Under general supervision of the Maintenance Supervisor, maintains, monitors, installs, repairs and upgrades production equipment and facility equipment. Evaluates current equipment and systems and assists with development and implementation of new systems to achieve efficient and economical maintenance in accordance with quality and all compliance requirements.
Maintenance: * Inspects and diagnoses malfunctioning production and facility equipment, appliances, or fixtures to identify hazards, defects, or need for adjustment or repair. Uses test equipment and tools to identify and resolve problems.
- Assembles, installs, or performs preventive maintenance on production or facility equipment, appliances, or fixtures. Replaces or fabricates parts.
- Reads and interprets manuals, blueprints, and work orders to perform required maintenance and service.
- Makes self available on the production floor to assess maintenance requirements. Obtains information needed from employees. Reports faulty operations, defective materials, and any unusual situations to proper supervision.
- Communicates and demonstrates equipment functions and features to production employees.
- Assists management with plant cost reduction goals
- In conjunction with guidance from QA Manager, adheres to all USDA, GMP, SQF and HACCP and OSHA regulations that apply to the maintenance department.
- Confers with supervisors and other maintenance team members to coordinate activities.
- Ensures that appropriate standard operating procedures (SOP’s).Complies with company policies and procedures.
- Ensures that maintenance activities are completed in such a manner that will eliminate or minimize any possible food contamination issues.
- Specifies any existing maintenance parts to the highest food safety levels possible.
- Ensures that all tools and equipment are maintained and operating properly to minimize any potential food safety issue. Works to engineer-in food safety to equipment.
- Records repairs and maintenance performed.
- Assumes additional responsibilities as assigned.
- Conducts inspections of the shop floor to identify any potential unsafe conditions, unsafe working practices or violation of safety rules and procedures. Addresses findings with appropriate supervision.
- Works with Management to ensure that any safety hazard or unsafe practice is corrected in a timely manner.
- Makes recommendations to insure implementation of issues that will reduce the plant injury rate.
- Maintains a clean and orderly work area.
- Serve as member of the HAZMAT team. (Must be able to pass a fit test and wear a SCBA suite.)
Safety- Works safely. Must use LOTO and PPE at all times.
Mechanical — Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
Ability to troubleshoot, determining the causes of operating errors and deciding what to do about it.
Customer Service — Knowledge of principles and processes for providing customer services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
Problem Solving – Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations.
Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
Communication – Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings. Writes clearly and informatively.
Teamwork – Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone’s efforts to succeed.
Quality Management – Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
Judgment – Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
TOOLS and TECHNOLOGY
Proficiency in Microsoft office and Maintenance Management Software, preferably AMMS . Familiarity with ERP (Enterprise Resource Program.)
Knowledge of tools and equipment related to the meat industry and general facility maintenance.
EDUCATION AND EXPERIENCE
Completion of a craft apprenticeship or an Associate’s Degree in Mechanical or Industrial Maintenance.
5-7 years of related experience, preferably in the meat industry. Or, any other equivalent combination of education and experience.
Knowledge of and experience with preventive maintenance. Experience with some of the following: electronics, PLC programming, variable frequency drives, hydraulics, pneumatics, mechanics, blue print reading and industrial test equipment. Prior experience with USDA, OSHA, HACCP, GMP, SQF.
Regular contact with others inside and outside of Company, Inc. involving discretion.
Mental Demands occur occasionally to regularly due to a diversity of problems or distractions that interfere.
Physical Demands frequently require operating equipment, using hands to finger, handle or feel, standing, walking, climbing, crawling/crouching/stooping. Sitting is required occasionally. Lifing 50-100 pounds occasionally and pushing/pulling 50-100 pounds is required occasionally.
Working conditions consist of a plant environment with refrigeration and elevated heat during summer months.
Must be able to work outside of regular business hours as needed and to be on call for facility/equipment emergencies.