QA Group Leader

Purpose Statement

Quality Assurance Lead Personnel will be expected to demonstrate a proficient understanding of the material being presented to them. The position requires the individual to lead the subordinate team members by assisting when need, providing guidance, effective communication and reviewing documentation.

Key Accountabilities and Outcomes

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Notify Quality Assurance Manager and place on hold any finished products that are outside required parameters
• Make accurate measurements of customer product
• Work together with Line Supervisors
• Visually approve customer product
• Pull samples as directed by customer specifications
• Prepare samples and forms for submission to outside lab for testing.
• Report any equipment that is not working properly
• Monitor quality and GMPs on the floor
• Monitor Metal Detectors
• Perform and interpret Petri film testing for various nonpathogenic microorganisms (SPC, Coliforms, yeast and mold).
• Notification required for out of parameter products to Lab Supervisor and/or QA Manager.
• Review Certificate of Analysis submitted by Vendors for verification of conformance to specifications and resolution or corrective action for out of specification submissions,
• Maintain good attendance and punctuality.  Follow established work schedule.
• Maintain a positive and respectful attitude; cooperate with co-workers, management, internal and external customers, as applicable.  Report any incidents of harassment to your Supervisor, Manager or Human Resources Manager.
•  Must be able to take direction and follow instructions.
• Work safely at all times and report any unsafe conditions or injuries to your Supervisor or Manager immediately.
• Other duties, as assigned by management.

Food Safety Responsibilities

• Follow all GMP’s, food safety, and quality policies. 
• Support all facility departments and staff in making decisions regarding food safety, quality, and integrity of the BRC System.
•  Perform duties as assigned in the absence of Plant Manager and Operations Manager.
• Encourage continuous improvement in areas of quality, food safety, and BRC elements. Perform annual verification / validation of BRC system 
• Communicate quality and food safety industry, legislative, and scientific updates to plant staff

Knowledge, Skills, and Experience

MINIMUM REQUIRED QUALIFICATIONS, EDUCATION AND EXPERIENCE:

• High School graduate or equivalent (GED) or 4-6 months related experience and/or training; or equivalent combination of education and experience
• Speak, read, write English (Spanish a Plus)
• Ability to apply fractions, percentages, rations and proportions to practical situations
• Basic Computer Skills
• Effective Communications skills
• Problem Solving Skills
• Understanding of basic microbiology
• Ability to document and measure results

PHYSICAL DEMANDS & WORK ENVIRONMENT:

• Must be able to lift 40 pounds.
• Dusty environment, (flour dust)
• Hot temperatures
• Lifting pushing/pulling moderately light items.
•  Extended periods of sitting, walking and standing