Quality Inspector 1

About the Role

This position is responsible for performing daily inspections of incoming materials, production processes, and finished goods to ensure product safety, quality, and compliance with established specifications, procedures, and regulatory requirements. The QC Inspector verifies product specifications, monitors quality and food safety controls, documents inspection results, identifies and escalates quality issues, and supports audit readiness and compliance with HACCP, GMP, SQF, and other applicable food safety programs.

Responsibilities

• Verify that product meets all requirements set forth by the specification.
• Write inspection reports to capture information and submit to QC Supervisor/delegate employee.
• Enter inspection reports into QC Software.
• Communicate quality issues to QC2s and supervision so that immediate adjustments can be made.
• Input critical information into QC Software.
• Maintain close communication with Departmental Supervisors and assist with problem resolution via communicating essential details to QC supervision.
• Foster a respectful team environment that supports Workplace Values through professional communication, motivation, and timely problem resolution.
• Maintain and actively support safety programs by immediately addressing safety issues.
• Ensure compliance with all department procedures and standards.
• Cross-functional rotation with other QC/QA areas.

Requirements

• Good basic math skills (including percentages, fractions, and decimals).
• Able to work in cooler or freezer for short periods of time.
• Able to stand/walk/climb stairs 8-10 hours per day.
• Able to work a flexible schedule with some overtime and weekends.
• Able to lift, push, and pull up to 50 pounds (30 lbs. max frequently, occasional 50 lbs.).
• Able to work in demanding circumstances (crowded conditions, cold storage (-10° to 40°) for entire shift (8-10 hours)).
• Honest and respectful communication.
• Compliance with company attendance standards.

Knowledge

• Production and Processing: Knowledge of raw materials, production processes, quality control, food safety controls, and techniques for maximizing effective manufacture and distribution of goods.
• Quality and Food Safety: Knowledge of inspection procedures, HACCP, GMP, CCP monitoring, SQF principles, sanitation verification, and documentation requirements.
• Mathematics: Knowledge of basic math, including percentages, fractions, decimals, and their applications.
• English Language: Knowledge of the structure and content of the English language, including meaning and spelling of words, rules of composition, and grammar.
• Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services, including meeting quality standards and supporting customer satisfaction.
• Documentation and Compliance: Knowledge of accurate recordkeeping practices to support traceability, regulatory compliance, audit readiness, and internal procedures.
• Memorization: Ability to remember information such as words, numbers, pictures, procedures, lot code formats, and specifications.

Skills

• Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
• Active Listening: Give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Coordination: Adjust actions in relation to others' actions.
• Critical Thinking: Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
• Instructing: Teaching others how to do something.
• Monitoring: Monitoring/assessing performance of yourself and other individuals to make improvements.

Abilities

• Dynamic Flexibility: Able to walk, stand, bend, and twist for 8-10 hours a day, working in variable conditions including extreme heat and cold as well as in a noisy environment.
• Selective Attention: Able to perform multiple tasks in a fast-paced, real-time environment, consistently meeting deadlines with accurate and detailed results.
• Problem Resolution: Able to look beyond the surface and question individual situations to find and communicate small, but potentially critical, details and errors.
• Control Precision: Verbal and written communication skills are required to interact effectively at varying levels of authority across the organization.
• Time Sharing: Able to adapt to overlapping demands and interruptions.
• Number Facility: The ability to add, subtract, multiply, or divide quickly and correctly.

FLSA status: Hourly Non-Exempt.