QC Specialist – 2nd and 3rd Shift Openings

For nearly a century, The Jel Sert Company has focused on creating high-quality, high-value foods, and beverages that help bring people together. We are currently looking for a passionate and dedicated individual to join our team as a QUALITY CONTROL SPECIALIST. If you are looking for a work environment that encourages personal growth, responsibility, and a shared vision for creating incredible products that help create lasting memories, then Jel Sert wants you!

We are looking to fill two (2) openings, one (1) on 2nd shift and one (1) on 3rd shift.  The hours for each shift are as follows:

2nd Shift: 2:00pm – 10:30pm

3rd Shift: 10:00pm – 6:30am

The Quality Control Specialist has broad responsibility for Quality Control auditing of finished goods and manufacturing facility. This position will also be responsible for database maintenance, troubleshooting and product disposition, product hold/release authority, quality inspection, investigation, and reporting issues associated with Food Safety and Quality.

This position may require the employee to work overtime as needed. Overtime is scheduled based upon individual job responsibilities and the needs of the department.  Additionally, employees will receive cross-training in other QC functions in order to provide backup support as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Responsible for data entry, managing, and utilizing data information within Company databases.
• Presiding over facility sanitation practices, performing inspection of equipment, and or manufacturing processes.
• Conformance to GMP guidelines and all company policies/procedures
• Inspection of Finished Goods, representing Medical Foods, Dietary Supplements, and other high-profile contract customer products.
• Identify non-conforming conditions within the manufacturing environment and with products and materials per their compliance to food safety and food quality.
• Responsible for placing non-conforming products and materials or products that do not conform to specifications into a hold status.
• Ensure appropriate communication of Food Safety and Quality issues with Production Supervisors, Managers, and other facility personnel as required.
• Initiates investigations into the causes of material or product non-conformances, gathering pertinent information (documents, interviews, graphic and physical evidence, etc), without prompt from Supervisor.
• Investigates customer complaints with guidance from Supervisor
• Perform audits based on SQF guidelines:  Hard Plastic, Processing Line, X-Ray, etc.
• Make suggestions to improve plant safety, food safety, and product quality
• Make suggestions on how to increase efficiency and cost savings within the department and actively participate in the implementation of own or other’s ideas
• Gather finished good samples per program requirements.
• Provide hands-on training to plant employees as directed
• Other duties may be assigned.

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.

EDUCATION and/or EXPERIENCE

• 3-5 years’ quality control experience in the food/beverage industry
• Knowledge of one or more of the following is desirable: GMP’s, HACCP, SQF, FDA, or USDA regulations for foods and beverages.
• Internal auditing, CAPA investigations, and training of personnel a plus.
• Must be able to complete a skills assessment test to assess basic skills needed in the position.

KNOWLEDGE, SKILLS, and ABILITIES

• Good Computer skills (e-mail, internet use, basic skills in MS Excel, MS Word, and MS PowerPoint)
• Good written and oral communication skills in English and Spanish are required.
• Ability to work in a team-based environment.
• Ability to work independently
• Proactive behavior (take initiatives/make suggestions/follow up with limited Supervision)
• Good analytical skills (observation, attention to detail, problem-solving)
• Desire to learn, take on challenges and responsibilities. Cross-training in other Quality Areas such as Incoming Inspection/Lab.  Flexibility to adapt to change.
• Basic math skills: Arithmetic, percentages, ratios, measurements
• Ability to multi-task, organize and prioritize tasks
• Good conflict resolution and interpersonal skills
• Identify and communicate unsafe work conditions to Supervisor

PHYSICAL DEMANDS

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must be able to:

• Climbing: Ascending or descending ladders, stairs, ramps, and the like, using feet and legs and/or hands and arms.
• Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery surfaces.
• Reaching: Extending hand(s) and arm(s) in any direction.
• Standing: Remaining upright on the feet, particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward, or outward. May be required to push a cart containing a product weighing up to 115lbs.
• Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position.
• Fingering: Picking, pinching, typing, or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.
• Feeling: Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.
• Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly, or quickly.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive detailed information through oral communication, and making fine discriminations in sound.
• Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
• Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up-to 10 pounds of force constantly to move objects.
• Required to have close visual acuity with full-color perception to perform an activity such as: preparing and analyzing data and figures; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or inspection of machines; using measurement devices.
• The worker is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned and/or to make general observations of the production environment.

WORK ENVIRONMENT

Office/Laboratory/Manufacturing Facility environment with exposure to some allergen production

• Subject to allergens.
• Working at times within a dusty production environment.
• Subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, exposure to high heat.

This is a safety-sensitive position as one will have exposure to running machines and moving forklifts. 

FOOD SAFETY and QUALITY RESPONSIBILITIES

Follow applicable work procedures and instructions.

Responsible for monitoring and recording CCPs and CQP’s. Responsible for monitoring compliance to and abiding by prerequisite programs

Back up redundant

IMPACT ON JEL SERT

The job is essential to ensure all products are produced within Jel Sert and/or customer specifications to ensure the product is safe for consumption and meets quality requirements.