Primary Function:   

Responsible for the supervision and maintenance of the Sanitation Program by providing supervision to the sanitation staff, implementing a master sanitation schedule, overseeing routine cleaning of equipment and facility, and controlling costs of sanitation chemicals and supplies.

 

Values: To perform the job successfully, the incumbent’s behavior must be consistent with the PRIDE values expected of all Mastronardi Produce employees: be Passionate; have Respect; be Innovative; be Driven and strive for Excellence. 

  

Primary Responsibilities:  

Supervise the execution of the sanitation program and ensure adherence to all company and regulatory policies for food-safety, health & safety and environmental programs Supervise sanitation personnel, train on sanitation procedures and ensure effectiveness of cleaning Administer progressive discipline per the company policy Maintain planned staffing levels for your shift by participating in interviews and hiring of Sanitation team members and/or coordination of labor requirements with staffing agencies Organize and coordinate cleaning activities for the equipment and facility that occurs daily, weekly, monthly, quarterly, semi-annually, and annually Direct team activities to ensure that cleaning functions are appropriately timed with Operational activities and ensure that cleaning activities occur on time as per the Sanitation Schedule Participate in self-assessments and checks to verify effectiveness of cleaning and provide records and documentation For sanitation problems and concerns, conduct all necessary follow-up to establish corrective actions and preventative measures Work closely with Food Safety to ensure adherence to schedule and maintenance of forms, records, SSOP’s and documentation to support the Food Safety Program Assist with audits regarding sanitation and chemical use issues Ensure the proper use of all Sanitation equipment Ensure that sanitation chemicals are used and stored as required by the Sanitation Program Maintain payroll and attendance records for the team members

 

 

Education/Background Requirements:  

High school diploma or equivalent required At least two years’ related experience required

 

Specific Knowledge, Skills and Abilities Required  

Proficiency in use of English language with the ability to communicate effectively and professionally. Spanish as a second language is helpful. Present information and direction, and field questions from managers, employees and external contacts Highly proficient in computer-use skills (MS Office: Word, Excel and PowerPoint) Willingness to work independently, with minimal supervision and take ownership of the shift Willingness to work with a high degree of professionalism and personal integrity Knowledge of sanitation requirements for quality assurance and food safety criteria (HACCP, FSEP, GAP, GMP) Strong organizational, analytical and problem-solving skills.  Need to be creative, adaptable and able to accurately handle out-of-the-ordinary issues with a sense of urgency Strong knowledge of local, state and federal laws and requirements to maintain compliance to all relevant statues and guiding principles (FDA, USDA, KYOSHA, OSHA, CFIA)

 

Working Conditions:  

Environment includes an expansive refrigerated warehouse, where the temperature ranges between 60°F - 100°F. The background noise approaches 70 dcbs Must be capable of lifting up to 30 lbs