2nd Shift

The Quality Assurance (QA) Technician will conduct testing on food products to identify and resolve deficiencies and other potential issues to meet all quality assurance and regulatory compliance requirements. They will support the company’s goal to achieve consistent production of wholesome and best quality products manufactured by its facilities.

EDUCATION AND/OR EXPERIENCE

• High School Diploma or GED; Associate’s degree preferred.
• 3 years of experience in Food Service and/or Manufacturing environment strongly desired.

QUALIFICATIONS

• Computer literate with a good working knowledge of Microsoft Office is a must.
• Good understanding of Quality and Food Safety procedures.
• Ability to communicate effectively in written and verbal form with other departments and management.
• Understands all areas of production & how it relates to Quality & Food Safety.
• Understands Calibration Procedures & able to perform scale, pH meter and thermometer calibrations at the beginning of production to ensure accuracy.
• Able to perform checks in all areas including but not limited to: Mixing observation, Weight Checks, Collects Quality Data, conduct Specification checks, Temperature checks, GMPs, receiving procedures, preop, etc.
• Understand TFT Quality Hold procedure & knows how to place items on hold when required.
• Must be able to work additional hours or mandatory overtime with little or no notice due to unforeseen circumstances for production.

PRIMARY DUTIES AND RESPONSIBILITIES

• Ensure the safety and legality of food.
• Responsible for the safety and legality of food.
• Works closely with Production, Maintenance & Management to address any issues related to Food Safety or Quality.
• Conducts daily, weekly and/or monthly Metal Detection checks on products & Metal detectable supplies.
• In the absence of the Quality Technician, will be responsible for his/her job functions.
• Complete other duties as assigned by Management.
• Understand all SOPs and ensure they are being followed, documenting non-conformities and working with QA lead and management on corrective actions on a timely manner.
• Generate and maintain proper documentation as required by SOP and SQF procedures.
• Monitor procedure adherence and report all non-conformities on food safety, food defense and compliance with federal, state, local, & other appropriate regulatory laws or guidelines, SOPs and GMPs.
• Perform other duties assigned.
• Operate equipment in a safe manner at all times.
• Follow lock out/tag out procedures.
• Make sure all safety guards are in place.
• Make sure all safety limit switches are operational.
• Report all safety hazards to Safety Manager, QA Leads & Management and operation Supervisor.
• Use all required PPE (Proper Protective Equipment).
• Maintain awareness of surroundings to ensure Food Safety & Personnel Safety.
• Follow GMP’s at all times & conducts daily audits on production to ensure employees are following GMP’s (Wear hairnets, beard nets, mouth covers, clean uniform, hand and shoe washing procedures, etc.).
• Hash and sanitize hands and wear gloves at all times while handling product.
• Understand HACCP- Hazard Analysis Critical Control Points.
• Understand and monitor Critical Control Points at The Father’s Table.
• Conducts pre-operational inspection daily- inspect all equipment & areas used by production daily to ensure Cleanliness, Quality & Food Safety.
• Works closely with sanitation to address issues noted during pre-op or during daily production.
• Maintain a clean work area at all times.
• Performs other duties assigned as required.

SUPERVISORY RESPONSIBILITIE

• None

CERTIFICATES, LICENSES, REGISTRATIONS

• None

PHYSICAL DEMANDS

Determining timeframe: Never = 0 hours daily; Occasionally = 3 hours daily; Frequently = 3-6 hours daily; Constantly > 6 hours daily

• 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.
• While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; and talk or hear; climb stairs and/or ladders. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
• Be able to stand for at least an eight to twelve (8-12) hour period.
• Be able to lift, carry, handle and grasp at least 35 lbs (Constantly).
• Be able to lift, carry, handle and grasp at least 50 lbs (Occasionally).
• Be able to work in a fast-paced environment that involves repetitive movement.
• Must have good hand eye coordination.

WORK ENVIRONMENT

• The noise level in the work environment is usually moderate to high and will include, but not be limited to, production machinery, computers, printers, telephones, and normal communication. Hearing protection will be required for all in plant activities.
• Associates working certain line positions are required to adhere to the rotation schedule and move from position to position performing different task on a regular basis.
• Must be willing to work under various temperatures ranging from typical 45 to 95 degrees Fahrenheit.

Equal Employment Opportunity

The Father’s Table is an Equal Opportunity Employer. Race, color, religion, age, sex, disability, marital or veteran status, genetic information or sexual orientation/gender identity, place of national origin and other categories protected by law are not factors in employment, promotion, compensation or working conditions.