Quality Assurance Specialist II

Job Description

Job Description

Description:

Schedule: Monday - Friday 11 AM - 8/9 PM (30 min unpaid lunch), with two paid 15 min breaks. - Candidate would be working from 9AM to 5:30PM to complete training, to switch to the later start time after several weeks. Flexibility on hours Monday through Friday is a plus.

OT: up to 10 hours a week

Interviews: will be done in person

Environment: cold environment - dress accordingly. Steel Toe are required

Equipment: need to know how to use an IPad, and a computer .

Top 3 Must Haves: Previous Quality Assurance is a must, be punctual, ability to stay as needed (based on production needs) work till the job is done,

Preference someone in the food industry for this position, but willing to have someone from another industry that was a QA.

3-5 Years of Experience, Primary duties include performing multiple analyses on raw materials, , work in progress, and finished product to ensure compliance with Sysco and customer specifications.
Responsible for checking a proportionate sample of product, recording the results of these inspections, and communicating with department managers when non-conformance occurs and ensuring proper product disposition.
Measures quantifiable attributes of the product (e.g. weight, tail length, temperature, tenderloin diameter, etc.); makes subjective decisions on the general appearance of the product; checks and grades product daily as needed, records the results of product inspections on appropriate logs; determines product non-conformance, ensures customer satisfaction by inspecting product correctly, identifies products according to size, origin, and count before shipping to customers; notifies order selectors if there is doubt about quality or accuracy of product that has been pulled for the customer.
Basic requirements include a high school diploma or GED equivalent; the ability to read, write, and communicate in English; basic arithmetic skills, a background in Microsoft Office and Microsoft Windows. Physical requirements include the ability to lift and move up to 75 lbs, stand, stoop, kneel, crouch, crawl, and work in different temperatures and warehouse settings.
Additional requirements for specialty meat companies (e.g. Buckhead Beef) include a working knowledge of USDA/FSIS rules and regulations including HACCP, SSOPs, a knowledge of meat specifications, the ability to comprehend meat cut tickets, and a preferred experience in measuring and weighing product. Additional requirements for specialty produce companies (e.g. FreshPoint) include a working knowledge of produce items. Reports to Quality Assurance Manager.