Manufacturing Quality Assurance Technician II -

Responsibilities Job Summary: As a Manufacturing (Mfg) QA Technician II, you will provide support to the Plant to ensure quality and safety requirements are met. Key Responsibilities & Essential Functions: Quality Assurance: Fosters a positive working environment among diverse teams Interacts with all plant personnel to improve quality of products produced Provides quality assurance to support all Mfg initiatives Trains production team members on safe, quality food manufacturing Maintains laboratory in accordance with published 6S standards Participates on cross-functional teams within the facility to develop basic preventive and corrective action plans for improving quality of product produced Captures customer / supplier feedback; uses content for continuous improvement Performs root cause analyses; identifies cost of lost opportunity and the reduction of variation in processes Demonstrates understanding of traditional quality cost categories (i.e., prevention, appraisal, internal failure, and external failure) Participates in failure mode effects analyses (FMEAs) Maintains laboratory records Assists in implementing statistical sampling plans for raw materials, work in process and finished goods via divisional procedure Assists with implementation of new product lines, including capability study, visual factory aids, etc. Assists Procurement QA on issues regarding raw material quality and functionality Auditing / Testing: Analyzes data, audits, inspects, and tests products to ensure compliance with quality standards / HACCP plans Audits process controls to ensure product quality and food safety standards are within control limits and Plant standards Tests finished product, work-in-process, and raw materials against specifications to determine quality status, including chemical, microbial, or physical testing Performs floor checks to ensure control on non-conforming products; communicates findings to appropriate personnel Participates in warehouse audits where applicable Tracks completion of preventive and corrective action plans for improving quality of product Troubleshoots standard laboratory machines and equipment for laboratory testing and exams The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations. Qualifications & Key Requirements Work Experience: 1+ years of experience - Required Experience maintaining / using Quality Management System (e.g., documentation, quality work instructions, audit records, corrective action requests) - Required Experience or coursework in food science, quality management, or other sciences - Required Knowledge/Skills/Abilities: Knowledge of standard laboratory equipment and usage to perform laboratory tests and exams - Required Knowledge of basic statistics - Required Knowledge of / ability to learn applicable regulatory standards - Required Knowledge of how to maintain Good Manufacturing Practices (GMPs) - Required Understanding of the application of the evolution of quality, quality fundamentals, and root cause analysis - Required Strong organization skills - Required Strong math (including formulas) and problem-solving skills - Required Strong PC skills, including MS Office - Required Critical thinking skills - Required Verbal / written communication and presentation skills - Required Bi-lingual (English - Spanish) skills a plus - Required Ability to learn / apply H-E-B quality and OSHA safety requirements, including behavior-based safety - Required Education: A related degree or comparable formal training, certification, or work experience - Required Licenses/Certifications: Completion of H-E-B certification as an ASQ Quality Improvement Associate CQIA - Required Certification in / advanced knowledge of quality systems and HACCP - Required Completion of internal Quality Fundamentals, SQF Practitioner, and Advanced HACCP training - Required Physical Demands & Working Conditions: Travel by car or plane with overnight stays Regularly lift up to 20 lbs Occasionally lift 20 lbs Work extended hours and rotating schedules Maneuver through the facility and perform functions of the job, with or without accommodation (standing, stooping, bending, etc.) Work in wet, cold, or hot, environments, depending on Plant location, where temperatures are as listed below: Bakery and Tortilla: 80-100 degrees F Floral: temperature‑controlled environment that ranges from 32-42 degrees F Ice Cream: (-)40 to 80 degrees F; certain areas in a wet environment Meat: routinely 30-45 degrees F in a cold and wet environment; occasionally (-)20 or 85 degrees F in certain areas Milk: routinely 60-80 degrees F in a wet environment; occasionally 38 degrees F in certain areas, 110 degrees in other areas Snacks: temperature‑controlled environment that ranges from 80-100 degrees F The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 1/1/2017 #J-18808-Ljbffr H.E.B.