Role Summary:

Keep all the garbage emptied throughout the RTE facility and squeegee up wet/ moist areas from the Temp Room, Receiving area through to the Prep Room, RTE, Pack Off, Freezer and Bread areas.

Essential Competencies of the Role (3 – 5 Primary Areas):

This list of competencies is not all-inclusive and may be expanded to include other areas of responsibilities, as management may deem necessary from time to time.

1. FOOD SAFETY AND QUALITY

•Execute assigned food safety, quality and continuous improvement procedures to ensure support of SQF requirements, regulatory requirements and customers’ requirements.

•Follow and perform all activities in accordance with current Good Manufacturing Practices and company policies.

2. SAFETY AND HEALTH

•Wear necessary safety gear wherever needed.

•Successfully complete the mandatory E.A. Sween Quarterly Safety Training sessions for the purpose of complying with both OSHA regulations and E.A. Sween policy.

•Maintain a clean safe work environment.

•Assure all exit doors and walkways are not blocked.

3.LEADERSHIP

•Assist in providing a friendly positive work environment.

•Follow Policies and Procedures of E.A. Sween Co.

•Respect and cooperate with any work duties that is requested of you by your Supervisor or Lead

•Maintain a good attendance record.

•Must be flexible as it relates to the basic work schedule.

•Any work related duty that is asked of you by your Supervisor, QA or Lead.

4.COST (CONTINUOUS IMPROVEMENT)

•Contribute to process improvements

•Participate in lean events.

5.CLEANING

•Waste Control:

oRTE

Empty Production garbage cans into dumpster.

Check the line's light indicator (near the reject puller position on the line) to determine when to empty the film canisters. Green=good, Yellow=caution, needs attention soon, Red=trouble, needs attention immediately

Remove any excessively dirty garbage cans.

Remove full dumpsters to designated area each period (meat and cheese receiving area)

Make sure door to production is closed

Empty the inedible tubs under all lines into dumpsters

Dry up any wet area and scrape and dispose of any debris on RTE floor during break times.*(used correct color code tools “white”)

Assure exit doors and walkways are not blocked by any dumpsters.

At the end of your shift, ensure all lines are cleaned of debris and ready for the next shift.

oPack Off

Empty all garbage cans into dumpster.

Remove full dumpsters to designated area for emptying.

Dry all wet areas.

Remove all debris from the floor in the Pack Off area.

Sweep floors of Pack Off at the end of your shift.

oTemp Room

Remove all cardboard boxes and break down and place in cardboard baler.

Empty bale and place in recycle bins.

Keep debris off floor in Temp Room, Bread, Receiving and Freezer areas.

Sweep all area above at the end of your shift.

•Line Cleaners/Tray Washers:

Clean all lines after breaks including the equipment on the line.

Ensure all trays, buckets, utensils etc are cleaned and ready for Production use before and after breaks.

•Rack Washers:

Unload empty racks from trailers.

Supply the production lines throughout the shift with clean empty racks.

Wash and rinse racks for production throughout the shift, making sure to have some available for the start of the next shift.

Keep and adequate supply of washed racks in the drying area ready for production to use.

Notify supervisor when running low on racks for Pack-Off.

Wash garbage dumpsters as needed.

Empty the lunchroom wastebaskets on a daily basis.

•Continue to empty trash throughout your entire shift to assist 2nd shift start up and Sanitation.

•When picking trash from the floor, being close to the line is not allowed.

6.EQUIPMENT/MACHINERY/PPE’s USED

•Garbage Dumpsters

•Garbage Cans

•Buckets

•Film Canisters

•Floor Scrapers

•Dust Pans

•Squeegees

•Pallet jack

•Knives

•Carts

•Cardboard Baler

•Compactor

•Dollies

•Metal Racks

•Pallets

•Dumpster

Required Qualifications:

A.Must be able to communicate in English.

B.Must be able to lift up to 50 lbs., rarely, within a 10-12.5 hour shift, depending on your assigned schedule.

C.Mandatory overtime MAY be required.

Preferred Qualification (if Applicable):

A.Food related experience preferred.

Physical Demands and Work Environment:

A.Must be able to work in cool conditions (45 degrees)

B.Must be able to be on feet majority of the day

C.Must be able to bend, twist, turn, push, pull

D.Must be able to lift up to 50 lbs.

E.Must be able to reach over head

F.Must be able to stand on feet all day