Quality Control 1

Responsibilities

• Must comply with all Food Safety Quality Assurance policies and USDA regulations.
• Modeling and coaching these expectations to facility team members.
• Complete inspections to verify a product meets internal and customer specifications and take appropriate actions when non-compliance is observed.
• Accurately conduct product reviews to meet product grading, packaging, and weight compliance procedures.
• Monitor team members' work practices and address any deficiencies by informing the team member of the nonconformance and reporting the issue to their supervisor.
• Monitor product processing areas and practices to mitigate any potential for foreign material contamination.
• Inspect equipment for cleanliness and proper working condition prior to starting up or during the process (based on shift) and record findings in a neat and legible manner.
• Responsible for collecting, tracking, and implementing numerical data.
• Communicate properly with all levels of management and USDA.
• Have minimal computer skills and/or be willing to learn company software to complete job assignments.
• Be able to move, open, and inspect plant-produced products.
• Be able to stand on concrete surfaces for up to four (4) continuous hours with a minimum of 8 hours per shift.
• Be physically able to navigate to all areas of the processing facility and follow all safety procedures.
• Be able to perform strenuous work in a damp environment with a wide range of temperatures.
• Be dependable and prompt with strong integrity and work ethic.
• Be able to work independently and exhibit GOP values.
• Understand and follow instructions and learn the methods and practices used in red meat processing.
• Work varying days (including weekends) when processing schedules change.

Qualifications

• Maintain a positive work atmosphere by acting and communicating in a manner so their work is done efficiently and cooperatively with coworkers and leadership teams.

Physical Demands

• Movement about the facility.
• Sitting.
• Using hands to finger, handle, or feel/hold objects.
• Reaching with hands and arms.
• Climbing or balancing.
• Speaking.
• Hearing, tasting, and smelling.
• Lifting and/or moving up to 10 pounds, frequently lifting and/or moving up to 25 pounds, and occasionally lifting and/or moving up to 50 pounds.
• Close vision, color vision, depth perception, and the ability to adjust focus.
• Speaking on the phone and making field visits to industrial areas when necessary.

Work Environment

• Exposure to cold/hot, and/or humid conditions.
• Frequent exposure to moving mechanical parts.
• Occasional exposure to fumes or airborne particles, cold/hot temperatures, and vibrations.
• Noise level in the work environment is usually loud.
• Climate extremes found in all areas of plant operations.

Typical Work Schedule

The schedule for this position is typically Mon - Fri. Weekend work is required as scheduled. Saturdays generally are scheduled.

Benefits

• Vision, Medical, and Dental coverage begin the first day of the month after 30 days of employment.
• Paid Time Off vacation and Company observed holidays.
• 401(k): Company match starts after the first year of service and follows the Company vesting schedule.
• Competitive Base Salary.
• Employee Meat purchase discounts.
• Education Reimbursement for you Free tuition for your dependents.
• Growth opportunities into different roles and functions.
• Child Care Assistance.