FSQ Supervisor at Jack Link's Protein Snacks

Perry, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Jan, 26

Salary

86669.0

Posted On

20 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety, Quality Assurance, Team Leadership, Coaching, Training, HACCP, SQF Quality Code, Problem Solving, Communication, Microsoft Office, Data Analysis, Continuous Improvement, Meat Processing, Regulatory Compliance, Team Motivation, Record Keeping

Industry

Manufacturing

Description

Company Description At Jack Link’s, we feed the journey. We take pride in rolling up our sleeves and getting things done together. Fueled by creativity, passion, and a commitment to doing things the right way, we tackle the hard stuff first and focus on real progress, bold moves, and no excuses. We create opportunities, celebrate wins, own our misses, and push forward as a team, knowing our strength comes from supporting one another and having fun along the way. We cultivate a workplace where passion meets purpose and our Team Members are inspired, recognized, and rewarded for their contributions. If you’re ready to make a difference and build something meaningful, we want you! Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Headquartered in Minong, Wisconsin, Jack Link’s is strategically positioned with production, distribution, and support centers in key locations throughout North America, Brazil, Europe, and the Pacific Rim. This global network allows Jack Link's to deliver a wide variety of high-quality, great tasting protein snacks to consumers around the world. The company’s portfolio of brands includes Jack Link’s®, Lorissa’s Kitchen®, Wild River®, Golden Island®, Country Fresh Meats®, BiFi®, Peperami® , Mariani and Local Legends Meat Snacks. Job Description JOB DESCRIPTION SUMMARY The FSQ Supervisor directly supervises a team of FSQ Auditors and FSQ Technicians 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 facilitates trainings for, coaches, and observes Team Members to ensure that all have the resources and awareness needed to meet our food safety and quality standards. Supporting the FSQ Manager, this role shares responsibilities for our site’s HACCP-based food safety system and compliance with regulatory, customer, and company quality requirements. DUTIES AND RESPONSIBILITIES The duties and responsibilities of this position shall consist of, but not be limited to, the following: Directly supervises a team of FSQ Auditors and FSQ Technicians that perform and document food safety and quality activities within the site Actively support Team Members on the production floor by signing and verifying processing records and addressing questions Audit and closely monitor FSQ work procedures to ensure compliance with the programs and policies defined by our site SQF Quality System Encourage team to lead by example in following food safety and Team Member safety procedures; immediately address situations where safety procedures are not followed Provide positive coaching for team performance development; communicate site food safety and quality objectives and how Team Members can help to achieve Maintain attendance and ensure proper staffing is maintained; including interviewing and hiring new Team Members and counseling Team Members about their attendance Facilitate trainings and meetings with team and across departments to build the behaviors, actions, and awareness needed to meet the high standards of our food safety and quality system Report and analyze records and data to monitor trends in food safety and quality performance against benchmarks Assist in addressing food safety and quality issues on the production floor such as holding production lines or product, issuing maintenance requests, or addressing issues with Team Members Lead special projects for continuous improvement or new product development Qualifications REQUIRED EDUCATION AND EXPERIENCE Required Education: High School Diploma or GED Required Experience: 2 Years of Experience in Food Safety and Quality Assurance in the Food Processing Industry Preferred: Associate or Bachelor’s Degree and More than 2 Years of Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; Previous Experience as a Supervisor or Team Leader; 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 Certified in HACCP and competent in implementing and maintaining food quality plans using risk-based methodology Understand Safe Quality Foods (SQF) Quality Code or similar and the requirements to implement and maintain a quality management system Demonstrate leadership, problem solving, presentation, and team motivational skills 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. However, the vast amount of work is conducted in a climate-controlled office. 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. Travel may be required. Additional Information The salary range for this role is $63,032 - $86,669(Annual). Actual salaries 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. 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.

Responsibilities

The FSQ Supervisor supervises a team responsible for food safety and quality activities at a meat snacks manufacturing facility. This role includes training, coaching, and ensuring compliance with food safety and quality standards.