Sanitor NV 3rd shift

Ken's Careers•Las Vegas, NV

5d•Onsite

About The Position

The Sanitor position is responsible for cleaning and sanitizing production equipment to ensure safety and quality standards are met. This role involves disassembling, cleaning, rinsing, sanitizing, and reassembling machinery. The Sanitor must adhere to all safety, SQF, and GMP practices, and participate in the Daily Safety Captain Program. Training is required for CIP techniques and the 'pigging' of product lines. The role also includes monitoring and coordinating with the packaging team for product tank changes during overnight runs.

Requirements

Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's.
Ability to perform mathematical operations using units of American money and weight measurement, volume, and distance.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Regularly required to stand; use hands to finger, handle, or feel; and reach with hands and arms.
Frequently required to stoop, kneel, crouch, or crawl.
Occasionally required to walk, climb or balance, and talk or hear.
Must occasionally lift and/or move up to 50 pounds.
Specific vision abilities required include close vision, distance vision, and color vision.

Nice To Haves

Training required for CIP (Clean In Place) technique
Trained and capable on “pigging” of product lines from processing kitchen

Responsibilities

Disassemble production equipment: clean, rinse, and sanitize all product contact machinery utilizing all required PPE equipment
Reassemble production equipment after cleaning and sanitizing
Chemically clean machinery while maintaining proper safety procedures
Utilize CIP (Clean In Place) technique (training required)
Comply to all safety, SQF, and GMP practices
Participate in the “Daily Safety Captain Program”
Be trained and capable on “pigging” of product lines from processing kitchen
Follow the “pig program” following procedure to retrieve/recover pigs and place them on appropriate storage boards
Monitor and coordinate with packaging team then change and or switch product tanks during overnight runs
Perform other duties as assigned