Quality Assurance Technician - 1st Shift - Fort Smith, AR (10600444) (187) 1

Quality Assurance Technician - 1st Shift

Bachoco Group is a leading multi-business and multiprotein producer, and one of the top ten largest globally, with over 40,000 employees. We offer a wide portfolio of products, including chicken, eggs, pork, beef, pet food, and more. Through Bachoco USA, we deliver high-quality chicken products to the U.S. market, serving retail, food service, and national accounts through our fully integrated operations, which include farms, hatcheries, feed mills, and processing plants.

Join us and be part of our success!

1st Shift
- Further Processing
- Quality Assurance Technician Dept. 187 Plant 2 Shift Time:
Rotating between 5:00 am - 7:00 am Pay Rate: $ 16.75 per hour. Position requires high school diploma or general education degree (GED). Please bring proof to interview. Bachoco OK Foods offers competitive wages and benefits to include but not limited to: $1/hour weekly attendance incentive. Pay Increases at 30- & 90-Days. 30-Day job shadowing and mentorship program. Outstanding Benefits (401K, Medical, Dental, Vision Insurance & more).

6 Paid holidays. Vacation after 90-days. 2 Personal days/year after 90-days.

Summary:

This position monitors and verifies finished product compliance with all applicable specifications by performing the following duties.

Essential Duties and Responsibilities Include the Following. Other duties may be assigned.

• Responsible for setting up a workstation and assuring the necessary equipment is calibrated and functioning properly.
• Responsible for monitoring product attributes according to finished product specifications.
• Responsible for verifying the product has met all in-plant food safety requirements.
• Responsible for monitoring and documenting applicable HACCP, GMP and SSOP regulations.
• Responsible for identifying and isolating questionable product.
• Responsible for obtaining finished product laboratory samples.

This job has no supervisory responsibilities.

Competencies To perform the job successfully, an individual should demonstrate the following competencies:

• Interpersonal Skills
• Oral Communication
• Written Communication
• Diversity
• Ethics
• Organizational Support
• Professionalism
• Quality
• Quantity
• Safety and Security
• Adaptability
• Attendance/Punctuality
• Dependability

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or

Experience:

High school diploma or general education degree (GED).

Language

Skills:

Ability to read and comprehend simple instructions, short correspondence, and memos written in English. Ability to write simple correspondence in English. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical

Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to solve mathematical equations involving ruler readings, percentages, averages, rounding, and conversion of grams, pounds and ounces.

Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Other

Skills and Abilities:

A passing score on appropriate Quality test is required. Following training, must be able to properly perform and record the following procedures:
Thermometer Calibration, Calibrate a QC Scale, Taring a QC Scale, Marinade Formulation, Product Formulation, Breast Meat Age, Breast Meat Temperature, Chicken Skin Age, Chicken Skin Temperature, Chicken Skin Reduction, Product Forming Temperature, Raw Patty Weight, Batter Temperature, Batter Viscosity, % Batter Pickup, % Total Batter and Breader Pickup, On-Line Metal Detection, Finished Product Standards/Physical, Finished Product IQF Temperature, Pack, Determining Product Expiration Date, Post Cook Evaluation, Product Marination, Raw Tender Weight, % Predust Pickup, Fryer Dwell Time, Fryer Oil Temperature, FFA Level, Glaze Formulation, Rework, Chicken Breast Reduction, Ground Portion/Breast Meat, Ground Portion/Tenderloins, Breast Marination, Combined Marination, Glaze Temperature, Glaze Viscosity, % Total Glaze Pickup, Product Hold and Release Procedures Responsibilities, In-Plant Activities, Hold Notification.

Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or…