Job Description

Job Description

Job Description

Description:

SUMMARY OF DUTIES:

The Sanitation Worker plays a critical role in the sanitation hygiene in the commissary by cleaning production equipment, structures, and work areas in the commissary. This person will be handling and preparing cleaning chemicals, sanitizers, and chemical concentration blends as appropriate for a sanitary and clean operation.

RESPONSIBILITIES:

• Main responsibility is to clean and sanitize production equipment, floors, walls, handles, surfaces, drains and machinery in production processing areas using pressure cleaning and chemical dispensing equipment.
• Dissemble and reassemble equipment to remove any and all food, supplies or other products in machines and surrounding areas and utmost care to protect the electronic components of the equipment from water or chemicals.
• Use proper precautions and protective gear to safely use a variety of chemicals during the cleaning and process and also ensure with management that the proper cleaning tools are being used to ensure that equipment does not get damaged, scratched, nicked, dented or otherwise damaged internally or externally.
• Execute master sanitation schedule: daily, weekly, monthly, semi-annual, and annually.
• Prepares and maintains various reports and forms to document cleaning and QA schedule.
• Report any issues noted like equipment or parts damaged during the daily tasks immediately to QA Lead, Procurement and Food Safety Director and/or General Manager.
• Monitor and adjust chemical cleaning usage abiding by safety protocols.
• Ensure in the process of cleaning that all taps are fully closed and any standing water is properly cleaned and removed to prevent pest attraction, slips and falls.
• Ensure facility and equipment are clean, sanitized and ready for operation daily and provide all necessary support to the culinary, QA, driver and administration team on an ongoing basis and as requested.
• Performs other related duties as assigned.

• Knowledge in usage of sanitation chemicals, environmental contamination, and cleaning and reassembling equipment procedures.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to calculate dilution rates to obtain specific final PPM concentrations
• Must be able to control high-pressure hoses, lift heavy containers of chemicals, and empty trash receptacles around production.
• Must be able to tolerate sudden and extreme changes in temperatures and stand for at least 8 hours a day
• Ability to work in hot or cold conditions for long periods of time;
• Ability to work with all food types, including but not limited to gluten, dairy, and raw proteins, including pork;
• Must be able to climb on a ladder the distance of 5 feet to reach stored items and carry them to the floor
• Must be able to push, pull, and guide carts which weigh approximately 70-325 pounds on a tile surface
• Must bend or stoop frequently throughout the day and reach short distances into carts to retrieve trays
• Must be able to twist and rotate 180 degrees during each day and follow DOH food service standards

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