Responsibilities:

• Lead and develop a team of facility maintenance staff, ensuring they operate safely and comply with regulatory and corporate safety and environmental program standards and goals.
• Oversee the maintenance and daily operations of a US Department of Agriculture (USDA) food processing plant, ensuring the facility is maintained in optimal condition, minimizing downtime and disruptions.
• Ensure all mechanical, electrical, heating/ventilation/air conditioning (HVAC), plumbing, and food processing equipment is functioning optimally.
• Ensure the facility complies with federal and local regulations and meet Whole Foods Market's high standards for safety, quality, and efficiency.
• Plan, manage, and execute facility improvement projects including equipment upgrades, renovations, and new construction.
• Develop and maintain emergency response plans and respond to emergency situations promptly, ensuring the safety of personnel and minimizing disruption to operations.
• Troubleshoot complex systems and develop innovative solutions to maintain efficient production processes.
• Facilitate education and training for team members to ensure understanding of requirements and regulatory changes.
• Implement energy-saving initiatives and sustainability practices to reduce operational costs and environmental impact.
• Communicate maintenance activities, equipment performance, and operational issues or emergencies to facility and Store Support leadership.
• Support facility sanitation initiatives, including deep cleans, preventative maintenance, and following Good Manufacturing Practices (GMP) guidelines.
• Drive consistency and standardization in the use of digital tools, processes, and systems.
• Interview, select, train, develop, and counsel Team Members in a way that builds and sustains a high-performing team and minimizes turnover.
• Work collaboratively with Team Member Services on Team Member relations, including proper documentation, investigations, and corrective actions.
• Build and maintain strong partnerships with key stakeholders, including (but not limited to) team members, suppliers, contractors, service providers, equipment manufacturers, and regulators.
• In partnership with subject matter experts including Food Safety and Quality Assurance, Regulatory Compliance, and Asset Protection, maintain comprehensive knowledge of, and ensure compliance with, relevant regulatory rules and standards, including Occupational Safety and Health Administration (OSHA), US Department of Agriculture (USDA), State Department of Agriculture, Hazard Analysis and Critical Control Point (HACCP), Food Safety and Modernization Act (FSMA), Americans with Disabilities Act (ADA), Department of Labor, Health and Sanitation regulations, Food and Drug Administration (FDA), and Weights and Measures.
• Resolve team and facility concerns or issues.
• Build a positive work environment through fostering outstanding teamwork and mutual respect.

Qualifications:

• Bachelor’s degree in manufacturing, industrial, or a related field OR an equivalent combination of education and relevant experience.
• 6-8 years of experience in managing food manufacturing operations, driving continuous improvement, and achieving operational excellence.
• 2-4 years of leadership experience, with a proven track record of successfully leading teams in a USDA food manufacturing environment.
• 5+ years of hands-on experience in digital transformation of manufacturing processes, e.g., Enterprise Resource Planning (ERP) systems.
• Relevant certifications such as Certified Maintenance & Reliability Professional (CMRP), Certified Plant Maintenance Manager (CPMM), OSHA safety certification, or similar credentials preferred.
• HACCP trained, Global Food Safety Initiative (GFSI) audit experience, and an understanding of FDA/USDA policies and OSHA regulations.
• In-depth knowledge of mechanical, electrical, HVAC, refrigeration, plumbing, and hydraulic systems commonly used in food manufacturing.
• Ability to plan, execute, and oversee maintenance projects across multiple sites from start to finish, ensuring they are completed on time and within budget.
• Familiarity with Computerized Maintenance Management Systems (CMMS) and other maintenance-related software for scheduling, tracking, and reporting.
• Strong computer skills; proficiency in select Microsoft Office applications (Excel, Word, PowerPoint); and ability to learn custom applications.
• A genuine passion for food and a deep commitment to our purpose to nourish people and the planet.
• Expected travel: 10-15%.

Physical Requirements / Working Conditions: 

• Must be able to lift 50 pounds.  
• Must adhere to company dress code, standards of production kitchen dress, and personal protective equipment (PPE).  
• Must be able to perform the essential functions of the job, with reasonable accommodation. 
• Hand use: single grasping, fine manipulation, pushing and pulling.  
• Work requires the following motions: bending, twisting, squatting, and reaching.  
• Exposure to FDA approved cleaning chemicals.  
• Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.  
• Ability to work in wet and dry conditions.  
• May require the use of ladders.