Quality Tech II

Responsibilities

• Adhere to all health and safety policies/procedures, Good Manufacturing Practices (GMPs) and wear the required personal protective equipment (PPE) while in the warehouse or production areas (including but not limited to hairnets/beard nets, safety glasses, hearing protection, hard toe and slip/oil resistant shoes, appropriate safety gloves, and seatbelts while operating forklifts).
• Adhere to food quality and food safety as per the standard(s) provided by corporate, customer, and/or governing bodies (e.g., SQF).
• Ensure all products being run conform to the customer product specifications as outlined in SAP system, and conduct analysis on raw deliveries, finished batches and treated water.
• Conduct chemical and physical analysis on raw and intermediate processing materials including packaging materials and determine status of materials as acceptable or unacceptable.
• Evaluate finished products against current standards by performing audits to monitor all aspects of finished product and packaging integrity.
• Investigate all out of specification conditions and make recommendations for corrective action and document.
• Enter data into and confirm batches in SAP.
• Check process control parameters to assure proper equipment application and operation is being maintained by performing secure seal, closure torque and seaming checks.
• Effectively perform BBSO audits and provides feedback to the employee observed.
• Send professional emails as required to provide effective communication to all levels of the organization.
• Understand how to generate a Process Order (COR1) and print batch sheet in emergency situations with Manager approval.
• Stop any production which may be questionable in terms of Food Safety and immediately alert a member of the management team.
• Maintain accurate, legible records of all tests and retests performed.
• Complete all other required reports (work orders, action reports, etc.) in a timely manner.
• Perform analytical tests required to qualify ingredient batches for production.
• Perform production line checks at specified intervals.
• Ensure accurate test results by maintaining proper operation and calibration of laboratory equipment.
• Maintain laboratory cleanliness at all times.
• Report all out of specification results to designated leadership.
• Complete special projects and other reasonable duties as assigned by leadership.
• Has demonstrated Tier I skills have been sustained at an acceptable level with limited supervision.

Requirements

• Working knowledge of Excel, Word, and SAP preferred.
• Exposure to using measurement tools and equipment (e.g., calipers, micrometers, CMM machines) preferred.
• Organized and detail oriented, adaptable to change.
• Ability to apply statistical methods to analyze data and identify trends.
• High level of precision and accuracy in inspection and testing processes.
• Familiarity with ISO, Six Sigma, GMP, and other relevant standards and regulations preferred.
• Understanding of Food Safety Requirements.
• Able to read and understand metric system.
• Technical: Skilled in maintaining accurate and detailed records of inspections and tests.
• Integrity: Commitment to maintaining high ethical standards in all quality assurance activities.
• Adaptability: Flexibility to adapt to changing production environments and requirements.
• Communication: Clear and concise communication with production staff and management.
• High school diploma or equivalent.
• 1–3 years of experience in Quality within a manufacturing environment preferred.
• Laboratory experience required.
• In plants co-packaging alcoholic beverages, sensory tasting must be at least 21 years old.

Working Conditions

Work Schedule: Weekdays, weekends, afternoon, evening, and overnight may be required. Overtime scheduled as needed.

Work Environment: Operating in a fast-paced production plant with numerous moving parts. Noise levels require hearing protection and temperatures can get very hot and/or relatively cold (laboratory is temperature controlled). The environment is structured and supervised.

Travel Requirements: 0% travel anticipated.

Physical Requirements: R = Rarely (0–15%), O = Occasionally (16–45%), F = Frequently (46–100%)

• Stand or Sit: F
• Stoop, kneel, crouch, or crawl: O
• Lifting up to 50 lbs. (minimum 5 lbs): F
• Carry weight, lift: F
• Walking: F
• Driving: R
• Climb (stairs/ladders) or balance: O

Visual/Sensory: This position requires attention to detail, requiring attention with one or two senses at a time.

Mental Stress: There is pronounced pressure from deadlines, production quotas, accuracy, or similar demands.