McKinney Sanitation - Overnight Total Store Sanitation Spec - Part time
H-E-B
Job TitleMaintain an effective and continuous process of deep cleaning of facility and its equipment in order to produce safe, self-manufactured products of high quality. Continued commitment to the growth, development and training of our People and continually meeting our commitment to achieve superior service levels.
Key Responsibilities &
Essential Functions
Total Process Ownership (TPO)
- Partner responsible to maintain the manufacturing process and equipment in optimum condition.
The integration of several process techniques focused on achieving high levels of overall process effectiveness.
Team
Skills
Partner responsible for fundamental understanding of team in development. May have an active participation within a team environment through division and plant team orientation, safety and quality training. Provides technical assistance and professional leadership to junior level partners.
Depending on the Plant this may include the following:
Level I Team Skills Must complete in-house chemical training
Quality, Environment and Safety Training (QES): Hazardous communication Lock out/Tag out Fire Prevention Confined Spaces Hearing Conservation Personal Protective Equipment Emergency Action Plan Drug Free Workplace Powered Material Handling Equipment Blood Borne Pathogens Storm Water Cleaning: Clean equipment in processing area Clean and maintain facility and warehousing centers Chemical Handling: Certification and proper documentation of chemical handling Proper use of chemical handling equipment Handling: Basic use of facility production process equipment for sanitation purposes Proper use of power equipment; depending on the facility, may include the following: pressure cleaning equipment (i.e., washers or sprayers) or chemical dispensing equipment Inspection: Knowledge of pre-operation inspection processing Micro-Organism Testing: Verification of effective cleansing using micro-swabbing Continuous drain testing sampling for Listeria Pest Control: Basic ability to identify types of insects or rodents Proper placement and use of pest control traps; depending on the facility, may include the following: Rodent traps and proper placement/positioning Fly lights Reporting and Documentation: Control, auditing, updating and log tracking of information; depending on the facility, may include the following: Sifters Soft Water Dispensers Fly Lights Fluid Drains Chemical usage log MSDS sheets Insect/Rodent sighting log Able to read and follow areas of assigned duties on the Master Sanitation Scheduler Able to read and follow New Partner equipment training documentation
Qualifications & Key
Requirements
Work
Experience
Knowledge/Skills/Abilities:
Certified in Team Skills
Requires Basic PC Skills
Attention to detail
Good organization skills
Able to work in a Team based environment
Able to operate machines or equipment at a basic level
Demonstrate knowledge and understanding of Quality, Environment and Safety (QES) standards
Basic math skills (
Basic reading and writing skills
Able to communicate effectively
Bi-lingual language skills are a plus
• Preferred
Education
HS Diploma or GED
• Required
Licenses/
Certifications
Must complete in-house chemical training
• Required Must complete in-house pest control training
• Required
Physical Demands &
Working Conditions
Travel by car or airplane with overnight stays
Lift up to 20 lbs on a regular basis
Work extended hours
Work rotating schedules
Able to maneuver through the facility and perform the functions of the job, with or without accommodation (standing, stooping, bending, etc.)
Able to work around machinery and areas of operation
Able to assemble and disassemble production and cleaning equipment
Able to climb and work from a ladder for over-head cleaning
Able to work in wet, cold or hot, environments, depending on the Plant location, where temperatures are as listed below:
Snacks
• Temperature controlled environment that ranges from 80 to 100 degrees F
Floral
• Temperature controlled environment that ranges from 32 to 42 degrees F
Meat
• Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areas
Milk
• Routinely 60 - 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areas
Ice Cream - (-) 40 to 80 Degrees F, certain areas in a wet environment
Bakery - 80 to 100 Degrees F
Tortilla - 80 to 100 Degrees F
H-E-B
About
Founded in 1905, H-E-B is a Texas-based supermarket chain with over 400 locations. Careers include store associates, warehouse staff, and corporate positions. Fun fact: H-E-B is highly regarded for it...
