6201 SEASONAL Quality Control Technician-Night Shift

About the Role

This is a seasonal, full-time position performing Quality Control inspections in assigned work areas. The role involves collecting and testing samples, documenting results, and reporting deviations from standards based on Quality Control specifications. The technician verifies products meet Hazard Analysis Critical Control Points (HACCP) critical limits and Critical Quality (CQ) limits.

Responsibilities

• Completes routine chemical analysis on samples of syrups, brines, raw ingredients, in-process samples, and finished product.
• Evaluates product for physical defects and verifies defects do not exceed specification limits.
• Performs pH analysis on in-process and equilibrated samples; verifies samples meet HACCP critical limits for pH.
• Calibrates pH meters, thermometers, and other equipment as required.
• Verifies product specifications for appearance, volume, spice additions, and other parameters.
• Performs tests on caps to meet established parameters.
• Conducts Glass Breakage inspections on production lines in the event of a glass break.
• Checks blancher temperatures and salt content.
• Inspects finished product packaging for defects (e.g., incorrect code dates, label usage, capping issues, or product defects).
• Follows procedures for placing product on hold (red carding).
• Monitors Critical Quality Points (CQPs) and takes action when outside control limits.
• Verifies testing results are within specification and takes action for out-of-range samples.
• Performs taste tests on finished product samples.
• Completes necessary quality control and operations paperwork.
• Enters in-process and finished product data into the PreSage data system.
• Maintains and evaluates quality control fermentation samples.
• Communicates problems effectively to manufacturing and quality control management.
• Works within a team environment and covers any area of the department as needed.
• Maintains a clean and neat work area; follows safety rules and company policies.
• Participates in training, employee meetings, committees, and project teams.
• Performs other duties as directed by supervisor.

Requirements

• High school diploma or equivalent; additional training required.
• Ability to read, write, and speak English.
• Math skills (addition, subtraction, multiplication, division, fractions) for job tasks.
• Ability to follow directions and complete tasks as instructed by management.

Skills

• Proficiency using tools and equipment: scales, vacuum gauge, thermometer, salometer, baume scale, refractometer, ruler, pH meter, graduated cylinders, pans, strainer, knife, spatula, and calculator.

Physical Demands

• Stooping: Bending body downward and forward by bending spine at the waist.
• Reaching: Extending hand(s) and arm(s) in any direction.
• Standing: Particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, including long distances or between work sites.
• Lifting: Raising objects up to 50 pounds occasionally, up to 20 pounds frequently, and/or up to 10 pounds constantly.
• Grasping: Applying pressure to objects with fingers and palm.
• Talking: Conveying detailed or important spoken instructions accurately, loudly, or quickly.
• Hearing: Perceiving sounds at normal speaking levels with or without correction; making fine discriminations in sound.
• Close visual acuity for preparing/analyzing data, transcribing, viewing computer terminals, extensive reading, and visual inspection of small defects or parts.

Work Environment

• Works inside, subject to moderate seasonal temperature variations and frequent wetting of feet.
• Exposure to fumes (forklifts, welding, hot pepper, onions, chemicals, product ingredients).
• Contact with brine, grease, rust, dust, ink, yellow food coloring, and QC chemicals.
• Required use of earplugs, gloves, smocks, safety glasses, head cover, and beard cover in some areas.
• Exposure to steam from cappers and pasteurizers.