Job Title: 1st shift QA Supervisor
Location: Montgomery, IL
Hours: 6am - 4:00pm, hours vary with start time at 4a for Pre-Op (OT Saturday when production is mandated to work)

Essential Duties and Responsibilities: This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities, as management may deem necessary from time to time.

• Perform audits (pre-operational / operational) in the facility, ensuring that all Quality/HACCP/SQF/SSOP requirements are being met.
• Complete all required paperwork, documenting all findings and corrective actions
• Inspect and verify Critical Control Points (CCP's) in the manufacturing facility.
• Perform routine microbial, chemical and product sampling to assure that QA/HACCP/SQF/SSOP standards are being maintained.
• Monitor GMP's in production areas.
• Collect samples for lab analyses to assure that product meets specifications.
• Perform routine data entry in computer.
• In the event a deficiency is discovered/product failure, he/she will report the event(s) to the Assistant QA Manager and appropriate departmental supervisor/manager.
• Maintain work area in a clean and sanitary manner.
• Possess knowledge of and familiarity with the job responsibilities and requirements of all direct reports to include Line Packers, Team Leaders and Packaging Material Handlers.
• Create schedules for pre-op and operations for the QA techs.
• Approve update schedules in UltiPro for QA Techs.
• Other duties as assigned.

Knowledge and Experience: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High School Diploma / GED preferred.
• Minimum of 1 year QA experience (in meat/food industry).
• Basic knowledge of USDA regulations regarding food manufacturing is preferred.
• Knowledge of GMP preferred.
• 1-2 years of Supervisor experience preferred.
• Must be flexible and able to work as needed.
• Have interpersonal skills to deal effectively with all business contacts.

Working Condition and Physical Requirements:

• Eighty-five percent of all work will be conducted in the plant (production) area.
• Fifteen percent of all work will be conducted in a laboratory/research/office area.
• Must be able to stand or walk at least 80% of each day.
• Must use hands and fingers to handle or feel; reach with hands and arms, talk or hear, taste or smell.
• Must be able to sit, climb, kneel, crouch, or crawl occasionally.
• Must be able to lift up to 25 pounds.
• Must have the ability to work in a fast-paced environment.
• Must be able to work 40 or more hours per week.
• Must have good hand/eye coordination.
• Must be highly attentive to detail (i.e. meat type/film/date).