When it comes to being wild, we know a thing or two. We’re not afraid of trying something new or the hard work it takes to make it happen. It’s in our DNA. We’ve turned a family recipe into the world’s largest meat snack business, that’s still proudly family owned and operated.

We’re a company built by innovators, and are driven to not only satisfy your hunger, but to also feed your journey – whether that journey is on the road, on the run, at the campground, at the playground, in the office or in the moment. It’s a journey we share with you. It’s the journey forward of our people, of our communities, of our category…with a reverence for quality and an irreverence for the status quo.

At Jack Link’s Protein Snacks, we see every moment of every day as an opportunity to move forward, to forge new ground, to realize our vision of becoming the World’s #1 Protein Snack Company. We never give up. You never give up. Together, we keep going. Are you wild enough to join us?

Join the team, make a difference, be part of something bigger.

Link Snacks, Ink (“Jack Link’s”) is the #1 Meat Snack brand in the U.S. Headquartered in Minong, Wisconsin, Link Snacks is a family-owned and operated company that represents a heritage of quality, safety and innovation. The company is made up of passionate team members who share an uncompromising commitment to delivering awesome products. Sold in more than 40 countries, the Link Snacks’ family of companies owns a portfolio of brands that includes Jack Link’s®, Lorissa’s Kitchen®, Wild River®, Golden Island®, MATADOR®, BiFi®, and Peperami®.

OB 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.

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.