Surlean Foods
Sanitation Lead, 3rd Shift - Surlean Foods Dallas
Surlean Foods, Dallas, Texas, United States, 75215
GENERAL JOB SUMMARY:Responsible for the sanitation of all manufacturing areas. Responsible for the effective utilization of employees, training, skill development, quality of work, safety, employee relations, problem-solving, and remembers he/she is a leader in training and will be held accountable for maintaining sanitation standards.
ESSENTIAL JOB DUTIES:Lock Out, before performing any maintenance, inspection, cleaning, adjusting, and/or servicing of equipment or machinery that requires entrance into or close contact with the equipment or machinery, the sources of power or flow of material will be properly locked out or blocked off with a blank flange, brace, or similar deviceEnsures personnel have locked out and attempted to energize all equipment before disassembling or cleaning begins.Assist in the removal of product remaining with in equipment and place it in the appropriate container.Inspect all equipment and report abnormalities to supervisor.Assist with dry pick up of all inedible products from floor and place it into gray cans. Ensures all cans are weighed and labeled with the correct department.Fill in the absence of sanitarian or sanitation workers.Ensures a thorough rinse down of equipment with product flow.Ensures that proper safety equipment is always worn.Gathers the correct chemical solution and cleaning supplies.Ensures all cleaning concentrations are correct and that all equipment assigned to their area is being cleaned according to manufacturers and chemical instructions.Ensures a thorough rinse down of equipment with product flow.PRE-OP his area of responsibility and releases it to sanitation supervisor for inspection.Ensures sanitizer concentrations are correct and sanitizes all equipment and floors.
ADDITIONAL RESPONSIBILITIES:Notifies maintenance of damaged equipment needing repair.Assist team members in filling out accident reports.In the event of absence, the next level on the organizational chart covers for the next level up.Employee has an individual responsibility to report all possible deficiencies or practices that could compromise food safety.Employee always adhere to all Good Manufacturing Practices (GMP) .Instructs employees to fill out "Accident Reports" form, along with conducting safety meetings with employees.Follow established policy in areas of job assignments, discipline, benefits, etc. checks with Sanitation Manager and/or Human Resources. Alerts Human Resources of policies that need to be written or changed.Informs all employees of work rules and policies. Reviews with Sanitation, supervisor or manager and suggest discipline when work rules or safety policies are violated.Keeps employee attendance records current.KNOWLEDGE, SKILLS, AND ABILITIES:
Must be able to work in extreme temperatures.Must have basic computer skills.Must have a greater understanding of sanitation/chemicals usage.Must be able to interact with other Department Leads/ Supervisors/ Team Managers.Must possess some team building skills to lead the team through communication and knowledge sharing.Must be able to work third shift and weekends.Must be able to maintain employee morale through positive feedback.Must have an outstanding attendance record.
ESSENTIAL PHYSICAL DEMANDS:
Performs duties in a cold wet environment. Must be able to lift 50 lbs. or more. Frequently stands, lifts, walks, reaches, stoops, bends over, climbs, smells, listens, and sees to perform the essential job duties.
WORKING CONDITIONS:
Temperature ranges from 0 degrees in freezers to 110 degrees in cook rooms.
Exposure to equipment and machinery that are considered hazardous.
Potential electrical, mechanical, chemical, and heat hazards are also present. The level of noise is high and constant. Floors are wet and slick.
PERSONAL PROTECTIVE EQUIPMENT:
Hard hat, lockouts, earplugs, chemical suit (PPE), latex gloves, waterproof steel toe boots and hair nets must be worn while in the plant. Safety goggles must be worn while working with chemicals (throwing soap) in all areas (cook plant, grinding rooms and patty room).
ESSENTIAL JOB DUTIES:Lock Out, before performing any maintenance, inspection, cleaning, adjusting, and/or servicing of equipment or machinery that requires entrance into or close contact with the equipment or machinery, the sources of power or flow of material will be properly locked out or blocked off with a blank flange, brace, or similar deviceEnsures personnel have locked out and attempted to energize all equipment before disassembling or cleaning begins.Assist in the removal of product remaining with in equipment and place it in the appropriate container.Inspect all equipment and report abnormalities to supervisor.Assist with dry pick up of all inedible products from floor and place it into gray cans. Ensures all cans are weighed and labeled with the correct department.Fill in the absence of sanitarian or sanitation workers.Ensures a thorough rinse down of equipment with product flow.Ensures that proper safety equipment is always worn.Gathers the correct chemical solution and cleaning supplies.Ensures all cleaning concentrations are correct and that all equipment assigned to their area is being cleaned according to manufacturers and chemical instructions.Ensures a thorough rinse down of equipment with product flow.PRE-OP his area of responsibility and releases it to sanitation supervisor for inspection.Ensures sanitizer concentrations are correct and sanitizes all equipment and floors.
ADDITIONAL RESPONSIBILITIES:Notifies maintenance of damaged equipment needing repair.Assist team members in filling out accident reports.In the event of absence, the next level on the organizational chart covers for the next level up.Employee has an individual responsibility to report all possible deficiencies or practices that could compromise food safety.Employee always adhere to all Good Manufacturing Practices (GMP) .Instructs employees to fill out "Accident Reports" form, along with conducting safety meetings with employees.Follow established policy in areas of job assignments, discipline, benefits, etc. checks with Sanitation Manager and/or Human Resources. Alerts Human Resources of policies that need to be written or changed.Informs all employees of work rules and policies. Reviews with Sanitation, supervisor or manager and suggest discipline when work rules or safety policies are violated.Keeps employee attendance records current.KNOWLEDGE, SKILLS, AND ABILITIES:
Must be able to work in extreme temperatures.Must have basic computer skills.Must have a greater understanding of sanitation/chemicals usage.Must be able to interact with other Department Leads/ Supervisors/ Team Managers.Must possess some team building skills to lead the team through communication and knowledge sharing.Must be able to work third shift and weekends.Must be able to maintain employee morale through positive feedback.Must have an outstanding attendance record.
ESSENTIAL PHYSICAL DEMANDS:
Performs duties in a cold wet environment. Must be able to lift 50 lbs. or more. Frequently stands, lifts, walks, reaches, stoops, bends over, climbs, smells, listens, and sees to perform the essential job duties.
WORKING CONDITIONS:
Temperature ranges from 0 degrees in freezers to 110 degrees in cook rooms.
Exposure to equipment and machinery that are considered hazardous.
Potential electrical, mechanical, chemical, and heat hazards are also present. The level of noise is high and constant. Floors are wet and slick.
PERSONAL PROTECTIVE EQUIPMENT:
Hard hat, lockouts, earplugs, chemical suit (PPE), latex gloves, waterproof steel toe boots and hair nets must be worn while in the plant. Safety goggles must be worn while working with chemicals (throwing soap) in all areas (cook plant, grinding rooms and patty room).