Sanitation Agent

Location: [Insert Location]
Reports To: Sanitation Supervisor
Department: CCK

Position Summary:

The Sanitation Agent is responsible for maintaining a clean, safe, and sanitary commissary kitchen environment. This role ensures that all food preparation areas, equipment, utensils, and facilities meet health, safety, and company cleanliness standards to support efficient and compliant food production.

Key Responsibilities:

• Clean and sanitize assigned kitchen areas, including floors, walls, drains, and other surfaces.
• Maintain cleanliness around the exterior of the building by picking up trash, ensuring lawns and bushes are debris-free, and keeping entrances and emergency exits clear.
• Keep the rear of the facility clean, organized, and well-maintained.
• Properly dispose of waste generated during daily operations.
• Follow established daily and weekly cleaning schedules, ensuring documentation is completed accurately.
• Safely handle, use, and store cleaning chemicals in accordance with proper labeling and safety guidelines.
• Monitor inventory of sanitation supplies and restock as needed.
• Support pest prevention practices and promptly report any signs of infestation to management.
• Adhere to all food safety regulations, including HACCP, OSHA standards, and local health department requirements.
• Participate in scheduled deep-cleaning tasks to maintain high sanitation standards.
• Work closely with production teams to ensure a clean, safe, and efficient workflow.

Qualifications:

• Prior experience in a commercial kitchen, food manufacturing, or sanitation role preferred, but not required.
• Basic understanding of food safety and sanitation practices.
• Ability to lift up to 50 lbs and remain on your feet for extended periods.
• Strong attention to detail and a commitment to cleanliness and hygiene.
• Dependable, punctual, and able to work independently or collaboratively.
• Willingness to work at least one Sunday per month.
• Comfortable working at heights.
• Organized and focused with a proactive attitude.

Work Environment:

• Fast-paced commercial kitchen environment with varying temperatures.
• Routine use of cleaning agents, personal protective equipment (PPE), and sanitation tools.
• Flexible scheduling required, including early mornings, evenings, weekends, or holidays, depending on production demands.