QC Technician

We blend, bottle, and can distilled spirits and ready-to-drink cocktails for the biggest beverage-alcohol brands in the world, names you'd recognize from any back bar. We run two bottling lines and two canning lines, and every one of them runs on checks: before the run, all through it, and after.

This job does the checks. Before a run starts, you confirm the line is clean and set up for the right product, the right label, and the right code. During the run you pull bottles or cans off the line at set intervals and check them against the spec. After the run you close out the paperwork and sign the line off.

When something is wrong, you say so, and the product stops until it's right. We run first and second shift, and we'll talk through which one fits you.

• Clear the line to start. A pre-op inspection before every run: the line is clean and sanitized, the right materials are staged, and the right label and the right date and lot code are loaded. The run doesn't start until you've signed it.
• Check product all through the run. Fill level, closure torque or can seam, date and lot code, label placement, case count and case labels, against the spec sheet for that product. Every check goes on the quality log as you do it, with the actual reading.
• Pull the samples. In-process and finished-product samples during the shift, labeled and logged so anyone can find them a year from now.
• Stop what's wrong. A failed check stops the product, and you tell the line lead right away. You put it on hold, mark it, and write down what you found and when. Nothing you've flagged ships until it's fixed and someone has signed off.
• Keep the paper trail. Pre-op and post-op sheets, batch sheets, quality logs, sample logs, hold tags. When a brand audits a lot, these are what they read.
• Keep the floor to its rules. Food safety and sanitation rules apply to everyone on the line, and you're the one who notices when they slip.

• At least 18 years old.
• You check carefully, and you check all of it, including the last case at the end of a long shift.
• Numbers don't put you off. We'll teach you to read a spec sheet, use a scale and a torque tester, and write a reading down the same way every time.
• You put product on hold and tell someone when it's wrong, even with the line running well and a lead trying to make up time.
• Plans change most days here: a run moves up, a changeover gets pulled forward, a brand changes a label the night before. You take it in stride, and you still check everything.
• Comfortable logging checks on a computer or tablet, and with email and a spreadsheet.
• You get here on time, every day, on a full-time schedule. Reliable transportation.
• On your feet for the full shift, beside running lines, in a plant that is loud and warm. Regular lifting up to 50 pounds.

You don't need QC or manufacturing experience. If you've run the pass in a restaurant, done load-in for live events, kept inventory in the military, or worked any job where a missed detail came back to you, we want to hear from you. We'll teach you our specs, our paperwork, and our lines.

Helps, but not required: QC or inspection work in food, beverage, or pharma
· time on a bottling, canning, or packaging line
· a food handler or food safety course
· reading a spec sheet or a control chart
· Spanish
· a reputation as a stickler.

This is the wrong job if: you'd rather keep a line running than stop it for twenty minutes while you find out why the fills are drifting.

$18 to $26 per hour depending on experience, plus opportunities for shift differentials, overtime, and discretionary performance bonuses. Full-time, on-site in Fort Worth.

• Work directly with industry-leading alcohol brands on projects you'll recognize on a back bar.…