Sanitation Skilled PR02 3rd Shift Cincinnati OH

Tyson•Cincinnati, OH

5d•Onsite

About The Position

The Sanitation Skilled team member cleans the manufacturing facility according to established standard operating procedures and time standards, meeting USDA requirements and following company policies and procedures for Safety, Total Quality Control, and Good Manufacturing Practices. The role performs pre-operational checks to verify sanitation quality and identify deficiencies, while following SSOP and USDA policies. Team members work with hazardous chemicals nightly and in an environment with temperatures ranging from 39°F to 100°F. They work with others in a team environment and may be asked to train new and temporary team members. The posted schedule is 11:00 PM–7:00 AM, 6–7 days per week; overtime and weekends may be required. Pay is $18.95 per hour.

Requirements

Willingness and ability to perform the physical requirements of the job, with or without reasonable accommodation.
Willingness and ability to work with hazardous chemicals, including caustics and acids, on a nightly basis.
Willingness to work in temperatures ranging from 39°F to 100°F.
Willingness to work overtime and weekends when required.
Ability to work with others in a team environment and interact with other departments.
For former Tyson Foods employees, a minimum 180-day rehire waiting period applies, with a maximum of three periods of employment.

Responsibilities

Clean the manufacturing facility according to established standard operating procedures and time standards.
Rinse equipment with high-pressure hot-water systems.
Apply cleaning chemicals to equipment, walls, ceilings, floors, and drains using a foam or gel tank.
Scrub equipment with cleaning chemicals using a green pad.
Lift parts to tear down or set up equipment or to store parts properly.
Climb ladders or steps to clean overhead areas.
Shovel meat from the floor and clean floors using a squeegee.
Wipe condensation from overhead structures with a condensation mop.
Adhere to SSOP and USDA policies to ensure sanitation quality.
Perform pre-operational checks before startup and identify deficiencies during inspections.
Remember hidden and niche areas on equipment that require cleaning.
Perform Lock Out/Tag Out responsibilities.
Report deficiencies or practices that could compromise food safety.
Work with other team members and interact with other departments.
Train new and temporary team members when asked.