PRIMARY FUNCTION: The Sanitation Supervisor directs the day-to-day activities of the sanitation team surrounding the cleaning and sanitizing process for the poultry processing facility while maintaining compliance with all company, regulatory agency, and legal guidelines, regulations, and laws. Provides the overall coordination, observation, and evaluation of the sanitation team and the daily sanitation process.
Work Schedule
Monday & Tuesday: 2:00 PM-1:00 AM
Wednesday: Off
Thursday: 1st and 3rd Thursday of each month: 7 AM-3 PM
Friday & Saturday: 5:00 AM - 4:00 PM
Sunday: On Call
RESPONSIBILITIES AND TASKS:
• Oversees the day-to-day activities to ensure that all sanitation employees follow cleaning procedures for production lines and the facility to meet/exceed Good Manufacturing Practices (GMP), USDA, and FDA guidelines
• Partners with Quality Assurance to ensure a food-safe and sanitary environment following all specifications and USDA requirements
• Assures strict enforcement of all safety, OSHA, FSIS, USDA, and HACCP regulations.
• Partners with the Sanitation Manager and other departments/shifts, ensuring departmental and location goals are met or exceeded
• Mentors, coaches, and trains/cross-trains employees to encourage career development; provides consistent feedback concerning strengths and opportunities for improvement
• Administers performance improvement plans and disciplinary actions on a fair and consistent basis
• Assists in performing regular housekeeping, SQF, and regulatory audits
• Identify opportunities for improvement, present to the appropriate leader, and implement, lead, or participate in solution implementation
• Wear personal protective equipment (PPE) in all areas where mandatory and ensure others adhere to safety practices, helping to promote a zero-accident culture
• Perform additional relevant duties as assigned
SUPERVISOR RESPONSIBILITIES:
• This role is a Leader of People role with required competencies: Sizing up People, Delegation, Planning, Customer Focus, and Conflict Management
EDUCATION and CERTIFICATIONS:
• High school diploma or equivalent; Associate’s degree preferred
• HACCP Certification preferred
EXPERIENCE AND SKILLS:
• Minimum three (3) years applicable experience in a food manufacturing environment; poultry experience preferred
• Demonstrated three (3) years’ leadership experience, including knowledge of timekeeping requirements, policy adherence, conflict resolution, and the ability to resolve issues efficiently and effectively
• Knowledge of cleaning chemicals and their interactions and potential hazards
• Working knowledge of poultry processing, food safety regulations, OSHA guidelines, GMP, and HACCP
• Good computer skills with the ability to input and review information
• Must have good communication skills, both verbal and written, with the ability to communicate with all levels of the organization in a timely and professional manner; multi-lingual strongly preferred
• Must possess a strong customer-centric attitude, high energy level, and a strong sense of urgency
SAFETY REQUIREMENTS:
• Follow departmental and company safety policies and programs
• Wear required protective equipment in all areas where mandatory
PHYSICAL REQUIREMENTS:
• Ability to work extended shifts (holiday, weekend, and/or extended) as business needs require
• Ability to work in cold/ humid or hot/ dusty environments as needed
• Ability to stand and move through the facility throughout the entire shift
• Ability to work around live and/ or raw animal odors