Quality Control 2nd shift and Weekend Shift

About the role

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™ Organic Snacks, 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.

The FSQ Auditor supports the implementation of HACCP, SOP, SQF, and R&D and performs plant-wide auditing functions. This role completes documentation; ensures that product specifications are met; customer quality expectations are achieved; USDA regulations are complied with; and all quality issues are identified, investigated, and addressed.

Responsibilities

• Perform quality inspections on random product samples to ensure samples meet company-specific quality standards (e.g., thickness, weights, lengths, count, metal detector).
• Perform pre-op—including first piece checks at start of shift or new product changeover—depending on time, scheduling, and production.
• Monitor overall food safety to ensure accurate product identification and recipe instructions are followed.
• Answer questions regarding rejected product, damage on inbound cases, and mislabeled cases.
• Follow plant holds and releases.
• Enter quality inspection data into electronic/written forms.
• Record deviations/issues into compliance tracker and inform lead/supervisor of said deviations or defects.
• Process inbound and outbound supplier corrective action requests.
• Perform weekly and daily audits.
• Prepare necessary forms and trend charts in support of kitchen or packaging inspection functions.
• Implement corrective actions on deviations found during quality inspections, including product loss or adjustments.
• Review documentation for accuracy and completeness.
• HACCP sign-off—dependent on qualifications and availability.
• Review/close out hold tags as necessary; report missing hold tags to lead/supervisor.
• Verify equipment is in good condition and calibrated as needed.
• Maintain HACCP, SSOP, SQF, and prerequisite programs—accuracy, completeness, implementation—aligned with review of production paperwork, verifications, calibrations, and counseling.
• Follow Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) training, company prerequisite programs, Standard Operating Procedures (SOPs), and Standard Sanitation Operating Procedures (SSOPs).
• Observe team members to ensure compliance; coach as necessary.
• Act as a backup for daily operational checklists.
• Assist Quality Control Supervisor with serious or repeated quality problems to help determine the cause and prevent further occurrences.
• Maintain SQF and HACCP books; keep documents up to date.
• Assist with Quality Control and Production audits.
• Perform other duties and responsibilities as necessary.

Safety

• Perform all duties within OSHA and company safety standards; follow LOTO procedures, wear PPE, and maintain safety equipment.
• Maintain a safe, clean, and organized work area.
• Immediately report all accidents and deficiencies to the lead/foreman/supervisor.
• Ensure safety devices are installed and working properly.
• Monitor work environment for general food safety hazards, such as condensation.

Communication

• Communicate with coworkers and leaders in an effective, timely manner.
• Keep foreman/supervisor informed daily of problems incurred during the shift.
• Suggest improvements; continuously improve the quality of all support activities.

Requirements

• High school diploma or GED.
• 1-2 years of experience and/or training in a manufacturing or food environment.
• Preferred: Knowledge and experience in quality systems and production.
• Preferred: Prior knowledge of food processing equipment.
• Preferred: Basic knowledge of supply chain, purchasing, materials, and/or manufacturing.
• Preferred: Knowledge of SAP.
• HACCP certification preferred; must be completed within 6 months.
• Ability to calibrate delicate instruments and take accurate readings on fine gauges.
• College degree (preferred).

Skills

• Aptitude for math.
• Ability to work under pressure, meet deadlines, and handle multiple projects simultaneously.
• Superior accuracy and attention to detail.
• Ability to find solutions for or proactively deal with work-related problems.
• Ability to read and interpret documents such as safety rules, operating/maintenance instructions, and procedure manuals.
• Strong verbal and written communication skills in English.
• Ability to carry out detailed but uninvolved written or oral instructions.
• Ability to organize and prioritize in a multi-tasking environment.
• Ability to collaborate with remote employees and work as part of a team.
• Exceptional time management skills.
• Firm knowledge of quality assurance methods, product testing methods, standard measurements, regulatory compliance standards, and documentation procedures.
• Proficient in Internet navigation, Microsoft Word, Excel, PowerPoint, and Outlook.
• Effective leadership, problem-solving, presentation, and employee motivational skills.

Physical Demands

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.

• Regularly required to stand, walk, use hands to finger, handle, or feel, lift and/or move up to 25 pounds, and talk or hear.
• Occasionally required to sit and reach with hands and arms.
• Occasionally required to lift and/or move up to 50 pounds.
• Specific vision abilities required include close vision.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• Plant/office setting with varying degrees of temperatures and noise levels.
• Exposure to manufacturing equipment movement and wet/slippery floors.
• Travel may be required.

Schedule

• 2nd Shift: Monday - Thursday, 2:30 PM to 1:00 AM.
• 3rd Shift: Friday, Saturday, Sunday, 4:00 AM to 4:30 PM.

Pay

• 2nd Shift: $23.00 to $25.00 per hour ($20.00 to $22.00 per hour plus $3.00 shift differential).
• 3rd Shift: $22.50 to $24.50 per hour ($20.00 to $22.00 per hour plus $2.50 shift differential).