Quality Process Control Specialist - Jack Link's Protein Snacks

When it comes to being wild, we know a thing or two. We're not afraid of trying something new or the hard work it takes to make it happen. It's in our DNA. We've turned a family recipe into a new snacking category. And the wilderness into the world's largest meat snack business, that's still proudly family owned and operated.

We're a company built by innovators, and are driven to not only satisfy your hunger, but to also feed your journey – whether that journey is on the road, on the run, at the campground, at the playground, in the office or in the moment. It’s a journey we share with you. It’s the journey forward of our people, of our communities, of our category…with a reverence for quality and an irreverence for the status quo.

 At Jack Link's Protein Snacks, we see every moment of every day as an opportunity to move forward, to forge new ground. To realize our vision of becoming the World’s #1 Protein Snack Company. We never give up. You never give up. Together, we keep going. Are you wild enough to join us?

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Family-owned and operated with headquarters in Minong, Wisconsin, Jack Link’s Protein Snacks also has a large corporate hub in Downtown Minneapolis, Minnesota. The company is made up of over 4,000 passionate team members, across 11 countries, who share an uncompromising commitment to delivering awesome products and feeding the journey of those who move things forward. The Jack Link’s Protein Snacks portfolio of brands includes, Jack Link’s, Lorissa’s Kitchen, BiFi, Peperami, Wild River, Golden Island and Country Fresh Meats.

The Process Control Specialist executes the routine review and assessment of critical Food Safety and Quality (FSQ) programs across manufacturing sites and in the Support Center. This role actively observes processes on the production floor and provides critical, documented reports of consistency against written manufacturing procedures. The reports are shared with site and FSQ leaders to facilitate the prioritization and need for continuous improvement. The Process Control Specialist is responsible for identifying and reporting against Key Performance Indicators for performance against benchmarks. This role shares responsibilities for ensuring company-wide consistency in meeting USDA regulation, SQF systems, customer, and consumer expectations. Shelf-life and in-process sensory evaluation will be key initiatives.

DUTIES AND RESPONSIBILITIES

The duties and responsibilities of this position shall consist of, but not be limited to, the following:

• Development, implementation, review, and maintenance of the process control audits 
  • Audits to include FSQ training programs, documentation, and organization/design
  • Develop auditing standards for key processes and programs
  • Observe sanitation process and develop verification procedures
  • Track status of annual FSQ system reassessments
  • Perform specification and supplier documentation verification
• Develop training content and facilitate training to build the behaviors, actions, and awareness needed to meet the high standards of our food safety and quality system
  • Grade effectiveness of training by observing team member practices
  • Develop training procedures for key processes
  • Identify best practices and gaps across site training programs
• Establish and maintain processes to trend progress in food safety and quality performance against benchmarks
  • Implement food safety culture assessment metrics
  • Define key process control metrics for production lines and develop monitoring and data analysis plan
  • Support electronic data reporting initiatives
• Lead programs to measure and report sensory quality performance 
  • Test and evaluate products over shelf-life
  • Manage shelf-life performance studies and report shelf-life performance
  • Develop improved program for in-process sensory evaluation; implement program, process control auditing, training, and benchmarks
• Development of process control audits for external partnerships 
  • Extend auditing and FSQ performance metrics across co-manufacturing and key supplier relationships
  • Work closely with Supplier Compliance on requirements and performance

REQUIRED EDUCATION AND EXPERIENCE

Required Education: Associate Degree or Higher Education

Required Experience: 2+ Years of Experience in Food Safety and Quality Assurance in the Food Processing Industry

Preferred: Bachelor’s Degree and More than 2 Years of Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; 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
• Certified in HACCP and competent in implementing and maintaining food quality plans using risk-based methodology
• Understand GFSI Food Safety and Quality Systems (such as SQF and BRC) and the requirements to implement and maintain a food safety and quality management system
• Be competent, through training or experience, in process control and/or other quality tools to reduce process variation impacting quality and achieve regulatory, customer, and consumer requirements
• Understand food auditing processes including audits for product new claim certifications

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to be 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 employee is regularly required to sit, use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to stand, walk and reach with hands and arms. The employee must occasionally lift and/or more up to 25 pounds. Specific vision abilities required by this job include close vision

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is a plant/office setting with varying degrees of temperatures and noise levels. Exposure to manufacturing equipment movement and wet/slippery floors. However, the vast amount of work is conducted in a climate-controlled office. Travel may be required.

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:
Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:
Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees.  For information about the E-Verify program, please visit:  http://www.uscis.gov/e-verify/employees

All your information will be kept confidential according to EEO guidelines.