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/records Food 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 protocols Qualifications: ● 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 require What 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 PI60e5bddba6eb-25448-412211105c143e31-5e48-4549-b638-05792d185386