Quality Control Technician Lead

Description

SUMMARY

Provides daily quality leadership by setting direction, level-loading work, and guiding a team of Quality Technicians, while performing routine and non-routine analysis of raw materials, in-process, and finished product. Uses a variety of testing devices and procedures to maintain product quality, support production flow, and ensure compliance with customer, regulatory, and food safety requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES

·  Provides daily leadership and direction to lab technicians, including assignment of production line coverage and auxiliary testing and inspection activities.

·  Performs contract/customer specification review and transfers quality requirements into standard forms or work instructions for manufacturing use.

·  Generates forms as required to correct or prevent nonconformance; investigates as needed.

·  Reduces scrap and defects.

·  Prepares and submits quality assurance documentation packages in accordance with customer or standard requirements.

·  Records test data and applies to statistical quality control procedures.

·  Recommends revisions and updates for standard operating procedures and work instructions as needed. 

·  Performs periodic product or process audits per standard procedures.

·  Works individually and as a team to develop and implement quality and efficiency improvements.

·  Hands-On Training: Conducts practical, hands-on training sessions using Work Instructions based on Operational Requirements to ensure trainees can apply theoretical knowledge to real-world scenarios.

·  Conducts tests and inspections of products, or processes to evaluate quality or performance; examines products or work to verify conformance to specifications.

Food Safety 

Responsible and required to notify management about actual or potential food safety issues; and empowered to act to resolve food safety issues within their scope of work.  If this position is vacant for any significant period of time the obligation for completion of all food safety and quality related tasks will become the responsibility of the direct manager or a qualified designee. 

QUALIFICATIONS

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.

Skills/ Knowledge:

Possesses all basic and some advanced skills and knowledge. Has a thorough understanding of the total process flow.

Computer Skills: 

The ability to work effectively in a Microsoft Windows environment (Word, Excel, Outlook, and internal software programs), with advanced presentation skills and the ability to create and maintain spreadsheets. 

Education:

High school diploma or equivalent with 2-3 years related experience and/or training; or equivalent combination of education and experience in a similar industry. 

Physical Demands:  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·  While performing the duties of this job, the employee is regularly required to talk or hear.  The employee must frequently stand, walk, bend and twist, reach with hands and arms, climb, stoop, kneel. Regular fingering, grasping, and feeling: requires repetitive movement with frequent use of hands to handle, control, or feel objects, tools or controls and hand-eye coordination. 

·  The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus regularly.