6231 Quality Control Technician Lead-Goldsboro/Night Shift
Mt. Olive Pickle Company Inc., Goldsboro, NC, United States
Description
We have an opening for a Night Shit Quality Control Technician for the Goldsboro Plant. Work schedule: 4:00/5:05 p.m. - 2:00 a.m., hours vary by department weekends as needed.
Summary
Employee will lead “Quality Assurance” (QA) Technicians, monitor QA testing and reporting of results, perform Process Control inspections in assigned work areas, and verify that products meet Hazard Analysis Critical Control Points (HACCP) and Critical Quality Points (CQP’s). The primary contact for jar breaks during operations to verify procedures and cleanup.
Duties and Responsibilities
Must be able to complete assigned tasks with minimal supervision.
Monitor adherence to Good Manufacturing Practices and ensure Food Safety and Quality requirements are met.
Learn manufacturing procedures and specifications, monitor adherence, and document/report deviations from specifications or procedures to Quality Control and Operations Management.
Evaluate incoming product and product after cutting for physical defects, verifying that defects do not exceed specification limits.
Perform daily metal detection checks and respond to metal detection events per metal detection SOP (Gboro production lines).
Perform checks of blanchers to monitor product quality and blancher set up.
Monitor check weights and spice addition to jars/pouches.
Monitor pasteurization and verify pasteurizer set‑ups, product temperatures, belt speeds, and HACCP limits.
Perform pasteurizer cooking validations using data trace probes (Gboro production lines).
Conduct pre‑op inspections of production lines.
Primary contact when jar breaks occur on the production line; verify proper procedures for disposition and cleanup.
Fill in as needed for quality control technicians and perform duties in all areas of quality control.
Complete routine testing on samples of syrups and brines, raw ingredients, in‑process samples, and finished product.
Participate in continuous improvement initiatives of the manufacturing process.
Follow established procedures for placing non‑conforming product or equipment on hold (red carding).
Complete necessary paperwork for quality control and operations based on scheduled production.
Work effectively within a team environment and cover any area of the department as needed.
Keep work area clean and neat.
Follow safety rules and company policies.
Other Duties
Participate in training, employee meetings, committees, project teams, etc. as appropriate.
Receive written and verbal instructions on the above job tasks and perform other duties as directed by Supervisor.
Requirements
High school graduate plus additional training needed; ability to read, write and speak in English required; Spanish a plus.
Math skills including addition, subtraction, multiplication, division and fractions needed.
Ability to follow directions and complete special tasks or projects as instructed by management.
Computer skills, typing skills, and good written and verbal communication skills.
Knowledge of applicable laws, rules and regulations; willingness to be trained extensively through any schooling or course deemed necessary by upper management.
Familiar with applicable laws: Federal, State, EEOC, ESC, FDA, EPA, OSHA, USDA, etc.
Ability to manage and work with a diverse group of employees and coordinate job functions in other areas.
Make prompt, competent decisions and utilize authority wisely; maintain discipline, morale and good teamwork at a high level/standard.
Lead Responsibilities
Schedule QA Technicians to ensure all areas of manufacturing are effectively covered by Quality Assurance.
Coordinate and train QA Techs.
Ensure QA Techs comply with Standard Operating Procedures (SOPs).
Report any major deviations in manufacturing or QA testing results to appropriate management.
Ensure all Food Safety and Quality Critical Control Points are in compliance/met.
Review QA and production records.
Conduct Micro Swabbing and pre‑op inspections as directed by the QA manager.
Provide an open dialogue between QA and the manufacturing group.
Complete special projects or tasks as directed by QC Manager.
Machines, Equipment, Tools Used
Scales, vacuum gauge, thermometer, salometer, baumé scale, refractometer, ruler, pH meter, graduated cylinders, pans, strainer, knife, spatula, and calculator.
Physical Demands
Stooping, reaching, standing, walking, lifting, grasping, talking, hearing, visual acuity required for tasks such as preparing and analyzing data, reading a computer terminal, visual inspection of small defects, and using measurement devices. Exerting up to 50 pounds of force occasionally, 20 pounds frequently, and 10 pounds constantly to move objects.
Work Environment
Works mostly inside the manufacturing facility. Some tasks require working outside, subject to moderate seasonal temperature variations and wet feet from job tasks. Fumes from forklifts, welding, hot pepper, onions, chemicals, and product ingredients present. Contact with brine, grease, rust, dust, ink, yellow food coloring, and QC chemicals. Earplugs, gloves, smocks, safety glasses, head cover, and beard cover required in some areas. Some contact with heat and steam from cappers and pasteurizers. Employee expected to work long hours and/or weeks, including Saturdays.
