Summary:
Coordinate, plan, and schedule maintenance activities for equipment and buildings. Work around fresh and frozen seafood, some containing known allergens. Key member of the HACCP Team, ensuring compliance with the facility's food safety system. (THIS POSITION IS 40% TRAVELING)
Responsibilities:
Oversee building and equipment maintenance staff.
Schedule repairs, maintenance, and installations to ensure continuous production.
Develop and maintain standard operating policies and procedures.
Ensure compliance with service logs and safety regulations.
Improve operations, minimize costs, and optimize labor and materials.
Diagnose and repair problems; perform electrical, plumbing, equipment maintenance, fabrication, and diesel mechanic tasks.
Travel between locations as needed.
Perform other duties as assigned.
Supervisory Responsibilities:
Manage the Maintenance Department and coordinate with other department managers.
Qualifications:
5+ years in facilities, manufacturing, or maintenance management.
Proficient with hand tools, electric tools, and related machinery.
Strong analytical, problem-solving, and technical troubleshooting skills.
Excellent communication, interpersonal, leadership, and organizational skills.
Knowledge of electrical, hydraulic, mechanical, and pneumatic systems.
Recommended: HAZMAT, HAZWOPER, and CPR certification.
Experience with LOTO and refrigeration.
Physical Demands:
Frequently lift/move up to 50 lbs, occasionally up to 75 lbs.
Stand, walk, use hands/fingers, reach, climb, stoop, kneel, crouch, or crawl.
Tolerate handling raw fish and seafood, and work in temperatures from -10°F to 45°F.
Work Environment:
Exposure to moving mechanical parts, fumes, chemicals, and risk of electrical shock.
Moderate noise level; safety glasses and equipment required at all times.