Vacancy caducado!
When it comes to being wild, we know a thing or two. We're not afraid of trying something new or the hard work it takes to make it happen. It's in our DNA. We've turned a family recipe into a new snacking category. And the wilderness into the world's largest meat snack business, that's still proudly family owned and operated.We're a company built by innovators, and are driven to not only satisfy your hunger, but to also feed your journey – whether that journey is on the road, on the run, at the campground, at the playground, in the office or in the moment. It’s a journey we share with you. It’s the journey forward of our people, of our communities, of our category…with a reverence for quality and an irreverence for the status quo.At Jack Link's Protein Snacks, we see every moment of every day as an opportunity to move forward, to forge new ground. To realize our vision of becoming the World’s #1 Protein Snack Company. We never give up. You never give up. Together, we keep going. Are you wild enough to join us?Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Family-owned and operated with headquarters in Minong, Wisconsin, Jack Link’s Protein Snacks also has a large corporate hub in Downtown Minneapolis, Minnesota. The company is made up of over 4,000 passionate team members, across 11 countries, who share an uncompromising commitment to delivering awesome products and feeding the journey of those who move things forward. The Jack Link’s Protein Snacks portfolio of brands includes, Jack Link’s, Lorissa’s Kitchen, MATADOR Jerky, BiFi and Peperami.Jack Links is looking for a Food Safety and Quality Manager (FSQ) for our plant in MInong, WI. A relocation package will be provided. This position requires FSQ experience in food manufacturing. The FSQ Manager is responsible for determining the overall direction, coordination, and evaluation of all plant quality systems as they relate to achieving corporate Food Safety and Quality. Management responsibilities include developing the duties and directing the activities of lab technicians and quality control inspectors and following up on the quality, quantity, and accuracy of their work. Carries out responsibilities in accordance with company policies and procedures.JOB DESCRIPTION SUMMARYThe FSQ Manager is responsible for determining the overall direction, coordination, and evaluation of all plant quality systems as they relate to achieving corporate Food Safety and Quality. Management responsibilities include developing the duties and directing the activities of lab technicians and quality control inspectors and following up on the quality, quantity, and accuracy of their work. Carries out responsibilities in accordance with company policies and procedures.DUTIES AND RESPONSIBILITIESThe duties and responsibilities of this position shall consist of, but not be limited to, the following:Essential Duties and Responsibilities include but not limited to the following.Personnel
Insure proper staffing is maintained.
Responsible for interviewing, hiring, appraising work performance, rewarding and disciplining employees.
Maintain attendance records, counsel employees with poor attendance, and follow up with corrective action.
Interpret company policies and safety policies for the quality staff.
Complete accident investigation and report within 24 hours of the incident.
Implement and monitor training for new hires and re-training of current employees.
Insure good manufacturing practices along with company SOP’s & SSOP’s are followedat all times.
Initiate work goals to motivate the quality staff and document improvement.
Instill a positive attitude, dependability, and trustworthiness in employees.
Cultivate learning by providing opportunities for cross training and skill development.
Encourage employee initiative and innovation.
Implement plant wide informational training sessions, as necessary, to educate and update all employees on Food Safety and Quality issues.
Quality Systems
SOP Programs
SSOP’s – Program development, training, implementation, maintenance, corrective actions, record keeping, and verification in keeping with 9 CFR, Chapter III, Part 416 - Sanitation.
SOP’s – Program development, training, implementation, maintenance, corrective actions, record keeping, and verification in support of plant operations & quality systems.
HACCP Program
Program development, training, implementation, validation, verification, reassessment, corrective actions, and record keeping as defined in 9 CFR, Chapter III, Part 417 – Hazard Analysis and Critical Control Point (HACCP) Systems.
Maintain HACCP support documentation file & prepare for USDA HACCP In-Depth-Verification (IDV) review.
Conduct a mock recall bi-annually to verify the effectiveness and accuracy of data gathering and record keeping functions.
Regulatory Agencies
Assure all state, local, and federal Food Safety regulatory issues are adhered to, and implement changes.
Monitor, identify, and coordinate export requirements; communicate issues.
