Reporting to the Operations Manager – Slicing with secondary reporting to the Operations Manager – Grinds, the Raw Material Specialist is responsible for ensuring all raw materials meet the supplier specifications by leading and performing raw material audits on a sample of products, and acts as the liaison between the supplier and Vantage Foods for any products found to be out of compliance. This position also serves as support for other positions within production as directed, including the production clerk.
The following list of duties and responsibilities of the Raw Material Specialist is not intended to be an all-inclusive list of the job described; rather they are intended only to describe the general nature of the job. Under the supervision of Operations management, the Raw Material Specialist shall:
• Work cooperatively with operations personnel to ensure raw materials meet supplier specifications and quality standards.
• Lead raw material team on monitoring of raw material specifications.
• Perform yield tests for different products and suppliers to provide significant data to be used on product cost and process efficiency.
• Work cooperatively with receiving personnel to understand receiving requirements for raw materials.
• Monitor raw material suppliers’ adherence in meeting product specifications and quality standards. Follow up with suppliers on issues found and maintain supplier scorecard.
• Handle raw material claims associated with specifications, mislabeling, receiving standards, foreign materials, and other quality or food safety concerns.
• Work cooperatively with supplier contacts and accounting personnel to ensure all claims are closed in a timely manner.
• Assist Quality Assurance in administering the Supplier Approval program and assist in conducting annual assessments to review raw material supplier performance.
• Work cooperatively with all personnel to ensure maintenance of BRC standards, including documentation and practical applications.
• Work with Operations on other functions as needed, including but not limited to: cover for certain positions, lead certain projects, etc.
• Meet or exceed USDA and BRC requirements.
• Adhere to and enforce company and facility GMP guidelines.
• 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.
Key Skills and Competencies:
• Strong organizational and communication skills
• Proven leadership skills
• Ability to work independently with minimal supervision
• Ability to multitask and coordinate a variety of projects
• Proficient in Microsoft Office
• Bachelor’s Degree in Animal/Food Science or other relevant science degree preferred, but not required
• Experience in the meat industry, quality assurance or auditing/inspection preferred, but not required
• Ability to speak, read, and write in English language required. Bilingual (English/Spanish) 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. Protective equipment is provided. Exposure includes:
• Very cold temperatures (32° – 36° F) and a variety of odors
• High noise levels, with potentially wet and slippery floors
• Work in close proximity to industrial equipment, saws, conveyors, forklifts, and mechanized equipment.
• Hours of work may exceed 12+ hours per day in some cases
• 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.