Bachelor’s degree in Food Science, Engineering, Chemistry, Biology or related areas from an accredited university.
Minimum of 15 years of experience managing Sanitation in a food manufacturing environment. Experience with managing the Sanitation function for multiple sites preferred.
Experience with developing Sanitation programs/policies at the Global level preferred.
Knowledge, Skills and Abilities
Knowledge of (B/basic; J/journey; E/expert):
- Food processing and formulation concepts and techniques (J)
- Continuous Improvement techniques (J)
- Sanitation concepts and techniques (E)
- Sanitary design (E)
- Chemical properties of cleaning chemicals and sanitizers/Chemical safety (E)
- OSHA, SSOP’s, SDS, FDA/FSMA sanitation preventive controls regulatory requirements (E)
- Food processing equipment (J)
- Budgetary concepts and procedures (J)
- Food safety concepts and techniques (E)
- PC word processing/spreadsheet software (J)
Skill and ability to:
- Identify problems or irregularities for early resolution
- Communicate and coordinate effectively with internal and external customers
- Work effectively in a general business environment, with a focus on high levels of quality and customer service
- Act in accordance with GSF’s Values and Creed
- Travel in the US and internationally (approx. 50%)
- Work flexible hours
- Strong follow-through and organizational skills
- Prioritize multiple projects and to adapt to changing priorities
- Ability to lead by influencing.
- Possess a facilitative style of management.
- Create and cultivate positive work relationships at all levels of the plant/organization.
- Productivity/sanitation standards: cleanliness
- Productivity/quality standards: energy, water, and chemical conservation
- Productivity/quality standards: continuous product/process improvement
- Start-up efficiencies
- Cost containment
- Compliance with regulatory requirements
- Teamwork within the department and across departments
- Customer satisfaction
- Safety standards and procedures: employees
- Safety standards and procedures: equipment