Food Safety and Quality Technician - 3rd Shift

Job Description

Hours: Friday - Sunday, 4am - 5pm

JOB DESCRIPTION SUMMARY 

FSQ Technicians are responsible for performing food safety and quality activities as defined by the SQF Quality System at our USDA-inspected meat snacks manufacturing facility. This role carries out the responsibilities for our site’s HACCP-based food safety system and compliance with regulatory, customer, and company quality requirements. They do this by conducting and recording product testing such as microbiological, moisture, fat, salt, sugar, protein, water activity, pH, and other measurements.  

DIRECT REPORTS 

N/A 

DUTIES AND RESPONSIBILITIES 

The duties and responsibilities of this position shall consist of, but not be limited to, the following: 

• Perform product testing by preparing samples, operating testing equipment, and documenting results of the testing  

• Review the results for accuracy, completeness, and that the result is within acceptable range; inform management of any results that are outside of specifications  

• Clean and calibrate testing equipment following written procedures  

• Keep testing surfaces and area clean and sanitary  

• Communicate with FSQ Supervisor to report findings, recommend improvement opportunities, and assist in training to build the behaviors, actions, awareness, and resources needed to meet the high standards of our food safety and quality system  

• Assist in special projects in auditing, continuous improvement, or new product development  

Qualifications

Required Education:

• High School Diploma or GED  

Required Experience:

• 1 Years of Experience in the Food Processing or Laboratory Environment    

Preferred:

• More than 1 Years of Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry and/or an Associate or Bachelor Degree; Education Focused in Food Science, Microbiology, Meat Science, or Animal Science 

REQUIRED SKILLS, KNOWLEDGE AND ABILITIES 

• Must work effectively, respectfully, and collaboratively with all levels of management and Team Members  

• Excellent verbal and written communication skills in English; bilingual with the ability to read, write, and speak Spanish preferred  

• Proficient in Internet navigation; Microsoft Word, Excel, PowerPoint, and Outlook 

• Understanding of HACCP and the importance of food safety controls  

• Understanding of Safe Quality Foods (SQF) Quality Code or similar and the requirements to implement and maintain a quality management system 

Additional Information

The pay for this role is $22.00 (Hourly). Actual wage will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off.

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by a Team Member 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 Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard/hairnet, ear plugs, frock, boots, etc), stand for extended periods of time, and use hands/arms to push, pull, reach and occasionally lift above head.  The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.  

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area.  Team Members will be exposed to raw and/or cooked meat products, and moving equipment and will be required to follow all Food Safety Quality requirements.

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:
Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:
Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees.  For information about the E-Verify program, please visit:  http://www.uscis.gov/e-verify/employees

All your information will be kept confidential according to EEO guidelines.