Sanitation Skilled PR02 3rd Shift Cincinnati OH

Tyson Foods•Cincinnati, OH

6d•Onsite

About The Position

The Sanitation Skilled team member cleans the manufacturing facility according to established standard operating procedures and time standards, while meeting USDA requirements and following company policies and procedures for safety, Total Quality Control, and Good Manufacturing Practices. The role includes cleaning and inspecting equipment and facility areas, following sanitation and food-safety procedures, and reporting deficiencies that could compromise food safety. Candidates must be able to perform the physical requirements of the job with or without reasonable accommodation, work with hazardous chemicals, and work in temperatures ranging from 39°F to 100°F. The position is located in Cincinnati, Ohio, and works from 11:00 PM to 7:00 AM, 6–7 days per week. Overtime and weekend work may be required.

Requirements

Must be willing and able to perform the physical requirements of the job, with or without reasonable accommodation.
Must be willing and able to work with hazardous chemicals, including caustics and acids, on a nightly basis.
Must be willing to work in temperatures ranging from 39°F to 100°F.
Must be willing to work overtime and weekends when required.
Must be willing to work with others in a team environment and interact with other departments.
Previous Tyson Foods employees must observe a minimum 180-day rehire waiting period and are limited to three times of employment.

Responsibilities

Rinse equipment using 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.
Clean floors using a squeegee.
Wipe condensation from overhead structures using a condensation mop.
Maintain sanitation quality by adhering to SSOP and USDA policies.
Check areas before startup during pre-op inspections, including identifying hiding spots and niche areas on equipment.
Carry out Lock Out/Tag Out responsibilities.
Identify deficiencies during pre-op inspections.
Report deficiencies or practices that could compromise food safety.
Work with others in a team environment and interact with other departments.
May train new and temporary team members.