Maintenance Supervisor - Boiler & Refrigeration, 1st Shift

Office•Pocatello, ID

7d•Onsite

About The Position

At Amy’s Kitchen, we're more than just a food company- we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is clear: to make it simple and enjoyable for everyone to eat well. We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy’s, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time.

Requirements

Bachelor's degree (B. A.) from four-year college or university or equivalent combination of education and experience.
5-7 years of experience in maintenance, with a background in planning, procurement, and supervision in a manufacturing environment.
Proficiency in electrical, pneumatic, hydraulic, and mechanical troubleshooting.
Experience with inventory control and Computerized Maintenance Management Systems (CMMS).
Facilities Experience: waste water systems, Compressed air systems, HVAC
Experience with boilers
Experience with Ammonia Refrigeration
Proficiency with Programmable Logic Controllers (PLC’s), Servo system troubleshooting/programming is recommended.
Proficiency in interpreting electrical, pneumatic, hydraulic, and mechanical drawings is recommended.
Computer literate with a working knowledge of Microsoft Word, Excel, and Outlook is necessary.
Ability to read and comprehend instructions, correspondence, and memos.
Ability to write correspondence.
Able to effectively present information in one-on-one and group situations to other employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Valid Driver’s license.

Nice To Haves

Refrigeration license for Freon systems a plus.
Bilingual Spanish/English preferred.

Responsibilities

Supervise maintenance personnel in the repair, maintenance, and troubleshooting of all manufacturing, processing, packaging equipment, and facility structures.
Coordinate routine, preventive, and emergency repairs to ensure smooth plant operations.
Develop and maintain preventive maintenance schedules and spare parts inventories.
Ensure compliance with safety protocols, including lockout/tagout procedures.
Provide training, coaching, and technical support to maintenance staff.
Assist in the development and management of the department budget.
Lead the maintenance planning program, managing work orders, and planning non-reactive maintenance jobs.
Schedule and track preventive maintenance (PM) tasks, ensuring 100% completion and reporting on incomplete PMs.
Analyze and prioritize work orders, ensuring all necessary parts, tools, and technical specifications are available for maintenance jobs.
Conduct Root Cause Analysis (RCA) and Breakdown Analysis (BDA) to identify and resolve underlying issues in equipment performance.
Manage the purchase, receiving, storage, and issuance of parts, supplies, and equipment for maintenance.
Manage vendor relationships, obtain quotes, and negotiate purchase agreements.
Utilize inventory control programs to issue purchase orders, track receipts, and maintain inventory accuracy.
Track and maintain records of parts and supplies, ensuring inventory levels are sufficient for operations.
Identify and implement opportunities to improve the efficiency and productivity of the maintenance department.
Collaborate with plant leadership to address equipment issues, provide technical support, and ensure compliance with food safety and sustainability programs (SQF, GMP, HACCP).
Lead internal audits and maintain accurate maintenance logs and records.
Uphold the mission of the Amy’s Food Safety and Quality Policy, including following all Food Safety and Sustainability programs and participating in all required training.