Quality Assurance Technician, Food Manufacturing

Description

“Helping Others Help Themselves” is more than just our mission; it’s how we approach everything we do. As a Quality Assurance Technician, you’ll play a critical role in protecting our product, our people, our customers, and our promise. If you're someone who is detail-driven, dependable, and passionate about doing the right thing — even when it’s hard — this role is for you. You'll help ensure every item that leaves our facility is safe, consistent, and up to the high standards our customers count on.

Tasks include, but are not limited to, the following:

• Conduct hourly quality checks and environmental observations on the production floor, ensuring compliance with food safety and quality standards.
• Perform pre-operational inspections and verify sanitation effectiveness prior to line start-up.
• Identify and address potential food safety or quality issues by escalating to leadership or resolving directly with team members, as appropriate.
• Execute microbiological swabbing and assist with internal audits to support continuous improvement and regulatory compliance.
• Accurately document findings and maintain clear, detailed records in both physical and electronic systems.
• Support the R&D team by helping prepare, create, and ship product samples for customer evaluation or testing.
• Monitor adherence to GMPs and other food safety programs (e.g., HACCP, SQF) throughout all stages of production.
• Maintain calibration schedules and perform equipment checks to ensure accurate measurement and testing processes.

Requirements

3–5 years of experience in Quality Assurance, Quality Control, or a related technical role is strongly preferred. You should have basic computer skills, including Microsoft Office; experience with food safety documentation systems is preferred. You should have a general understanding of food safety principles and programs, including GMP, HACCP, and SQF, strong written and verbal communication skills, and the ability to work early morning shifts (start times between 4–6 AM); the typical schedule is four 10-hour days with some required overtime.

Core Competencies Required for Success in this Role Include:

Integrity & Courage (willing to speak up and take action when food safety or quality is at risk, even when it’s uncomfortable), Communication (strong written and verbal communication; able to document clearly and work through issues with others respectfully), Detail Orientation (precision and consistency in documenting, testing, and identifying deviations from standards), Dependability (good attendance, follow through, and maintains a high level of reliability), Problem-Solving (being observant and proactive, with the ability to assess environments and determine when to escalate or resolve issues), Growth Mindset (learning quickly and valuing continuous improvement and collaboration), Independence & Teamwork (ability to follow direction and execute tasks independently while contributing to a team).

A High School Diploma or Equivalent Certification in HACCP, PCQI, and/or SQF is preferred, but not required.

Physical Requirements Include: Sitting, Standing, Climbing Stairs and/or Ladder, Crawling, Bending, Reaching (overhead, at shoulder height, waist height, below waist), fine manipulation, and senses (Seeing, Smelling, Taste, Touch, Hearing).