Quality Assurance Technician - Fort Smith, AR (10600450) (187)

Bachoco Group•Fort Smith, AR

13h•$17•Onsite

About The Position

Bachoco Group is a leading multi-business and multiprotein producer, and one of the top ten largest globally, with over 40,000 employees. We offer a wide portfolio of products, including chicken, eggs, pork, beef, pet food, and more. Through Bachoco USA, we deliver high-quality chicken products to the U.S. market, serving retail, food service, and national accounts through our fully integrated operations, which include farms, hatcheries, feed mills, and processing plants. Join us and be part of our success! 1st Shift - Further Processing Plant Dept. 187 – Quality Assurance Technician Shift Time: Rotating between 5:00 am – 7:30 am Pay Rate: $ 16.75 per hour Position requires High school diploma or general education degree (GED). Please bring proof to interview. Bachoco OK Foods offers competitive wages and benefits to include but not limited to: $1/hour weekly attendance incentive. Pay Increases at 30- & 90-Days. 30-Day job shadowing and mentorship program. Outstanding Benefits (401K, Medical, Dental, Vision Insurance & more). 6 Paid holidays. Vacation after 90-days. 2 Personal days/year after 90-days. Summary This position monitors and verifies finished product compliance with all applicable specifications by performing the following duties. Essential Duties and Responsibilities include the following. Other duties may be assigned.

Requirements

High school diploma or general education degree (GED).
Ability to read and comprehend simple instructions, short correspondence, and memos written in English.
Ability to write simple correspondence in English.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to solve mathematical equations involving ruler readings, percentages, averages, rounding, and conversion of grams, pounds and ounces.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
A passing score on appropriate Quality test is required.
Following training, must be able to properly perform and record the following procedures: Thermometer Calibration, Calibrate a QC Scale, Taring a QC Scale, Marinade Formulation, Product Formulation, Breast Meat Age, Breast Meat Temperature, Chicken Skin Age, Chicken Skin Temperature, Chicken Skin Reduction, Product Forming Temperature, Raw Patty Weight, Batter Temperature, Batter Viscosity, % Batter Pickup, % Total Batter and Breader Pickup, On-Line Metal Detection, Finished Product Standards/Physical, Finished Product IQF Temperature, Pack, Determining Product Expiration Date, Post Cook Evaluation, Product Marination, Raw Tender Weight, % Predust Pickup, Fryer Dwell Time, Fryer Oil Temperature, FFA Level, Glaze Formulation, Rework, Chicken Breast Reduction, Ground Portion/Breast Meat, Ground Portion/Tenderloins, Breast Marination, Combined Marination, Glaze Temperature, Glaze Viscosity, % Total Glaze Pickup, Product Hold and Release Procedures Responsibilities, In-Plant Activities, Hold Notification.
Must be able to make good decisions regarding food safety and other quality decisions on a day-to-day basis.
Must be able to understand and apply a written product specification.
Must develop an understanding of HACCP, GMP(s) and SSOP(s) and their application in the raw processing areas.
Must have a thorough knowledge of finished products and the inherent variation associated with the processes.
Must be able to record data neatly and in an organized manner.
Must have good communication skills.

Nice To Haves

Suggest 1 to 3 years' experience in in-plant quality activities.
A high school diploma with course work in general science, biology and chemistry is recommended.

Responsibilities

Responsible for setting up a workstation and assuring the necessary equipment is calibrated and functioning properly.
Responsible for monitoring product attributes according to finished product specifications.
Responsible for verifying the product has met all in-plant food safety requirements.
Responsible for monitoring and documenting applicable HACCP, GMP and SSOP regulations.
Responsible for identifying and isolating questionable product.
Responsible for obtaining finished product laboratory samples.