Quality Control Technician

Job Summary

The QC Technician is responsible for monitoring and verifying product specification compliance within a beef harvest and fabrication facility. This role ensures beef products consistently meet customer specifications, regulatory requirements, and company quality standards through routine inspections, observations, documentation, and communication with production personnel. The technician works closely with Quality Control, FSQA, and Operations teams to support product quality, specification accuracy, and customer satisfaction.

Key Responsibilities:

• Verify compliance of beef products with customer, company, and regulatory specifications.
• Monitor the fabrication, harvest and offal processes to ensure products meet requirements for trim levels, cut dimensions, weights, packaging, labeling, and other quality attributes.
• Conduct routine audits and inspections of production lines and finished products.
• Document specification observations, inspection findings, and quality data accurately and timely.
• Monitor quality indicators including product defects, customer complaints, yield losses, and specification accuracy.
• Maintain accurate quality records and documentation.
• Assist with new product and customer specification implementation.
• Evaluate non-conforming products and determine disposition in accordance with company procedures.
• Assist with investigations of specification deviations and implementation of corrective actions.
• Follow all food safety, quality, regulatory, and employee safety requirements.
• Perform other related duties as assigned.

Minimum Qualifications (Required):

• Must be 18 years of age or older.
• Must be able to work in the United States without sponsorship.
• Must be able to effectively communicate in English (reading, writing, speaking).
• Must be able to work in a variety of work environments and perform physical requirements of the job.
• High school diploma or GED.
• NOTE:
  
  this description is not intended to be all inclusive. An employee may perform other related duties to meet the ongoing needs of the organization; these duties are considered marginal.

Preferred Qualifications:

• 1 year of experience in the meat industry, food manufacturing, quality assurance, quality control, or a related field or Bachelor of Science in the following disciplines:
  Biology, Microbiology, Food Science, Animal Science, or other biological sciences. Bachelor’s degree in other areas will be considered.
• Bi-lingual (speaking, reading, and writing). Fluency in Spanish, Karenni, French, and/or Creole is highly preferred.
• Experience conducting inspections, audits, or quality verification activities in a production environment.
• Knowledge of beef carcass grading, fabrication specifications, and customer requirements.

Knowledge, Skills and Abilities:

• Excellent verbal and written communication and people skills.
• Possess self-motivation with the ability to take direction. Attain a strong leadership capacity with high personal integrity.
• Strong computer skills: ability to use designated programs including Office products (Word, Excel, Outlook), the internet, and ERP systems.
• Ability to work independently and as part of a team.
• Ability to accurately complete quality documentation and records.

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. While performing the duties of this job, the employee is occasionally required to stand, walk or sit; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; talk or hear.

The employee must occasionally lift and/or move objects. Specific vision abilities required by the job include close vision, distance vision, and…