Why join the GoMacro team?

We’re a company that is driven by a unique core ideology we call The GoMacro Way, which is based upon authenticity, generosity, and compassion for people and the planet. We operate with integrity, we create with passion, and we conduct ourselves with humility. We seek growth-minded people who are inspired by challenges, encouraged by camaraderie, and excited about being leaders at every level. Become part of a team where everyone is heard, valued, and empowered to influence positive change in their local and global community.

How GoMacro’s history shapes who we are today?

During her 2003 battle with cancer, co-founder Amelia Kirchoff created the first MacroBar® recipe in her kitchen on the Wisconsin family farm. In the years following, Amelia and her daughter and co-founder Jola began spreading awareness for the power of a balanced, plant-based lifestyle through GoMacro’s healthy and delicious MacroBars, which are now available in stores nationwide.  

Today, our work is still guided by the values upon which Jola and Amelia built GoMacro: Live Long, Eat Positive, Give Back, Tread Lightly, and Be Well. It’s our goal to inspire people to have a healthy body, sharp mind, and bold spirit—and we believe doing fun, and meaningful work is part of that.   

Join us as we make the world better, one bite at a time! 

Position Description:

The Sanitation Manager is responsible for directing, managing, and continuously improving all sanitation activities within the facility. This role ensures that all equipment, production rooms, and general plant areas are cleaned and sanitized effectively to protect food safety, product quality, and employee health.

As the leader of the sanitation department, the Sanitation Manager develops, coaches, and holds team members accountable for always following GoMacro’s sanitation and food safety standards. This role also serves as the subject matter expert for sanitary design, supporting facility layout, ventilation, lighting, and equipment design decisions to enhance cleanability and reduce food safety risk.

The Sanitation Manager plays a key role in promoting a strong food safety culture by demonstrating leadership commitment, reinforcing expectations, and driving continuous improvement across sanitation programs and practices.

Primary Responsibilities:

Sanitation Operations & Execution

• Ensure the facility is cleaned and sanitized daily and is ready to start production on time.
• Manage and execute daily, weekly, monthly, quarterly, and annual sanitation activities including: 
• Master Sanitation Schedule (MSS)
• Redzone plans
• Monitor completed sanitation work to verify effectiveness and facility cleanliness.
• Maintain inventory and proper storage of sanitation chemicals, tools, and supplies.
• Train sanitation staff on the safe and correct use of sanitation chemicals and equipment.
• Other duties as assigned by management.

Food Safety GMPs & Compliance

• Enforce GMPs and implement Food Safety Plan (FSP) procedures in accordance with: 
•  FSMA
• HACCP
• 21 CFR 117 Subpart B (cGMPs)

Actively support and model a strong food safety culture, reinforcing that food safety and sanitation are shared responsibilities. Support allergen and cross-contact controls through effective sanitation.

• Prepare and review sanitation-related documentation including: 
• Pre-op inspection results
• Sanitation deviations and corrective actions
• Environmental Monitoring Program (EMP) results and trends
• Audit and inspection findings
• Partner with Quality to support the EMP, including trend review, root cause analysis, and implementation of corrective and preventive actions.
• Participate in internal and third-party audits.

Continuous Improvement & Sanitary Design

• Lead and support continuous improvement (CI) initiatives, such as: 

               Improving sanitation effectiveness

               Reducing repeat findings

               Improving efficiency, safety, and consistency

• Serve as the sanitary design SME, recommending equipment, facility, or process improvements to enhance cleanability and reduce food safety risk.
• Participate in capital projects, new equipment installations, and new product line development by providing sanitation and hygienic design recommendations.
• Collaborate with Engineering and Maintenance to ensure sanitary design objectives are met during projects and repairs.
• Evaluate and introduce new sanitation technologies, tools, and methods through trials and continuous improvement efforts.
• Work with 3rd-party providers and consultants to optimize chemical usage, methods, and technical expertise.

Leadership & Team Development

• Lead, coach, and develop sanitation team members through: 

               Clear expectations

               Ongoing feedback

               One-on-one meetings

               Performance reviews

• Foster a positive, accountable work environment that emphasizes: 

               Safety

               Food safety ownership

               Team engagement

• Clearly communicate sanitation standards, schedules, and expectations to all team members.
• Consistently work and lead on 3rd shift, providing visible leadership presence.

Safety & Risk Management

• Ensure a safe work environment for all sanitation employees.
• Enforce lock-out/tag-out (LOTO) and other safety procedures prior to and during sanitation activities.
• Coordinate with Maintenance and other departments to resolve sanitation-related safety or equipment issues.

Reporting, Metrics, & Budget Management

• Create, maintain, and report on sanitation metrics including: 

                 Pre-Op Completion 

                 Environmental Findings

• Develop and manage the annual sanitation budget.
• Create Concur requisitions for sanitation needs.
• Communicate performance, risks, and major issues to senior management in a timely manner.

Collaboration & Communication

• Work closely with other departments to support overall company objectives.
• Maintain open and effective communication with: 

                  Direct reports

                  Peers

                  Cross-functional leadership

• Provide support on cross-functional projects as needed.

Skills & Qualifications: 

• Ability to consistently work 3rd shift.
• 5+ years of sanitation experience in a food manufacturing environment.
• 3-5 years of management experience with leading a team.
• Working knowledge of:

                HACCP/FSMA

                21CFR117 subpart b (Good Manufacturing Practices)

                Sanitary Design

                Basic Food Microbiology

                Lock Out/Tag Out

                OSHA regulations relating to sanitation

• Experience In food manufacturing Is required.
• Experience In RTE Is preferred.
• Strong communication, analytical, problem solving, and decision-making skills.
• Proficiency in computer skills (Excel, Word, Outlook).
• Able to work in cold, hot, humid, and wet manufacturing environments; stand and walk for extended periods.
• Ability to create a team environment by sharing knowledge, empowering and involving employees in developing solutions, providing guidance, direction, feedback, and recognition to the team.

Physical and Environmental Demand 

• Regularly required to stand, walk, bend, stoop, kneel, crouch, climb, and reach occasionally while overseeing, inspecting and performing sanitation activities.
•  Role requires up to 5 hours of sitting and up to 3 hours of walking per day.
•  Must be able to lift, push, pull, and carry sanitation tools, hoses, chemicals, and equipment weighing up to 35 pounds, with or without reasonable accommodation.
•  Required to physically demonstrate proper sanitation techniques and equipment usage.
•  Must be able to work in wet, humid, and slippery environments and around food production machinery.
• Occasional exposure to industrial cleaning chemicals, sanitizers, and detergents while ensuring proper training, handling and compliance with safety protocols.
• Work environment may include exposure to hot and cold temperatures, OSHA acceptable noise levels and chemical odors.
• Ability to read English language documents such as safety rules, operations and maintenance instructions, and procedural manuals.
• Corrected vision must include 20/20 vision with normal distinguishing of colors.

Travel Requirements  

• No travel is required for this position.