Overview

The Sanitation Supervisor is responsible for overseeing the sanitation team and ensuring that the facility meets all sanitation and hygiene standards.

Job Responsibilities

• Lead and manage the sanitation team, including scheduling, training, and performance evaluations;
• Foster a positive work environment and promote teamwork among sanitation staff;
• Develop, implement, and maintain sanitation protocols and standard operating procedures (SOPs);
• Ensure all cleaning and sanitation activities are performed according to established guidelines and schedules;
• Monitor and verify the effectiveness of cleaning and sanitation procedures.
• Ensure compliance with local, state, and federal regulations, and OSHA standards;
• Maintain accurate and up-to-date records of sanitation activities, including cleaning logs, inspection reports, and corrective actions;
• Conduct regular inspections of the facility to identify sanitation issues and areas for improvement;
• Prepare for and participate in internal and external audits and inspections;
• Implement corrective actions and preventive measures to address sanitation-related non-conformities;
• Train sanitation team members on proper cleaning techniques, chemical handling, and safety procedures;
• Conduct ongoing training and development programs to ensure staff is knowledgeable and skilled in sanitation practices;
• Manage inventory of sanitation supplies and chemicals, ensuring adequate stock levels are maintained;
• Oversee the maintenance and proper use of sanitation equipment and tools;
• Collaborate with production, quality assurance, and maintenance departments to coordinate sanitation activities and ensure minimal disruption to operations;
• Communicate effectively with all levels of the organization regarding sanitation standards and expectations;
• Perform other required tasks as assigned.

Job Requirements

• Bachelor’s degree in food science or a similar field preferred;
• Minimum five (5) years direct experience and working knowledge in Sanitation Management within the food industry with at least 1-2 years in a supervisory capacity;
• Sanitize in accordance with SOP’s, HACCP, GMP, EPA, and OSHA requirements and product specifications;
• Organized and attentive to detail;
• Experience managing and developing staff;
• Excellent interpersonal, written, and verbal communicator across organizational levels and functions in this collaborative work environment;
• Develops solutions with creativity and innovative approaches;
• Independently establish actionable recommendations, strategies, and solutions based on
• Comfortable in a fast-paced, dynamic, and highly fluid company environment with minimal direction and able to adjust workload based upon changing priorities;
• Ability to work in varying environmental conditions, including hot, cold, and wet environments;