Houston Milk

Essential Functions / Process Responsibilities include the following; other duties may be assigned as necessary

• 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.
• 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)
• Chemical dispensing equipment
  

Inspection

• Knowledge of pre-operation inspection processing
  

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
  

Education And Experience Preferred

• High School Diploma Required
• Certified in Team Skills
• Requires Basic PC Skills
• Attention to detail
• Good organization skills
• Able to work in a team-based environment
• Demonstrate knowledge and understanding of Quality, Environment and Safety (QES) standards
• Basic math skills (+, -, *, /)
• Basic reading and writing skills
• Able to communicate effectively
• Able to operate machines or equipment at a basic level
• Bi-lingual language skills are a plus
• Basic computer skills (i.e., Excel, Word and in-house systems)
• Must complete in-house chemical training
  

Physical And Other Requirements

• Travel by car or airplane with overnight stays
• Lift up to 20 lbs on a regular basis
• Lift 20 lbs or more on an occasional 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