Insect Conservation Jobs in Texas (NOW HIRING)

Maintain an effective and continuous process of deep cleaning of facility and its equipment in order to produce safe, self-manufactured products of high quality. Continued commitment to the growth, development and training of our People and continually meeting our commitment to achieve superior service levels.

Key Responsibilities & Essential Functions:

• Total Process Ownership (TPO) - Partner responsible to maintain the manufacturing process and equipment in optimum condition.
• The integration of several process techniques focused on achieving high levels of overall process effectiveness.
• Team Skills: Partner responsible for fundamental understanding of team in development. May have an active participation within a team environment through division and plant team orientation, safety and quality training. Provides technical assistance and professional leadership to junior level partners.
• Depending on the Plant this may include the following:
• Level I Team Skills Must complete in-house chemical training
• Quality, Environment and Safety Training (QES): Hazardous communication Lock out/Tag out Fire Prevention Confined Spaces Hearing Conservation Personal Protective Equipment Emergency Action Plan Drug Free Workplace Powered Material Handling Equipment Blood Borne Pathogens Storm Water Cleaning: Clean equipment in processing area Clean and maintain facility and warehousing centers Chemical Handling: Certification and proper documentation of chemical handling Proper use of chemical handling equipment Handling: Basic use of facility production process equipment for sanitation purposes Proper use of power equipment; depending on the facility, may include the following: pressure cleaning equipment (i.e., washers or sprayers) or chemical dispensing equipment Inspection: Knowledge of pre-operation inspection processing Micro-Organism Testing: Verification of effective cleansing using micro-swabbing Continuous drain testing sampling for Listeria Pest Control: Basic ability to identify types of insects or rodents Proper placement and use of pest control traps; depending on the facility, may include the following: Rodent traps and proper placement/positioning Fly lights Reporting and Documentation: Control, auditing, updating and log tracking of information; depending on the facility, may include the following: Sifters Soft Water Dispensers Fly Lights Fluid Drains Chemical usage log MSDS sheets Insect/Rodent sighting log Able to read and follow areas of assigned duties on the Master Sanitation Scheduler Able to read and follow New Partner equipment training documentation

Qualifications & Key Requirements:

• Work Experience:
• Knowledge/Skills/Abilities:
• Certified in Team Skills - Required
• Requires Basic PC Skills - Required
• Attention to detail - Required
• Good organization skills - Required
• Able to work in a Team based environment - Required
• Able to operate machines or equipment at a basic level - Required
• Demonstrate knowledge and understanding of Quality, Environment and Safety (QES) standards - Required
• Basic math skills (+, -, *, /) - Required
• Basic reading and writing skills - Required
• Able to communicate effectively - Required
• Bi-lingual language skills are a plus - Preferred
• Education: HS Diploma or GED - Required
• Licenses/Certifications: Must complete in-house chemical training - Required Must complete in-house pest control training - Required
• Physical Demands & Working Conditions:
• Travel by car or airplane with overnight stays
• Lift up to 20 lbs on a regular basis
• Work extended hours
• Work rotating schedules
• Able to maneuver through the facility and perform the functions of the job, with or without accommodation (standing, stooping, bending, etc.)
• Able to work around machinery and areas of operation
• Able to assemble and disassemble production and cleaning equipment
• Able to climb and work from a ladder for over-head cleaning
• Able to work in wet, cold or hot, environments, depending on the Plant location, where temperatures are as listed below:
• Snacks - Temperature controlled environment that ranges from 80 to 100 degrees F
• Floral - Temperature controlled environment that ranges from 32 to 42 degrees F
• Meat - Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areas
• Milk - Routinely 60 - 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areas
• Ice Cream - (-) 40 to 80 Degrees F, certain areas in a wet environment
• Bakery - 80 to 100 Degrees F
• Tortilla - 80 to 100 Degrees F