Tech 2, Bakery-Maintenance

Aspire Bakeries is a North American baking company with a leadership position in specialty frozen baked goods. Formed from leading bakery companies, its innovative food portfolio includes breads, artisan breads, buns, cookies, donuts, muffins and pastries from beloved brands like La Brea Bakery®, Otis Spunkmeyer®, and Oakrun Farm Bakery®. With 13 bakeries in North America, we are committed to driving innovation, predicting upcoming consumer trends and flavors, and exceeding our customers’ expectations. Aspire Bakeries champions the values of Integrity, Ownership, Customer Focus, Creativity and Care to help us deliver on People Safety, Food Safety, Quality and Collaboration.

Responsibilities:

• Proactively troubleshoot and correct problems with control systems, scaling systems, or any electric or electronic systems on the production equipment
• Conduct routine scheduled maintenance in accordance with the preventative maintenance program
• Carry out installation and modification work - mechanical, electrical, and refrigeration
• Hazardous material handling
• Be familiar with and take a lead role in emergency situations
• Be observant and take initiative when a fault is detected
• Report daily activities
• Maintain good housekeeping practices in your work area and in the maintenance shop
• Carry out repairs on equipment and buildings not associated with the production lines. (ie. cold store equipment, yard lighting, forklifts, trucks, office fittings and facilities, building fabric, etc…)
• Maintain and adhere to the required hygiene, safety, and quality standards on the production floor
• Other duties as assigned

Qualifications:

• Millwright Certification required
• Strong mechanical/electrical aptitude preferred
• Class “B” Refrigeration license would be an asset
• Strong mechanical and electrical aptitude
• Strong working knowledge of Siemens and Allan Bradley PLCs and frequency drives
• Experience in a food manufacturing facility would be an asset along with knowledge of food safety and HACCP
• Prior involvement with Continuous Improvement projects
• Self-motivated and able to take initiative
• Flexibility to undertake other work that may be assigned from time to time which may be outside the area of normal duties
• Must be able to work a 12-hour rotating continental day shift schedule