FSQ Technician - 2nd Shift at Jack Link's in Perry, GA

Job description

Hours: Monday - Thursday 3:30pm - 3:30am JOB DESCRIPTION SUMMARY   FSQ Technicians are responsible for performing food safety and quality activities as defined by the SQF Quality System at our USDA-inspected meat snacks manufacturing facility. This role carries out the responsibilities for our site’s HACCP-based food safety system and compliance with regulatory, customer, and company quality requirements. They do this by conducting and recording product testing such as microbiological, moisture, fat, salt, sugar, protein, water activity, pH, and other measurements.   DIRECT REPORTS  N/A  DUTIES AND RESPONSIBILITIES  The duties and responsibilities of this position shall consist of, but not be limited to, the following:  Perform product testing by preparing samples, operating testing equipment, and documenting results of the testing   Review the results for accuracy, completeness, and that the result is within acceptable range; inform management of any results that are outside of specifications   Clean and calibrate testing equipment following written procedures   Keep testing surfaces and area clean and sanitary   Communicate with FSQ Supervisor to report findings, recommend improvement opportunities, and assist in training to build the behaviors, actions, awareness, and resources needed to meet the high standards of our food safety and quality system   Assist in special projects in auditing, continuous improvement, or new product development   Required Education: High School Diploma or GED   Required Experience: 1 Years of Experience in the Food Processing or Laboratory Environment     Preferred: More than 1 Years of Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry and/or an Associate or Bachelor Degree; 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  Understanding of HACCP and the importance of food safety controls   Understanding of Safe Quality Foods (SQF) Quality Code or similar and the requirements to implement and maintain a quality management system  The pay range for this role is $18.58 - $21.00  (Hourly). Actual wage will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off. PHYSICAL DEMANDS    The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job the Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard/hairnet, ear plugs, frock, boots, etc), stand for extended periods of time, and use hands/arms to push, pull, reach and occasionally lift above head.  The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.   WORK ENVIRONMENT   The work environment characterist