Sanitation Manager

The standard schedule runs Monday through Friday from 7:00 AM to 4:00 PM; however, this role requires flexibility to accommodate weekend work and off-shift operations as necessary.

• -Travel expenses are eligible for mileage reimbursement.

We are looking for a skilled Sanitation Manager to direct all cleaning and hygiene operations within our food production facility. Candidates should possess a minimum of 3 to 5 years of management experience in sanitation, alongside a deep understanding of regulatory compliance, food safety protocols, and sanitation best practices.

• Direct and supervise all sanitation activities and personnel.
• Create and uphold comprehensive cleaning protocols, SSOPs, and sanitation initiatives.
• Help maintain a safe and compliant facility by adhering to SQF, GFSI, FSMA, HACCP, GMPs, and OSHA regulations.
• Oversee the execution of environmental monitoring and allergen control strategies.
• Facilitate the secure storage and proper utilization of all cleaning chemicals.
• Perform regular audits, facility inspections, and necessary corrective measures.
• Mentor and instruct sanitation staff regarding food safety and workplace safety standards.
• Track sanitation metrics and ensure all records are kept precise and up-to-date.
• Organize sanitation tasks across various shifts or multiple plant locations.
• Collaborate with Production, Quality, and Operations departments to foster a sanitary and secure work environment.

• Three to five years of experience leading sanitation teams within a food manufacturing setting.
• Comprehensive expertise in HACCP, SQF/GFSI, FSMA, GMPs, SSOPs, allergen management, and environmental monitoring.
• Understanding of OSHA regulations and chemical safety protocols.
• Experience overseeing operations across multiple facilities or shifts is highly desirable.
• Fluency in both English and Spanish is preferred.
• Demonstrated ability to solve problems, communicate effectively, and lead teams.
• Capability to travel between sites when required.
• Willingness to work weekends, overtime, or non-standard shifts to meet operational demands.
• People Management and Leadership
• Food Safety and Quality Assurance (FSQA)