6231 Quality Control Technician Lead at Mt. Olive Pickle Company, INC.

Goldsboro, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

0.0

Posted On

10 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Quality Assurance, Process Control, HACCP, CQP's, Good Manufacturing Practices, Food Safety, Metal Detection, Pasteurization, Record Keeping, Teamwork, Decision Making, Training, Computer Skills, Communication Skills, Supervision

Industry

Food and Beverage Manufacturing

Description

Description Summary Employee will lead “Quality Assurance” (QA) Technicians. Employee will monitor QA testing and the reporting of results. Employee will perform Process Control inspections in assigned work areas. Monitors manufacturing processes, documents results and reports deviations from standards or procedures. Verifies products meet Hazard Analysis Critical Control Points (HACCP) and Critical Quality Points (CQP’s). Primary contact for jar breaks during operations to verify procedures and adequate cleanup. Duties and Responsibilities Essential Functions Note: Quality Control Lead is assigned to work in multiple areas based on production schedule and as directed by their Manager. Must be able to complete assigned tasks with minimal supervision Monitor adherence in the plant to Good Manufacturing Practices and ensure Food Safety and Quality requirements are met. Employee is required to learn manufacturing procedures and specifications and monitor adherence. Will document and report deviations from specifications or procedures to Quality Control and Operations Management. Evaluates both incoming product and product after cutting for physical defects and verifies the defects do not exceed the specification limits. Performs daily metal detection checks and responds to metal detection events per metal detection SOP (Gboro production lines). Performs checks of blanchers to monitor product quality and blancher set up. Monitor check weights and spice addition to jars/pouches. Monitor pasteurization and verify pasteurizer set ups, product temperatures, belt speeds and HACCP limits. Performs pasteurizer cooking validations using data trace probes (Gboro production lines). Conduct pre-op inspections of production lines. Primary contact when jar breaks occur on the production line. Verify proper procedures are followed for disposition of product involved and adequate clean up of the production line. Fill in as needed for quality control technicians and be able to perform duties in all areas of quality control. This will include completion of routine testing on samples of syrups and brines, raw ingredients, in-process samples, and finished product. Participate in continuous improvement initiatives of the manufacturing process. Follows established procedures for placing non-conforming product or equipment on hold (red carding). Completes necessary paperwork for quality control and operations based on scheduled production. Must have the ability to work effectively within a team environment and cover any area of the department as needed. Keeps work area clean and neat. Follows safety rules and company policies. Other Duties Participates in training, employee meetings, committees, project teams, etc. as appropriate. Receives written and verbal instructions on the above job tasks and performs other duties as directed by Supervisor. Requirements Knowledge, Skills and Abilities High school graduate plus additional training needed. Ability to read, write and speak in English required Spanish a plus. Math skills including addition, subtraction, multiplication, division and fractions needed for job tasks. Must have the ability to follow directions and complete special tasks or projects as instructed by management. Employee must have computer skills, typing skills as well as good written and verbal communication skills. Employee must obtain knowledge of applicable laws, rules and regulations. Employee shall be willing to be trained extensively through any schooling or course deemed necessary by upper management. Employee must be familiar with applicable laws; Federal, State, EEOC, ESC, FDA, EPA, OSHA, USDA, etc.) Employee shall be able to manage and get along with a diverse group of employees as well as coordinate job functions in other areas. Employee will be expected to make prompt, competent decisions and utilize authority wisely. Employee shall maintain discipline, morale and good team work at a high level/standard. Lead Responsibilities Schedule QA Technicians to assure all areas of manufacturing are effectively covered by Quality Assurance. Employee will be responsible for the coordination and training of QA Tech’s. Employee will ensure that QA Tech’s comply with the “Standard Operating Procedures” (SOP’s) Employee will report any major deviations in manufacturing or QA testing results to the appropriate management. Employee will ensure that all “Food Safety and Quality Critical Control Points,” are in compliance/met. Employee will be responsible for reviewing QA and production records. Employee will conduct Micro Swabbing and Pre-Op inspections as directed by the QA manager. Employee shall provide an open dialect between QA and the manufacturing group. Complete special projects or tasks as directed by QC Manager. Machines, Equipment, Tools Used Scales, vacuum gauge, thermometer, salometer, baume' scale, refractometer, ruler, pH meter, graduated cylinders, pans, strainer, knife, spatula, and calculator. Physical Demands Stooping: Bending body downward and forward by bending spine at waist. This factor is important if it occurs to a considerate degree and requires full use of the lower extremities and back muscles. Reaching: Extending hand(s) and arm(s) in any direction. Standing: Particularly for sustained periods of time. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. Lifting: Raising objects from a lower to a high position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles. Grasping: Applying pressure to an object with the fingers and palm. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make fine discriminations in sound. Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. The worker is required to have close visual acuity to perform and activity such as: preparing and analyzing data and figures: transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices, and/or assembly or fabrication of parts at distances close to the eyes. Work Environment Works mostly inside the manufacturing facility but some job tasks will require working outside, subject to moderate seasonal temperature variations and frequent wetting of feet from some job tasks. Fumes from forklifts, welding, hot pepper, onions, chemicals and product ingredients. Some contact with brine, grease, rust, dust, ink, yellow food coloring and QC chemicals. Earplugs, gloves, smocks, and safety glasses required in some areas. Head cover and beard cover required. Some contact with heat and steam from cappers and pasteurizers. Employee will be expected to work long hours and/or weeks; including Saturdays.

Responsibilities

This role involves leading Quality Assurance Technicians, monitoring QA testing, and ensuring adherence to Good Manufacturing Practices and Food Safety requirements across various production areas. The Lead will also act as the primary contact for process deviations, jar breaks, and verifying critical control points like pasteurization and metal detection.