Sanitize floors, walls, doors, drains, tools and exterior of equipment according to sanitation schedule.
Sanitize freezers, refrigerators and cold rooms monthly.
Maintain refrigerator temperature logs.
Operate sprayers, wet/dry vacuums, hoses, mops, and brooms.
Proper use of detergents and sanitizers.
Adhere to health and safety regulations (e.g. constant use of protective gear).
Create and maintain sanitation activity logs.
Provide relevant information regarding progress to supervisors.
Ensure all sanitation reports are filled out OTIF (on time in full) for her/his area.
Use ATP and micro swabs and sanitation chemical test kits.
Operate pallet jack, ladders, and carts.
Create and maintain warehouse sanitation activity logs.
Maintain freezer and refrigerator temperature logs.
Organize warehouse storage space in compliance with GMP standards.
Occasionally load and receive shipments from trucks.
A team-focused attitude, strong work ethic, and willingness to learn new processes.
Previous sanitation experience in a food production environment preferred, but not essential.
Previous experience in GMP environment preferred, but not essential.
Current forklift certification a plus, but must be willing to receive forklift training.
High school diploma required.
Fluent in written and spoken English.
Must be able to lift 50 pounds.
Must be able to work on your feet 8 hours per day.
Must be willing and able to use email, Google Drive, and other software as needed.
About Impossible Foods
ABOUT IMPOSSIBLE FOODS
Updated August 15, 2019
Our mission is to restore biodiversity and reduce the impact of climate change by transforming the global food system. To do this, we make delicious, nutritious, affordable and sustainable meat, fish and dairy directly from plants. Animal agriculture occupies nearly half of the world’s land, is responsible for 15% of global greenhouse gas emissions and consumes 25% of the world’s freshwater. We make meat using a small fraction of land, water and energy, so people can keep eating what they love.
During a sabbatical in 2009, Stanford University Professor Dr. Patrick O. Brown decided to switch the course of his career to address the urgent problem of climate change. In particular, he wanted to make the global food system sustainable by making meat, fish and dairy directly from plants — which have a much lower carbon footprint than meat, fish and dairy from animals. Pat brought together a team of top scientists to analyze meat at the molecular level and determine precisely why meat smells, handles, cooks and tastes the way it does. Together, we developed a world-class archive of proprietary research and technology to recreate the entire sensory experience of meat, dairy and fish using only plants. We debuted our first product, Impossible Burger, in 2016, and we plan to commercialize additional meat, fish and dairy products around the world.
Dr. Patrick (“Pat”) O. Brown, M.D. Ph.D: Professor Emeritus in Stanford University’s Biochemistry Department at the School of Medicine; co-founder of the Public Library of Science (PLOS); inventor of the DNA microarray; member of the United States National Academy of Sciences and the National Academy of Medicine; fellow of the American Association for the Advancement of Science; former investigator at the Howard Hughes Medical Institute; BS, MD, and PhD degrees from the University of Chicago.
Founded on: July 16, 2011
Number of Employees: 440
Headquarters: Redwood City, California, USA
Markets: USA, Hong Kong, Macau and Singapore
Our first large-scale food manufacturing site is located in Oakland, California. In July 2019, we announced a co-manufacturing collaboration with OSI, providing additional manufacturing capacity for the award-winning Impossible Burger.
ABOUT IMPOSSIBLE BURGER
Impossible Burger smells, handles, cooks and tastes like ground beef from cows. Our flagship product debuted in 2016 at Chef David Chang’s New York City restaurant, Momofuku Nishi, and is now sold at 15,000 restaurants in the United States, Hong Kong and Macau. It’s available at award-winning restaurants, momand-pop diners and even at multiple fast food chains. It’s served as tacos, empanadas, meatballs, dumplings — and of course, the classic American burger. Impossible Burger rivals ground beef from cows for taste, nutrition and culinary versatility. It has as much bioavailable iron and protein as a comparable serving of ground beef from cows, but has 0 mg cholesterol, 14 grams of total fat and 240 calories in a quarter-pound patty. (A quarter-pound, conventional “80/20” patty from cows has 80 mg cholesterol, 23 grams of total fat and 290 calories.) It’s delicious in any dish that uses ground beef — including stews, chili, sauces, braises, minces, meatballs, meat pies and more. It’s simple to cook on the BBQ, charbroiler, flat top grill, steamer or sauté pan. Impossible Burger contains no animal hormones or antibiotics, and is kosher, halal and gluten-free certified. And because it’s made from plants, it uses 96% less land, 87% less water and 89% fewer greenhouse gas emissions compared to conventional beef from cows.
Heme is an iron-containing molecule found in every living organism — both plants and animals. Impossible Foods’ scientists discovered heme is what makes meat taste like meat. Impossible Burger gets its heme from the protein soy leghemoglobin, which is naturally found in soy roots. Impossible Foods produces soy leghemoglobin through genetic engineering and fermentation. Thanks to heme, Impossible Burger has a rich, beefy flavor that satisfies the most discerning meat-eaters — but it contains no animal products whatsoever.
Have questions or interview requests? Email firstname.lastname@example.org