Manufacturing QA Technician I

Job Title

2nd Shift M-F 11 : 30am - 8pm, potential for OT when others are on vacation or out sick as well as peak season (Sept - Jan)

Is there possibility this assignment will be extended? Yes

Is there possibility this assignment will convert to full time? Yes, pending worker performance.

Sampling, testing, plating, reading, and recording product test results.

Knowledge of Microbiological, Physical, Chemical, and Organoleptic Testing.

Proficiency in Windows-based PC programs especially Intermediate Excel experience.

Responsibilities

Key responsibilities include : Sampling, testing, plating, reading, and recording product test results. Maintaining daily records and data entry. Performing internal audits and following hold procedures for non-compliant products. Equipment calibration and troubleshooting. Preparing for inspections and driving continuous improvement. Performing lab testing procedures including microbial plating, component analysis, and environmental swabbing. Inspecting equipment and plant areas for sanitation and regulatory compliance. Conducting sensory analysis on milk and other products. Reporting daily issues associated with production to supervisors. Monitoring all CCP records and frequencies. Following up on customer complaints and corresponding with production. Managing product specifications and maintaining policies and procedures including training relating to GMP's, Food Safety, and regulatory compliance. Exceptional attention to detail and strong organizational skills. Ability to adapt effectively within a continually changing and demanding environment. Demonstrating ability to effectively manage multiple tasks and duties as they relate to food safety and regulatory compliance. Maintain inventory on laboratory supplies. Lab Test Equipment / Maintenance.

Requirements

Qualifications include : Knowledge of Microbiological, Physical, Chemical, and Organoleptic Testing is nice to have. 2+ years in a similar type of role. Food Manufacturing Experience is preferred. Minimum bachelor's degree in food science, Biology, Microbiology, Chemistry, or related field, or EQUIVALENT EXPERIENCE. Knowledge of HACCP, Good Manufacturing Practices, and Good Sanitation Practices. Ability to lift 50 lbs. Proficiency in Windows-based PC programs especially Intermediate Excel experience. Good analytical and problem-solving skills. Excellent documentation and communication skills. Ability to work alone or with a team, multitask, and manage time effectively. Good time management and customer service orientation.