Responsible to maintain all F&B areas free of pests at all times.
Clean food preparation areas, facilities, or equipment.
To operate and maintain cleaning equipment and tools, including the dishwashing machine, hand wash stations pot-scrubbing station, and trash compactor.
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Partner with Engineering and QA to conduct trials, Design of Experiments (DOE), and qualifications for new raw materials, compound formulations, and tooling designs (dies/tips).
Champion continuous improvement and Lean Six Sigma methodologies to eliminate process bottlenecks, enhance line speeds, and reduce conversion costs.
Develop, update, and audit Standard Operating Procedures (SOPs), technical datasheets, and work instructions for machine operators and technical personnel.
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