FSQ Supervisor

About Us

At Link Snacks, we show up hungry, roll up our sleeves, plaid or otherwise, and dive straight into the hard work. We don’t hide from challenges; we hunt them down. We push harder, move faster, and take the kinds of big swings that built this business in the North Woods of Wisconsin four decades ago. We’re everyday people who deliver extraordinary results. Innovation, creativity, and urgency aren’t buzzwords, they’re expectations. And just like the real protein snacks we make across our global house of brands—Jack Link’s®, Lorissa’s Kitchen®, Golden Island®, BiFi®, Peperami®, and KOOEE!®—there’s nothing artificial about us. What you see is exactly what you get: humble, gritty, passionate people who show up every day ready to not just participate in the meat snack industry that the Link Family created, but to move faster, innovate harder, and keep raising the bar so high, the rest of the world needs a ladder just to see it.

Responsibilities

• Monitor Return-to-Vendor (RTV) items, investigate issues, determine corrective actions and appropriate disposition, and follow up with record keeping and reporting.
• NR response/tracking/reporting.
• Consumer complaint investigation, corrective actions, record keeping, and reporting.
• Communicate with USDA/FSIS concerning regulatory issues.
• Implement and/or maintain a Listeria environmental monitoring and control program including corrective actions, record keeping, and reporting.
• Manage the USDA pathogen monitoring sampling program, product retention & release.
• Maintain HACCP support documentation file & prepare for USDA HACCP In-Depth-Verification (IDV) review.
• Manage the use of chemicals in the quality control department.
• Function as the liaison between the plant and the USDA.
• Maintain and reassess SQF, HACCP, and SSOP Plans.
• SOP’s & SSOP’s – Program development, training, implementation, maintenance, validation, reassessment, corrective actions, record keeping, and verification in support of plant operations & quality systems or as defined in 9 CFR, Chapter III, Part 416 – Sanitation, Part 417 – Hazard Analysis and Critical Control Point (HACCP) Systems.
• Review, monitor, and maintain all ingredient and process control systems.
• Conduct a mock recall bi-annually to verify the effectiveness and accuracy of data gathering and record keeping functions.
• Establish, monitor, and control a Quality Systems Laboratory capable of conducting chemical testing of in-process and finished products as required by corporate FSQ objectives.
• Implement and monitor training for new hires & continuing training of current team members.
• Ensure all state, local, and federal Food Safety regulatory issues are adhered to, and implement changes.
• Enforce all safety rules and company policies; provide appropriate interpretation of company policies and safety policies for team members.
• Suggest improvements; continuously improve the quality of all support activities.
• Encourage team members’ initiative and innovation, and show recognition for effort & achievement.
• Create and cultivate positive work relationships at all levels of the plant/organization.
• Ensure proper staffing is maintained, including interviewing and hiring new team members.
• Maintain attendance records, counsel team members with poor attendance, & follow up with coaching/discipline as appropriate.
• Appraise work performance: conduct appropriate reviews for team members; give coaching/discipline as appropriate in a consistent and timely manner.
• Review, correct, and approve timekeeping tool to ensure team members are paid correctly each pay-period.
• Perform other duties and responsibilities as necessary.

Requirements

• High School Diploma required; BS Degree preferred.
• 3 years of Quality Assurance experience in the food industry plus prior supervisory experience in the Food Industry.
• Preferred: Bachelor’s Degree and 5 or more years of successful supervisory experience in a food manufacturing environment.
• Preferred: Education focused in Food Biology or Microbiology.
• A High School Diploma or GED is equivalent to two years of experience.
• An Associate’s Degree or higher can be taken into consideration for 2 years of experience.

Skills

• Proven understanding of food safety and quality in a manufacturing environment.
• Excellent verbal and written communication skills; must work effectively with all levels of management and employees.
• Demonstrated professionalism, effective leadership, problem solving, presentation, prioritization, attention to detail, and employee motivational skills.
• Proficient in Internet navigation, Microsoft Word, Excel, PowerPoint, and Outlook.
• Knowledge of cost accounting.

Pay

The salary range for this role is $55,000 - $70,000 annually. Actual salaries will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience.

Schedule

Friday - Sunday, 6:00 am - 6:30 pm.

Benefits

• Medical, dental, and vision benefits.
• Life and disability insurance.
• 401k participation.
• Paid holidays and paid time off.
• Annual incentive and program-specific awards.

Work Environment

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

• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, lift and/or move up to 25 pounds, and talk or hear.
• The employee is occasionally required to sit and reach with hands and arms.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision.

The work environment is a plant/office setting with varying degrees of temperatures and noise levels. Exposure to manufacturing equipment movement and wet/slippery floors. Travel may be required.