I. Objective of the Position:

Responsible to ensure all quality control processes are in place, actively documented, and utilized on specified shift.   Communicating and engaging with Quality Leadership and Operations to ensure bakery stays productive in a Safe, Food Safe, and Quality manner.

ll. Duties and Responsibilities:

Key Accountabilities

• Verifies that quality check documentation is being performed by necessary associates regularly during production. -25%
• Select products for testing at specified stages in production process, and test for variety of variable attributes such as weight, dimension, color, and irregularities to ensure product meets specifications. Support new product development. – 25%
• Ensure proper critical control points, preventive controls, and quality inspections meet the standard. – 15%
• Conduct regular daily product quality scoring and document results. – 15%
• Communicates with appropriate management team member to address quality issues/concerns within and outside of the production floor. – 15%
• Prepares a summary report of the daily shift, documenting quality issues, product scoring, outside issues.
• Assists with ingredients and/or product placed on hold. Supports Operation Team when needed – 5%
• Typical shifts include 8-hour workdays, 5 – 6 days per week depending upon production needs. Can be required to work a 12-hour day due to shortage within the department.

Decision Making Authority

• Immediately notify supervision regarding product quality and food safety issues.
• Revaluate findings to identify root cause and ensure changes have resolved the problem.
• Follow up on any inconsistencies in paperwork or processes.

Key Relationships

• Position will interact with all bakery departments – Production, Maintenance, QA, Sanitation, Corporate QA, Silliker, Transportation, and R&D.

Innovation

• Generate ideas and implement ways to create daily production summary with quality issues and specific gathered data.
• Generate and implement identified areas to improve quality checks and documenting progress
• Generate ideas/develop/design/implement/support changes to the process to meet specifications of production.

III. MINIMUM QUALIFICATIONS: 

Education/Certification: 

• High school diploma or general education degree (GED) or six months related experience and/or training; or equivalent combination of education and experience

Experience:

• Knowledge of product quality testing procedures
• Understanding of GMP’s, Food Safety, and Troubleshooting

Knowledge/Qualifications and Skill:

• Must have excellent communication skills/verbal and written.  
• Team player
• Good mathematical skills
• Computer skills