Maintenance Tech I

Blount Fine Foods•Warren, RI

4d•Onsite

About The Position

Blount Fine Foods is a family-owned and operated manufacturer, marketer, and developer of premium fresh prepared foods. They produce restaurant-quality products like single-serve grab-n-go fresh soups, mac & cheese, and entrées for grocery stores and hot bars/restaurants. The company focuses on creating fine food experiences, including those with specialty certifications such as organic, gluten-free, and low sodium. This position is for a Maintenance Tech I to join their team, working a 1st shift from 4am to 2pm.

Requirements

One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.
Working knowledge of AC and DC circuits, motor control and control circuitry.
Mechanical certificates.
Electrical knowledge in order to troubleshoot, repair and maintain various types of equipment.
If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point).

Responsibilities

Perform planned PM's, maintenance inspections/repairs as required.
Light plumbing and waste water required.
Perform emergency repairs and adjustments while line is running in a timely and efficient manner.
Modify/fabricate equipment to maintain and improve the production process.
Maintain building facilities including waste water treatment, refrigeration systems, steam systems and building environment systems.
Installation of new equipment to improve current production processes.
Maintain the facility and equipment to ensure maximum reliability.
Maintain outside perimeter of facility during winter months to ensure walkways and paths are clear of snow and ice.
Troubleshoot and maintain programmable Logic Controllers for all manufacturing equipment.
Troubleshoot, repair and maintain various types of equipment using electrical knowledge.
Complete required paperwork accurately and honestly as applicable.
Adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food Safety policies.
Adhere to all Allergen control programs and procedures as applicable.
Report suspicious packages, activities and individuals.
If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).