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

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

Bachoco Group is a leading multi-business and multiprotein producer, and one of the top ten largest globally, with over 40,000 employees.

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.

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

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.

Interpersonal Skills
- Listens to others without interrupting;
Keeps emotions under control.

Oral Communication
- Listens and gets clarification.

Written Communication
- Writes clearly and informatively;
Able to read and interpret written information.

Diversity
- Shows respect and sensitivity for cultural differences.

Ethics
- Treats people with respect;
Works with integrity and ethically.

Organizational Support
- Follows policies and procedures.

Professionalism
- Approaches others in a tactful manner;
Reacts well under pressure;
Treats others with respect and consideration regardless of their status or position.

Quality
- Demonstrates accuracy and thoroughness;
Monitors own work to ensure quality.

Quantity
- Meets productivity standards;
Completes work in timely manner;
Strives to increase productivity;
Works quickly.

Safety and Security
- Observes safety and security procedures;
Reports potentially unsafe conditions ;
Uses equipment and materials properly.

Adaptability
- Adapts to changes in the work environment.

Attendance/Punctuality
- Is consistently at work and on time.

Dependability
- Follows instructions, responds to management direction;
Takes responsibility for own actions;
Commits to long hours of work when necessary to reach goals.;
Completes tasks on time or notifies appropriate person with an alternate plan.

High school diploma or general education degree (GED).

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.

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.

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.

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.

This is a level two position within…