Work Schedule
4:00/5:05 p.m. - 2:00 a.m., hours vary by department; weekends as needed.
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We have an opening for a Night Shit Quality Control Technician for the Goldsboro Plant. Work schedule: 4:00/5:05 p.m. - 2:00 a.m., hours vary by department weekends as needed.
Summary
Employee will lead “Quality Assurance” (QA) Technicians, monitor QA testing and reporting of results, perform Process Control inspections in assigned work areas, and verify that products meet Hazard Analysis Critical Control Points (HACCP) and Critical Quality Points (CQP’s). The primary contact for jar breaks during operations to verify procedures and cleanup.
Duties and Responsibilities
Must be able to complete assigned tasks with minimal supervision.
Monitor adherence to Good Manufacturing Practices and ensure Food Safety and Quality requirements are met.
Learn manufacturing procedures and specifications, monitor adherence, and document/report deviations from specifications or procedures to Quality Control and Operations Management.
Evaluate incoming product and product after cutting for physical defects, verifying that defects do not exceed specification limits.
Perform daily metal detection checks and respond to metal detection events per metal detection SOP (Gboro production lines).
Perform checks of blanchers to monitor product quality and blancher set up.
Monitor check weights and spice addition to jars/pouches.
Monitor pasteurization and verify pasteurizer set‑ups, product temperatures, belt speeds, and HACCP limits.
Perform pasteurizer cooking validations using data trace probes (Gboro production lines).
Conduct pre‑op inspections of production lines.
Primary contact when jar breaks occur on the production line; verify proper procedures for disposition and cleanup.
Fill in as needed for quality control technicians and perform duties in all areas of quality control.
Complete routine testing on samples of syrups and brines, raw ingredients, in‑process samples, and finished product.
Participate in continuous improvement initiatives of the manufacturing process.
Follow established procedures for placing non‑conforming product or equipment on hold (red carding).
Complete necessary paperwork for quality control and operations based on scheduled production.
Work effectively within a team environment and cover any area of the department as needed.
Keep work area clean and neat.
Follow safety rules and company policies.
Other Duties
Participate in training, employee meetings, committees, project teams, etc. as appropriate.
Receive written and verbal instructions on the above job tasks and perform other duties as directed by Supervisor.
Requirements
High school graduate plus additional training needed; ability to read, write and speak in English required; Spanish a plus.
Math skills including addition, subtraction, multiplication, division and fractions needed.
Ability to follow directions and complete special tasks or projects as instructed by management.
Computer skills, typing skills, and good written and verbal communication skills.
Knowledge of applicable laws, rules and regulations; willingness to be trained extensively through any schooling or course deemed necessary by upper management.
Familiar with applicable laws: Federal, State, EEOC, ESC, FDA, EPA, OSHA, USDA, etc.
Ability to manage and work with a diverse group of employees and coordinate job functions in other areas.
Make prompt, competent decisions and utilize authority wisely; maintain discipline, morale and good teamwork at a high level/standard.
Lead Responsibilities
Schedule QA Technicians to ensure all areas of manufacturing are effectively covered by Quality Assurance.
Coordinate and train QA Techs.
Ensure QA Techs comply with Standard Operating Procedures (SOPs).
Report any major deviations in manufacturing or QA testing results to appropriate management.
Ensure all Food Safety and Quality Critical Control Points are in compliance/met.
Review QA and production records.
Conduct Micro Swabbing and pre‑op inspections as directed by the QA manager.
Provide an open dialogue between QA and the manufacturing group.
Complete special projects or tasks as directed by QC Manager.
Machines, Equipment, Tools Used
Scales, vacuum gauge, thermometer, salometer, baumé scale, refractometer, ruler, pH meter, graduated cylinders, pans, strainer, knife, spatula, and calculator.
Physical Demands
Stooping, reaching, standing, walking, lifting, grasping, talking, hearing, visual acuity required for tasks such as preparing and analyzing data, reading a computer terminal, visual inspection of small defects, and using measurement devices. Exerting up to 50 pounds of force occasionally, 20 pounds frequently, and 10 pounds constantly to move objects.
Work Environment
Works mostly inside the manufacturing facility. Some tasks require working outside, subject to moderate seasonal temperature variations and wet feet from job tasks. Fumes from forklifts, welding, hot pepper, onions, chemicals, and product ingredients present. Contact with brine, grease, rust, dust, ink, yellow food coloring, and QC chemicals. Earplugs, gloves, smocks, safety glasses, head cover, and beard cover required in some areas. Some contact with heat and steam from cappers and pasteurizers. Employee expected to work long hours and/or weeks, including Saturdays.
Work Schedule
4:00/5:05 p.m. - 2:00 a.m., hours vary by department; weekends as needed.
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