OBJECTIVE OF THE POSITION: Maintenance Mechanics will maintain the building, grounds, and all associated equipment to comply with all laws, policies and standards governing food safety and quality. Maintenance Mechanics are obligated to report and repair all food safety and quality issues that may occur.

SUMMARY: Attend regularly and on time four days a week including weekends and holidays. Normally scheduled three days off consecutively. Work schedule time varies with each shift.

RESPONSIBILITIES:

• Maintain, repair, and installing new or existing equipment.
• Perform building maintenance.
• Must maintain an organized, clean, and sanitary working area.
• Recording all appropriate data where and when necessary. i.e. Times, Dates, Work details performed on product contact zones.
• Complete all necessary trainings.
• Communicating with others. i.e. operators, utility personnel, supervisors, transportation, administration
  • Perform preventive maintenance tasks to inspect, observe, lubricate, adjust, and analyze equipment operation for needed repair or replacement. Perform OSHA oven safety inspection as assigned.
  • Working from blueprints, specifications, sketches, and verbal orders, is responsible to install, transfer, move set-up, operate, and test machines. Use standard mechanical tools, power tools, electrical controls, and measuring devices.
  • Possesses training in, and thorough working knowledge of industrial electrical and electronic controls, including hard-wired and solid-state systems, programmable controllers and related components. Use and interpret data obtained from electrical and electronic instruments and testing devises.
  • Maintain accurate and timely records of work performed on work orders, maintenance calls and preventive maintenance reports. Prepare specific and accurate parts request form.
  • Respond to maintenance and line stoppage calls, prepared to provide emergency repairs efficiently and quickly. Move material as required.
  • Follow company policy and OSHA regulations to ensure safe work habits and conditions for associate and other associates. Responsible for preventing loss or injury due to improper or unsafe operation of equipment. Responsible to follow lock-out and tag-out procedures as well as specific duties dealing with confined spaces and hazardous material.
  • Recommend and collaborates with management personnel in decisions related to breakdown options. Recommend cost saving ideas to Supervisor.
  • Provide technical assistance and information to other associates as needed.
  • Possess the necessary hand tools to do basic equipment repair as required of a bakery engineer.
  • Maintain a clean and safe work area within Maintenance Shop and at each work site where jobs are performed.
  • Perform duties in all areas within the Maintenance Department including basic welding, refrigeration and/or milling of small parts.
  • Secondary Tasks:
    • Cleaning of work area.
    • Cleaning of tools as required after use on food contact and noncontact surfaces.
    • Job duties are varied and spread over several physical locations; therefore, special assignments can be created on a case-by-case basis.

GENERAL:

1. Logic and Reasoning Ability:
   • Able to solve problems relating to quality requirements and testing. Preparation-Work requires, in addition to the skills normally acquired through a general high school education, specialized or technical training which may be obtained in high school, commercial or shop courses or by brief intensive preparation (more than six months, but less than one year) outside of school.
   • Work Experience- Twelve (12) through eighteen (18) months of experience is required in manufacturing maintenance work.
   • Analytical Ability- A relatively high level of analytical ability is required in order to find solutions to difficult human, technical or administrative problems.
   • Independent Judgment and Consequence of Errors- Independent judgment is often required. Some direct guidance is received from Supervisor and/or from established procedures or instructions.
   • Contact with Others- Frequent internal external contacts with Operators and Supervisors. Occasional contacts with outsiders such as contractors and equipment representatives.
   • Work of Others- No responsibility for the work of others.
2. Math Ability:
   • Able to add subtract, multiply, divide, and estimate.
3. Integrity:
   • Honest, respectful of others, calm and patient in the face of adversity.
4. Physical:
   • Capable of standing and walking for long periods of time. Capable of exerting up to 100 lbs. of force occasionally, 50 lbs. of force frequently and up to 20 lbs. of force occasionally. Capable of lifting equipment into place and installing new equipment.
   • Capable of climbing, standing for long periods, walking, grasping, lifting, stacking, pushing, and pulling.
   • Capable of mental and visual ability to be able to understand and perform highly technical tasks on electricity, refrigeration, mechanics, pneumatics, hydraulics, plumbing, schematics, welding arc mig and tig requiring independent knowledge and judgment.
   • Capable of understanding and reading work schedules, plant signs and notices, safety regulations, S.D.S. sheets posted on bulletin boards or found in S.D.S. binder and machine documentation and repair manuals.
   • Worker subject to both inside and outside environmental conditions and temperatures above 100 degrees for periods of more than one (1) hour that is process related and more extreme in summer months. Worker subject to outside temperatures below freezing and occasional work in confined spaces.
   • Worker subject to hazards such as proximity to moving parts, electrical current, and moving objects carrying considerable weight and force.
   • Capable to work in environment of flour dust.
   • No special license required for boiler or oven job functions.
5. Environmental:
   • Work within a noisy environment.
   • Work within a non-climate-controlled workspace where temperatures may vary (typical in manufacturing environments).
6. Dependability:
   • Good attendance

SAFETY:

7. Adhere to OSHA policies and company safety procedures and requirements.
8. Submit documentation for safety hazards to a supervisor when identified.
9. Avoid rushing, awkward positions, and lifting heavy objects alone.
10. Be “accident-free”.
11. Be LOTO trained and understand LOTO procedures.

FOOD SAFETY:

12. Understanding of HACCP.
13. Follow all GMPs.
14. Properly follow allergen procedures
15. Monitor product surfaces and work area for any source of cross contamination.
16. Report any foreign material or food safety risk to a supervisor immediately.
17. Lead by example by demonstrating what is expected of the food safety culture of Klosterman Baking Company.
18. Assist in distributing food safety culture surveys to employees.