Quality Lead

Responsibilities

• Adhere to all health and safety policies/procedures, Good Manufacturing Practices (GMPs) and wear required personal protective equipment (PPE) while in the warehouse or production areas (including but not limited to hairnets/beard nets, safety glasses, hearing protection, steel‑toe boots and seatbelts while operating forklifts).
• Maintain food quality and food safety in accordance with quality standards and Safe Quality Food (SQF) requirements.
• Perform all duties outlined in the QA Technician job description as needed.
• Monitor and maintain the microbiology program, in‑process quality, lab testing and equipment, and water‑treatment system to meet production schedule requirements.
• Ensure accurate test results by maintaining proper operation, cleanliness and calibration of laboratory equipment.
• Maintain laboratory cleanliness at all times within Good Laboratory Practice (GLP) standards.
• Conduct routine checks on production lines as needed and act as the initial Quality point of contact.
• Test products on hold and determine disposition.
• Assist seam evaluations with OEM vendors as needed.
• Prepare and send product samples as required.
• Send water samples to a third‑party laboratory quarterly and annually.
• Conduct or facilitate training to maintain and optimize performance or increase cross‑functional ability between departments.
• Conduct verification inspections of employee tasks or reports as needed to ensure product quality.
• Execute job according to QA standards and testing requirements to maximize process efficiency and minimize non‑conformance.
• Assign work delegation as directed by Management.
• Accurately complete all associated documents in accordance with the QA SOP Manual.

Skills

• Proficient in Microsoft Excel, Word, PowerPoint, and SAP.
• Ability to analyze and solve problems; results‑oriented.
• Experience with measurement tools and equipment (e.g., HPLC, densitometer, pH meter) preferred.
• High level of precision and accuracy in inspection and testing processes.
• Familiarity with GFSI, GMP, and other relevant standards and regulations preferred.
• Understanding of food safety and quality requirements.
• Ability to read and understand the metric system.
• Prior inspection experience in a laboratory setting.
• Organized, detail‑oriented, and adaptable to change.

Qualifications

• High school diploma or equivalent.
• 3–4 years of quality experience in a manufacturing environment, preferably food/beverage industry.
• Laboratory experience required.
• Experience in plants co‑packaging alcoholic beverages; sensory tasting must be performed by individuals 21 years of age or older.
• Knowledge of quality systems (GMP, HACCP, SQF); certification is ideal.
• Technical competency: skilled in maintaining accurate and detailed records of inspections and tests.
• Integrity: commitment to high ethical standards in all quality‑assurance activities.
• Adaptability: flexibility to adjust to changing production environments and requirements.
• Communication: clear and concise interaction with production staff and management.
• Problem‑solving: ability to troubleshoot machinery and production issues efficiently, collaborate with others, and implement new procedures.

Schedule

Weekdays, weekends, afternoon, evening, and overnight shifts may be required. Overtime is scheduled as needed.

Working Conditions

Operate in a fast‑paced production plant with numerous moving parts. Noise levels require hearing protection, and temperatures can range from very hot to relatively cold (the laboratory is temperature‑controlled). The environment is structured and supervised.

Travel is rarely required.

Physical demands:

• Standing or sitting: frequent.
• Stoop, kneel, crouch, or crawl: frequent.
• Lifting 5 – 50 lb (up to 50 lb): frequent.
• Carrying weight, walking, driving, climbing stairs/ladders, and balancing: frequent.
• Visual/sensory attention to detail required.
• Mental stress due to deadlines, production quotas, and accuracy demands.