Technical Services Lead

K2D LLC•Greeley, CO

9d•$21 - $25•Onsite

About The Position

This position is responsible for providing work direction and training to the Technical Services Technicians. Other duties include overseeing quality and safety of products and processes. The role involves monitoring fat test results, chemical intervention concentrations, and Technical Services Technicians’ product quality audits. It also includes reviewing daily paperwork, such as HACCP, food safety checks, and product quality checks, and overseeing pre-operational inspection and microbiological swab collection. The position requires compliance with all food safety and quality policies, USDA regulations, and BRC third-party requirements, modeling these expectations to other employees, and working closely with all departments to communicate food safety and quality objectives. The lead will oversee daily tasks of Technical Services Technicians, conduct new hire training, and ensure staff are trained for optimal efficiencies. They will also lead and develop the TS Technicians on the facility’s TS programs and fill in for Technicians as needed. Additionally, the role involves performing routine inspections of the production floor for safety, taking corrective action, training employees on safe operating procedures, and reporting food safety and quality issues. Ensuring basic hygiene training, GMP’s, HACCP, allergen control, food safety, and quality requirements are effective across departments is crucial. The position actively supports prerequisite programs like pest control, plant improvement, operational methods, maintenance for food safety, sanitation, and personnel practices.

Requirements

Preferably a high school diploma or equivalent, and two (2) years’ related experience in a manufacturing setting, preferably in a food-processing environment or the equivalent combination of education and relevant experience.
Excellent reading, communication, and organizational skills.
Ability to add, subtract, multiply, and divide units of U.S. currency, weight, volume, and distance measurements, etc.
Must be able to prioritize projects and multitask and have the ability to work independently with minimal supervision.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to read and interpret documents and routine correspondence.
Responds promptly and professionally to customer needs.
Gathers and analyzes information skillfully.
Must be able to stand a minimum of eight hours and continuously lift, push, and pull.
Requires the ability to stand for the majority of the shift in a cold working condition and the use of Personal Protective Equipment (i.e. safety equipment) such as hard hats, hair/beard nets, earplugs, etc.

Responsibilities

Monitors fat test results, chemical intervention concentrations and Technical Services Technicians’ product quality audits.
Reviews daily paperwork, including HACCP, food safety checks and product quality checks.
Oversees pre-operational inspection and microbiological swab collection from Technical Services Technicians.
Complies with all food safety and quality policies, USDA regulations and BRC third party requirements.
Models and coaches these expectations to other employees.
Work closely with all departments and clearly communicate food safety and quality objectives with management, production, maintenance, vendors, and outside contractors.
Effectively communicates with other departments as food safety or quality problems arise.
Oversees daily tasks of Technical Services Technicians and conducts new hire training.
Ensures staff are trained to ensure the best efficiencies.
Lead, development, coach the TS Technicians on the facility’s TS programs.
Fill in for Technical Services Technicians as needed.
Performs routine walking and visual inspections of the production floor in observation of unsafe acts or conditions; takes immediate corrective action where necessary to develop and meet plant safety goals.
Is actively involved in safety efforts.
Trains employees to ensure adherence to safe operating procedures.
Reports food safety and quality issues, corrective actions, and preventative measures to management.
Ensure basic hygiene training, GMP’s, HACCP, allergen control, food safety and quality requirements are effective in operations, sanitation, maintenance departments and staff.
Actively supports prerequisite programs as required, including but not limited to pest control, plant improvement program, operational methods, maintenance for food safety, sanitation, and personnel practices, etc.