Industrial Maintenance Mechanic (Food Manufacturing)

Job Description

Job Description

Industrial Maintenance Mechanic (Food Manufacturing)

Sign-on bonus: $1,500 — paid in three $500 installments after 3 months, 6 months, and one year.

Schedule: Full-time, 12-hour day shift on a 2-2-3 rotation (3 days one week, 4 days the next), typically 6:45 AM – 7:00 PM . Occasional overtime may be needed, and flexibility for day or night coverage is a plus.

You clock in at 6:45 AM, walk the line, and start with preventive checks to keep production at peak performance. A sensor flag triggers your attention—you diagnose an electrical issue, swap a component, and the equipment is back online. Later, you lend a hand with building upkeep—tightening a door hinge, painting a scuffed guard, and clearing your bench so the team stays organized and safe. Throughout the day, you suit up in proper PPE and collaborate with operators to keep things moving safely and efficiently.

• Perform scheduled preventive maintenance and corrective repairs on production machinery.
• Troubleshoot electrical, pneumatic, hydraulic, and mechanical systems to minimize downtime.
• Support facility upkeep: basic plumbing, light carpentry, and painting as needed.
• Care for tools and equipment and keep work areas orderly.
• Follow all safety procedures and wear required PPE at all times.

• 2+ years in industrial maintenance, equipment repair, or mechanical systems.
• Confidence using hand and power tools.
• Comfort with 12-hour shifts (day or night as needed) and occasional overtime.
• Strong troubleshooting skills and a collaborative, team-first mindset.

• Comprehensive medical, dental, and vision coverage.
• 401(k) with company match.
• Paid Time Off (PTO) and paid holidays.
• Opportunities for overtime and career advancement.

• Long-term, full-time stability with a safety-first culture.
• On-the-job learning with room to grow.
• Supportive teammates who value reliability and craftsmanship.

“Responsible for food safety, food quality and site safety.”

Revised 01/30/2026