Quality Control Specialist - 2nd Shift

The Quality Control Specialist is responsible for ensuring that products and processes meet established quality standards and regulatory requirements. This role involves inspecting materials and finished goods, conducting tests, documenting findings, and collaborating with other departments to resolve quality issues. The ideal candidate is detail-oriented, analytical, and committed to continuous improvement.

• Monitors all process parameters and develops permanent written record of line statistics and line activity including product conformity at least every 30 minutes, not exceeding 45 minutes.
• Check tortilla dimensions & fold
• Check tortillas for pin holes, edges and meat filling
• Check date code
• Adjusts guides & placement of fillEnsures that all process controls meet specifications.
• Responsible for performing CCP checks, temperature checks, and other checks as required.
• Responsible for break and mid-shift GMP sanitation.Responsible for product weight control, including check-weigher verification.
• Responsible for label verification (product dependent).Works with Food Safety & Quality Assurance Department on placing “Hold” tags on certain controlled finished goods.
• Responsible for retrieving, labeling and routing of product audit samples for micro testing throughout the day.
• Informs the appropriate individuals of operating issues and needed repairs and/or adjustments.
• Accept or reject product as necessary.
• Relieve personnel as needed.
• Maintain clean work area
• Responsibilities often require overtime, and weekend hours
• Must be able to effectively communicate with team members of all job levels.
• Other duties & responsibilities assigned by Lead or Supervisor, including back up positions if trained.

• Must possess basic math skills and proficiently read and write in English.
• Ability to work with little supervision
• Must be able to push, pull, reach in place, bend and use proper lifting techniques.
• Must have general knowledge of equipment used in designated area.
• Ability to comprehend Hazard Analysis Critical Control Point (HACCP) requirements and procedures.
• Ensures all procedures follow GMP’s governmental regulations as well as the Company’s policies and procedures.

Physical Demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work environment: While performing the duties of this Job, the employee is regularly exposed to wet and/or humid conditions and moving mechanical parts. The work environment may be noisy, dusty, slippery, hot or cold, depending on the particular product and manufacturing processes being carried out. Workers are required to regularly wash their hands with anti-bacterial soap and sanitizer, wear protective clothing including hair nets, gloves, masks and overalls, which will help avoid contaminating products.

Physical demands: Frequent use of hands to finger, handle, grasp or touch objects and tools. Frequent standing, walking, climbing, squatting, stooping, crouching, twisting, bending and reaching. Frequently lift and/or move up to 50 pounds. Working in cold environment of 20-40 degrees Fahrenheit or 80-100 degrees in Fahrenheit for extended periods is likely. Must have the ability to smell and detect odors. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.