Quality Tech II

Essential Job Functions

• Adhere to all health and safety policies/procedures, Good Manufacturing Practices (GMPs) and wear the required personal protective equipment (PPE) while in the warehouse or production areas (including but not limited to hairnets/beard nets, safety glasses, hearing protection, hard toe and slip/oil resistant shoes, appropriate safety gloves, and seatbelts while operating forklifts).
• Responsible to adhere to food quality and food safety as per the standard(s) provided by corporate, customer, and/or governing bodies (ex. SQF).
• Ensure all products being run conform to the customer product specifications as outlined in SAP system, and conduct analysis on raw deliveries, finished batches and treated water.
• Conduct chemical and physical analysis on raw and intermediate processing materials including packaging materials and determine status of materials as acceptable or unacceptable.
• Evaluate finished products against current standards by performing audits to monitor all aspects of finished product and packaging integrity.
• Investigate all out of specification conditions and make recommendations for corrective action and document.
• Enter data into and confirm batches in SAP.
• Check process control parameters to assure proper equipment application and operation is being maintained by performing secure seal, closure torque and seaming checks.
• Effectively perform BBSO audits and provides feedback to the employee observed.
• Can send professional emails as required to provide effective communication to all levels of the organization.
• Understands how to generate a Process Order (COR1) and print batch sheet in emergency situations with Manager approval.
• Stop any production which may be questionable in terms of Food Safety and immediately alert a member of the management team.
• Maintain accurate, legible records of all tests and retests performed. Complete all other required reports (work orders, action reports, etc.) in a timely manner.
• Perform analytical tests required to qualify ingredient batches for production.
• Perform production line checks at specified intervals.
• Ensure accurate test results by maintaining proper operation and calibration of laboratory equipment.
• Maintain laboratory cleanliness at all times.
• Report all out of specification results to designated leadership.
• Complete special projects and other reasonable duties as assigned by leadership.
• Has demonstrated Tier I skills have been sustained at an acceptable level with limited supervision.

• Working knowledge of Excel, Word, and SAP preferred.
• Exposure to using measurement tools and equipment (e.g., calipers, micrometers, CMM machines) preferred.
• Organized and detail oriented, adaptable to change.
• Ability to apply statistical methods to analyze data and identify trends.
• High level of precision and accuracy in inspection and testing processes.
• Familiarity with ISO, Six Sigma, GMP, and other relevant standards and regulations preferred.
• Understanding of Food Safety Requirements.
• Able to read and understand metric system.

• Technical:
  Skilled in maintaining accurate and detailed records of inspections and tests.
• Integrity:
  Commitment to maintaining high ethical standards in all quality assurance activities.
• Adaptability:
  Flexibility to adapt to changing production environments and requirements.
• Communication:
  Clear and concise communication with production staff and management.

• High school diploma or equivalent.
• 1 – 3 years of experience in Quality within a manufacturing environment preferred.
• Laboratory experience required.
• In plants co-packaging alcoholic beverages, sensory tasting must be at least 21 years old.

• Work Schedule:
  
  Weekdays, weekends, afternoon, evening, and overnight may be required. Overtime scheduled as needed.
• Work Environment:
  Operating in a fast-paced production plant with numerous moving parts. Noise levels require hearing protection and temperatures can get very hot and/or relatively cold (laboratory is temperature controlled). The environment is structured and supervised.

• 0% travel anticipated.

Stand or Sit: X

Stoop, kneel, crouch, or…