Job Description

Sanitation Lead – New State-of-the-Art Bakery in Oak Creek, WI

Are you detail-oriented with a passion for cleanliness and food safety in a fast-paced production environment? Do you take pride in maintaining a spotless, organized facility that supports quality food manufacturing? If so, we want YOU to help us keep our bakery running at the highest standards as we create the best garlic bread on the market!

Pay range: $20.00/h - $23.11/h + premium for 2nd and 3rd shift

Premium: 2nd shift: $1.50/h | 3rd shift: $3.00

Location: North Branch, Oak Creek, WI 53154

About the Company

At our brand-new, state-of-the-art bakery in Oak Creek, WI, we’re setting a new standard for quality and innovation in food production. We believe in a Zero Loss Mindset and are committed to fostering 100% total employee engagement , where every voice matters and every idea counts. We are on a mission to bake the highest quality garlic bread in the industry, and we’re looking for a Maintenance Technicians who can help us achieve that!

PURPOSE STATEMENT:

The Sanitation Lead is to ensure the execution of sanitation within all plant food processing areas to ensure the safety of the consumer and remain in compliance with all federal, state, and local rules, regulations, and laws. Keeps working area and equipment in processing facility clean and sanitary for production. Works in a lead capacity overseeing work of sanitation team.

KEY RESPONSIBILITIES (ESSENTIAL DUTIES):

• Coordinates with maintenance personnel and sanitation crew to dismantle production line/equipment for cleaning
• Directs all daily sanitation activities inside the processing plant and grounds
• Ensures staff are informed of safety requirements; safety is a daily priority
• Adheres to cGMP, GFSI, AIB, FDA, SQF, FSMA, and HACCP procedures
• Promotes safe work environment and leads sanitation team to follow procedures
• Disassembles and reassembles production equipment as necessary for sanitation
• Performs cleaning and sanitizing of production equipment, floors, air lines, hoses
• Responsible for removal of production waste (garbage/render) in some locations
• Must be able to work with a wide range of food ingredients
• Trains sanitation personnel on best practices, SDS/HazCom, PPE
• Daily scheduling, resource allocation, and documentation
• Collaborates closely with Quality Control and Production
• Oversees Master Sanitation Schedule execution
• May be assigned additional janitorial or sanitation planning duties

TECHNICAL KNOWLEDGE:

• Ability to read, write, and comprehend basic correspondence
• Comfortable presenting in small groups
• Basic math skills (add, subtract, multiply, divide)
• Ability to use hand tools, follow mechanical processes
• Strong organization and communication skills
• May be responsible for maintaining and creating reports

EDUCATION & EXPERIENCE:

• High School Diploma or GED (Required) OR 3 years of sanitation experience
• Associate’s Degree in Food Science, Quality Assurance, Sanitation, or Pest Control (Preferred)
• Licenses/Certifications in Pest Control and AIB Sanitation (Preferred)
• Minimum 5 years of related work experience in food or manufacturing sanitation

PHYSICAL REQUIREMENTS:

• Regular exposure to moving mechanical parts
• Frequent exposure to wet/humid conditions, heat, cold
• Occasional exposure to high places, fumes, chemicals, noise
• Must be able to lift up to 70 lbs and perform physical labor
• Vision requirements include close, distance, peripheral, depth perception, focus
• Temperature-controlled environments ranging from -10°F to 85°F
• Safety footwear (slip-resistant, steel toe) required
• Reasonable accommodations available in accordance with ADA

EEO STATEMENT:

JCLLC is an Equal Opportunity Employer. Employment decisions are based on merit, qualifications, and abilities. We do not discriminate based on race, color, national origin, ancestry, age, gender, sexual orientation, marital status, arrest or conviction record, disability, religion, veteran status, or any other protected characteristics under the law.

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