Reporting to the Quality Assurance Supervisor, the Quality Assurance Technician – Training support is responsible for ensuring that Vantage’s food safety and quality assurance programs are adequate and properly implemented and maintained by developing and updating training programs that are suitable for our process, working with different departments for proper implementation. The Quality Assurance Technician – Training Support provides support to operations with the objective of meeting food safety and quality requirements, while maintaining production efficiency.
*All applicants must be able to cover 2nd shift on an as-needed basis*
The following list of duties and responsibilities of the Quality Assurance Technician – Training Support is not intended to be an all-inclusive list of duties and responsibilities of the job described. Rather they are intended only to describe the general nature of the job. Under the supervision of QA Management, the QA Technician:
• Works with human resources to assure that new employees receive proper training at orientation and follows up with trainers as employees get qualified for critical positions.
• Evaluates existing training programs and updates as needed to assure that food safety and quality requirements are maintained.
• Works directly with operations / distribution / human resources / maintenance and other departments as needed for the development of specific training for each area, as it relates to food safety and quality.
• Maintains BRC and USDA training requirements, such as the annual GMP refresher.
• Supports QA technician positions as needed in both shifts:
o Works directly with cleaning contractor. Performs pre-operational inspection on all operating equipment and assures sanitary condition for food production.
o Performs monitoring of food safety and quality critical control points as outlined in the HACCP / Food Safety and Quality Systems.
o Assists on trouble shoot processing lines and provides solutions to operations team that target manufacturing and food safety requirements.
o Monitors compliance with product specifications and assists Product Auditors on problem resolution.
o Assists in data entry for all monitoring and verification activities as required. Prepares reports as necessary to record findings and recommendations from testing
o Involved in the continuous improvement of food safety and quality systems by assisting on the development and update of SOPs.• Additional duties as assigned
Key Skills and Competencies:
• Ability to speak, read, and write in English.
• Ability to write, read, understand, and follow documents and procedures.
• Strong organizational skills. Good verbal and written communication skills
• Professional and respectful attitude when dealing with both internal and external contacts and will work toward facilitating a team atmosphere within the Service Center.
• Proficiency with Microsoft Office is required
• Ability to work in team setting or independently with minimum supervision
• Strong analytical and logical conflict resolution skills. Ability to handle stressful situations.
• Must be able to work in a fast-paced environment
• Understand and apply safe work practices and principles. Ask questions if unsure.
• Identify potential hazards and either work to remedy them (if possible) or bring them to supervisor’s attention for action.
• Bring a ‘safety first’ attitude to work.
• Bachelor’s Degree in a scientific discipline such as animal/food science, biology, microbiology, chemistry/biochemistry
• Experience with developing training programs and training people.
• 1-2 years of Quality Assurance or related experience within the meat/food processing sector a plus
• GFSI certification knowledge a plus
The hours and days of work are established as needed by operations and at the discretion of management and may be adjusted (increased or decreased) by management as required. Must be able to work flexible schedule as necessary. This position requires coverage on both first and second shift depending on needs. Protective equipment is provided. Exposure includes:
• Very cold temperatures (32° – 36° F)
• High noise levels.
• Work in close proximity to industrial equipment, saws, conveyors, forklifts, and mechanized equipment.
• Wet and slippery floors
• Variety of odors
• Standing for extended periods of time
• Hours of work may exceed 12+ hours per day
• Exposure to products of beef and pork
• Frequent reaching, standing, lifting bending, or stooping
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualification required of employees assigned to this job.