Quality Assurance Manager
Tejas Premium Meats Tejas Premium Meats Itasca, TX Itasca, TX Full-time Full-time $85,000 - $90,000 a year $85,000 - $90,000 a year 2 days ago 2 days ago 2 days ago Must have BRC Audit Plant Experience Tejas Premium Meats LLC is a Custom Beef Slaughter Facility The QA Manager position accurately conducts required food safety and quality critical control point checks on the production process as outlined in the HACCP and Quality Program requirements.
Completes analysis on these tests and reports results and recommendations as needed.
This position reports to the Plant Manager and will be responsible for maintaining high standards of excellence, attention to detail and the willingness/flexibility to work through peak work cycles.
This is a full-time position, and hours of work and days are Monday-Saturday work week and hours will vary.
Typical workday is ten to twelve hours per day.
Occasional evening and weekend work may be required as job duties demand.
Beef experience preferred but will train the right person! This position will be responsible for, but not limited to:
Handle and oversee HAACP, SOP, SSOP and pre-requisite programs Ensure compliance with applicable food safety regulatory requirements (Federal, State & Local) Maintain and update standard operating procedures, policies, and templates for all Food Safety related records Handle and oversee, with the plant manager, the product recall process to ensure timely communication and execution of product recalls and completion of related documentation Maintain effective working relationships with regulatory authorities, industry trade groups, customers, suppliers, and managers Must demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions Complete necessary food safety and quality critical control point checks on process as outlined in the HACCP and Quality Assurance Program requirements Work directly with production staff (management, supervisors, and production operators) on testing protocols and requirements and safety requirements.
Ensure Production management is aware of any deviations from product specification or reporting requirements.
Perform pre-operational inspection on all operating equipment before each shift.
Regularly and randomly monitor production staff's adherence to meeting production specifications.
Assist in evaluation of new equipment and process instructions to effectively meet and exceed product specifications Evaluate raw and finished material for compliance to product specifications.
As needed, recommend product to be placed on hold, provide recommendations on required disposition alternatives, and inform appropriate management personnel as required.
Participate in employee training on QA requirements and ensure thorough understanding by staff of food safety regulations and practices.
Complete other related QA duties and testing as needed.
Responsible for all product sampling.
Present a professional and respectful attitude when dealing with both internal and external contacts and will work towards facilitating a team atmosphere within the facility.
Additional duties as assigned.
EDUCATION and/or
Experience:
Preferred Bachelor's Degree in Business Management, Meat Science, or related field and or equivalent experience and training specific to field.
HAACP Certified.
LANGUAGE SKILLS:
Ability to read, speak and write in English and understand and speak conversational Spanish is required.
Must be able to interpret and understand general business reports, professional journals, technical procedures or Government regulations.
Must be able to write clear, accurate and concise reports and business correspondence.
Must be able to effectively present information and respond to questions from Supervisors, regulators, consultants, and the general public.
MATHEMATICAL SKILLS:
Ability to apply mathematical formulas to practical situations.
REASONING ABILITY:
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Must be able to make decisions on routine matters of policies.
Ability to define and solve practical problems, collects data, establish facts, and draw valid conclusions.
Ability to deal with several abstract and concrete variables in handling situations.
DECISION MAKING
Responsibilities:
Have the authority to remove employees from an eminent danger condition.
Have informal contact daily with Management, the other department supervisors and line leads.
Changes involving programs, policies, and procedures require higher approval.
PHYSICAL DEMANDS:
Lift 75 lbs.
occasionally.
Must be able to move to all areas of production efficiently and effectively.
Must be able to climb ladders or platforms.
Must be able to wear all safety and production related equipment.
Working in cold temperature, frequent exposure to knives, hot water, and production machinery.
WORK ENVIRONMENT:
Work environment varies from an office setting, production floor and outside climate conditions, based on the situation.
Noise level may vary within areas of the plant.
Must be able to tolerate cold (45 degrees or colder) and wet conditions.
NORMAL WORK SCHEDULE:
The hours and days of work are established as needed by operations and at the discretion of management and may be adjusted (increased or decreased) by management as required.
Must be able to work a flexible schedule as necessary.
Job Type:
Full-time Pay:
$85,000.
00 - $90,000.
00 per year
Benefits:
Dental insurance Employee discount Health insurance Life insurance Paid time off Vision insurance Schedule:
10 hour shift COVID-19 considerations:
Covid -19 reminders are readily displayed and proper handwashing and social distancing are encouraged.