Function as the liaison between the plant and the USDA.
NR response / tracking / reporting.
GFSI
Program development, training, implementation, maintenance, corrective actions, record keeping, and verification in keeping with GFSI expectations.
Process Control
Insure accuracy of specification database.
Net weight monitoring, corrective actions, record keeping, and reporting.
Monitor and control ingredient and finished product aged inventories to prevent losses, follow up with appropriate disposition, and provide for record keeping, and reporting.
Consumer complaint investigation, corrective actions, record keeping, and reporting.
Monitor Return-to-Vendor (RTV) items, investigate issues, determine corrective actions and appropriate disposition, and follow up with, record keeping, and reporting.
Defective material investigation, corrective actions, record keeping, and reporting.
Establish raw material and supply, finished product and packaging Acceptable Quality Level (AQL) standards, and apply to goods received and shipped respectively.
Establish, monitor and control a Quality Systems Laboratory capable of conducting chemical and microbiological testing of in-process and finished products as required by corporate Food Safety, and Quality objectives.
Conduct new product training sessions to insure a smooth transition into the manufacturing system and prevent errors.
Coordinate the USDA pathogen monitoring sampling program, product retention & release.
Audit operational records for content and accuracy.
Compile, store and retrieve Production / Quality data, including process monitoring, testing, verification, and corrective action.
Research & Development (To aid Director of R&D when possible with the following)
Work closely with Sales and Marketing to generate a complete understanding of all factors involved in a project.
Apply state-of-the-art knowledge of meat processing and formulation to develop new and innovative meat products, processes, and improve current meat products and processes to meet corporate Sales and Research & Development objectives.
Interface directly with ingredient suppliers and keep informed of the latest technology and trends in the food industry through trade and professional organizations.
Assure timely product, process, and associated cost development.
Assure effective coordination of product samples as required by the sales force for customers.
Assure proper product labeling &packaging, andobtains required regulatory approvals.
Establish a comprehensive shelf-life sampling and monitoringprogram, andapply knowledge to product and process improvement.
Develop and nurture academic resources for use in problem solving.
Use process knowledge and expertise to identify potential problems and advise Manufacturing and other departments on developmental and processing issues.
Provide detailed communications, verbal and written, on all aspects of changes, specifications, and provide detailed report of progress and meetings.
Required Education and Experience:
Bachelor of Science degree with 4 years industry or similarequivalent experience in an FSQ rolein meat processing, food processing, and manufacturing.
Two plus years of FSQ experience in food manufacturing.
REQUIRED SKILLS, KNOWLEDGE and ABILITIES: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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Skills, Knowledge and Abilities:Besides the education and experience noted above, computer literacy, and interpersonal skills are necessary. Ability to write / create routine reports and correspondence, prioritize duties and tasks, and work / train others.
PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to be 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 stand, walk, use hands to finger, handle, or feel, lift and/or move up to 25 pounds, and talk or hear. The employee is occasionally required to sit, and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is a plant / office setting with varying degrees of temperatures and noise levels. Exposure to manufacturing equipment movement and wet / slippery floors. Travel may be required.Equal Employment Opportunity EmployerJack Link's is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation and gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.E-VerifyJack Link's provides the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new Team Member’s Form I-9 to confirm work authorization. IMPORTANT: If the Government cannot confirm that you are authorized to work, we are required to provide you written instructions and an opportunity to contact SSA and/or DHS before taking adverse action against you, including terminating your employment. We do not use E-Verify to pre-screen job applicants or to re-verify current employees and may not limit or influence the choice of documents presented for use on the Form I-9. In order to determine whether Form I-9 documentation is valid, we use E-Verify’s photo screening tool to match the photograph appearing on some permanent resident and employment authorization cards with the official U.S. Citizenship and Immigration Services’ (USCIS) photograph. If you believe that Jack Link’s has violated our responsibilities under this program or has discriminated against you during the verification process based upon your national origin or citizenship status, please call the Office of Special Counsel at 1-800-255-7688 (TDD: 1-800-237-2515).
Vacancy caducado!