Sanitor

Schedules open:

Mon Fri 4am-12:30pm

Mon-Fri 8pm-4:30am

both schedules include Saturdays as needed

The Sanitor is responsible for maintaining cleanliness and sanitation standards throughout the production facility. This includes cleaning equipment, floors, walls, and other surfaces to ensure compliance with food safety and quality standards. The Sanitor plays a critical role in supporting the company’s Good Manufacturing Practices (GMPs), allergen control, and overall hygiene protocols.

Duties/Responsibilities:

• Perform routine cleaning and sanitation of production equipment, floors, walls, and facility infrastructure.

• Conduct allergen washdowns and post-production sanitation procedures as directed.

• Monitor and verify chemical concentrations and titrations; report and correct deviations.

• Install and maintain sanitation-related equipment such as paper towel, soap, and sanitizer dispensers.

• Maintain inventory of sanitation supplies and notify supervisor of restocking needs.

• Follow all safety and food safety protocols including PPE usage, lockout/tagout, and chemical handling.

• Complete sanitation logs and documentation accurately and on time.

• Participate in sanitation audits and inspections; assist in corrective actions as needed.

• Communicate with production and QA teams regarding sanitation needs or deficiencies.

• Support environmental testing procedures such as ATP swabbing and pathogen sampling

Required Skills/Abilities:

• Ability to follow written and verbal instructions in English or Spanish.

• Basic understanding of sanitation chemicals and safe handling procedures.

• Attention to detail and commitment to cleanliness and safety.

• Ability to work independently and as part of a team.

• Willingness to work flexible hours, including weekends and overnight shifts.

Education and Experience:

• High school diploma or equivalent preferred.

• Prior experience in food manufacturing or sanitation is a plus.

• On-the-job training provided.

Working Conditions:

• Work performed in a cold, wet, and noisy food production environment.

• Must be able to stand, walk, bend, and lift up to 50 lbs for extended periods.

• Exposure to cleaning chemicals and use of PPE required.