Quality Control Technician I

Trinchero Family Estates•Lodi, NV

3d•$20 - $24•Onsite

About The Position

The Quality Control Technician serves as a key quality resource, ensuring products, packaging, and production processes meet established quality, food safety, regulatory, and customer requirements.

Requirements

Strong attention to detail and observation skills.
Analytical thinking and problem-solving ability.
Effective verbal and written communication.
Ability to manage multiple priorities in a fast-paced environment.
Team-oriented with the ability to work across departments.
Computer proficiency and ability to learn quality management systems.
Ability to interpret specifications, procedures, and quality standards.
Commitment to food safety, product quality, and continuous improvement.

Nice To Haves

Associate's or Bachelor's degree in Food Science, Biology, Chemistry, Engineering, or a related scientific discipline.
Previous experience in food, beverage, wine, manufacturing, laboratory, quality, or other regulated industries.
Knowledge of GMPs, HACCP, SQF, Food Safety, or Quality Management Systems.
Experience using SAP, LIMS, RedZone, or similar business systems.

Responsibilities

Monitor product quality throughout bottling, packaging, and warehouse operations.
Perform quality evaluations and technical verification testing, including dissolved oxygen (DO), headspace oxygen, vacuum, fill volume, closure performance, package integrity, and cork extraction assessments.
Inspect packaging materials, in-process products, and finished goods to verify compliance with specifications and regulatory requirements.
Conduct GMP, sanitation, food safety audits, ATP swabbing, and sanitation verification activities.
Investigate quality issues and participate in root cause analysis, corrective actions, and continuous improvement initiatives.
Utilize SAP, LIMS, RedZone, and related systems to document inspections, testing results, and quality records.
Collaborate with Production, Winemaking, Maintenance, and Technical Services teams to resolve quality issues and improve processes.
Promote a culture of food safety, quality, accountability, and continuous improvement.