Reser's Fine Foods

Sanitation Manager

1 month ago
Job ID


The Sanitation Manager designs, directs and manages the Sanitation program in accordance with company policies and government regulations to maintain a sanitary environment and the manufacture of the highest quality products. The Sanitation Manager oversees day-to-day operations of the Sanitation Department and must work in collaboration with other department managers to ensure that established procedures are being adhered to. The Sanitation Manager must proactively oversee equipment sanitation procedures; ensure that safe work practices are enforced and that all current Food Safety Standards are being met throughout the site.


A considerable amount of this role’s responsibilities are during non-production and weekend hours, thus weekend supervision of the Sanitation team and other teams is expected.


  1. Develop and maintain the company’s new and existing equipment cleaning SOP’s.
  2. Provide coaching and training for direct reports to ensure good understanding of the company’s SSOP, Quality, SQF, Food Safety, and employee safety programs and standards.
  3. Maintain entire facility in an Audit Ready status at all times for any Third Party audits, or regulatory inspections.
  4. Responsible for implementing strategies to improve safety, increase efficiency, improve quality and ensure continuous improvement.
  5. Develop and implement productivity strategies that effectively lower controllable costs of sanitation labor and operating supplies, while driving sanitation standard improvements.
  6. Manage all chemical and sanitation supply usage and inventories and weekly reporting.
  7. Work in conjunction with chemical supplier to ensure proper usage of all chemicals.
  8. Hold the sanitation team accountable to expectations and take action when warranted.
  9. Set expectations and monitor performance of direct reports.
  10. Responsible for scheduling and prioritization of sanitation employee assignments to insure the timely completion of work and defined programs.
  11. Lead and oversee the development, implementation, review and maintenance of the firm’s SSOP program.
  12. Work with the philosophy of continuous improvement.
  13. Lead resolution of micro deficiencies (Environmental Monitoring  Program)
  14. Ability to troubleshoot sanitation deficiencies and correct concerns in an appropriate and timely fashion.
  15. Identify gaps/opportunities for improvements specific to food safety and quality (i.e. sanitary equipment design).
  16. Set goals for sanitation specific to QA (pre-op and micro) and monitor performance
  17. Manage the execution of the master sanitation schedule
  18. Demonstrate and practice excellent communication skills with all other department and facility managers.
  19. Monitor SSOP, pre-op, and Environmental Monitoring Program; report on trends and take action when warranted.
  20. Maintain good relations with USDA inspectors.
  21. Initiate sanitation Food Safety and Employee Safety training upon employee hiring and monitor for effectiveness, retraining as necessary.
  22. Encourage safety by insisting on a clean safe working environment, and that all employees are following prescribed safety procedures, including personal protective equipment and LOTO.
  23. Follow established programs, policies, and practices to produce safe quality foods that meet regulatory and company requirements.
  24. Informs Management of any food safety or quality issues or of any processes which have become non-compliant with specified requirements.


  1. 3+ years of food processing sanitation management or equivalent experience in quality assurance or food safety leadership. CIP experience is a plus.
  2. Employee safety training experience/knowledge required.
  3. Familiarity with Good Manufacturing Practices.
  4. Experience leading and following Safety/Security Policies and Procedures.
  5. Ability to follow all Sanitation and Quality Policies and Procedures, and report and follow through on any deficiencies.
  6. Proficient in Microsoft Office Suite and computer-based applications.  
  7. Excellent verbal/written communication skills.  
  8. Ability to adapt to changing organizational and operational needs; ability to lead others through change. 
  9. Ability to handle multiple tasks simultaneously.
  10. Skill in organization and prioritization, and attention to detail.  
  11. Strong team player and leader with the ability to work across multiple functions and disciplines.  
  12. Ability to select, coach, develop, engage, and retain a team of employees. 
  13. Ability to deal with people at all organizational levels and good analytical, organizational, planning, and oral and written communications skills are required.

Great Benefits

Working Conditions

  1. Refrigerated food manufacturing plant.
  2. The environment may be wet or dry and temperatures may range from 25°F to 110°F.
  3. Frequent exposure to hazardous material and waste.
  4. Frequent lifting, kneeling, and bending with items up to 80 lbs is required.
  5. Repetitive hand, wrist and finger activities.
  6. Production demands may require overtime and/or evening or weekend scheduling.


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