Cookroom Crewleader

Fresh Del Monte Produce Company•Town of Stockton, WI

5d•Onsite

About The Position

Fresh Del Monte Produce Inc. is a global leader in the production, distribution, and marketing of fresh, value-added, and shelf-stable fruits and vegetables. The Cookroom Crew Leader is responsible for maintaining, troubleshooting, repairing, and operating cookroom equipment used in root crop and green bean processing operations. This role supports safe, efficient, and compliant production of commercially sterile canned products that meet company quality, food safety, and productivity standards. The Cookroom Crew Leader works closely with production, maintenance, quality, sanitation, and operations teams to maintain cookroom performance, minimize downtime, and support seasonal employee training. This role functions primarily as a skilled maintenance mechanic within the cookroom area while also providing day-to-day guidance to seasonal employees during processing season. The position does not have direct reports but is expected to support work coordination, training, and maintenance documentation within the department.

Requirements

Mechanical aptitude required.
Welding and torch cutting experience required.
Basic knowledge of electricity, hydraulics, and steam systems required.
Good verbal and written communication skills required.
Basic computer skills required.
Valid driver’s license required.
Ability to lead and train employees effectively.
Strong troubleshooting and problem-solving skills.
Ability to use a variety of hand tools and maintenance equipment.
Ability to provide personal tools needed to perform assigned duties.
Ability to work independently with minimal supervision.
Ability to work all shifts and overtime as needed.
Ability to crawl, squat, kneel, bend, twist, reach, climb, and work overhead.
Ability to work in hot, humid, and changing plant environments.
Ability to maintain strong attendance and follow all company policies
Post-high school mechanical maintenance training or technical education.
3–5 years of maintenance, production, or cookroom experience.
Experience working in a food manufacturing or canning environment.
Experience leading seasonal employees or training new employees.
Experience with product certification programs and documentation requirements.
Experience with Better Processing School or commercially sterile food production requirements.
Experience with continuous improvement, process improvement, or equipment reliability initiatives.
Equivalent combinations of education, mechanical experience, maintenance experience, production experience, leadership experience, and food manufacturing experience that provide the required knowledge, skills, and abilities will be considered.

Responsibilities

Maintain, troubleshoot, repair, and operate cookroom equipment, conveyors, can tracks, and related systems.
Diagnose equipment failures and complete repairs to minimize downtime and support production schedules.
Perform preventative maintenance activities, equipment inspections, lubrication, and minor fabrication work.
Assist with equipment changeovers, startup activities, shutdowns, and seasonal line preparation.
Support installation of replacement parts, equipment upgrades, and process improvements.
Work closely with maintenance and production teams to prioritize repairs and maintain operational readiness.
Track maintenance work performed and complete required labor hour, repair, and maintenance documentation accurately.
Operate cookroom equipment in a manner that maintains compliance with established procedures, product specifications, and sterilization requirements.
Complete required documentation accurately and maintain product certification records.
Review cookroom logs, temperature records, weight checks, seam integrity records, and other production documentation for accuracy.
Support internal audits, inspections, and verification activities related to food safety and product quality.
Maintain compliance with Better Processing School requirements and cookroom certification standards.
Assist with corrective actions, deviation reviews, and documentation updates as needed.
Train and guide seasonal employees on cookroom equipment, procedures, food safety, and work expectations.
Provide day-to-day direction to seasonal employees within the cookroom area during production season.
Reinforce safety, quality, attendance, productivity, and housekeeping expectations.
Support onboarding and training of new employees within the department.
Promote teamwork, communication, accountability, and cross-functional support across the facility.
Follow all company safety policies, GMPs, food safety requirements, and quality standards.
Maintain safe operation of cookroom equipment and work areas.
Support lockout/tagout, confined space, hot work, and chemical handling procedures.
Report unsafe conditions, equipment issues, injuries, and product quality concerns promptly.
Maintain clean and organized work areas within the cookroom department.
Support compliance with product certification requirements and commercially sterile food processing standards.