Food Safety and Sensory Coordinator - 1st Shift

Job Description

Job Description

About Amy’s

At Amy’s Kitchen, we're more than just a food company- we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is clear: to make it simple and enjoyable for everyone to eat well.

We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy’s, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time.

Schedule: Monday to Friday

Shift: 1st

Hours: 6:00am to 2:30pm, Mon - Fri

Pay: $22.90/hr

Amy’s Perks:

• A fun and safe atmosphere where teamwork is encouraged
• Weeks of on-the-job training for your new role
• Discount on Amy’s products
• Opportunities to grow and advance your career
• Competitive compensation and benefits package
• Affordable Amy’s meals on-site for lunch and dinner
• Bonus incentives based on attendance and safety
• Referral Bonuses
• Safety Shoe Program, covered by Amy’s
• 401k program (up to 4% contribution matching after 1 year)
• Parental Leave Program
• Education reimbursement; scholarship Program
• Paid Time Off (PTO) and Unpaid Time Off options

SUMMARY
This position works in the Food Safety & Sensory Department and supports activities related to hold and release, record review, form development, and assists Food Safety & Sensory (FFS) Technicians. Coordinates and/or participates in problem resolution activities and assists in developing specifications. Coordinates FSS programs, including the environmental and training programs. In their absence, the FSS Technician can cover their duties and responsibilities to Food Safety & Sensory.

ESSENTIAL DUTIES AND RESPONSIBILITIES Other duties may be assigned.

• Prepare and maintain forms and formatting, both electronic and paper, used in FSS applications which identify required testing and expected results. Assists in preparing corrective action suggestions, for instance when targets are not achieved.
• Review all documents prepared by FSS Technicians. Follows up on issues and questions in a timely manner.
• Data entry of information into the Enterprise Resource Planning (ERP) system. Ensure entries are correctly completed within the defined timeframe.
• Follow-up with product holds, as required. Coordinates investigation to determine final disposition. Releases product and/or approves donations/disposals in a timely manner.
• Follow-up on and trend disposals and suggests ways to minimize product and ingredient losses.
• Conduct timely food safety evaluations and dispositions of product, escalating as necessary
• Involve other departments, when appropriate, for timely response to observation of failure to meet expectations/standards.
• Collaborate with Operations, Maintenance, Warehouse and Sanitation to facilitate investigations, Root Cause Analysis (RCA), Corrective and Preventive Action (CAPA) action, and problem solving for incidents and non-conformances.
• Prepares reports which summarize data obtained from FSS evaluations and draw conclusions that will assist in improving product quality.
• Provide technical support and communicate changing Food Safety and Sensory requirements to Operations.
• Update foreign materials databases (in-house and consumer).
• Monitor Good Manufacturing Practices (GMPs) of all individuals in the plant and advise infractions to supervisors as appropriate.
• Environmental Management (EM) program responsibilities including but not limited to swabbing, and investigational activities, as well as preparing samples for shipment. Organizes and files all paperwork completed during the shift.
• Manage sample retain activities.
• Responsible for standardizing, implementing, and managing plant signage Participate in internal plant audits and performs special projects as required Backup to FSS Technicians in the event of their absences.
• Other duties and projects as assigned

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

SUPERVISORY RESPONSIBILITIES
This job has no supervisory responsibilities.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED); or three years’ experience; or equivalent combination of education and experience.
• Previous experience with food products is preferred

SKILLS

• Detail-oriented o Multi-task & Prioritize o Intermediate computer skills
• Ability to learn and navigate ERP system as required o Reliable/Dependable

COMPETENCIES

• Change and Learning Agility o Conflict Management o Assertiveness o Composure o Drive/Energy o High Standards
• Written and Informal Communication o Initiative o Integrity o Positive Impact
• Problem Solving and Decision Making o Team Player
• Functional/Technical Expertise o Team Leadership

LANGUAGE SKILLS

• Ability to read and comprehend instructions, correspondence, and memos.
• Effective written communication skills.
• Ability to effectively present information in one-on-one and small group situations to employees of the organization.
• Bilingual Spanish/English is a plus

MATHEMATICAL SKILLS

• Ability to add, subtract, multiply, divide whole numbers and fractions.
• Ability to determine averages and medians
• Ability to perform these operations using units of weight measurement, volume, and length.

REASONING ABILITY

• Ability to apply common sense understanding to carry out detailed written and oral instructions.
• Ability to deal with problems involving complex variables.

CERTIFICATES, LICENSES, REGISTRATIONS

• PCQI Certification or willingness to gain PCQI Certification
• Better Process Control School Certification or willingness to gain BPCS Certification

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions and moving mechanical parts. The noise level in the work environment is usually loud.