QC Supervisor, MI

Title: QC Supervisor

Reports to: QC Manager

Location: Benton Harbor, MI

Type: Full-Time | Onsite | Exempt

The QC Supervisor is responsible for overseeing the quality control processes within a fresh produce manufacturing facility. This role ensures that all products meet strict quality, food safety, and regulatory standards. The QC Supervisor will lead a team of QC technicians, implement quality control programs, and work closely with the production, warehousing, and QA teams to uphold the company’s commitment to high‑quality, safe, and compliant products.

• Quality Control Leadership:
  • Supervise QC team members, including scheduling, training, and performance evaluations.
  • Maintain a safe, clean, and organized work environment, ensuring compliance with safety and health regulations.
  • Conduct regular audits of QC processes, identifying areas for improvement and ensuring adherence to company standards.
• Quality Control Operations:
  • Oversee routine inspections of incoming raw materials, in-process products, and finished goods to ensure they meet company and regulatory standards.
  • Conduct sampling and testing to assess product quality, documenting and reporting results.
  • Monitor compliance with Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP), and other food safety standards.
• Process Improvement:
  • Analyze QC data to identify trends and areas for improvement in product quality and process efficiency.
  • Collaborate with production and QA teams to troubleshoot quality issues and implement corrective actions.
  • Develop, update, and implement standard operating procedures (SOPs) for quality control processes.
• Documentation & Compliance:
  • Maintain accurate records of QC tests, audits, and other quality control activities.
  • Ensure compliance with regulatory and certification requirements, including those set by the FDA, USDA, or other relevant authorities.
  • Prepare for and participate in customer and regulatory audits, providing documentation and information as needed.
• Training & Development:
  • Conduct ongoing training for QC and production staff on quality control standards, food safety protocols, and proper handling of fresh produce.
  • Stay updated on industry trends, quality standards, and regulatory changes, and share this knowledge with the QC team.

• Primarily production floor and laboratory environment within a manufacturing or food processing facility.
• Work may involve exposure to noise, machinery, chemicals, or refrigeration/cold storage areas.
• Standard shifts apply, but overtime or flexible hours may be required to meet production schedules or conduct inspections.
• Frequent interaction with production staff, QA/QC teams, and management to ensure product quality standards are met.
• Fast‑paced, deadline‑driven environment with responsibility for monitoring, inspecting, and documenting product quality.
• Must follow safety regulations, PPE requirements, and company policies at all times.
• Occasional interaction with external auditors, suppliers, or regulatory agencies during inspections.

• Ability to stand, walk, and move around production and lab areas for extended periods.
• Ability to lift, carry, or move moderate weights (typically up to 25–50 pounds) when handling samples, tools, or equipment.
• Manual dexterity for operating testing equipment, instruments, and performing inspections.
• Ability to bend, reach, or kneel when accessing equipment, samples, or performing quality checks.
• Vision (corrected or uncorrected) sufficient to inspect products, read labels, and review documentation.
• Hearing and speech ability sufficient to communicate clearly with team members, management, and external parties.
• Ability to work in varying temperature environments, including cold storage or heated production areas.

• Bachelor’s degree in Food Science, Microbiology, or a related field, or equivalent work experience.
• Minimum 3–5 years of experience in quality control within the food or fresh produce industry, with at least 1–2 years in a supervisory role.
• Strong knowledge of quality and food safety standards, including HACCP, GMP, and regulatory requirements.
• Prof…