Food Safety Quality Technologist

Company Description

At Jack Link’s, we feed the journey. We take pride in rolling up our sleeves and getting things done together. Fueled by creativity, passion, and a commitment to doing things the right way, we tackle the hard stuff first and focus on real progress, bold moves, and no excuses. We create opportunities, celebrate wins, own our misses, and push forward as a team, knowing our strength comes from supporting one another and having fun along the way. We cultivate a workplace where passion meets purpose and our Team Members are inspired, recognized, and rewarded for their contributions. 

If you’re ready to make a difference and build something meaningful, we want you! 

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Headquartered in Minong, Wisconsin, Jack Link’s is strategically positioned with production, distribution, and support centers in key locations throughout North America, Brazil, Europe, and the Pacific Rim. This global network allows Jack Link's to deliver a wide variety of high-quality, great tasting protein snacks to consumers around the world. The company’s portfolio of brands includes Jack Link’s®, Lorissa’s Kitchen®, Wild River®, Golden Island®, Country Fresh Meats®, BiFi®, Peperami® , Mariani and Local Legends Meat Snacks.

Job Description

The FSQ Technologist works directly with our  manufacturing facilities to implement and enhance the utilization of electronic documentation systems. They will be integral in our digital systems by being a source of knowledge as well as monitoring activities to ensure product is available in a timely manner. The FSQ Technologist will also work be a source of information for our Customers for Quality document requests, often utilizing their portals. This person will also work in our PLM system for basic needs as well as for maintaining our Supplier Approval Program.

DUTIES AND RESPONSIBILITIES

The duties and responsibilities of this position shall consist of, but not be limited to, the following:

Manage multiple scientific, regulatory and communication projects.

• SAP QA Module
  • Rate of Release – tracking rate product is available to ship
  • Aid DC/CS with timelines for delivery
  • S4 development
  • Assist plants with inspection plan set ups/troubleshooting
  • New process in Mankato for unique product
• Customer Specifications and Document management systems
  • Specifications/Document Management Portals
• Food Safe Pro/Other electronic form technology
  • Training
  • Deployment
  • Maintenance/enhancement
  • Manage ongoing process and procedures for new products
  • This will require some travel to other locations
• PLM
  • Specification reviews
  • Raw Material specifications
  • Train on use of PLM
  • Maintain training aids
• Supplier Approval Program
  • Audit supplier documentation
  • Set up new suppliers in PLM/SAP

• Provide Food Safety expertise in the creation of the products and processes. ( i.e. Cold Craft in Mankato)
• Assist Supply Chain to reach delivery timelines
• Support Plant FSQ including temporary coverage of plant roles at production locations as needed
• May take on other projects as assigned in support of Jack Link’s Food Safety and Quality

Qualifications

REQUIRED EDUCATION AND EXPERIENCE

Required Education: Bachelor degree in Food Science or equivalent area of study

Required Experience: 2+ years of Food Safety Quality experience, HACCP Certified 

Preferred: Bachelor’s Degree and More than 2 Years of Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; Education Focused in Food Science, Microbiology, Meat Science, or Animal Science

REQUIRED SKILLS, KNOWLEDGE and ABILITIES:

• Must work effectively, respectfully, and collaboratively with all levels of management and Team Members
• Excellent verbal and written communication skills in English; bilingual with the ability to read, write, and speak Spanish preferred
• Proficient in Internet navigation; Microsoft Word, Excel, PowerPoint, and Outlook
• Experience  in implementing and maintaining food quality plans using risk-based methodology
• Understand GFSI Food Safety and Quality Systems (such as SQF and BRC) and the requirements to implement and maintain a food safety and quality management system

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