2nd Shift - Lab Technician bei Red Gold Foods

PRINCIPLE ACCOUNTABILITIES

• Specific assignments as assigned that may include: Incoming raw material inspection – audit materials for compliance with our specifications, purchase orders, vendor COAs, federal and state regulations, kosher certification, good manufacturing practices, etc. and maintenance of the raw material files
• Issue paperwork for production lines; manage paperwork flow, and document lot traceability
• Any or all line technician duties including Product testing, paste testing, seam teardowns (by hand and with seam scope), purchased product testing, reclamation work
• Communication, decision making, and corrective action for out of specification situations is required
• Work on projects as assigned by supervisor

EDUCATION AND EXPERIENCE

• High School Diploma, General Educational Development Diploma (GED) or equivalent experience
• Should have working knowledge of QA/Lab operations or be trainable
• Should be able to demonstrate ability to be observant, detail-oriented, and team player
• Must have good communication skills both written and verbal
• Must have good math skills

KNOWLEDGE, SKILLS, AND ABILITIES

• Be able to multi task
• Able to make levelheaded decisions in accordance to specification
• Safety Awareness
• Detail oriented and accurate
• Able to handle pressure
• Must have some knowledge of the can condign system and inventory control systems, and the general operation of the plant is required
• Must work directly and indirectly with QA, Packaging and Production Personnel
• Must work safely; adhere to quality standards and GMP's
• Computer skills and knowledge of the lab tests is required

On the Job Training regarding:

• Red Gold policies, rules, and regulations including GMP’s and safety
• Mold School
• Access database training

• Lab equipment operation and maintenance
• Will on job train individual for any experienced required item
• Follow Standard Operating Procedures relating to position
• Tomato Canning / Processing
• HACCP Training by HACCP Coordinator

SUPERVISORY RESPONSIBILITIES

Direct: None

Indirect: None

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

·       Sitting- to complete a task at lower levels

·       Standing- to complete most all tasks

·       Walking

·       Climbing- to get to parts department, when using ladder, on equipment

·       Reaching- to perform activities, to get tools out of toolbox

·       Kneeling- to perform work activities at low levels

·       Crawling- to perform work activities under equipment

·       Squatting

·       Bending/stooping- to pick up tools or parts, to perform work tasks at lower levels or inside a machine

·       Twisting- to perform work activities

·       Pinch- to use tools, to manipulate wires

• Grasping/handling- using tools, manipulating parts
• Must be able to taste all products
• Be able to walk and remain on your feet for extended periods of time
• Be able to use hands to teardown cans with the proper utensils
• Must be able to lift 45 pounds
• Able to work well with others
• Able to work a flexible work schedule

·       Must be flexible from one job to another

·       Lift box of paper towels to a cart

·       Lift tote with 5 cans from line to cart with scale (Line 7), up to 8 pounds

·       Lift 5 gallon bucket of ice from floor to sink, up to 20 pounds

·       Lift bags of trash from floor to dumpster, less than 10 pounds

·       Carry bags of trash from lab to dumpster, less than 10 pounds

·       Lift box of paper towels to a cart, 30 pounds

JOB COMPETENCIES

• Ethics/ Integrity/ Trust

• Attitude and Commitment

• Diversity

• Customer Service

• Company Engagement

• Quality

• Cost Consciousness

Other

·       Responsible for monitoring, record keeping and taking appropriate actions for specific Food Safety Plan and Food Quality Plan and pre requisite program requirements.

·       Responsible to report food safety and quality issues to management.