Maintenance Tech I - 2nd Shift

Maintenance Systems Technician I

POSITION SPECIFICS

Reports To: Maintenance Systems Supervisor

FLSA Status: Hourly

ROLE

SUMMARY

Maintain, adjust and repair plant machinery to meet industry standards while insuring compliance with all regulatory agencies including but not limited to USDA, OSHA, FDA, EPA Local Government, independent auditors chosen by the company and the company’s own stated quality standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Repair downed equipment in a fast-paced time critical environment.
• Maintain complete maintenance records and PM schedules for all equipment and facilities.
• Implement factory recommended equipment maintenance schedules and develop schedules for areas where none exist.
• Maintain spare parts inventory to minimize downtime and expense to the company.
• Locate critical spares in the market for those items not in inventory.
• Source alternative maintenance parts suppliers to minimize maintenance costs to the company.
• Recognize production as the customer and strive to meet all of productions requirements.
• Recommend equipment modifications to improve the process, productivity and finished product quality.
• Participate in production equipment changeovers as needed.
• DMAIC, Design, measure, analyze, implement and control mechanical process improvements.
• Practice continuous improvement concepts in all aspects of equipment and facility maintenance.
• Other duties as assigned.

Regular and predictable attendance is an essential function of this position.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities.

QUALIFICATIONS

EDUCATION and EXPERIENCE

High School Diploma or equivalent required, with some technical training and at least 5 years general maintenance experience.

CERTIFICATES, LICENSES AND REGISTRATIONS

None.

REQUIRED KNOWLEDGE, SKILLS, ABILITIES

• Basic electrical, welding, refrigeration, fabrication and mechanical skills required.
• Ability to read electrical and mechanical drawings.
• Read equipment manuals and diagrams.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds and occasionally push or pull more than 100 pounds.

While performing the duties of this job, the associate is regularly required to walk. The associate frequently is required stand; reach with hands and arms; and climb or balance. The associate is occasionally required to talk or hear, and use hands to finger, handle or feel. The associate is frequently required stoop, kneel, crouch, or crawl. The associate is occasionally required to sit; climb or balance and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, and peripheral vision.

Frequency Chart

Occasional

Frequent

Regularly

0-3 Hours

3-5 Hours

5-8+ Hours

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is frequently exposed to cold, dirty and wet environment environmental conditions.

The noise level in the work environment is usually loud.

REQUIRED TRAINING

This position requires training on Good Manufacturing Practices critical to the effective implementation of the Food Safety Plan and the maintenance of food safety, quality and process efficiency. Training is also required on how to identify food safety issues such as temperature control, cross-contamination, sanitation and cleanliness of the lines, etc., critical to the effective implementation of the Food Safety Plan and the maintenance of food safety, quality and process efficiency.