1st Shift Sanitor

Red Gold Careers-Direct Hire Opportunities Available•Geneva, IN

About The Position

The Sanitor uses cleaning agents and methods to clean equipment used in production and maintain facility sanitation. The role supports production operations and plant cleanliness in accordance with the Master Sanitation Schedule, company policies, GMPs, and safety procedures. Duties may be changed, added, or removed at management’s discretion. The position requires the ability to work 45–60 hours per week, with occasional overtime to cover absenteeism and Fresh Pack requirements. It has no direct or indirect supervisory responsibilities.

Requirements

High school diploma, GED, or equivalent experience.
Ability to read and comprehend Material Safety Data Sheets (MSDS).
Ability to understand and carry out basic instructions while performing manual labor tasks.
Basic math, writing, and reading skills sufficient to complete required paperwork and projects.
Ability to understand and follow GMPs and safety procedures.
Good communication skills.
Accuracy and attention to detail.
Ability to handle pressure and multitask.
Team-oriented and able to work well with others.
Ability to work 45–60 hours per week, with occasional overtime to cover absenteeism and Fresh Pack requirements.

Responsibilities

Maintain general plant cleanliness in accordance with the Master Sanitation Schedule, including cleaning walls, ceilings, fans, lights, and floors.
Clean and operate product fillers, tanks, piping, and other related processing equipment.
Clean production-line equipment, including coolers and can tracks.
Maintain outside grounds and outside equipment.
Use chemicals and proper procedures safely and correctly to clean and sanitize.
Follow Red Gold policies, rules, and regulations, including GMPs and safety procedures.
Work as a team player with crew members and others in the plant.
Monitor, keep records, and take appropriate action for assigned Food Safety Plan, Food Quality Plan, and prerequisite program requirements.
Report food safety and quality issues to management.
Follow department instructions, SOPs, and specific checklists.