Quality Lead (12H Nights)

JOB OVERVIEW: 

Quality Lead will review all production records daily and identify any abnormalities. Will also serve as a resource for food safety and/or quality needs on the shift. The Lead will assist the Quality Supervisor in the ongoing training and development and accountability of all team members. The Lead sets the example for the department employees and supports the Supervisor with cultivating the workforce.

 

JOB SCHEDULE: Nights; 2-2-3, 12-hour rotation; 5pm-530am

 

JOB DUTIES AND RESPONSIBILITIES: 

• Review all production and quality records, ensuring all CCPs and PCs are met. Notify Quality Supervisor/Quality Manager of any issues identified and submit identified Process Deviations to the relevant authority 

• Serve as a quality resource and assist in troubleshooting quality or food safety concerns as they arise, elevating concerns as needed 

• Maintain organization of quality and production records, including filing and archiving records as needed 

• Ensure product is properly placed on hold as required 

• Perform pre-operational inspections 

• Assist in training new employees on GMPs and other Quality Procedures 

• Verify raw materials COAs, ensuring specifications are met 

• Backup lab technicians as needed 

• Ensures all employees are operating equipment according to procedures 

• Ensures employees are following safety measures required for job requirements 

• Collects and reviews all documentation at shift end to ensure processes were followed 

• Keeps area clean and organized at all times 

• Ensures all employees are following GMPs 

• Reports any food safety and/or quality concerns to the Supervisor 

• Communicates any attendance and/or performance concerns to the Supervisor 

• Other duties as assigned. 

JOB REQUIREMENTS: 

• Minimum of one previous quality assurance lab experience in a food manufacturing environment or equivalent 

• HACCP and PCQI preferred 

• Better Process Control School preferred 

• Degree in Biology, Chemistry or Food Science related field or commensurate high-level experience 

• Knowledge of food microbiology and chemistry, FDA and USDA regulatory requirements, and SQF 

• Skilled proficiency in Microsoft Office Suite 

• Effective written and verbal communication skills 

• Able to work with diverse teams 

• Ability to adapt to changing organizational and operational needs 

• Ability to handle multiple tasks simultaneously 

• Able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimal 

• Must be able to abide by all required Good Manufacturing Practices (GMPs). 

• Must be able to pass all pre-employment screens (including drug, background).    

NOTE: The inability to perform any of the physical requirements does not preclude an applicant from consideration unless, following an individualized analysis, it is determined that the physical requirement is an essential job function, and the applicant is unable to perform such function with or without reasonable accommodation 

About Us 

Chobani is a food maker with a miss