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.

JOB DESCRIPTION SUMMARY

Supervises Food Safety and Quality (FSQ) staff at plant. Ensure that product meets specifications 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:
  • Ensure all local, state, and federal regulatory issues are identified and adhered to.
  • Fulfill product exporting requirements.
  • Work with agency personnel and respond to issues in a timely manner.
  • Ensure compliance with 9 CFR, Chapter III, Part 417 – Hazard Analysis and Critical Control Point (HACCP) Systems
  • Ensure compliance with 9 CFR, Chapter III, Part 416 – Sanitation

Process Control and Laboratory

• Ensure specification data base accuracy.
• Net weight monitoring, corrective actions, record keeping, and reporting.
• Consumer complaint investigation, corrective actions, record keeping, and reporting.
• Monitor Return-to-Vendor (RTV) items, investigate issues, determine disposition, and follow up with corrective action, record keeping, and reporting.
• Defective material investigation, corrective actions, record keeping and reporting.
• Ensure compliance with raw material and supply, and final product Acceptable Quality Level (AQL) standards.
• 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.
• Audit operational records for content and accuracy.
• Compile, store, and retrieve Production/Quality data, including process monitoring, testing, verification, and corrective action.
•  Periodic ground or facility walks.
• 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
• Responsible for ensuring FSQ in all food production areas, all food and product contact ingredients/materials storage areas, and building and grounds. 80-90% of the role shall we out on the plant performing said duties. 10-20% shall be allocated to administration duties & projects.

Leadership:

• Build and support a culture which values Personnel Safety & 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 behavior 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 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.
• Complete assigned tasks/projects within allotted time.

SQF:

• In accordance to 2.1.2.8 SQF Code all Personnel have been SQF trained and will ensure all Food Safety & Quality, SQF, and Safety Policies are followed. In the absence of the FSQ Supervisor and/or HACCP Coordinator, the applicable cohort will cover form other shifts. In the absence of the Plant Manager, Assistant Plant Manager, or SQF Practitioner/FSQ Manager, the applicable cohorts will cover for one another.

 REQUIRED EDUCATION AND EXPERIENCE

Required Education:         High School Diploma or GED*

Required Experience:       1 year of FSQ experience

Preferred:                          2 years of Lead or prior supervisory experience

*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.
• Work effectively with all levels of management and employees
• Demonstrate proficiency of computers and Microsoft Office Suite with intermediate knowledge of Microsoft Excel.

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:
Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:
Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees.  For information about the E-Verify program, please visit:  http://www.uscis.gov/e-verify/employees

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