assigns Master Sanitation Schedule execution.
• Friendly personality and great attitude.
• Flexibility in job assignments.

Mathematical Skills

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of weights and measures. Ability to apply concepts such as ratios, and proportions for ingredient and nutritional information.

Physical Demands

While performing the duties of this job, the employee is frequently required to reach with hands and arms; and talk or hear. The employee is required to regularly stand, stoop, kneel and walk. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.

Work Environment

The noise level in the work environment is moderate to loud. The work environment is quick paced in close quarters. Exposure to heat from equipment and products is frequent. Exposure to cool temperatures form coolers/freezers is occasional

Language Skills

Able to read, analyze, and interpret ingredient specifications and recipes, general business periodicals, and or governmental regulations. Able to effectively present information and respond to questions from customers, staff and owners.