Why should you join our team?
Dianne's Fine Desserts is part of the rapidly growing Dessert Holdings Family, offering potential career growth opportunities. Dessert Holdings is North America’s fastest growing premium dessert company, recognized for providing retail and foodservice customers with chef-inspired innovative desserts made with real ingredients, a flexible and low-cost supply chain, and best in class service. Based in St. Paul, Minnesota, it is a collection of premium dessert companies and brands: Steven Charles, The Original Cakerie, Lawler’s Desserts, Atlanta Cheesecake Company and most recently, Dianne’s Fine Desserts. Dessert Holdings is owned by Bain Capital and is continuing its journey of rapid growth.

The company employs approximately 3,000 people across eight manufacturing facilities and its headquarters in St. Paul, Minnesota. The manufacturing facilities are geographically dispersed, with two facilities in Canada and one each in Colorado, Texas, Georgia, Massachusetts, Minnesota, and North Carolina.

Our location in Newburyport, Ma and has an opening for a 2nd Shift Sanitation Supervisor
PURPOSE
The Sanitation Supervisor is responsible for supervising the implementation of the Dianne’s Fine Desserts Sanitation Program throughout the manufacturing plant.  This position is the technical liaison between the plant, Headquarters, and sanitation chemical company.


PRINCIPAL ACCOUNTABILITIES

1. Develop, implement, maintain, and evaluate sanitation operating procedures and training that meets the requirements of the Dianne’s Fine Desserts Sanitation Program. 
   1. Result:  Compliance to the Dianne’s Fine Desserts Quality Management System and Dianne’s Fine Desserts Sanitation Program.
   2. Measurements:  Documented sanitation work instructions, checklists, training documentation, training validation, and sanitation system audit for compliance to program.
2. Provide leadership and training for production personnel to complete production line and facility sanitation as required by the Master Sanitation Schedule, Daily Tasks, Maintenance Work Schedule, and Production Schedule.
   1. Result:  Trained and organized workforce who is qualified to perform sanitation duties as outlined in the Master Sanitation Schedule, Daily Tasks, Sanitation Work Instructions.
   2. Measurements:  Daily task checklists, Daily line inspection reports, ATP swabs, equipment microbial swabs, Sanitation audit scores, finished product microbiological test results, and Food Safety Index.
3. Technical liaison between factory personnel, sanitation chemical supplier, HQ Quality Assurance, and third party sanitation provider (where applicable). 
   1. Result:  Efficient use of labor and chemicals to meet the requirements of the Dianne’s Fine Desserts Sanitation Program.  Proper tools and supplies to clean efficiently.
   2. Measurements:  Cleaning efficiencies, chemical costs, labor costs, ATP swabs, compliance to Dianne’s Fine Desserts Sanitation Program.
4.  Create a safe working environment for personnel working in sanitation, maintain chemical safety procedures and MSDS’s, work with chemical supplier to provide chemical handling training, provide leadership in enhancing chemical training beyond what chemical supplier provides, and meet all requirements of Dianne’s Fine Desserts Environmental, Health, and Safety program.  Create a structured, orderly chemical storage and sanitation supply area in the factory.
   1. Result:  Compliance to OHSA regulations and Heinz Environmental, Health, and Safety program.  In addition, a safe working environment and safe employees.
   2. Measurements:  Safety TIR, 5 S audits, Accident data.
5. Review the effectiveness of the Dianne’s Fine Desserts Sanitation Program on an annual basis for effectiveness.
   1. Result:  Continuous improvement for the sanitation program at the factory level.
   2. Measurements: Revised procedures, documented sanitation program enhancements, Sanitation audits.

 
KNOWLEDGE/EXPERIENCE/COMPENTENCIES  
Associates Degree in Food Science or Equivalent
A minimum of 5 years experience in food manufacturing and 2 years of supervisory experience is required.
Certified Sanitarian or ASQ Certified Quality Engineer preferred.
Knowledge in HACCP, Microbiology, Sanitation, Chemical Safety, Pest Control, and Quality Systems.
Experience with Union workforce
Flexibility in work schedule.
Bilingual in Spanish, Good Communication skills, Hands on Attitude, Assertive Professional Manner, Self Motivated, Good Leadership Skills, Excellent Statistical and Analytical problem solving skills.
Must be a team player and possess good coaching skills. 
Must be able to develop work instructions and documentation.
Must exhibit good training skills.
Must have good computer skills in Word, Excel, Power Point.
Understand and comply with government regulations relating to OHSA, FDA, USDA, and EPA.
 

• U.S. Citizenship or authorization to work in U.S. is required.