Night-Shift Sanitation Lead — Ice Cream Plant

Mini Melts USA; Norwich (CT); On-site; USD 52,000 - 70,000; Full time

Job summary

Mini Melts USA is seeking a sanitation supervisor to uphold the highest cleanliness, sanitation, and hygiene standards within our plant, ensuring the safety and quality of our ice cream.

Lead a crew of janitorial and maintenance staff, manage chemical inventories and SDS files, enforce PPE and HACCP practices, coordinate with Quality Control, and drive training and corrective actions to keep zones 1–3 bacteria levels low.

Qualifications

• Minimum 1 year of supervisory experience in a food processing environment.
• Knowledge of HACCP or SQF; willingness to take HACCP course.
• Strong attention to detail and commitment to product quality.
• Proficient in computer-based record-keeping and reporting.
• Ability to work in cold, physically demanding conditions.
• Effective communication and leadership skills.
• Bilingual is a plus.

Responsibilities

• Lead crew of janitorial/maintenance staff and ensure compliance with HACCP checklists.
• Ensure all employees wear required PPE when handling chemicals.
• Maintain inventory of cleaners, chemicals, SDS and MSDS in the Need to Know binder.
• Place orders for cleaners and supplies for chemical usage.
• Organize and train on chemical handling and ChemStation usage.
• Investigate and report safety or sanitation incidents.
• Collaborate with Quality Control to maintain low bacteria levels in Zones 1–3.
• Enforce hygiene rules and implement corrective actions as needed.
• Perform other duties as assigned by management.

Skills

Leadership

Sanitation

HACCP knowledge

PPE compliance

QA collaboration

Record-keeping

Bilingual (a plus)

Tools

ChemStation

Job description

Mini Melts USA is seeking a sanitation supervisor to uphold the highest cleanliness, sanitation, and hygiene standards within our plant, ensuring the safety and quality of our ice cream.

Lead a crew of janitorial and maintenance staff, manage chemical inventories and SDS files, enforce PPE and HACCP practices, coordinate with Quality Control, and drive training and corrective actions to keep zones 1–3 bacteria levels low.