Quality Assurance Lead

About This Position:

Todd's is a small family-owned business that produces a wide range of products from Salsas, BBQ Sauces, Syrups and much more! In this position you will be testing, sampling, and evaluating products for quality and food safety criteria. The environment is face paced and you will work with a small team to meet objectives set out by Quality Management to ensure that Operations are producing the highest quality food products in the region.

Want to learn more about the food industry? Todd's is the best choice! Learn here more about Kosher, Organic, Gluten Free, and Non-GMO products as well as the Global Food Safety Initiative (GFSI)!

The Quality Control Lead is responsible for ensuring plant adherence to all GMP, SQF, and HACCP processes as required by Plant Regulations. The Quality Control Lead ensures all food safety measures are being followed at the facility they are leading.

The Quality Control Lead will also assist with product testing, shipping, receiving, and supervision as needed.

Working

Schedule:

Monday-Friday

Regular

Hours:

9 am - end of production, hours must be flexible for to assist with operations and Quality Supervisor. Overtime as applicable.

When QC Supervisor is out of town:
Hours for coverage is 3 am to 12 pm

Overtime is offered as approved by the QC Supervisor

Required:

High School Diploma or Equivalent Experience

No experience needed! Just willing to be honest and learn!

• Ability to Read, Write, Spell, and Orally Communicate Clearly in English
• Ability to Read, Write, Spell, and Orally Communicate Clearly in Spanish is a Plus
• Ability to Add, Subtract, Multiply, and Divide
• Ability to Effectively Communicate with Lead Positions in the facility
• Ability to Organize, Sort, and Categorize Information and Production Samples
• Ability to Understand Metric and lb. Conversion Rates for Raw Goods and Incoming Products
• Ability to Train and Inform Employees on Proper Food Safety Practices
• Ability to Coordinate and Communicate with Multiple Personality Types

• Body Positions:
  Standing, sitting, walking, crouching, and stooping.
• Body Movements:
  Extensive use of hands, arms, and fingers
• Senses:
  Sighted, speaking, hearing
• Lifting:
  Normal up to 25 lbs.
• Occasionally up to 50 lbs.

• Production Facility is a controlled smoke free environment.
• In the Cooking Areas, temperatures may be hot and humid
• Employees will be expected to wash hands before entering Production Center
• Employees will be expected to wear gloves, masks, and other essential protection equipment as required by Quality Control.
• Employee must follow all GMP's and maintain good personal hygiene as per FDA food safety Guidelines.

• The Quality Control Lead reports to the Quality Supervisor
• In absence of the Quality Supervisor, the Quality Lead reports the Site Operations Manager and Quality Manager.
• The Quality Supervisor covers the Responsibilities for the Quality Control Lead when the Quality Control Lead is absent.
• The Quality Control Lead works with The Plant Supervisors and Plant Manager, to ensure all quality controls are enforced and practiced throughout the Facility.

The Quality Control Lead has the authority to discipline employees for poor food safety practices, quality issues, and improper cleaning processes. The quality control lead has the authority to shut down production lines due to improper food safety practices and not following proper quality control processes.

• Responsible for ensuring all food safety measurements are being followed under his/her supervision.
• Ensures all Quality Control Mandates are Followed by Facility and Actively Monitors and Models Quality Control Behavior
• Ensures samples of produced product daily are collected and documented based on company standard operating procedures and customer specifications.
• Works with and as a Qualified Individual to ensure Standard Operating Procedures are being followed.
• Validates the functionality of the Critical Control Points established throughout the facility through monitoring and corrective actions.
• Understands HACCP and Internal…