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OBJECTIVE: Provides an internal service to verify that Plant quality and safety requirements are achieved.
Essential Functions / Process Responsibilities include the following; other duties may be assigned as necessary
Team Skills: Partner is responsible for fundamental understanding of team in development and active participation within a team environment through division and plant team orientation, safety and quality training.
Identify appropriate behaviors for situations requiring ethical decisions
Identify and apply Business Excellence tools at the Yellow Belt Level (e.g. QFD's, FMEA's, OPI's, and categories and types of MUDA).
Define and use the term 'Quality' correctly, in the context of raw materials, WIP, and finished goods.
Define a system and process and distinguish between them; understand how the components of a system (inputs/outputs, processes, feedback) impact the system as a whole.
Understand the difference between Partner empowerment and involvement and benefits of both.
Read and understand a quality plan and discern the appropriate tests and examinations required.
Understand variation and apply the concepts of common vs. assignable causes of variation.
Recognize and understand the different types of teams (i.e. Improvement, cross-functional, project, and self-directed) and know which type of team to use in a given situation.
Understand how process improvements (both Kaizen and Breakthrough) achieve results by identifying and eliminating waste and/or reducing variation and optimizing process performance. Recognize which type of improvement process is appropriate in given situations.
Understand the different improvement-cycle steps in PDCA and apply them appropriately.
Use, interpret, and explain flowcharts, histograms, Pareto charts, scatter diagrams, cause-and-effect diagrams, checklists and check sheets, affinity diagrams, cost of quality reports, benchmarking, brainstorming, and audits as improvement tools.
Understand, explain and apply basic control chart concepts (e.g. centerlines, control limits, out-of-control conditions, and assignable causes of variation) and recognize when control charts should be used.
Understand and apply the concepts of internal and external customers and suppliers to improve processes.
Understand and use different types of customer and supplier feedback (e.g. surveys, ratings, customer complaints, Defect Detection and Control (DD&C)) and understand the value in using data to drive improvement.
Understand the value in communicating supplier expectations and the consequences of supplier performance.
To read and interpret HACCP Plans and Quality Audit Working Papers.
Audit Plant Processes to ensure product quality and food safety standards are in compliance with Plant standards.
Basic knowledge and use of standard laboratory equipment to perform laboratory tests and exams.
Perform routine tests of finished product, work-in-process and raw materials and compares results against specifications to determine quality status (may include chemical, microbial, or physical tests/exams).
Controls non-conforming products in accordance with documented procedures.
Relays appropriate quality results to operating teams (includes presentations during team meetings).
Maintenance of Quality Manufacturing System documentation (e.g. quality work instructions, audit records, corrective action requests).
Trains production team members in the areas of basic quality and food safety
Performs and documents Plant Sanitation Audits
Interacts with Production Team members to improve quality of products produced
Maintains the laboratory in accordance with published 6S standards.
Participates in store and warehouse audits
Develops basic preventive and corrective action plans for improving quality of product produced
Education and Experience preferred
Associates Degree Required (Two years
college level science including laboratory courses OR two years equivalent work experience in an industrial manufacturing plant (not necessarily in a traditional quality area))
6S certification must be obtained within 6 months of start date
ASQ Certification as a Quality Improvement Associate
Requires Basic PC Skills
Basic organization skills
Basic knowledge and understanding of Company Quality, Environment and Safety (QES) standards or demonstrated ability to learn and apply such standards
Training in Team Skills (types of teams, roles and responsibilities, team formation and group dynamics, and continuous improvement (see Body of Knowledge for ASQ Certified Quality Improvement Associate.
Basic Math skills (+,-,*,/)
Effective communication skills (written and oral), including basic presentation skills in small group settings.
Bi-lingual language skills a plus
Basic computer skills (i.e., Excel, Word and In-house systems)
Coursework or practical experience in food science, quality management, or other sciences.
Demonstrated ability to solve routine problems.
Basic knowledge of ISO-type Quality System and Hazard Analysis of Critical Control Points (HACCP)
Basic knowledge of Statistics and Quality Auditing preferred.
Knowledge and maintenance of Good Manufacturing Practices (GMP's)
Physical and Other Requirements
Travel by car or airplane with overnight stays
Lift up to 20 lbs on a regular basis
Lift 20 lbs or more on an occasional basis
Work extended hours
Work rotating schedules
Able to maneuver through the facility and perform the functions of the job, with or without accommodation (standing, stooping, bending, etc.)
Able to work in wet, cold or hot, environments, depending on the Plant location, where temperatures are as listed below:
Snacks - Temperature controlled environment that ranges from 80 to 100 degrees F
Floral - Temperature controlled environment that ranges from 32 to 42 degrees F
Meat - Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areas
Milk - Routinely 60 - 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areas
Ice Cream - (-) 40 to 80 Degrees F, certain areas in a wet environment
Bakery - 80 to 100 Degrees F
Tortilla - 80 to 100 Degrees F
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