FSQ Technician (3rd Shift)

Starting pay: $19.25 per hour with an additional $1.50 shift differential from 6 p.m. to 6 a.m.

Schedule

3rd shift: 10 p.m. – 6 a.m.

Benefits

• Weekly Friday pay
• Earn up to 2 weeks paid time off your first year
• 7 paid holidays and 2 personal days each year
• Comprehensive benefit package, including:
  • 3 health plans
  • 2 dental plans
  • 2 vision plans
  • Immediately vesting 401k with up to 4% company match
  • Short- and long-term disability plans
• Numerous company-paid benefits, including financial planning, employee assistance program, life insurance, virtual physical therapy assistance, and caregiving support

About the Role

This is a full-time position in a food manufacturing environment with opportunities for advancement. You will join a growing company with popular retail brands such as Red Baron®, Tony's®, and Freschetta® pizza; Mrs. Smith's® and Edwards® desserts; bibigo® and Pagoda® Asian-style snacks.

Responsibilities

• Monitor and ensure daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP), promptly reporting any deviations or issues to management.
• Prepare, analyze, and maintain quality reports and documentation, including specification notices, trend analyses, and SAP transaction processing for product release from QA hold.
• Verify regulatory compliance of manufacturing formulas and procedures, initiating corrective actions as needed to maintain product quality and safety.
• Collaborate with cross-functional teams such as Food Chemistry, Microbiology, Sensory, and Product Development to obtain samples and information for comprehensive product testing.
• Conduct investigations into food safety incidents, perform formulation audits, and deliver GMP and food safety training to ensure compliance with company and regulatory standards.

Requirements

• High school diploma or GED preferred.
• Minimum of 0 to 1 year of experience.
• Demonstrate knowledge of HACCP (Hazard Analysis Critical Control Points) as it applies to specific plant operations (HACCP certification preferred).
• Ability to work in a variety of temperatures.
• Learn and operate standard laboratory equipment and keep accurate documentation of daily information.