Shift Lead-Sanitation - Pocatello, United States - Amy's Kitchen

Description

Summary:

The position is responsible for supervising day-to-day operations of the Sanitation department. Duties include training and supervision of sanitation personnel, shift scheduling, and control over labor to ensure proper sanitation of all equipment, plant, and grounds. Shift leaders must maintain a positive work environment and ensure compliance with food safety and employee safety standards. The Shift Leader must also be able to work with limited direct supervision.

Shift: Monday - Friday 9pm -5:30am

Safety

• Monitors employee safety practices. When deficiencies are observed, coaches individuals and reports them to the Supervisor or manager.
• Train sanitation personnel to understand procedures of cleaning for food safety, and personnel safety. Day to day verification is required to maintain standards and ensure proper use of PPEs in regards to employee safety.
• Ensures that Team Leaders are doing monthly safety training, and weekly tailgate meetings. Helps conduct safety training sessions as needed or required.
• Ensures that subordinates are doing their exercises before each shift and follows up with those that are not.
• Understands and communicates the safety practices of employees, i.e. lock out tag out, safe lifting, safe use and handling of chemicals, maintain organized work areas.

Leadership

• Assists team leaders, assistant team leaders, in their daily operations.
• Seeks to resolve issues (personnel, mechanical, quality, safety, GMP, etc.) directly with team leaders, employees, and other departments. When appropriate, escalates issue to the Sanitation Supervisor or Manager, offering solutions on how to resolve the issue.
• Communicates with mechanics and/or with the Maintenance Supervisor when there are equipment problems in any area.
• When there is need for supplies, communicates with Sanitation Supervisor or Manager before items run out, i.e., PPEs, propane, baling wire, etc.
• Coaches team leaders and employees on GMPs, proper cleaning practices, and company rules.
• Participates in spot inspections of employees cleaning practices and also assists Team Leads with secondary inspections.
• Coordinates with Production and Kitchen team leaders and/or supervisors when something needs to be cleaned and/or sanitized. Provides good communication of when items will be ready.
• Attends English or Spanish classes when offered.
• Attends meetings as directed by Sanitation Supervisor.
• Excels at motivating, leading, and coaching employees to meet sanitation standards and department goals.
• Supports and listens to employees in a respectful, fair, and consistent manner.
• Professionally and positively coachs employees that are: not maintaining standards for food safety, not adhering to company rules, or are engaged in unsanitary or unsafe practices. Seeks help as needed from Sanitation Supervisor and/or Sanitation Manager when dealing with employees.
• Is approachable by employees.
• Commends employees for successes. Communicates ways for improvement in a positive, open manner.

Staffing

• Trains and supervises sanitation personnel for optimum cleaning efficiency and effectively.
• Supports Team Leaders and Assistant Team Leaders in an effort to train and supervise work of temporary employees. Makes recommendations to the Sanitation Supervisor about possible new hires.
• Tracks employees planned and unplanned absences, tardiness and overtime. Proactively and appropriately follows up with employees needing attendance improvement.
• Provides guidance and direction to team leaders. Helps develop their supervisory skills and job knowledge.
• Assists the Sanitation Supervisor in conducting performance evaluations.
• Creates the daily staffing list. Coordinates with the temp agency if there is need for temporary employees.
• Under guidance of supervisor, issues disciplinary actions.
• Assists in day to day sanitation functions, works along side of sanitation employees as time permits.

Planning

• Optimizes the workload for maximum efficiencies while minimizing contaminations and downtime of Kitchen or Production process.
• Reviews the production schedule regularly to determine needs for shift change.

Controlling.

• Know the SSOP and safety of all equipment used in Production, Kitchen, and Canning.
• Ensures completion of cleaning logs, traywasher log, and secondary inspections of machines, monitors chemical usage, and chemical waste.
• Monitors outdoor activities in regards to recycle, and garbage areas to ensure compliance with fire lane, and compliance with city regulations.
• Must be familiar with the operation and safety of all equipment used in his/her area.
• Ensures the production/packaging lines are clean to ensure an on time start up.
• Inspects for proper sanitation of processing equipment and facilities and takes corrective action to resolve deficiencies.
• Monitors use of employee supplies area and ensures that area is organized and correctly stocked.
• Proactively seeks opportunities to reduce waste and labor, to increase productivity, and to minimize the possibility of cross-contamination.
• Works to improve GMPs and housekeeping in the plant. Works with Team Leaders to resolve issues from Food Safety Audits or QA inspections.
• Performs other tasks as assigned by the Supervisor.

Reporting

• Assists the Supervisor by completing the daily report at the end of every shift.
• Collects and reviews cleaning logs, and traywasher log.. Coaches team leaders when reporting errors are made.

It is the responsibility of all employees to uphold the mission of the Amys Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION

• High school diploma or general education degree (GED); or equivalent combination of education and experience.

EXPERIENCE

• Minimum of 5 years of experience in a food manufacturing sanitation environment.
• Familiar with Amys products and processes.

SKILLS

• Familiar with MS Word and Excel.
• Will be required to work with spreadsheets and complete reports.

LANGUAGE SKILLS

• Ability to read, write and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to speak effectively before groups of employees.
• Proficient in English and Spanish.

MATHEMATICAL SKILLS

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

• The employee may occasionally lift and/or move up to 50 pounds.
• Ability to stand and/or walk for several hours a day.
• Ability to perform manual operations where repetitive motion is required.

WORK ENVIRONMENT

• While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The employee may be exposed to wet and/or humid conditions, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate to high. Safety gear is required for a majority of all tasks in this position.