sanitation worker

maintenance tech ii

maintenance tech iii

blender

maintenance technician

Blount Fine Foods

Very unsure how this place on the whole runs so well, at least when taking it at surface value. Management on every tier, from shift to shift, is never on the same page no matter what department. The training standards they have set in place are taken quite lightly though they like to give the illusion that it means a lot to them. A lot of preaching goes on about how the company wants to nurture the talents of good people and provide all that they can to make sure these people succeed but that’s not quite possible when there is miscommunication running rampant, all of the time, about every big or little thing... and zero accountability. A lot of people have the ‘Me first’, ‘know-it-all’, ‘This company would fail without me’ mentality, but those who show up to the job to do real and honest work and not ride on the backs of others’ efforts are extremely important to keeping things afloat. It’s a very hard place to adjust to for newcomers due to lack of structure. The culture is fair at best. Not nasty but also not great... again, communication is not consistent throughout the board. Depends who your peers are. The benefits as far as health and dental and the like are very good. Hours are there with the exception of the summer, so if you need to be assured of your weekly/monthly spending to have peace of mind then you will do fine. Supervisors are nice humans but the entire management team collectively is just not good and I don’t know how anything gets done. The big wigs are pretentious people who do not care about the littler men and they have no working understanding of every job in the place but gladly point fingers and enjoy belittling everyone else publicly. I feel bad because the family who actually owns the company have great ideas and morals, and I’m sure they’re not aware of how utterly dysfunctional the team is. You will likely not advance unless you’re also dysfunctional or living on cloud nine, or come from the outside with a degree. It’s never what you know, it’s who.

I came into this role motivated and adaptable, I quickly learned that performance and accountability were not consistently rewarded. Employees who demonstrated reliability were often reassigned to cover operational gaps, resulting in increased responsibility without corresponding compensation or recognition.
Decision making at higher levels frequently created avoidable problems on the production floor, yet input from supervisors and employees was often dismissed. This led to unnecessary pressure on frontline management while systemic issues remained unresolved. There appeared to be uneven workload distribution between shifts, inconsistent enforcement of standards, and a culture where agreeing with leadership mattered more than offering practical solutions. In my experience, this created an environment where speaking up could result in being ostracized rather than supported.
I also personally observed patterns that raised concerns about fairness and inclusion, particularly regarding how certain employees were supported and advanced.
If you value safety, transparency, balanced workloads, and merit-based growth, I would strongly recommend carefully evaluating this workplace before accepting a position.

This company is a growing mom and pop company making foods for some of the top contenders like Panera Bread, HEB soups, and Walmart. But the company it self doesn’t do proper training, auditing for safety and job satisfaction. Leadership; typically looks to the smaller person to manage the group’s success rather than looking at numbers and going to the production floor periodically. All and all the company has some inside cleaning of team members, better management. The pay could be better. (I have a BA in Computer Science but my supervisor eats off my plate when I develop processes and identify issues.) The company has little, very little diversity at the leadership table; but the company itself doesn’t have any ethic diversity at the head table. Not a good look in this day and age.



I had the privilege of working as a Maintenance Manager at Blount fine food for four years, and it was an incredibly rewarding experience. During my time there, I developed and implemented maintenance strategies to ensure smooth operations across the facility. The role allowed me to enhance my technical skills, leadership abilities, and problem-solving expertise.

The team I worked with was highly professional and supportive, making collaboration seamless and productive. Together, we tackled challenges head-on, consistently maintaining high standards for safety and efficiency. I also appreciated the company’s commitment to quality and its dedication to delivering outstanding products to its customers.

I left the position only because I relocated to Italy for personal reasons. I am grateful for the growth and experiences I gained during my tenure at the company, and I would highly recommend it as a workplace to anyone looking for a supportive, forward-thinking 

A major issue is how insecure managers and supervisors are with themselves and their position.  If you are a good hard working employee they will hold you back in fear that you could replace them.  
They preach "if you see something say something" yet when an employee says something they are either not taken seriously or told to "worry about their job".  
Employees are slandered by managers with no repercussion but if an employee makes an honest mistake they will make an example out of them. 
Employee safety is by far less important than the production schedule.
If you are a person who has no desire to learn or grow and just want to simply be micromanaged then this could be a great job for you!!!

First things first PROS: you will get a lot of hours working here, typically you get at least 40 hours or more per week and that means plenty of overtime. If you make it far enough to get hired on the benefits are not bad.
last but not least work is easy.

CONS: you are overworked and lift a lot. pay is not bad but not great either. Management is bad. no advancement in the company. reliability system(so late 5 mins a 1/2point no show 1 point and etc.. 8 points you our fired) they are too strict and could do with being a little lax. It takes forever to get hired on with the company meaning you start out with a temp company then after at least 6 months you might get hired. I worked the first shift and we did all the work while second shift did nothing and Management will do nothing.

The job is for a family owned company with the closest friends at the top of operations. In some instances they developed friendship before but the pattern of friendship is apparent in all levels of the hierarchy. There is almost no promoting from within especially to the supervisor level unless the friendship metric has been attained. Many people have worked successfully for a number of years as laborers  without ever being given the opportunity to progress. In my opinion leadership lack enough understanding to teach the skills necessary to take non-leaders to become leaders. This is proven by the number of outside hires for supervisory positions. Most hires are for grueling manual labor jobs hired from temps which means less pay no benefits and no security.

Bring a lunch or you won't make it. Heavily wet environment, use of powerful acidic chemicals. Many hot steam pipes and ways to burn yourself. Once your used to working in your environment and understand the importance of PPE and Safety, the job is not bad, but it can be hard on your body. Lots of Scrubbing, and use of Hot/Cold high Pressure power hoses. A typical day involves Boiling out and Sanitation of Machinery (Kettles/ Hoppers, MIxers, Grinders etc.) use of Alkaline foaming solutions to sanitize equipment. Clean your equipment, wait for inspection and go home. (Job is not for the weary).

I was a maintenance tech on contract for this hole of a place to work.
 My Supervisor made it a point to make my job as stressful as possible. (short little guy) you know who you are..  
It is 30 degrees in pack out 105 degrees in the kettle area and 170 up in the mezzanine and you are expected to work in all these conditions at any given time!. 
 I feel bad for anyone of my fellow co-workers that still might work there. 
 Thank God I moved on! I just took one to many days of BS in this place and un-called for sarcasm from my Supervisor and Said (Have a Nice Day)

 Now Making 35.00 an hour with 20% differential and full Benefits in a Climate controlled clean, work environment with awesome people that treat me like family! 


Do yourself a favor and keep looking else ware!

I loved working here. I honestly felt this was where I was going to stay and have a career here.  Fast forward 10 months later, out of the blue, I get let go due to my position being eliminated. I was a causality along with many others due to "budget cuts" during their slow period. The tam I was on, by far the best team I've ever been a part of.

But unfortunately it seems this is common practice for this company so be cautious if you are thinking about applying here. It really is a shame because I left my previous job to come here not to mention I turned down a job offer from another company to come here.

Top Job Titles	Average Salary
Sanitation worker 6 salaries reported	$14.50 per hour
Maintenance tech ii 8 salaries reported	$27.75 per hour
Maintenance tech iii 7 salaries reported	$32.00 per hour
Blender 1 salary reported	$19.00 per hour
Maintenance technician 1 salary reported	$31.50 per hour

Working at Blount Fine Foods: Company Overview and Reviews

Blount Fine Foods

Blount Fine Foods Ratings

Popular jobs at Blount Fine Foods

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected