Quality Inspector Food Services

Job Description

Job Description

At-a-Glance:
Are you ready to build your career by joining an international food and beverage company? If so, our client is hiring a Quality Inspector.

• Contract
• On-Site - 2nd shift - 2:30PM to 11:00PM.

Required:

• 3 - 5 years of Quality experience in a manufacturing environment.
• Bachelor’s degree in Biology, Chemistry or related field.
• Experience with basic laboratory protocol required.
• 2nd shift position, but must be flexible to work different hours occasionally.

Responsibilities:

• Ensures compliance with Quality, Food Safety, and Manufacturing Control Program requirements across production, packaging, and distribution operations.
• Performing inspections, identifying quality risks, documenting non‐conformances, and supporting corrective actions to protect the consumer and brands.

Accountabilities:

• Execute routine quality inspections across manufacturing, packaging, warehouse, and distribution operations.
• Ensure compliance with Manufacturing Control Programs (MCPs), GMPs, AIB standards, and site SOPs.
• Verify product, packaging, labelling, and pallet configurations meet approved specifications.
• Conduct quality verifications (as applicable), including detector challenges, seal integrity, labelling accuracy, and pallet quality checks.
• Perform scheduled and risk‐based inspections in production and shipping areas.
• Identify damaged, suspect, or non‐conforming materials and initiate appropriate containment actions.
• Accurately document inspection findings and non‐conformances using approved systems and tools.
• Maintain complete, accurate, and timely inspection records as required.
• Support leading indicator programs by identifying, tracking, and reporting quality risks.
• Reinforce GMP, food safety, and quality expectations on the floor and in warehouse environments.
• Provide on‐the‐spot coaching and guidance to operators and warehouse personnel.
• Participate in Fix‐It‐Forever and continuous improvement initiatives to reduce repeat quality issues.
• Identify opportunities to strengthen quality controls and prevent consumer complaints.
• Promote a strong quality and food safety culture through visible floor presence.