Maintenance Technician

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Assists and performs laboring activities in the installation, maintenance, and repair of machinery, equipment, and facility.

• Repair, install and maintain machinery, equipment, grounds and facility in order to meet budget levels in quality and quantity.
• Troubleshoot and diagnose mechanical and electrical problems.
• Maintain the facility and utilities such as compressed air, HVAC, water, and steam.
• Efficiently and safely use a wide variety of shop/hand/power tools and diagnostic equipment; maintain and secure all tools.
• Maintain assigned paper work.
• Complete assigned tasks and special projects.
• Promote and exhibit strong Food Safety and Quality practices.
• Promote and exhibit strong sustainability practices.
• Promote and exhibit strong housekeeping practices.
• Promote and comply with all safety policies, practices and procedures.
• Must report Safety, Food Safety, Food Quality, Sustainability, and Housekeeping problems to direct supervisor or a member of management immediately.
• Participate in proactive team efforts to achieve departmental and company goals; assist autonomous maintenance process in plant.
• All employees shall identify any risk of intentional harm to facility, personnel or products; all employees have the responsibility to report unauthorized persons to their director supervisor or a member of management immediately.
• Must be willing to work variable hours as needed.

• Regular and timely attendance required.
• Perform other duties as assigned

• High school diploma or general education degree (GED); a Technical degree and/or previous mechanical experience is preferred.
• Skilled in mechanical repairs, sanitary welding, electrical/electronics, and HVAC as related to a manufacturing environment.
• Knowledge of Programmable Logic Controllers (PLC) equipment.
• Ability to troubleshoot and take corrective action.
• Self-motivated and the ability to work with minimal supervision.
• Must furnish own hand tools.
• Good decision making ability in pressure situations.
• Must be a team player and adhere to all safety rules.
• Knowledge of food manufacturing processes, procedures and equipment. Knowledge of U.S. Department of Agriculture (USDA), US Food and Drug Administration (FDA), Safe Quality Food (SQF) and customer requirements for a food manufacturing plant.
• Knowledge of sustainability and U.S. Environmental Protection Agency (EPA) requirements for a food manufacturing plant.
• Ability to operate (or learn to operate) necessary equipment.
• Excellent record required in safety, attendance, and punctuality.
• Ability to stand and walk the entire shift if needed.
• Basic reading, writing, and arithmetic skills required; ability to read, write, and interpret documents such as safety rules/procedures, operating and maintenance instructions, and procedure manuals instructions in English.
• Knowledge of the proper use of various chemicals.
• Ability to work assigned shift; must be able to work weekends, holidays, and overtime as required.

The physical demands described represent those that must be met by an employee and the work environment characteristics are those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Frequently (> 66%) use hands to finger, handle, reach, or feel for gross and fine motor control such as working with small or large tools, or completing computer or paperwork related items. Manual dexterity sufficient to reach/handle items, works with the fingers, and perceives attributes of objects and materials.
• Frequently (> 66%) the employee will be walking or standing within the plant, production areas, or working in the maintenance shop.
• Occasionally (33 – 66%) sitting, talking or hearing, climb or balance, stoop, kneel, crouch, or crawl.
• Occasionally (33 – 66%) lifting of parts 25 lbs or less and lifting of heavy parts up to 100 lbs rarely (< 33%)
• Should be able to identify and distinguish colors, see clearly at 20 inches or closer and 20 feet or more, observe an area…