QA Tech SS3 Third Shift

About the Role

To monitor procedures ensuring the food safety and quality of pet food products in compliance with customer specifications, State and Federal rules and regulations. This position ensures products are consistently produced, stored, and shipped in a timely and efficient manner according to Simmons, customer, and regulatory guidelines.

Responsibilities

• Ensures operational compliance with HACCP, GMP, and regulatory standards.
• Conducts and evaluates Critical Control Points (CCPs) and quality checks; reviews and verifies records for compliance.
• Initiates non-conformance processes for products not meeting specifications and works with Operations Manager and Production Supervisors to identify root causes and develop preventive actions.
• Acts as the first line of defense for products sent to the Quality Department for further analysis.
• Monitors and verifies the facility’s hygiene, cleaning, and sanitation programs to ensure food safety and compliance.
• Contributes to process training on Sanitation and GMP practices, including annual corporate training.
• Assists with facility audits, including SOPs, Pre-Op inspections, GMPs, zoning assessments, calibration compliance, and pest control.
• Supports cross-functional teams in audit readiness, including cooking/processing, quality, production, packaging, and shipping areas.
• Creates corrective actions and preventive controls for non-conformities.
• Conducts spot checks of processes throughout the facility and assists in mock recalls as required.
• Monitors and updates data entry into various software programs and maintains food safety and quality records.
• Participates in team development, communication, and implementation of team concepts, programs, and policies.
• Fosters team cohesiveness, identifies areas lacking alignment, and works to resolve issues.
• Performs other duties as necessary to support business objectives.

Requirements

• Preference for 1 year of experience in pet/poultry or food processing quality-related roles.
• Knowledge of food manufacturing, processing, GMP, and HACCP systems.
• Troubleshooting skills, including basic mechanical knowledge.
• Working knowledge of Julian calendar, FIFO (product rotation) practices, military time, and basic math calculations.
• Ability to learn and remember codes, basic computer literacy, and crisis management skills.
• Previous quality assurance/food safety experience in a manufacturing facility, preferably in pet food or poultry processing.

Skills

• Conflict Management: Steps up to conflicts as opportunities; reads situations quickly and listens effectively.
• Customer Focus: Dedicated to meeting expectations of internal and external customers; uses customer feedback for improvements.
• Peer Relations: Finds common ground and solves problems collaboratively; seen as a cooperative team player.
• Timely Decision Making: Makes sound decisions based on research and data, even under tight deadlines or incomplete information.
• Planning and Improvement: Develops and implements plans to improve performance and achieve organizational goals.
• Execution and Results: Focuses on aligning work activities with organizational priorities.
• Self-Direction and Discipline: Initiates performance without immediate supervision; develops plans with minimal guidance.
• Quality of Work: Maintains high standards despite deadlines; corrects errors and produces accurate, professional work.
• Reliability: Completes work consistently and on time; adheres to safety procedures while maintaining quality and productivity.
• Ability to work efficiently in a fast-paced environment, including overtime and cross-training as needed.

Physical Activities

• Must be able to walk, stoop, sit, squat, climb ladders and stairs, and lift/carry objects up to 75 lbs. from floor to crown multiple times daily.
• Ability to roll fully loaded trucks of product (up to 700 lbs.) in and out of ovens.
• Perform simple grasping and fine finger manipulation of small objects.
• Work comfortably in confined spaces and extreme temperatures (below 40°F and over 100°F).
• Work in wet, dry, dusty, and noisy environments.
• Stand for entire 12-hour shifts and rotate into different departments (e.g., meat prep, packaging) as needed.

Personal Protective Equipment (PPE)

• Earplugs, safety glasses, and hair nets in designated areas.
• Safety toe and waterproof footwear, aprons, gloves, and other required equipment.