At Jack Link’s, we feed the journey. We take pride in rolling up our sleeves and getting things done together. Fueled by creativity, passion, and a commitment to doing things the right way, we tackle the hard stuff first and focus on real progress, bold moves, and no excuses. We create opportunities, celebrate wins, own our misses, and push forward as a team, knowing our strength comes from supporting one another and having fun along the way. We cultivate a workplace where passion meets purpose and our Team Members are inspired, recognized, and rewarded for their contributions. 

If you’re ready to make a difference and build something meaningful, we want you! 

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Headquartered in Minong, Wisconsin, Jack Link’s is strategically positioned with production, distribution, and support centers in key locations throughout North America, Brazil, Europe, and the Pacific Rim. This global network allows Jack Link's to deliver a wide variety of high-quality, great tasting protein snacks to consumers around the world. The company’s portfolio of brands includes Jack Link’s®, Lorissa’s Kitchen®, Wild River®, Golden Island®, Country Fresh Meats®, BiFi®, Peperami® , Mariani and Local Legends Meat Snacks.

The Sr. Supervisor Sanitation is responsible for the supervision and coordination of activities concerned with cleaning and sanitizing the manufacturing facility and equipment following our FSQ guidelines.  This position provides leadership to Sanitation Team Members and ensures staffing and sanitation schedules are adhered to.   Manages documentation workflow and carries out responsibilities in accordance with company policy and procedures.  Follow Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) training, along with company pre-requisite programs, Standard Operating Procedures (SOP’s) USDA Guidelines, and Standard Sanitation Operating Procedures (SSOP’s).    

DIRECT REPORTS 

Sanitation Specialists 

DUTIES AND RESPONSIBILITIES (Essential Job Functions) 

The duties and responsibilities of this position shall consist of, but not be limited to, the following: 

SAFETY  

• Ensures all Team Members perform duties within OSHA and company safety standards; LOTO, wear PPE and maintain safety equipment. Enforce all safety rules and company policies. 

• Maintain a safe, clean and organized work area. 

• Immediately report all incidents and deficiencies to management; complete incident investigations. 

• Ensure safety devices are installed and working properly. 

• Monitor work environment for general food safety hazards such as condensation monitoring, etc. 

LEADERSHIP  

• Directs and leads a team of Sanitation Specialists, providing guidance, training and development and performance feedback. 

• Manage staffing requirements in partnership with Human Resources to ensure proper staffing to support sanitation schedule. This includes interviewing and hiring new Team Members. 

• Detailed knowledge of Sanitation processes and job requirements. 

• Build and support a culture which values Personnel Safety and Food Safety. 

• Must demonstrate the Jack Link’s Values:  Be Real – Relationship Driven – Stewardship – Speed Matters – Self Discipline – Show Awesome character 

• Build and support a culture of openness and accountability within (and outside) the assigned department. 

• Demonstrate professionalism; encourage and insist on positive attitudes and behaviors from team members. 

• Encourage Team Member initiative, and innovation, and show recognition for effort & achievement. 

• Create and cultivate positive work relationships at all levels of the plant/organization. 

• Discuss work goals vs. actual output with team members to motivate and engage team members to assure targets are met. 

• Responsible for developing and maintaining a high-level Team Member morale and dedication to serving customers. Assists with hiring decisions. Responsible for coaching through personal development plans and creating corrective action plans when needed.  

GENERAL  

• Validate (paper or electronically) daily production paperwork, process monitors, and daily run logs completely and accurately  

• Modify SSOPs with cross functional input from Team Members to ensure quality, efficiency and effectiveness 

• Supervises the cleaning of equipment, work areas, and facilities. [For example but not limited to: overheads, units, pipes, lights, smokehouse, warehouse, Squeegee floors and clean drains] 

• Examines production schedules to estimate worker hour requirements for completion of job assignment. 

• Coordinates work schedule and work procedures to meet production schedules.                                       

• Analyzes and resolves problems or assists team members in solving problems. 

• Ensures cleaning requirements are achieved in a timely manner enabling pre-op inspection and set-up to begin on time.    

