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 Peperami.

The Food Safety and Quality Manager is responsible for determining the overall direction, coordination, and evaluation of all plant quality systems as they relate to achieving corporate Food Safety and Quality.  Management responsibilities include developing the duties and directing the activities of lab technicians and quality control inspectors and following up on the quality, quantity, and accuracy of their work. Carries out responsibilities in accordance with company policies and procedures, and Food Legislation and Regulatory Compliance.

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

• Ensure proper staffing is maintained. 
• Responsible for interviewing, hiring, appraising work performance, rewarding and disciplining employees. 
• Maintain attendance records, counsel employees with poor attendance, and follow up with corrective action. Interpret company policies and safety policies for the quality staff. 
• Complete accident investigation and report within 24 hours of the incident. Implement and monitor training for new hires and re-training of current employees. 
• Ensure good manufacturing practices along with company SOP’s & SSOP’s are followed at all times. 
• Initiate work goals to motivate the quality staff and document improvement. 
• Instill a positive attitude, dependability, and trustworthiness in employees. 
• Cultivate learning by providing opportunities for cross training and skill development. 
• Encourage employee initiative and innovation. 
• Implement plant wide informational training sessions, as necessary, to educate and update all employees on Food Safety and Quality issues. 

Quality Systems 

• SOP Programs 
• SSOP’s – Program development, training, implementation, maintenance, corrective actions, record keeping, and verification in keeping with 9 CFR, Chapter III, Part 416 - Sanitation. 
• SOP’s – Program development, training, implementation, maintenance, corrective actions, record keeping, and verification in support of plant operations & quality systems. 
• HACCP Program 
• Program development, training, implementation, validation, verification, reassessment, corrective actions, and record keeping as defined in 9 CFR, Chapter III, Part 417 – Hazard Analysis and Critical Control Point (HACCP) Systems. 
• Maintain HACCP support documentation file & prepare for USDA HACCP In-Depth-Verification (IDV) review. 
• Conduct a mock recall bi-annually to verify the effectiveness and accuracy of data gathering and record keeping functions. 
• Regulatory Agencies 
• Assure all state, local, and federal Food Safety regulatory issues are adhered to, and implement changes. 
• Monitor, identify, and coordinate export requirements; communicate issues. 
• Function as the liaison between the plant and the USDA. 
• NR response / tracking / reporting. 
• BRC or SQF
• Program development, training, implementation, maintenance, corrective actions, record keeping, and verification in keeping with GFSI expectations. 
• Process Control 
• Ensure accuracy of specification database. 
• Net weight monitoring, corrective actions, record keeping, and reporting. 
• Monitor and control ingredient and finished product aged inventories to prevent losses, follow up with appropriate disposition, and provide for record keeping, and reporting. 
• Consumer complaint investigation, corrective actions, record keeping, and reporting. 
• Monitor Return-to-Vendor (RTV) items, investigate issues, determine corrective actions and appropriate disposition, and follow up with, record keeping, and reporting. 
• Defective material investigation, corrective actions, record keeping, and reporting. 
• Establish raw material and supply, finished product and packaging Acceptable Quality Level (AQL) standards, and apply to goods received and shipped respectively. 
• Establish, monitor and control a Quality Systems Laboratory capable of conducting chemical and microbiological testing of in-process and finished products as required by corporate Food Safety, and Quality objectives. 

• Conduct new product training sessions to ensure a smooth transition into the manufacturing system and prevent errors. 
• Coordinate the USDA pathogen monitoring sampling program, product retention & release. 
• Audit operational records for content and accuracy. 
• Compile, store and retrieve Production / Quality data, including process monitoring, testing, verification, and corrective action. 
• Research & Development (To aid Director of R&D when possible with the following) 
• Work closely with Sales and Marketing to generate a complete understanding of all factors involved in a project. 
• Apply state-of-the-art knowledge of meat processing and formulation to develop new and innovative meat products, processes, and improve current meat products and processes to meet corporate Sales and Research & Development objectives. 
• Interface directly with ingredient suppliers and keep informed of the latest technology and trends in the food industry through trade and professional organizations. 
• Assure timely product, process, and associated cost development. 

• Assure effective coordination of product samples as required by the sales force for customers. 
• Assure proper product labeling & packaging and obtains required regulatory approvals. 
• Establish a comprehensive shelf-life sampling and monitoring program and apply knowledge to product and process improvement. 
• Develop and nurture academic resources for use in problem solving 
• Use process knowledge and expertise to identify potential problems and advise Manufacturing and other departments on developmental and processing issues. Provide detailed communications, verbal and written, on all aspects of changes, specifications, and provide detailed report of progress and meetings.  

Required Education:

Bachelor of Science degree with 4 years industry or similar experience in meat processing, food processing, or related field. 

REQUIRED SKILLS, KNOWLEDGE and ABILITIES:

Proven understanding of food safety and quality in a manufacturing environment.

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

Demonstrated professionalism, effective leadership, problem solving, presentation, prioritization, attention to detail, and employee motivational skills. Proficient in Internet navigation, Microsoft Word, Excel, PowerPoint, and Outlook. Knowledge of cost accounting.

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).