Level II-Baking Team Member-Quality Assurance Lead

Level II Baking Team Member –

Quality Assurance Lead

(Status: Non-Exempt)

Duties:

Perform all aspects of baking production, including, but not limited to: prep-work, baking, cutting, wrapping, clean-up and sanitation.

Provide support for the Baking Team by helping with the training and guidance of team members, including training on quality control procedures.

Must be able to work in an environment of seasonal team members and promote a cohesive, positive, team atmosphere.

Regularly review documented quality control procedures, providing updates as needed.

Regularly monitor quality procedures to ensure product is being manufactured in accordance with company specifications.

Coordinate 3rd party lab testing of product samples and investigate issues identified.

Oversee the internal QC team and coordinate daily testing, team scheduling, and annual meeting.

Work with the baking team to provide follow-up and resolution on product quality concerns.

Assist with new product development to ensure products are developed in accordance with company specifications.

Oversee department maintenance plan and perform duties required in the regular maintenance of production equipment.

Troubleshoot equipment issues and follow through with resolution; assist with coordinating repairs and maintenance plans.

Oversee department safety plan and coordinate regular team training.

Perform accurate inventory count of all supplies and materials used in the baking department and participate in the annual company year-end inventory.

Understand and comply with all regulatory requirements, including, but not limited to: GMP, HACCP, Food Safety and Food Defense plans.

Work in an environment of temperature change, from normal to below freezing, due to product storage and in-process requirements.

Contribute to the team effort by assisting in other departments as needed.

Adhere to all safety rules and procedures to maintain a safe work environment.

Perform all the above duties to the best of one’s ability, and with the utmost integrity, honesty and efficiency.

Requirements:

Bilingual preferred (English/Spanish)

Ability to multi-task

Flexible to change and able to adjust accordingly

Clear verbal and written communication skills

Attention to detail

Math and reading comprehension skills

Working knowledge of Microsoft Office (Excel, Word, Outlook)

Maricopa County Food Handler’s Card

Must be able to lift up to 50lbs and work on your feet

Flexible to work alternate shifts, including overtime and weekends

Must be available to work overtime when needed, including alternate schedules and weekends.

Additional hours are mandatory during peak weeks, which typically begin at Thanksgiving and run through December 23. No vacations are approved during the peak.

Previous experience working in a food production environment is beneficial, including familiarity with HACCP, Food Safety and Food Defense.

Technical skills with focus on mechanical maintenance in a manufacturing environment