• Inspect facility and equipment for conformity to plant HACCP, USDA Guidelines and SSOP’s policies & procedures. 

• Perform routine preoperational swab testing.  Establish or adjust cleaning procedures as needed.  Increase or decrease swabbing schedule according to tests results.  Distribute test results weekly. 

• Confer daily with company preoperational inspectors on sanitation deficiencies.  Assign Sanitation Specialists to resolve deficiencies immediately. 

• Investigate sanitation issues and work to identify root cause and corrective actions.  

• Walk preoperational inspection with USDA inspector and company inspector.  Ensure all deficiencies are resolved immediately.      

• Confer daily with management and production personnel on sanitation related mechanical problems.  Recommend modifications to equipment, plant layout, lighting, ventilation, or work practices to improve sanitation standards and food safety. 

• Inspect facility grounds as necessary; may assist maintenance department with snow and ice removal. 

• Maintains all sanitation related records including chemical usage and cost, monthly task completion calendar, weekly supply inventory, daily water usage readings, and weekly duct sock changes. 

• Complete documentation and carry out  responsibilities in accordance with company policies and procedures. 

• Responds to USDA Noncompliance Records regarding preoperational sanitation deficiencies.  Establish or adjust work procedures to resolve deficiencies and prevent recurrence. 

• Follow Lean Manufacturing Processes, team building, consistency in high quality, preventative maintenance, good workplace conditions, productive work, etc. 

• ​​​​Enforce all safety rules and company policies. Maintain a safe, clean and organized work area. Immediately report all incidents and deficiencies to management, complete incident investigations. Ensure safety devices are installed and working properly. Monitor work environment for general food safety hazards such as condensation monitoring, etc. LEADERSHIP ​​​ 

COMMUNICATION ​​ 

• Communicate with peers, subordinates, and leaders in an effective, timely manner. 

• Keep management informed daily of problems incurred during the shift. 

• Confer with appropriate personnel to coordinate activities between departments. 

• Suggest improvements; continuously improve the quality of all support activities. 

• Performs other duties and responsibilities as necessary. 

PERSONNEL ​​ 

• Follow good manufacturing practices and HACCP training, along with company pre-requisite programs, SOP’s, and SSOP’s 

• Ensure that all team members are adequately and properly trained in safety, sanitation procedures, chemical handling, and GMP’s, etc. 

• Implement and monitor training for new hires and continuing training of current team members. 

• Appraise work performance: conduct appropriate reviews for team members; provide coaching/discipline as appropriate in a consistent and timely manner. 

• Review, correct, and approve timekeeping tool to ensure team members are paid correctly each pay-period. 

• Provide appropriate interpretation of company policies and safety policies for team members. 

• Performs other duties and responsibilities as necessary

REQUIRED EDUCATION AND EXPERIENCE 

Required Education:  High School Diploma or GED 

Required Experience: 3 + years of manufacturing experience 

Preferred: 2 + years of Lead or prior supervisory experience in the food industry, with chemical/sanitation experience 

REQUIRED SKILLS, KNOWLEDGE AND ABILITIES 

Proven thorough understanding of general business documents such as technical procedures or governmental regulations. 

Ability to work under pressure, meet deadlines and handle multiple projects simultaneously. 

Excellent verbal and written communication skills; must work effectively with all levels of management and Team Members. 

Must demonstrate effective leadership, problem solving, presentation, and employee motivational skills. 

Proficient in Internet navigation, Microsoft Word, Excel, PowerPoint, and Outlook. 

The pay range for this role is $52,965 - $72,827 (Annual). Actual wage will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off.

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by a Team Member to successfully perform 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 Team Member will be required to wear the appropriate Personal Protective Equipment (i.e. beard/hairnet, ear plugs, frock, boots, etc.), stand for extended periods of time, and use hands/arms to push, pull, reach and occasionally lift above head.  The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.  

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area.  Team Members will be exposed to raw and/or cooked meat products and moving equipment and will be required to follow all Food Safety Quality requirements.

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:
Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:
Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees.  For information about the E-Verify program, please visit:  http://www.uscis.gov/e-verify/employees

All your information will be kept confidential according to EEO guidelines.