Quality Control Lead

Position Summary The Quality Control Lead position will be a key member of the HACCP Team and have responsibility for assisting in the development of product descriptions and HACCP plans and maintaining current. This position reports directly to the Food Safety Manager/Production Manager and is charged with maintaining a food safety and quality system to assure that all items produced by the organization to meet customer specifications, achieve superior quality and reliability levels based on State and Federal regulations. The employee must be able to work around fresh and frozen seafood and shellfish, some of which contain known allergens. Essential Duties and Responsibilities

• Perform quality and temperature checks on finished product and document in QC log
• Perform ozone ppm checks on process water
• Perform calibration of thermometers
• Perform daily sanitation control checks of the facility
• Perform tool box meetings when necessary
• Review and verify finished product labeling and shellfish logs
• Monitor food process workers to ensure that personal hygiene rules /GMPs are being observed
• Revise and update quality control manuals, logs, etc.
• Oversee the shellfish program
• Assist in the development of food safety plans and maintain current to achieve and maintain certification and to meet all requirements related to food safety programs
• Maintain training tracker and emergency employee roster current
• Become designated back-up SQF practitioner
• Perform food quality control testing and product limits reporting
• Maintain product descriptions and HACCP plans current
• Perform other duties as assigned Absentee Coverage QC Tech In the event that the QC Tech is absent, the QC Lead will resume the QC Tech duties and responsibilities.

Essential Skills and Experience:

• Demonstrated leadership skills with the ability to lead, motivate, and develop employees to achieve quality and food safety objectives.
• HACCP training required; seafood HACCP certification preferred.
• SQF training required, with knowledge of GFSI and customer audit requirements preferred.
• GMP training required, including knowledge of personal hygiene and sanitation practices.
• Working knowledge of food safety regulations, quality systems, HACCP principles, and GMP requirements.
• Strong attention to detail and ability to identify product quality and food safety issues.
• Excellent problem-solving, root cause analysis, and corrective action implementation skills.
• Strong interpersonal, verbal, and written communication skills.
• Proven ability to manage multiple priorities and meet deadlines in a fast-paced production environment.
• Demonstrated ability to work collaboratively and effectively with production, sanitation, maintenance, and management teams.
• Proficient computer skills, including Microsoft Office applications and electronic recordkeeping systems.
• Ability to make sound decisions and exercise good judgment under pressure.
• Ability to train, coach, and mentor employees on quality and food safety procedures.
• Experience with environmental monitoring programs, allergen controls, and traceability requirements.
• Experience preparing for and supporting regulatory, certification, and customer audits (FDA, SQF, NOAA, and customer audits).
• Bilingual English/Spanish, preferred Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk and hear. The employee frequently is required to use hands and fingers, handle, or feel objects, tools or controls. The employee is frequently required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, and crouch. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate. Must be able to work in a cold environment.

Pay:

$18.00 - $20.00 per hour

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Life insurance Paid time off Vision insurance Application Question(s): Do you have at least 1 year of experience in food manufacturing, food processing, or quality assurance? Are you comfortable working around fresh and frozen seafood and shellfish? Are you bilingual in Spanish and able to communicate?

Education:

High school or equivalent (Preferred)

Experience:

Quality control: 1 year (Preferred) Food handling: 1 year (Preferred) Computer literacy: 1 year (Required)

Location:

Morgan Hill, CA 95037 (Preferred)

Work Location:

In person