FSQ Supervisor

  • One Snack Food Lane, Minong, WI, United States
  • Full-time
  • Sub-Department: Food Safety Quality
  • Department: Operations
  • Site Location: Minong

Company Description

Running with Sasquatch is more than just a clever marketing campaign. As a Jack Link’s team member, Running with Sasquatch means we roll up our buffalo plaid sleeves and do the hard work first. We don’t shy away from challenges. In fact, we push hard and take risks. True to our North Woods roots, we're a bunch of ordinary people who accomplish extraordinary things by driving results with innovation, creativity and a clear sense of urgency. Like our awesome protein products, we have an unwavering passion for quality, and you won’t find anything artificial here. What you see is what you get… authentic, humble and fun people who Run with Sasquatch!

Running with Sasquatch takes a team. We invite you to run with us, succeed with us, and celebrate with us. Most importantly, Feed Your Wild Side with us on our journey to be the dominant global leader of branded protein snacks!

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Still family-owned and operated with headquarters in Minong, Wisconsin, Jack Link’s also has a large corporate hub in Downtown Minneapolis, Minnesota, and operates a total of 11 manufacturing and distribution facilities in four countries. Jack Link’s produces high-quality, great-tasting protein snacks that feed the wild sides of consumers around the world. Jack Link's Protein Snacks family of brands includes Jack Link's, Lorissa's Kitchen, World Kitchens Jerky, Bifi and Pepperami.

Job Description

Supervises Food Safety and Quality (FSQ) staff at a plant or Distribution Center (DC). Ensures that product meets standards set by our company and regulating authorities.

 

DUTIES AND RESPONSIBILITIES

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

 

Job Related Skills/Responsibilities

    • Supervise, direct and instruct FSQ staff

    • Assist FSQ Manager to:

      1. Ensure all local, state, and federal regulatory issues are identified and adhered to.

      2. Fulfill product exporting requirements.

      3. Work with agency personnel and respond to issues in a timely manner.

      4. Ensure compliance with 9 CFR, Chapter III, Part 417 – Hazard Analysis and Critical Control Point (HACCP) Systems.

      5. Ensure compliance with 9 CRFR, Chapter III, Part 416 – Sanitation.

    • Process Control and Laboratory.

      1. Ensure specification data base accuracy.

      2. Net weight monitoring, corrective actions, record keeping, and reporting.

      3. Consumer complaint investigation, corrective actions, record keeping, and reporting.

      4. Monitor Return-to-Vendor (RTV) items, investigate issues, determine disposition, and follow up with corrective action, record keeping, and reporting.

      5. Defective material investigation, corrective actions, record keeping and reporting.

      6. Ensure compliance with raw material and supply, and final product Acceptable Quality Level (AQL) standards.

      7. Monitor and manage Quality Systems Laboratory capable of conducting chemical testing of in process and finished products and required by corporate Food Safety and Quality objectives.

      8. Audit operational records for content and accuracy.

      9. Compile, store, and retrieve Production/Quality data, including process monitoring, testing, verification, and corrective action.

    • Assist FSQ Manager and SQF Practitioner with SQF implementation and communication to ensure objectives are met and certification is maintained. Successfully complete the SQF training course and participate in the internal QMS audit program.

    • Assist FSQ Manager with product research and development projects to ensure test objectives are met and new products are implemented smoothly during scale up.

    • Responsible for planning, coordinating, and evaluating facility quality systems functions as they relate to achieving Quality and Food Safety objectives which may include responsibility to conduct audit/training sessions to achieve related objectives.

    • Responsible for moisture, water activity, and fat analysis on all samples taken Communicate with USDA/FSIS concerning regulatory issues

 

 

Leadership

  • Build and support a culture which values Personnel Safety and Food Safety.

  • Build and support a culture of openness and accountability within (and out-side) the assigned department.

  • Encourage and insist on positive attitudes and behaviors from team members.

  • Encourage team member initiative and innovation, and show recognition for effort and achievement.

Communication

  • Communicate with peers, subordinates, and leaders in an effective, timely manner.

  • Ability to collaborate with remote employees and work as part of a team.

  • Suggest improvements; continuously improve the quality of all support activities.

Personnel

  • Follow Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) training, along with company pre-requisite programs, Standard Operating Procedures (SOP’s), and Standard Sanitation Operating Procedures (SSOP’s).

  • Ensure that all employees are adequately and properly trained in safety, sanitation procedures, chemical handling and GMP’s, etc.

  • Ensure proper staffing is maintained, including interviewing and hiring new team members.

  • Implement and monitor training for new hires and continuing training of current team members.

  • Maintain attendance records, counsel employees with poor attendance, and follow up with coaching/discipline as appropriate.

  • Appraise work performance: conduct appropriate reviews for team members; give coaching/discipline as appropriate in a consistent and timely manner.

  • Review, correct, and approve timekeeping tool to ensure team members are paid correctly each pay period.

  • Performs other duties and responsibilities as necessary.

Qualifications

REQUIRED EDUCATION AND EXPERIENCE

 

Required Education:         High School Diploma or GED*

 

Required Experience:       1 year of manufacturing experience

 

Preferred:                          1 year of Lead or prior supervisory experience in the food industry

 

*A high school diploma or GED is equivalent to two years of relevant experience

 

REQUIRED SKILLS, KNOWLEDGE and ABILITIES:

 

Proven understanding of manufacturing operations.

 

Solid verbal and written communication skills; must work effectively with all levels of management and employees

 

Must demonstrated effective leadership, problem solving, presentation, prioritization, and employee motivational skills. Demonstrated proficiency of computers and Microsoft Office Suite with intermediate knowledge of Microsoft Excel.

 

Knowledge of cost accounting.

Demonstrates professionalism and creates positive working relationships at all levels.

Additional Information

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 stand, walk, use hands to finger, handle, or feel, lift and/or move up to 25 pounds, and talk or hear.  The employee is occasionally required to sit, and reach with hands and arms.  The employee must occasionally lift and/or move up to 50 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. Travel may be required.

Equal Employment Opportunity Employer
Jack Link's is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation and gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

E-Verify
Jack Link's provides the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new Team Member’s Form I-9 to confirm work authorization. IMPORTANT: If the Government cannot confirm that you are authorized to work, we are required to provide you written instructions and an opportunity to contact SSA and/or DHS before taking adverse action against you, including terminating your employment. We do not use E-Verify to pre-screen job applicants or to re-verify current employees and may not limit or influence the choice of documents presented for use on the Form I-9. In order to determine whether Form I-9 documentation is valid, we use E-Verify’s photo screening tool to match the photograph appearing on some permanent resident and employment authorization cards with the official U.S. Citizenship and Immigration Services’ (USCIS) photograph. If you believe that Jack Link’s has violated our responsibilities under this program or has discriminated against you during the verification process based upon your national origin or citizenship status, please call the Office of Special Counsel at 1-800-255-7688 (TDD: 1-800-237-2515).

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

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