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About Sara Lee Frozen Bakery

Sara Lee desserts have always stood for incredible flavor and superior value in the frozen food aisle and away from home markets. For the first time in over 60 years, Sara Lee is operating independently as Sara Lee Frozen Bakery, a collection of top brands united in quality and innovation, including Sara Lee®, Chef Pierre®, Van’s®, Bistro Collection®, Superior on Main® and Cyrus O’Leary’s®.

Sara Lee Frozen Bakery is proud to take these iconic brands into a new era and to continue the evolution that transformed one small Chicago bakery into an American institution. Using carefully sourced ingredients and time-honored recipes, the company is committed to making life’s moments a little sweeter, putting its customers first and discovering new ways to make everyone’s favorite foods even better.

Working for Sara Lee

Our vision is to be the world’s most beloved bakery by creating irresistible foods, growing with our customers, and delivering value for all. We believe that each of us has unique points of difference and experience to offer. We will achieve success through collaboration and innovation in an environment where employees feel empowered to execute with speed.

Tasks

• Support and follow all Sara Lee Frozen Bakery rules and procedures and maintain a good safety record.
• Good attendance record.
• Good housekeeping support and follow all GMP procedures.
• Knowledge of operation, inspection, and repair of ammonia refrigeration systems in a Frozen Foods Manufacturing Environment in accordance with IIAR and RETA standards, state, and local building codes, and required safety regulations while maintaining a safe work environment and adhering to Sara Lee Frozen Bakery policies and procedures.
• The Refrigeration Technician is a core team member.
• This position will assist in maintaining documentation for PSM and RMP within the limits set by OSHA and EPA.
• Must be able to troubleshoot, maintain and manage systems of 10,000 lbs. or above of ammonia, read and interpret schematics, P&ID drawings, Blueprints, and flow diagrams.
• Strong aptitude for troubleshooting mechanical/electrical issues, ability to handle multiple and complex tasks, awareness, and knowledge of surroundings in relation to climate, atmosphere, and equipment.
• Ability to work variable shifts, weekends, and/or holidays.
• Exposure and experience with Process Safety Management, Risk Assessment/Management and HazMat is beneficial.
• Perform additional tasks as needed to include, but not limited to cross training on other machines and or in other areas.

Requirements (minimum requirements in order to be considered for the job)

• High School Diploma or Equivalent required.
• 3-5 years of ammonia refrigeration experience.
• RETA 2 certification or equivalent.
• Must be able to pass RETA 2 test within one year of employment.
• Strong communication skills; able to work with cross functional departments within the organization.
• Good problem-solving skills.
• Work overtime and weekends as needed. Perform additional tasks as needed to include, but not limited to cross training on other machines and/or in other areas.
• Understand and follow verbal and written instructions.
• Must be able to lift up to 50 lbs.
• Must be willing to work in a production environment requiring safety glasses, hair/beard net, hearing protection, and rubber boots with safety toe.
• All PPE is provided by Sara Lee Frozen Bakery.
• Must be willing to climb up and down stairs to enter/exit the production area.
• Walks over boot scrubbers prior to entering work areas.
• Must be willing to withstand cold and hot environments.
• Must be willing to work 8-12 hours shifts which include standing, walking, reaching over conveyors, lifting and pushing items.
• Must be able to pass PST for wearing SCBA breathing equipment.
• Must be able to pass the required FIT test.
• Must agree to serve on the plant HazMat team after completing a minimum of 24 hr. technician training.
• Will work on air handlers, boilers, chillers, pumps, cooling towers, exhaust fans, Gas fired ovens etc.