Maintenance

General Purpose: Provide general and preventive maintenance in food manufacturing industry equipment, and have basic knowledge of tools and equipment, and how to use them. Must always use and maintain personal protective equipment, and work in compliance with all company policies, Animal Welfare Guidelines, and local, state, and federal policies, laws, and regulations.

Primary Responsibilities:

• Troubleshoot, repair, replace, remove, and/or modify manufacturing structures and equipment to correct manufacturing issues of a mechanical, electrical, and/or structural nature.
• Maintain accurate daily records of all work performed in the computerized maintenance management system.
• Perform preventative maintenance (e.g., lubrication, inspection, etc.) for poultry production structures and equipment.
• Maintain work area, tools, parts, and equipment in a clean and organized manner for the purposes of safety, efficiency, and appearance.
• Perform installation and maintenance work as part of a team of skilled workers including electrical, mechanical systems, which require the safe and proficient use of shop tools (both hand and power).
• Demonstrates sense of urgency and ability to handle multiple assignments efficiently.
• Ability to distinguish priorities and develop a plan to minimize downtime in key areas.
• Communicate with all levels of the organization including shift-to-shift transfer of knowledge/information, peers, production personnel, and management.
• Any other corrective, preventative, or predictive maintenance functions or duties as assigned. General and preventive maintenance experience in the food manufacturing industry.
• 2+ years previous experience in maintenance.
• Able to speak, read, write, and comprehend English fluently.
• Able to work any day including Saturday or Sunday if needed.
• Basic knowledge of machinery including 1st processing poultry machinery and/or de-boning equipment.
• Associate degree or Technical Certificate (or equivalent experience).
• Knowledge of regulatory requirements, especially those governing the food industry.
• High level of interpersonal skills.
• Intermediate computer skills with a focus on PM Systems
• Occasionally lift up to 100 lbs.
• Frequently and constantly walks throughout the facility.
• Frequently stoops, kneels, and crawls.
• Climb ladders occasionally.
• Constantly subject to extremely wet and cold environments as well as wet and hot environments

Essential Skills and Experience:

• Time management: the ability to organize and manage multiple priorities
• Strong team player
• Commitment to company values
• Follow all safety rules and procedures.
• Operate or be trained to operate a forklift.
• Be able to work overtime when needed.
• Have no fear of heights.
• Must have computer skills.
• Familiar with Lockout Tagout, OSHA protocols

Physical Demands and work environment: The physical and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical demands: Regularly required to stand, walk, use hands and fingers to handle or feel objects, tools, or controls; and talk or hear. Occasionally required to sit. Frequently must squat, stoop, or kneel, reach above the head, and reach forward. Daily uses hand strength to grasp tools, supplies and equipment.

Work environment: While performing the duties of this job, the employee is exposed to weather conditions prevalent to the time. The noise level in the work environment is usually moderate to loud. They often work in dusty, humid, and heated environments; as well as cold, moist environments.