Facility Maintenance Mechanic

General Description

The focus of the facility maintenance is to keep the plant in good working condition and maintain the facility and equipment in workable condition. The direct duties include PM (preventative maintenance), facility repairs, painting, light construction, weekly PM on all equipment, and PM documentation. This includes spotting broken parts on equipment and the facility, and various other repairs on the Facility.

Essential Duties

Complies with all health and safety regulations within Rotisystems’ facility, including USDA and product safety standards and internal work processes and procedures (SOPs, GMP, and Checklists)· Conducts plant repairs within the processing areas –kitchen, meat cutting, coolers, sanitation rooms, packing rooms, maintenance room, logistic areas, and common areas

Key Responsibilities

• Keeps, maintains, and reviews PM records as needed
• Conducts preventive maintenance of facility equipment weekly, monthly, and quarterly
• Arranges for repairs on all equipment matters that need to be outsourced; generates repair schedule and timeframes
• Inspects equipment regularly to comply with company safety policies
• Maintains a safe and clean work environment by keeping workstations neat; maintaining a clean maintenance area; complying with procedures, rules, and regulations
• Coordinates training sessions for new equipment with the operators as needed
• Completes reports by entering required information.
• Contributes to team effort by accomplishing related results as needed
• Establishes, maintains, and negotiates favorable terms with operational vendors and service providers
• Embodies the spirit and culture of RotiSystems and has a passion for food
• Other Duties as assigned

Qualifications and Experience

Skills and Qualifications Required

• Collaboration Skills
• Decision Making
• Computer skills with the MS Office suite
• Project Management
• Results Driven

A minimum of 1 year of general facility maintenance experience in the food manufacturing-related industry is required.

Measures of Performance

• Equipment productivity, low machine downtime
• No NR issued by USDA (no compliance) for maintenance and facility repairs
• Documented performance records
• Reduction of safety and hazard issues and call-outs
• Contribution of ideas and solutions that impact operations
• Ability to focus, prioritize, and deliver on all tasks

Physical Requirements and Work Environment

• The work environment can vary from office settings to warehouses, potentially exposing employees to noise, temperature changes, and other environmental factors.
• Involves extended periods of sitting, standing, and walking, with potential for occasional lifting, bending, and stooping, along with the ability to use hands and fingers for computer work.
• May be required to travel between Oakland and the San Leandro Plant.
• Lift objects up to 50 pounds or potentially heavier loads with assistance or the use of a forklift

Schedule

• Monday – Friday
• Some weekends depend on business needs.

Butcher's by Roli Roti specializes in crafting artisanal bone broths that blend traditional butchery methods with a focus on modern wellness. Founded by Thomas Odermatt, a Swiss master butcher’s son and the creator of the Roli Roti food trucks, the company is rooted in quality and flavor. Each small-batch broth is slow-simmered with premium bones to provide exceptional taste and nutrition. Designed for versatility, their broths can be sipped, stirred into soups, or used in cooking, offering comfort and nourishment with every pour.