Maintenance Supervisor

Job Reference

805

PRINCIPAL DUTIES AND RESPONSIBILITIES: 

Manage Preventative Maintenance program. Provide training, guidance, counseling, and discipline as needed for all departmental team members. Implement work practices, rules, and safety practices that ensure compliance with policies, rules, and procedures. Advocate and protect the physical assets of the operation through accepted maintenance practices. Ensure departmental/individual compliance with national, state, and local building/mechanical codes; OSHA regulations; national, state, and local fire codes; customer policies, procedures and standards;   national, state, and local environmental laws and policies; local health department standards, and insurance company standards. Oversees and directs work on projects assigned to the department to ensure adherence to all schedules and budgets. Lead and direct team members of the Maintenance Department to accomplish the specific goals of the operation and the department Performs other duties as directed.

OTHER DUTIES AND RESPONSIBILITIES: 

  1. Exhibits good customer relations with company staff, customer’s staff, visitors, vendors, and co-workers; shows courtesy, compassion, and respect for all; conforms to the company’s customer’s, and the department’s policy and procedures. Performs with the highest regard to productivity, quality, and safety.
  2. Contributes to the departmental efficiency and effectiveness by offering suggestions and specific problem-solving solutions. Assists in the planning, implementation, and evaluation of actions as required. 3. Assists in the development of long-range planning in support of the company’s customers, and departmental goals and objectives.

FOOD SAFETY PRODUCTION AREAS: 

Notify Supervision of any repairs or adjustments that are required. Perform all duties necessary to meet SQF, Company, and or Government requirements and standards as prioritized by the Company. Inform Management of ANY Food Safety or Quality issues Ability to initiate action to prevent the occurrence of nonconformities relating to Food Safety and the Quality of the product, processes, quality system, or safety system. Identify and record any problems relating to Food Safety and the Quality of the ingredients, processes, quality system, or safety system. Controls further processing or delivery of nonconforming product in terms of Food Safety and Quality issues until the deficiency or unsatisfactory condition has been corrected.

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