Description

Job Summary

Performs daily operational sanitation. Completes all documentation relevant to programs including auditing all SSOP, HACCP and SQF related processes to ensure compliance to programs.

Role and Responsibilities

• Monitor production personnel to ensure that a consistent quality product is being manufactured.

• Support SQF program.

• Participate in GMP audits for KPI metrics.

• Helps maintain the retain set aside program.

• Ensure the continuous production of products consistent with established standards.

• Assist with document failures and ensure that mechanical personnel are notified of any equipment failures.

• Perform process check throughout the production, filling, package integrity and labels checks, net weight checks, organoleptic checks.

• Monitor HACCP critical control points.

• Calibrate test equipment.

• Drive factory GMP Standards

• Assist with the Food Safety Training Program.

LEVEL OF RESPONSIBILITY

• Works with little supervision, but work is reviewed. Exercises discretion within area of responsibility.

• Advises others within the organization on matters within area of expertise.

• Position has little to no contact with customers.

• Position has little or no impact on revenue, actions and results are subject to review or inspections.

• Ineffective actions could result in significant loss of time, resources and/or could have moderate impact on the organizations public image. Decisions or actions have a significant impact on the organization. Errors are difficult to detect and may be difficult and/or costly to correct. Decisions may have a significant impact on resources and organizational effectiveness; funding, productivity, service, quality, security of assets or external relationships may be adversely affected.

SUPERVISORY RESPONSIBILITIES

• Position is not responsible for supervising or influencing the actions of others.

SKILL REQUIRED

• High school diploma or GED required.

• Requires one - three years of experience

• On-the-job training of 6-12 months.

• Basic data entry, simple formatting of documents and creates basic templates.

WORKING CONDITIONS AND PHYSICAL EFFORT

The work environment characteristics described here are representative of those a Quality Assurance Technician encounters while performing the essential functions of this job.

Physical Demands/Efforts

• Work requires occasional physical exertion including some lifting of objects weighing up to 25 pounds.

Mental & Visual Demands

• Work performed by this position requires considerable mental concentration to effectively execute complex tasks.

• Work occasionally requires some degree of visual effort for periods of time.

Work Environment and Hazards

• Employee works in a manufacturing setting with frequent exposure to heat/cold, dust, or other factors that may require protective equipment and still pose a hazard.

• This position has infrequent exposure to hazards that could result in injury and loss of time at work.

• Travel is not required for this position.

ADDITIONAL KNOWLEDGE, SKILLS, AND ABILITIES

• Good communication skills-written and oral.

• Ideal candidate will possess 5 years food manufacturing experience

• Excellent follow-through including ability to reason through critical issues.

• Ability to communicate with employees at all levels of the organization.

• Good knowledge of the Food Manufacturing Industry and of Quality Assurance methodologies.

• Should have experience with USDA & FDA requirements

• Numeracy skills

CORE VALUES

Kettle Cuisine takes the utmost pride in its people, products and reputation. Each employee is expected to understand and live our Core Values every day.

• Honor Food We create and produce the best tasting, safest, all-natural recipes that strive for perfection in every batch, from bench to kettle

• Honor Each Other We seek to develop trusting, respectful and mutually rewarding relationships with all our team members and business partners

• Honor Development We recognize and nurture each others talents, strengths and interests in order to further strengthen and grow our team

• Honor Innovation We continually strive for creative and sustainable ways to achieve excellence

AMERICANS WITH DISABILITIES ACT

Kettle Cuisine complies with all aspects of the Americans with Disabilities Act (ADA) and state disability laws. This means we will not discriminate against qualified individuals with a disability in any phase of the employment relationship including application for employment, hiring, promotions and/or advancement opportunities, termination, compensation, training and any other conditions or privileges of employment.

Qualifications