Manufacturing Quality Assurance Technician - Meat Plant

Manufacturing (Mfg) QA Technician I

As a Manufacturing (Mfg) QA Technician I, you will provide support to the Plant to ensure quality and safety requirements are met. Key responsibilities include fostering a positive working environment among diverse teams, interacting with all plant personnel to improve product quality, and providing quality assurance to support all manufacturing initiatives. You will also train production team members on safe, quality food manufacturing and maintain the laboratory in accordance with published 6S standards.

Additionally, you will participate in cross-functional teams to develop basic preventive and corrective action plans for improving product quality, capture customer/supplier feedback for continuous improvement, perform root cause analyses, and demonstrate understanding of traditional quality cost categories. You will audit, inspect, and test products to ensure compliance with all quality standards and HACCP plans, audit process controls to ensure product quality and food safety standards are within control limits and plant standards, test finished product, work-in-process, and raw materials against specifications to determine quality status, and perform floor checks to ensure control on non-conforming products.

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications and key requirements include 0+ years of experience, experience or coursework in food science, quality management, or other sciences, working familiarity with standard laboratory equipment to perform laboratory tests and exams, working familiarity with basic statistics, understanding of the application of the evolution of quality, quality fundamentals, and root cause analysis, organization skills, math skills, critical thinking skills, verbal/written communication and presentation skills, PC skills including MS Office, and bi-lingual (English - Spanish) skills a plus.

Ability to learn/apply H-E-B quality and OSHA safety requirements, including behavior-based safety, is also required. A related degree or comparable formal training, certification, or work experience is required, as well as completion of H-E-B certification as an ASQ Quality Improvement Associate CQIA.

Physical demands and working conditions include travel by car or plane with overnight stays, regularly lifting up to 20 lbs, occasionally lifting 20 lbs, working extended hours and rotating schedules, maneuvering through the facility and performing functions of the job, with or without accommodation (standing, stooping, bending, etc.), and working in wet, cold, or hot environments depending on plant location, where temperatures are as listed below:
Bakery and Tortilla: 80-100 degrees F;
Floral: temperature-controlled environment that ranges from 32-42 degrees F;
Ice Cream: (-)40 to 80 degrees F; certain areas in a wet environment;
Meat: routinely 30-45 degrees F in a cold and wet environment; occasionally (-)20 or 85 degrees F in certain areas;
Milk: routinely 60-80 degrees F in a wet environment; occasionally 38 degrees F in certain areas, 110 degrees in other areas;
Snacks: temperature-controlled environment that ranges from 80-100 degrees

F. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.