ResponsibilitiesJob Summary: As a Manufacturing (Mfg) QA Technician I, you will provide support to the Plant to ensure quality and safety requirements are met.Quality AssuranceKey Responsibilities & Essential FunctionsFosters a positive working environment among diverse teamsInteracts with all plant personnel to improve quality of products producedProvides quality assurance to support all Mfg initiativesTrains production team members on safe, quality food manufacturingMaintains laboratory in accordance with published 6S standardsParticipates on cross-functional teams within the facility to develop basic preventive and corrective action plans for improving quality of product producedCaptures customer / supplier feedback; uses content for continuous improvementPerforms root cause analyses; identifies cost of lost opportunity and the reduction of variation in processesDemonstrates understanding of traditional quality cost categories (i.e., prevention, appraisal, internal failure, and external failure)Participates in failure mode effects analyses (FMEAs)Auditing / TestingAudits, inspects, and tests products to ensure compliance with all quality standards and HACCP plansAudits process controls to ensure product quality and food safety standards are within control limits and Plant standardsTests finished product, work-in-process, and raw materials against specifications to determine quality status, including chemical, microbial, or physical testingPerforms floor checks to ensure control on non-conforming products; communicates findings to appropriate personnelParticipates in warehouse audits where applicableThe responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.Work ExperienceQualifications & Key Requirements0+ years of experienceExperience or coursework in food science, quality management, or other sciences - RequiredKnowledge/Skills/AbilitiesWorking familiarity with standard laboratory equipment to perform laboratory tests and exams - RequiredWorking familiarity with basic statistics - RequiredUnderstanding of the application of the evolution of quality, quality fundamentals, and root cause analysis - RequiredOrganization skills - RequiredMath skills (+, -, *, /) - RequiredCritical thinking skills - RequiredVerbal / written communication and presentation skills - RequiredPC skills, including MS Office - RequiredBi-lingual (English - Spanish) skills a plus - RequiredAbility to learn / apply H-E-B quality and OSHA safety requirements, including behavior-based safety - RequiredEducationA related degree or comparable formal training, certification, or work experience - RequiredLicenses/CertificationsCompletion of H-E-B certification as an ASQ Quality Improvement Associate CQIA - RequiredPhysical Demands & Working ConditionsTravel by car or plane with overnight staysRegularly lift up to 20 lbsOccasionally lift 20 lbsWork extended hours and rotating schedulesManeuver through the facility and perform functions of the job, with or without accommodation (standing, stooping, bending, etc.)Work in wet, cold, or hot, environments, depending on Plant location, where temperatures are as listed below:Bakery and Tortilla: 80-100 degrees FFloral: temperature-controlled environment that ranges from 32-42 degrees FIce Cream: (-)40 to 80 degrees F; certain areas in a wet environmentMeat: routinely 30-45 degrees F in a cold and wet environment; occasionally (-)20 or 85 degrees F in certain areasMilk: routinely 60-80 degrees F in a wet environment; occasionally 38 degrees F in certain areas, 110 degrees in other areasSnacks: temperature-controlled environment that ranges from 80-100 degrees FThe work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Last revised: 1/1/2017#J-18808-Ljbffr