Quality Inspector 1

POSITION SUMMARY

This position is responsible for performing daily inspections of incoming materials, production processes, and finished goods to ensure product safety, quality, and compliance with established specifications, procedures, and regulatory requirements. The QC Inspector 1 verifies product specifications, monitors quality and food safety controls, documents inspection results, identifies and escalates quality issues, and supports audit readiness and compliance with HACCP, GMP, SQF, and other applicable food safety programs.

DUTIES AND RESPONSIBILITIES

Major responsibilities of the position are listed below. To perform the job successfully, the individual must be able to execute each essential duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Other duties, assignments, and specific projects may be assigned at the discretion of management.

• Verify that product meets all requirements set forth by the specification
• Write inspection reports to capture information and submit to QC Supervisor/delegate employee
• Enter Inspection reports into QC Software
• Communicate quality issues to QC2s and supervision so that immediate adjustments can be made
• Input critical information into QC Software
• Maintain close communication with Departmental Supervisors and assist with problem resolution via communicating essential details to QC supervision
• Foster a respectful team environment that supports Workplace Values through professional communication, motivation and timely problem resolution
• Maintain and actively support safety programs by immediately addressing safety issues
• Ensure compliance with all department procedures and standards
• Cross-functional rotation with other QC/QA areas
• Good basic math skills (including percentages, fractions, and decimals) are required
• Must be able to work in cooler or freezer for short periods of time
• Must be able to stand/walk/climb stairs 8-10 hours per day
• Must be able to work a flexible schedule with some overtime and weekends
• Must be able to lift, push and pull up to 50 pounds. 30lb max frequently/occasional 50lbs

KNOWLEDGE, SKILLS AND ABILITIES

To perform the job successfully, an individual must be able to execute each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required.

KNOWLEDGE :

• Production and Processing: Knowledge of raw materials, production processes, quality control, food safety controls, and other techniques for maximizing the effective manufacture and distribution of goods.
• Quality and Food Safety: Knowledge of inspection procedures, HACCP, GMP, CCP monitoring, SQF principles, sanitation verification, and documentation requirements.
• Mathematics: Knowledge of basic math, including percentages, fractions, decimals, and their applications.
• English Language: Knowledge of the structure and content of the English language, including the meaning and spelling of words, rules of composition, and grammar.
• Customer and Personal Service : Knowledge of principles and processes for providing customer and personal services, including meeting quality standards and supporting customer satisfaction.
• Documentation and Compliance: Knowledge of accurate recordkeeping practices to support traceability, regulatory compliance, audit readiness, and internal procedures.
• Memorization: The ability to remember information such as words, numbers, pictures, procedures, lot code formats, and specifications.
• Number Facility: The ability to add, subtract, multiply, or divide quickly and correctly.

SKILLS:

• Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
• Active Listening: Give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Coordination: Adjust actions in relation to others' actions.
• Critical Thinking: Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Instructing: Teaching others how to do something.
• Monitoring: Monitoring/Assessing performance of yourself, and other individuals, for making improvements

ABILITIES:

• Dynamic Flexibility: Able to walk, stand, bend and twist for 8-10 hours a day, working in variable conditions including extreme heat and cold as well as in a noisy environment
• Selective Attention: Able to perform multiple tasks in a fast paced, real-time environment, consistently meeting deadlines with accurate and detailed results
• Problem Resolution: Able to look beyond the surface and to question individual situations in order to find and communicate small, but potentially critical, details and errors
• Control Precision: Verbal and written communication skills are required to interact effectively at varying levels of authority across the organization
• Time Sharing: Able to adapt to overlapping demands and interruptions

PHYSICAL DEMAND AND WORK EFFORT

• Able to work in demanding circumstances (crowded conditions, cold storage (-10° to 40°) for entire shift (8-10 hours).
• Walking and standing for entire shift (8-10 hours)
• Able to lift up to 30 lbs. continuously/ up to 50 lbs. occasionally
• Honest and respectful communication
• Compliance with company attendance standards.
• FLSA status: Hourly Non - Exempt.

EDUCATION AND EXPERIENCE

• High School diploma or equivalent preferred
• 6 months+ quality control experience preferred
• Must have Valid Driver's License and a good driving record
• Experience with Microsoft Office Suite preferred.
• Good basic math skills, including percentages, fractions, and decimals, are required.
• Demonstrated comprehension skills are required in order to understand general label requirements, lot code formats, procedures, diagrams, flow charts, written specifications, and food safety documentation.