Quality Control Training Coordinator

Summary:

The Quality Control (QC) and Training Coordinator is responsible for product quality through leading and conducting product line inspections, monitoring product compliance, and team training and leadership. This process includes maintaining records, identifying and segregating non-conforming products, practicing and enforcing Good Manufacturing Practices (GMP) and company policies, with an emphasis on conducting training and team member engagement.

Essential Duties and Responsibilities:

· Responsible for food safety.

· Performs line duties such as measuring, weighing, counting, and analyzing work in progress (WIP) and final products to meet company/customer specifications.

· Leads the quality control team as a member of the production team to include proficiency training, training production employees on proper procedures and ensuring the production’s proficiency.

· Responsible for leading the Production Quality Control team by providing initial and additional training as necessary. Employees who will be considered part of the Production Quality Control Team are those assigned to locations that may include but are not limited to the following areas as appropriate: Spice dosing, filler, relish filler, topping table, and briner.

· Responsible for ensuring the accurate documentation, identification, and segregation of all non-conforming products, as well as verifying their proper disposal as determined by management.

· Responsible for conducting corrective and preventative action with appropriate documentation and records.

· Responsible for understanding and performing physical and chemical product testing, gaining product and procedure proficiency. With the ability to confidently conduct the following responsibilities when called upon:

· Monitoring critical control points, preventive measures, procedures, corrective actions, and verification procedures.

· Prepares samples and performs liquid analytical testing to determine that the finished product meets the customer’s quality standards and specifications following procedures outlined in, but not limited to, the Best Maid Laboratory Manual.

· Ability to run pH meter accurately to ensure product conforms to FDA rules for Acidified Foods.

· Ability to run automatic and manual titration systems.

· Performs daily calibrations on all benchtop and handheld instruments.

· Prepares quality documentation and reports by collecting, analyzing, and summarizing information.

· Engages in continuous learning and development with desire to teach and engage with team members through group and one on one training or coaching of new or established training.

· Coordinates and conducts training with departments and employees.

· Enhances the reputation of the department and organization by accepting ownership for accomplishing new or different requests and exploring opportunities that add value to job accomplishments.

· Follows established Good Manufacturing Practices to ensure the safety, quality, and legality of products made by the company.

· Other duties as assigned or required with training.

Skills and Qualifications:

· Minimum 18 years of age.

· High School diploma or equivalent desired.

· Experience in a food safety-based role required.

· Proven record of attendance, document control, and document completion.

· Passion for learning and teaching with willingness to embrace new challenges.

· Able to analyze information.

· Able to compute basic math skills required.

· Verbal and written communication skills required. Bilingual.

· Able to work with others in a team environment.

· Able to lift, push or pull 50 pounds and navigate uneven surfaces/stairs.

· Overtime and weekend hours as applicable.

Job Type: Full-time

Pay: $17.00 - $20.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift

Work Location: In person

Salary : $17 - $20