Food Safety & Quality Technician, Bakery Operations

You arrive just before the lines start humming. Whether you choose the day shift (5:00 a.m.–5:00 p.m.) or the night shift (5:00 p.m.–5:00 a.m.), you’re the steady hand that keeps product quality and food safety on track from start to finish.

A day (or night) in this role

You begin by walking the floor—verifying labels and packaging, performing pre-op inspections, and confirming sanitation through environmental checks, ATP, and allergen swabs. As dough transforms to baked product, you prepare, bake, and evaluate in-process samples, then repeat post-production as needed. You record results in quality systems and immediately escalate any non-conformance for corrective action.

When something’s off, you move fast: initiate a HOLD on suspect material, open an IR (Incident Report), investigate metal detector rejects, and collect retains to support complaint or incident reviews. You keep the lab audit-ready through 5S housekeeping, run calibrations, perform light maintenance on equipment, and ship samples to outside labs when required. Throughout the shift you audit lines, complete documentation cleanly and legibly, and keep line leadership informed of quality trends, food safety findings, and labeling issues—always following the escalation protocol.

What you’ll do

• Support production lines with on-the-spot quality and food safety oversight.
• Prepare, bake, and analyze product samples during production and after production.
• Document results in QA databases; escalate non-compliant findings to leadership.
• Conduct pre-op and post-cleaning inspections; perform environmental, ATP, and allergen swabbing.
• Collect and process retains/HOLD samples for incidents and customer complaints.
• Execute analytical and organoleptic (sensory) testing on raw and finished goods.
• Maintain precise, legible records and verify labels/packaging.
• Investigate metal detector rejects and complete line audits.
• Calibrate and perform minor maintenance on lab instruments.
• Follow escalation procedures for food safety events; open IRs for non-compliance.
• Provide project support for QA and coordinate shipment of samples to outside laboratories.

Reporting line, schedule, and pay

• Reports to: Director of Quality Assurance
• Status: Hourly
• Compensation: $21.00 per hour
• Shifts available: Days 5:00 a.m.–5:00 p.m. or Nights 5:00 p.m.–5:00 a.m.
• Supervisory responsibilities: None

What you bring

• Minimum of two (2) years of QA laboratory experience or two (2) years in manufacturing.
• Preferred: Associate degree in Food Science or a related scientific field.
• Competencies: solid math skills; proficiency with Microsoft Excel and Outlook; strong written and verbal communication; meticulous attention to detail.

Work environment

You’ll split time between an office/lab setting and the manufacturing floor. You’ll use standard office technology (computers, phones, copiers) and the required PPE in plant areas. Collaboration and clear communication with peers are essential.

Expect exposure to moving mechanical equipment, vibration, and loud noise. Lifting up to 30 pounds may be required.

Physical requirements

• Frequent talking and hearing.
• Regular standing, walking, handling/fingering, and reaching.
• Occasional sitting, climbing/balancing, and stooping/kneeling/crouching/crawling.
• Frequently lift/move up to 10 pounds; occasionally up to 25 pounds.
• Vision: close, distance, color, peripheral, depth perception, and focus adjustment.

EEO and Employment Eligibility

CraftMark Bakery is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment regardless of and will not be discriminated against on the basis of gender, sexual orientation, gender identity, age, race, ethnicity, religion, veteran status, disability status, genetic information, or any other protected category.

*Craft Mark Bakery participates in E-Verify.