Director, Corporate Sanitation

Job Locations US-KS-Lenexa
ID
2022-2113
Category
Quality Assurance
Type
Full Time

Company Overview

Hostess Brands, LLC, is a large packaged foods company focused on manufacturing, distributing, and selling iconic sweet baked goods in the United States such as Twinkies, Cupcakes, Ding Dongs, Ho Hos, Donettes and Coffee Cakes, in addition to Voortman's Cookies and Wafers.

 

Job Overview

The Director of Corporate Sanitation position is responsible for providing leadership and technical expertise in the development and maintenance of effective Sanitation programs and driving the compliance of sanitation systems/programs to ensure standards and metrics are met. While having a keen eye toward environmental management for the bakeries and facilities, this position will ensure compliance with company policies, FDA, state, local regulatory requirements, and Safe Quality Foods (SQF).  This role is responsible for standardizing and continuously improving the business practices, programs, and cleaning processes for all bakeries, and facilities, working cross-functionally and collaboratively with Operations, Quality Assurance, Sanitation, Supply Chain, Engineering, and Maintenance. This individual is a key member that will help influence to senior management on alignment of strategies, annual objectives, and project plans. 

Responsibilities

  • Acts as subject matter expert in areas of sanitation and pest control.
  • Collaborates with 3rd Parties to continuously improve quality performance, implement process control and reduce the costs. Develops and maintains strong working relationships with chemical vendors and suppliers in order to maintain and optimize external support of the facilities.
  • Makes regular visits to bakeries to ensure compliance and alignment to standards.
  • Acts as a mentor and provides training for compliance and development of local sanitation teams.
  • Creates dashboards, publishes reports, analyzes data, tracks performance by facility, and determines problems and root causes; communicates results and recommends appropriate action.
  • Reviews and approves all Root Cause Analysis (RCA) investigations for positive results in Environmental Monitoring Program (EMP) at all facilities.
  • Establishes and maintains a uniform sanitation program throughout bakeries and facilities. 
  • Partners with Sanitation Managers to develop and implement a Master Sanitation Schedule for each facility and audits functions to ensure compliance and documentation of results. 
  • Monitors and verifies the effectiveness of the sanitation processes through daily post sanitation (pre-op) inspections.
  • Develops processes to ensure compliance with all Sanitation Standard Operating Procedures (SSOP’s), Sanitation Operator Work Instructions (SOWI’s), Sanitation Checklists and forms, and Master Sanitation Schedules (MSS).
  • Works closely with Plant Sanitation Managers to institutionalize employee/skill development through formal training programs and coaching. Training will include but is not limited to: personal safety, personal protective equipment, chemical safety, lock-out tag-out, food safety, GMP’s, sanitation principles, COP and CIP systems, SSOP’s and SOWI’s.
  • Works with the Plant Sanitation Managers, troubleshoots sanitation and quality issues at the plant level. Identifies and implements necessary and appropriate corrective measures.
  • Partners with Food Safety and Sanitation Managers, Sustainability Manager and Sourcing to review and evaluate cleaning chemical supplier’s performance including services offered (training, technical support, innovation, cost saving opportunities, sustainability efforts (with opportunities for revenue generation), problem solving & troubleshooting). 
  • Provides technical expertise and guidance on capital projects to Operation’s and Engineering teams for sanitary design and functionality of facilities (process flow, fit and finish), equipment and sanitation systems.
  • Reviews schedules and resources with Sanitation Managers to optimize the workload for maximum efficiencies while minimizing contaminations and downtime of Operations.
  • Investigates and keeps abreast of new innovations, technologies, and practices in sanitation to improve sanitation efficiency and or effectiveness including reducing resources (manpower, supplies, chemicals, water, energy).

Qualifications

  • Bachelor’s degree in Science, Technology (e.g., Microbiology, Biology, Food Science, Chemistry, etc.) or Engineering (e.g., Chemical, Food, etc.) required
  • 5-7 years of experience in the food industry or food distribution required
  • Minimum of 10 years of leadership experience in food manufacturing with demonstrated experience/achievements in Sanitation required
  • Master Sanitation Schedule Program development experience preferred
  • Knowledge of US and Canadian pest control laws is preferred
  • Demonstrated experience, strength, and in-depth knowledge of Environmental Monitoring programs of sanitation pest control and plant manufacturing systems within the food industry
  • Must have strong food safety and microbiology background in relation to pest control, pathogen & allergen control, spoilage, and plant sanitation including knowledge of sanitary and hygienic design

 Knowledge, Skills and Abilities

  • Proficiency with Microsoft Office applications required.
  • Familiarity with Kleanz System.
  • Thorough knowledge of Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practices (GMPs), and food manufacturing sanitation standards.
  • Excellent communication and cross-functional teamwork skills are a must.
  • Strong analytical skills with the ability to build out metrics and synthesize data.
  • Ability to work autonomously with a hands-on approach.
  • Ability to be innovative leader with a track record for translating strategic thinking into action plans and results.
  • Ability to effectively determine run time between cleaning cycles.
  • Ability to partner with many diverse groups including Plant Operations, Engineering, Quality, Purchasing, sanitation vendors, third-party auditors, and other technical organizations/associations to effectively manage issues and operational savings opportunities within the Plant sanitation programs.

 

Physical Requirements

  • Prolonged periods of sitting at a desk and working on a computer.
  • Frequently required to sit, stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. 
  • Occasionally required to lift and/or move up to 50 pounds.
  • Specific vision abilities required by this job include close vision, color vision, depth perception and the ability to adjust focus.

 

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions and moving mechanical parts.  The noise level in the work environment can be loud.  The employee will be exposed to and working with cleaning chemicals and sanitizers, high pressure hoses and air nozzles.

 

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