$1K Hiring Bonus

Pay: $17.00 - $18.36 Per Hour

Shift Premium: $1.50

Schedule

2:30pm - 11:00pm

Purpose statement :

As a quality control person working in the production floor, you have a very important responsibility in maintaining furlani food exacting and world class standards.

During the workday, you will be exposed to many situations that may require your immediate attention. You will be working in a fast paced setting; there will be little time for socializing. Your eye for details is critical for being successful in this position. You must know what our quality standards are, and exactly what must be done if they are not adhered to. The products produced at furlani food are premium quality and something should be proud of. You will be responsible to report any wrong doings to the supervisors immediately; in addition the qa manager is to be notified! Make sure all the data you document, are legible and accurate. This is a critical requirement in accepting this position. If you cannot accept this responsibility, you will not be able to apply for this job.

The qa technician's primary responsibilities will include raw material and packaging inspections, monitoring of in-process inspections and finished goods documentation review and/or performs a variety of standard microbiological, chemical and physical or sensory testing and assays. Responsibilities will also include maintaining logs and data records associated with job function (e.g. non-conforming materials, corrective action log, hold logs, weight control, etc.).

Key responsibilities (essential duties):

When you start your shift, you must walk the production lines and make sure everything is in its proper place on the production lines. Trays, containers (color code policy), racks, floor protection for falling bread, etc.

Responsible for performing pre-operational inspections and atp or allergen swabbing to ensure that the line is properly cleaned. If needed, must complete and document a corrective action to ensure quality and food safety.

* Verify sanitation standards are being met prior to and during production, conducting safety and sanitation audits, follow up, and corrective action.

* Must complete a visual inspection of the floor (i.e. Verifying tracking metrics of others, ensuring policies are being followed, and line speeds are accurate/meeting expectations)

* You will check to make sure all employees are following proper dress code (cgmp's). Any violations are to be addressed / reported immediately.

* Responsible for ensuring that finished product meet specifications. If needed, must complete and document a corrective action to ensure quality and food safety.

* Must ensure that the proper bread, spread, and topping recipes are being used.

* Must ensure that all products are the proper size, shape, weight, and color. Watch the product coming down the line, and make sure that the product is premium quality. Check the spread before being applied to bread. Ensure the amount is evenly spread on whole loaf / slice or on both sides per product specifications. If cheese or other topping is being applied there is an even amount, as well as the proper weight (specification).

* Must immediately notify and/or assist the line operator, maintenance, and/or the management team when modifications are made.

* Must ensure that packaging quality checks meet specification.

* The qa technician is to check scale(s) for being functional; if any problems are noticed, supervisor is to be notified. The certified weight of one pound that is used to check the scale, it is located in qa office.

* All weights are being adhered to.

* Must ensure that all finished product contains the correct packing components. Check the box quality, making sure that there are no holes or rips. The box is closed on both sides. Ensure the proper printing is being applied to the case, and that it is legible on both sides. Make sure the pallet used is correct (heat treated pallet, chep, no chep (white wood).

* Must ensure that all packages contain that correct code date, positioned correctly, and verify that the code date is legible.

* Responsible for obtaining retain samples for spread and finished product.

* Must ensure that retained samples are organized and stored properly.

* Check freezer / cooler temperature during the time(s) defined on the freezer/cooler check sheet per each shift and do corrective actions if the temperature it is out of range.

* Responsible for conducting sensory daily for assigned line (spread and finished product).

* Must ensure all spread, cheese and other toppings meet specifications before applied.

* Must validate finished product through baking to ensure flavor, aroma, texture, and appearance meeting product specifications.

* Responsible for monitoring, documenting, and validating of qacqp (quality assurance critical quality point) and all quality check points.

* Must validate lot numbers for accuracy for ingredients and packaging when being used.

* Responsible for leading and supporting investigations for food safety and quality related issues (e.g. Foreign material, holds, weight control, consumer complaints), helps to identify root causes, helps to identify corrective actions and monitors for effectiveness.

* Responsible for communicating cgmp violations, product issues, mechanical issues, safety issues.

* Support execution of cgmps throughout the plant; follow safety rules, and procedures.

* Responsible for immediately notifying the management team when products do not comply with specifications and monitor subsequent non-compliance related activities like necessary repairs, investigations, and subsequent reporting paperwork. Also notify or assist in making any modification or adjustment with maintenance, line leads or supervisors. You have the responsibility to page for maintenance when problems affecting quality arise.

* When time arises, help out on the production line, and be a teacher to those who do not know.

* Notify the supervisor of any unsafe situations.

* Assist on the training process of new qa technician(s).

* Document in detail any down time in the qa downtime sheet.

* Verify the metal detector (ccp) is check with the test pieces and is operated properly as outlined in the operations manual. The lock boxes for metal detector and x-ray should be locked at all times, only qa have the key and only qa should put the bread back through the ccp after being rejected, examining it for possible contamination. Perform the metal check and do not exceed the time limit in the haccp plan, if any deviations occur, make sure you follow the food safety - haccp requirements and document all corrective actions.

* Verify sanitation standards are being met prior to and during production, conducting safety and sanitation audits and follow up.

* All forms are properly filled out. All counts on different products are being tallied, and put in their proper place.

* Maintain a daily diary of what happened during the shift and discuss that in the qa meeting.

* You have the empowerment to stop the line or place product on hold, if deemed inferior, a consumer threat, or out of specification.

