Summary: Responsible for inspecting and quality control regarding purchased material, in-process material, and finished products to assure that quality control standards are achieved.
Essential Functions and Responsibilities: ( Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks, knowledge, skills, and other characteristics. This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all the duties listed, nor does it necessarily list all possible duties that may be assigned.)

• Abide by all regulations, policies, codes, work procedures, and instructions.
• Follow all safety rules and Good Manufacturing Practices (GMP) and use all appropriate safety equipment.
• Monitor products for compliance to specifications (weight, packaging, ingredients, etc.)
• Perform Critical Control Point (CCP) checks.
• Respond to additional calls when needed concerning foreign materials, non-conformance, receiving, injuries, etc.
• Receive bulk ingredients.
• Audit mixers to ensure following correct specifications.
• Monitor production, maintenance, and sanitation employees for compliance with GMP’s.
• Pull samples of food for microbiology testing
• Perform daily sensory evaluations which include tasting the product, checking the color of the top and bottom crust, evaluating the workmanship of the icing pattern, topping and fillings for customer and product expectations.
• Analyze facts or circumstances surrounding individual problems to determine what action should be taken within the limits of standard practices.
• Perform weekly and daily equipment calibrations.
• Maintain samples in the QA cage and prepare for customer showings.
• Be on time and at the job on a consistent basis.
• Other duties may be assigned which may include filling in on the production line.

Competencies: To perform the job successfully, an individual should demonstrate the following competencies to perform the essential functions of this position.

• Customer Service—the individual responds promptly to customer, including internal customer needs, solicits customer feedback to improve service and maintains confidentiality.
• Oral Communication—the individual speaks clearly and persuasively in positive or negative situations.
• Written Communication—the individual edits work for spelling and grammar and can read and interpret written information.
• Planning/Organizing—the individual prioritizes and plans work activities and uses time efficiently.
• Quality—the individual demonstrates accuracy and thoroughness and monitors own work to ensure quality.
• Adaptability—the individual adapts to changes in the work environment, manages competing demands and can deal with frequent changes, delays, or unexpected events.
• Dependability—the individual is consistently at work and on time, follows instructions, responds to management direction, and solicits feedback to improve performance.
• Safety and Security—the individual observes safety and security procedures and uses equipment and materials properly.

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

• Knowledge of inspection and quality control methods in a manufacturing environment, preferably in food manufacturing.
• Knowledge and use of a wide variety of measuring instruments.
• Must be able to work efficiently in a fast paced, continuously changing environment.
• Effective communication with other departments and outside contacts is essential.

Education/Experience

• Minimum of 6 months experience in a food/quality control environment
• High school diploma or GED is required, bachelor’s degree preferred.

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 regularly required to use hands and fingers, handle or feel; reach with hands and arms; sit; twist; bend; lift up to 20 pounds, talk, and hear. The employee will be standing for long periods of time and will be required to walk on a slippery production floor. Specific vision abilities required for this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
• Specific vision abilities required for this job include close vision, depth perception and the ability to adjust focus.
• Temperature in the plant can reach 100 degrees in the summer and 50 degrees in the winter; will be exposed to flour and gluten; will handle products that are frozen and will enter the freezer.
• The noise level in the plant is moderate, except in the pan washing area where it is loud.