At Jack Link’s, we feed the journey. We take pride in rolling up our sleeves and getting things done together. Fueled by creativity, passion, and a commitment to doing things the right way, we tackle the hard stuff first and focus on real progress, bold moves, and no excuses. We create opportunities, celebrate wins, own our misses, and push forward as a team, knowing our strength comes from supporting one another and having fun along the way. We cultivate a workplace where passion meets purpose and our Team Members are inspired, recognized, and rewarded for their contributions. 

If you’re ready to make a difference and build something meaningful, we want you! 

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Headquartered in Minong, Wisconsin, Jack Link’s is strategically positioned with production, distribution, and support centers in key locations throughout North America, Brazil, Europe, and the Pacific Rim. This global network allows Jack Link's to deliver a wide variety of high-quality, great tasting protein snacks to consumers around the world. The company’s portfolio of brands includes Jack Link’s®, Lorissa’s Kitchen®, Wild River®, Golden Island®, Country Fresh Meats®, BiFi®, Peperami® , Mariani and Local Legends Meat Snacks.

The FSQ Technologist works directly with our  manufacturing facilities to implement and enhance the utilization of electronic documentation systems. They will be integral in our digital systems by being a source of knowledge as well as monitoring activities to ensure product is available in a timely manner. The FSQ Technologist will also work be a source of information for our Customers for Quality document requests, often utilizing their portals. This person will also work in our PLM system for basic needs as well as for maintaining our Supplier Approval Program.

DUTIES AND RESPONSIBILITIES

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

Manage multiple scientific, regulatory and communication projects.

• SAP QA Module
  • Rate of Release – tracking rate product is available to ship
  • Aid DC/CS with timelines for delivery
  • S4 development
  • Assist plants with inspection plan set ups/troubleshooting
  • New process in Mankato for unique product
• Customer Specifications and Document management systems
  • Specifications/Document Management Portals
• Food Safe Pro/Other electronic form technology
  • Training
  • Deployment
  • Maintenance/enhancement
  • Manage ongoing process and procedures for new products
  • This will require some travel to other locations
• PLM
  • Specification reviews
  • Raw Material specifications
  • Train on use of PLM
  • Maintain training aids
• Supplier Approval Program
  • Audit supplier documentation
  • Set up new suppliers in PLM/SAP

• Provide Food Safety expertise in the creation of the products and processes. ( i.e. Cold Craft in Mankato)
• Assist Supply Chain to reach delivery timelines
• Support Plant FSQ including temporary coverage of plant roles at production locations as needed
• May take on other projects as assigned in support of Jack Link’s Food Safety and Quality

REQUIRED EDUCATION AND EXPERIENCE

Required Education: Bachelor degree in Food Science or equivalent area of study

Required Experience: 2+ years of Food Safety Quality experience, HACCP Certified 

Preferred: Bachelor’s Degree and More than 2 Years of Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; Education Focused in Food Science, Microbiology, Meat Science, or Animal Science

REQUIRED SKILLS, KNOWLEDGE and ABILITIES:

• Must work effectively, respectfully, and collaboratively with all levels of management and Team Members
• Excellent verbal and written communication skills in English; bilingual with the ability to read, write, and speak Spanish preferred
• Proficient in Internet navigation; Microsoft Word, Excel, PowerPoint, and Outlook
• Experience  in implementing and maintaining food quality plans using risk-based methodology
• Understand GFSI Food Safety and Quality Systems (such as SQF and BRC) and the requirements to implement and maintain a food safety and quality management system

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 sit, use hands to finger, handle, or feel and talk or hear.  The employee is occasionally required to stand, walk and reach with hands and arms.  The employee must occasionally lift and/or more up to 25 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. However; the vast amount of work is conducted in a climate controlled office. Travel may be required.

The pay range for this role is $67,440 - $92,730 (Annually). Actual salaries will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off.

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by a Team Member to 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 Team Member will be required to wear the appropriate Personal Protective Equipment (i.e beard/hairnet, ear plugs, frock, boots, etc), stand for extended periods of time, and use hands/arms to push, pull, reach and occasionally lift above head.  The Team Member must occasionally lift, push, pull up to 25 pounds and 50 pounds infrequently. Team Members are requested to visually inspect equipment and/or product.  

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. The work environment is a plant setting with wet/slippery floors, varying degrees of temperatures with an average temperature of 40 degrees in the production area.  Team Members will be exposed to raw and/or cooked meat products, and moving equipment and will be required to follow all Food Safety Quality requirements.

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.