Key Responsibilities:Facilities, Equipment & Fleet Maintenance● Assist in maintaining the physical building, bakery production equipment, and company vehicles/trucks● Respond to facility and equipment issues as they arise; help triage and prioritize urgent repairs● Perform routine and preventive maintenance tasks directly (mechanical, electrical, plumbing basics, pneumatic systems, etc.)● Handle routine, day-to-day upkeep — weekly equipment checks, light bulb and filter replacement, general building tidiness — with the same care as bigger projects● Support small build-out and installation projects (e.g., pneumatic air lines for cleaning systems, equipment installs, facility modifications)● Coordinate with and help manage outside vendors (electrical, HVAC, plumbing, pest control, equipment service technicians, etc.) — scheduling, scope confirmation, and quality of work● Track equipment maintenance schedules and help maintain maintenance logs/recordsFood Safety, Sanitation & Compliance● Support development and upkeep of sanitation and safety protocols across the facility● Help maintain documentation for cleaning processes and master sanitation schedule● Ensure staff are completing post-cleaning logs correctly and follow up on gaps● Assist with pathogen environmental swabbing (e.g., ATP/Listeria monitoring) and tracking results● Support HACCP plan maintenance and related documentation● Assist in preparation for the annual AIB (American Institute of Baking) audit — including internal pre-audit walkthroughs, corrective action tracking, and document organization● Help ensure ongoing compliance with GMPs and applicable food safety regulations (Oregon ODA, etc.)General● Act as a proactive second set of hands for the Facilities Manager, able to take full ownership of specific projects or areas over time● Help train production staff on proper cleaning, maintenance-reporting, and safety procedures as needed● Maintain a safe working environment; follow all safety protocolsQualifications:● 2+ years of experience in facilities maintenance, industrial/food manufacturing maintenance, or a related hands-on technical role● Experience with (or strong aptitude for) food safety/sanitation practices; HACCP or AIB/GFSI audit exposure a plus, but can be trained● Comfortable doing physical/mechanical work personally (not just managing others who do it)● Willing to do both ends of the job — from learning to diagnose a complex piece of equipment to handling small, routine tasks like changing a light bulb — without treating either as beneath the role● A team-first attitude: pitches in wherever help is needed, not only when asked● Experience coordinating with outside contractors/vendors● Strong organizational skills — comfortable owning documentation, logs, and recordkeeping● Basic understanding of electrical, plumbing, HVAC, or pneumatic systems● Ability to work independently, prioritize across competing demands, and communicate clearly with both vendors and internal staff● High school diploma required; technical/trade certification, associate's degree, or equivalent experience preferred● ServSafe, HACCP, or PCQI certification a plus (or willingness to obtain)Physical Requirements:● Ability to lift up to [50] lbs.● Ability to stand, bend, climb, and work in varying temperatures (including cooler/freezer areas and production floor conditions)● Ability to work occasional early mornings, evenings, or weekends as facility needs requireWhat Success Looks Like in Year One:● Fully cross-trained on preventive maintenance schedules and vendor relationships● Able to independently manage the sanitation logging and swabbing program● Actively contributing to AIB audit prep with minimal oversight● Trusted to lead small build-out or repair projects start to finish. The ideal candidate is someone who is genuinely excited to learn how to troubleshoot and repair complex bakery equipment, but who is just as willing to grab a ladder and change a light bulb, sweep a floor, or help another department in a pinch — without seeing that kind of work as beneath them.