Education:
High school or equivalent (Preferred)
Experience:
Manufacturing Food:
1 year (Required) HACCP:
1 year (Required) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
Completes analysis on these tests and reports results and recommendations as needed.
This position reports to the Plant Manager and will be responsible for maintaining high standards of excellence, attention to detail and the willingness/flexibility to work through peak work cycles.
This is a full-time position, and hours of work and days are Monday-Saturday work week and hours will vary.
Typical workday is ten to twelve hours per day.
Occasional evening and weekend work may be required as job duties demand.
Beef experience preferred but will train the right person! This position will be responsible for, but not limited to:
Handle and oversee HAACP, SOP, SSOP and pre-requisite programs Ensure compliance with applicable food safety regulatory requirements (Federal, State & Local) Maintain and update standard operating procedures, policies, and templates for all Food Safety related records Handle and oversee, with the plant manager, the product recall process to ensure timely communication and execution of product recalls and completion of related documentation Maintain effective working relationships with regulatory authorities, industry trade groups, customers, suppliers, and managers Must demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions Complete necessary food safety and quality critical control point checks on process as outlined in the HACCP and Quality Assurance Program requirements Work directly with production staff (management, supervisors, and production operators) on testing protocols and requirements and safety requirements.
Ensure Production management is aware of any deviations from product specification or reporting requirements.
Perform pre-operational inspection on all operating equipment before each shift.
Regularly and randomly monitor production staff's adherence to meeting production specifications.
Assist in evaluation of new equipment and process instructions to effectively meet and exceed product specifications Evaluate raw and finished material for compliance to product specifications.
As needed, recommend product to be placed on hold, provide recommendations on required disposition alternatives, and inform appropriate management personnel as required.
Participate in employee training on QA requirements and ensure thorough understanding by staff of food safety regulations and practices.
Complete other related QA duties and testing as needed.
Responsible for all product sampling.
Present a professional and respectful attitude when dealing with both internal and external contacts and will work towards facilitating a team atmosphere within the facility.
Additional duties as assigned.
EDUCATION and/or
Experience:
Preferred Bachelor's Degree in Business Management, Meat Science, or related field and or equivalent experience and training specific to field.
HAACP Certified.
LANGUAGE SKILLS:
Ability to read, speak and write in English and understand and speak conversational Spanish is required.
Must be able to interpret and understand general business reports, professional journals, technical procedures or Government regulations.
Must be able to write clear, accurate and concise reports and business correspondence.
Must be able to effectively present information and respond to questions from Supervisors, regulators, consultants, and the general public.
MATHEMATICAL SKILLS:
Ability to apply mathematical formulas to practical situations.
REASONING ABILITY:
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Must be able to make decisions on routine matters of policies.
Ability to define and solve practical problems, collects data, establish facts, and draw valid conclusions.
Ability to deal with several abstract and concrete variables in handling situations.
DECISION MAKING
Responsibilities:
Have the authority to remove employees from an eminent danger condition.
Have informal contact daily with Management, the other department supervisors and line leads.
Changes involving programs, policies, and procedures require higher approval.
PHYSICAL DEMANDS:
Lift 75 lbs.
occasionally.
Must be able to move to all areas of production efficiently and effectively.
Must be able to climb ladders or platforms.
Must be able to wear all safety and production related equipment.
Working in cold temperature, frequent exposure to knives, hot water, and production machinery.
WORK ENVIRONMENT:
Work environment varies from an office setting, production floor and outside climate conditions, based on the situation.
Noise level may vary within areas of the plant.
Must be able to tolerate cold (45 degrees or colder) and wet conditions.
NORMAL WORK SCHEDULE:
The hours and days of work are established as needed by operations and at the discretion of management and may be adjusted (increased or decreased) by management as required.
Must be able to work a flexible schedule as necessary.
Job Type:
Full-time Pay:
$85,000.
00 - $90,000.
00 per year
Benefits:
Dental insurance Employee discount Health insurance Life insurance Paid time off Vision insurance Schedule:
10 hour shift COVID-19 considerations:
Covid -19 reminders are readily displayed and proper handwashing and social distancing are encouraged.
Education:
High school or equivalent (Preferred)
Experience:
Manufacturing Food:
1 year (Required) HACCP:
1 year (Required) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
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