* Uphold the company policy to its fullest, and reflect it in your work. Give input. It will be appreciated.

* When the line you have been assigned to work is not running, you might be asked from the shift lead to help on other lines.

* The daily schedule is subject to change depending on production needs or company's demands.

* Responsible for other duties/responsibilities deemed necessary by quality assurance supervisor and manager

* Miscellaneous tasks may be requested and are to be completed upon qa manager request; miscellaneous tasks may also be requested to be executed by other officers of the company such as the director of operations, production supervisor, sanitation manager etc. Failure to do so would be considered insubordination.

* You might be required to work at the north plant location which is about 4.0 miles from the south branch location or vise versa.

* These are critical requirements in accepting this position. If you cannot accept these responsibilities, you will not be able to apply for this job.

If you are witness to a suspicious activity, vehicle, behavior or person, notify the shift supervisor immediately. You also have the responsibility to report any food safety and quality issues to personnel with authority to initiate action such as MIT or supervisor.

Technical knowledge:

* Level of responsibility necessary is job rotation and job enlargement. The incumbent must be able to rotate to different areas within the processing areas and assume the responsibility to ensure product is processed in the matter required to meet customer and consumer demands.

Education & experience:

* High school diploma, food related certifications and/or minimum college education highly desirable.

Other skills required:

* Previous experience within a manufacturing setting is preferred but not required, in-house training is provided in the form of orientation new hire training and on the job hands-on training and development. Minimal educational experience required. Ged or high school certification/diploma preferred however not required.

Physical requirements:

Temperature controlled environment 55-85 degrees f or when checking the freezer temperature to be able to withstand - 30 degrees f. Some assignments may involve exposure to noise, chemicals, biohazards, and various forms of radiation. For example, some jobs may require the ability to lift and carry heavy objects, to stand or walk on uneven surfaces, to climb on ladders, to perform prolonged bending of the neck and back, or to perform repetitive movements of the neck or extremities. Some work assignments could be extremely dangerous in the event of dizziness, loss of consciousness, or loss of balance. Working conditions are normal for a plant manufacturing food. Food safety practices are followed and upheld to the full extent. Work will involve lifting of raw materials, finished cases of bread, or even bags of refuse. You will be required to wear slip resistant safety shoes with a steel toe, safety glasses during sanitation, or even rubber boots for washing down equipment. While performing the duties of this job, the individual is regularly required to stand, walk, sit, bend stoop, reach, use hands to fingers, handle objects or things, see, feel, reach with hands and arms, and talk, and hear

1. Ability to stand for 8-10 hours consistently (around meals and breaks).

2. Ability to walk on flat and uneven surfaces.

3. Ability to walk up and down stairs and ladders.

4. Ability to work in a temperature controlled environment of 55-85 degrees.

5. Able to handle frozen product with hands.

6. Ability to grasp, grip, sort, group together, and separate product with hands.

7. Ability to lift from floor to waist, and waist to shoulder 25lbs-50lbs.

8. Bend, pull, push, twist, stoop, and squat.

9. Ability to use back to lift, pull and push objects.

10. Ability to stretch and reach over to grab objects.

11. Ability to work in a normal bakery atmosphere and the situations it may expose such as loud noises, strong smells, and dust/flour.

12. Ability to perform operational/manufacturing functions in order to keep the process viable.

13. Must have the gift of sight/vision, be able to define color; for color code policy purposes.

14. Balanced equilibrium.

15. Able to hear; must be alert to sounds of machinery malfunctions; hear alarms and emergency announcements.

16. Must be able to communicate (speak).

17. Ability to perform office and data entry work.

18. Effective verbal and written communication skills.

19. Must be able to handle multiple assignments.

20. Must be able to perform in a demanding, fast-paced environment.

21. Must be precise and accurate, well organized.

22. Strong attention to detail and proofing.

23. Minimum computer skills: word, excel, and/or powerpoint.

24. Must have good mathematical (basic statistical skills highly desirable).

25. Must have basic problem-solving and corrective action/preventative measure knowledge and understanding.

26. Can demonstrate the ability to work with minimal supervision effectively

The physical and mental 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 in accordance with the ada.

Eeo statement:

To provide equal employment and advancement opportunities to all individuals, employment decisions at jcllc will be based on merit, qualifications, and abilities. Jcllc does not discriminate in employment opportunities or practices based on race, color, national origin, ancestry, age, gender, sexual orientation, marital status, arrest record, conviction record, disability, religion, veteran status or any other protected characteristics as specified by local, state, provincial or federal law.

Other duties:

1. Communicates effectively in speaking, writing, and in listening.

2. Open to new responsibilities, highly adaptable.

3. Proactive mind-set and flexibility are important as well as the ability to work under pressures. 4. Ability to work with all labor groups.

4. Ability to adapt to different job functions.

5. Trainable, is able to retain what is taught.

6. Actively involved, always wanting to learn.

7. Basic equipment operations knowledge.

8. Firm grasp on the processing operations.

9. Must be able to handle multiple assignments.

10. Effective verbal and written communication skills

11. Must be able to perform in a demanding, fast-paced environment.

12. Must be precise and accurate, well organized.

13. Strong attention to detail and proofing.

14. Minimum computer skills: word, excel, and/or powerpoint

15. Must have good mathematical (basic statistical skills highly desirable)

16. Must have basic problem-solving and corrective action/preventative measure knowledge and understanding. 18. Can demonstrate the ability to work with minimal supervision effectively.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.