Summary:

Supervises and coordinates activities of workers engaged in duties concerned with sanitation programs in food processing establishment by performing the following duties:

Key Responsibilities:

• Ensure correct procedures are followed by the sanitation crew. Inspect equipment for conformity to federal and state sanitation laws and plant standards
• Ensure sanitation adheres to the scheduled time and stays on task. Establishes or adjusts work procedures to meet production schedules
• Ensure sanitation employees wear required PPE and follow all safety rules
• Evaluate and improve the efficiency and effectiveness of the sanitation process
• Confers with management and production personnel on sanitation problems, and recommends changes in equipment, plant layout, lighting, ventilation, or work practices to improve sanitation standards and purity of product.
• Compiles required reports regarding regular inspections, sanitation violations, and steps taken to resolve deficiencies.
• Routes reports to designated plant personnel.
• Analyzes and resolves work problems; or assists workers in solving work problems.
• Initiates or suggests plans to motivate workers to achieve work goals.
• Maintains time and production records.
• Confers with other supervisors to coordinate activities of individual departments.
• Performs activities of workers supervised.
• Maintain inventories of supplies and equipment and place orders through the purchasing department as needed.
• Train and/or arrange for training of new employees. Maintain regular schedule of training updates for all employees.

Additional Responsibilities:

• Acquires knowledge of Trident's Environmental and Safety Policies by completing required training programs and performing designated work activities in accordance with training and procedures/work instructions.
• Notifies designated personnel of any environmental or safety incidents or risks not previously documented, in accordance with Environmental Awareness and/or safety trainings.
• Performs other similar or related duties as requested or assigned.

MINIMUM REQUIREMENTS

• 2 years supervisory experience in food production/sanitation
• Must be HACCP certified

Education:

• Four-yearcollege or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience

Preferred Qualifications:

• Experience in the seafood industry preferred.

Special Training/Skills:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one situations to supervisor and other employees of the organization. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

Work Environment:

While performing the duties of this job, the employee may be exposed to wet and/or humid conditions and moving mechanical parts. The employee is frequently exposed to outside weather conditions. The employee is occasionally exposed to high, precarious places; fumes or airborne particles; toxic or caustic chemicals; extreme cold; risk of electrical shock and vibration. The noise level in the work environment is usually loud.

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. The employee is frequently required to climb or balance. The employee is occasionally required to sit; stoop, kneel, crouch, or crawl and talk or hear. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include distance vision, peripheral vision and depth perception.

Mental Activities:

While performing the duties of this job, the employee is regularly required to understand English, and utilize teamwork skills. The employee is frequently required to speak English, and use decision making skills. The employee is occasionally required to use interpersonal, customer service, mentoring, problem analysis, training and supervision skills. The employee will be occasionally required to read and write English, perform basic math, use exercise independent judgment, and use discretion.