Quality Control 2nd Shift

About the role

At Link Snacks we’re everyday people who deliver extraordinary results. Innovation, creativity, and urgency aren’t buzzwords—they’re expectations. We hunt down challenges, move fast, and take big swings to keep raising the bar so high the rest of the world needs a ladder just to see it. This role supports HACCP, SOP, SQF, and R&D while performing plant-wide auditing functions to ensure product specifications, customer quality expectations, and USDA regulations are met.

Responsibilities

• Perform quality inspections on random product samples (thickness, weights, lengths, count, metal detector, etc.) and complete first-piece checks at start of shift or product changeovers
• Monitor room and product temperatures, product quality, and consistency; verify accurate product identification and recipe instructions
• Answer questions on rejected product, inbound case damage, and mislabeled cases; follow plant holds and releases
• Enter quality inspection data into electronic/written forms; record deviations/issues in compliance tracker and notify lead/supervisor
• Process inbound and outbound supplier corrective action requests; prepare trend charts and forms to support kitchen or packaging inspection
• Implement corrective actions for deviations found during inspections, including product loss or adjustments
• Review documentation for accuracy and completeness; perform HACCP sign-off (dependent on qualifications and availability)
• Review/close out hold tags daily; report missing tags to lead/supervisor; verify equipment condition and calibration
• Maintain HACCP, SSOP, SQF, and prerequisite program documentation; align with production paperwork, verifications, calibrations, and coaching
• Follow GMPs, HACCP training, SOPs, and SSOPs; observe team members for compliance and coach as necessary
• Act as backup for daily operational checklists; assist Quality Control Supervisor with serious or repeated quality problems to determine root cause and prevent recurrence
• Keep SQF and HACCP books current; assist with Quality Control and Production audits
• Perform other duties as necessary
• Observe OSHA and company safety standards; use LOTO, PPE, and maintain safety equipment; report accidents and deficiencies immediately
• Monitor work environment for food safety hazards (e.g., condensation); maintain a safe, clean, and organized area
• Communicate effectively with coworkers and leaders; keep supervisor informed daily of shift problems; suggest improvements

Requirements

• High school diploma or GED
• 1–2 years of experience and/or training in a manufacturing or food environment
• Aptitude for math; ability to work under pressure, meet deadlines, and handle multiple projects
• Superior accuracy and attention to detail; ability to read and interpret safety rules, operating instructions, and procedure manuals
• Strong verbal and written English communication skills; ability to organize and prioritize in a multi-tasking environment
• Proficient in Internet navigation, Microsoft Word, Excel, PowerPoint, and Outlook
• 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, and documentation procedures

Preferred Qualifications

• Knowledge and experience in quality systems and production
• Basic knowledge of food processing equipment, supply chain, purchasing, materials, and/or manufacturing
• HACCP certification preferred (must be completed within 6 months)
• Ability to calibrate delicate instruments and take accurate readings on fine gauges
• College degree

Physical Demands

Regularly required to stand, walk, use hands to finger/handle/feel, lift and/or move up to 25 lbs., and talk or hear. Occasionally required to sit, reach with hands and arms, and lift and/or move up to 50 lbs. Specific vision abilities required include close vision. Work is performed in a plant/office setting with varying temperatures and noise levels; exposure to manufacturing equipment movement and wet/slippery floors.