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Food Technologist
Vermont Smoke & Cure - Williston, VT

 

 

 

At Vermont Smoke & Cure, weve been consciously crafting delicious smoked meats using humanely raised meats and simple local ingredients since 1962. Our team of employee-owners make everything right here in our Smokehouse in the hills of Vermont. The beauty is - it all combines to create the finest flavor in every bite. Our growth requires quality-minded, productive, engaged and reliable people to join our staff.

Location : Hinesburg, VT

SUMMARY: The Food Technologist will work with the Quality Assurance (QA) Manager and QA Technicians to identify, solve and prevent problems affecting quality and food safety. A key position within the QA Department, the Food Technologist will provide expertise and support to the Operations, Maintenance, Shipping / Receiving, Sanitation and plant Management teams. Finally, the position will perform a variety of QA tests and inspections on product, materials, equipment and the environment at various stages of the production process to ensure compliance to food safety, regulatory and quality standards.

SUPERVISORY RESPONSIBILITIES: This position has no direct supervisory responsibilities but will be a lead for the team on projects and initiatives.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • In conjunction with other members of the QA Department, partner with Operations, Maintenance, Warehouse and Sanitation teams to foster a cross-departmental food safety, quality and compliance mind-set.
  • Works closely with members of all departments to help identify, solve and prevent problems impacting food safety and quality.
  • Responsible for supporting Company compliance to SQF Level 2 requirements in conjunction with the QA Technicians and SQF practitioner.
  • In conjunction with other members of the QA Department, ensures that products are produced safely and in compliance with company, regulatory and SQF requirements.
  • Conducts verifications and validations of CCPs and prerequisite programs.
  • Tracks, trends and reports out on key performance data for a variety of food safety and prerequisite programs.
  • Partners with the CEO, Sales and Marketing teams in the development and improvement of product formulations.
  • Partners with the QA Manager, CEO, Sales and Marketing teams in the development of Sensory, New Product Development and Shelf Life Study programs.
  • Responsible for holding, managing and dispositioning non-conforming product with the guidance of the QA Manager.
  • Recommends modifications for improvement of existing standards, methods and procedures. Identifies gaps in procedures and processes.
  • Actively participates in the Management of Change process.
  • Involved in trace and recall procedures and supports traceability exercises.
  • Audits GMPs, procedures and paperwork on the production floor on a daily basis.
  • Daily review of HACCP documentation on the production floor.
  • Interacts with and fosters a positive working relationship with USDA inspector.
  • Conducts routine coaching and training of employees.
  • Participates in and / or leads continuous improvement activities.
  • Reviews and investigates consumer complaints as directed by the QA Manager. Participates in improvement projects to reduce top consumer complaints.
  • Responsible for follow up activities driven by CAPAs and Internal and External audit findings, as directed by the QA Manager.
  • Conducts special projects as assigned.
  • Able to work flexible hours and able to cover off-shifts. Able to work weekends as needed.
  • Acts as a backup for the Quality Assurance Manager in his or her absence.

QUALIFICATIONS:

EDUCATION :

  • B.S. Degree in Food Science or related field required.

EXPERIENCE :

  • 1-3 years manufacturing experience in food industry preferred, but not required
  • Knowledge of continuous improvement.
  • Understanding of HACCP, good manufacturing practices, meat processing, shelf life & modes of spoilage with meat products.

SKILLS :

  • Must have excellent verbal and written communication skills in English.
  • Must be able to handle multiple assignments.
  • Must be precise and accurate, well organized worker.
  • Strong attention to detail.
  • Must be able to perform in a demanding, fast-paced environment.
  • Must have good mathematical (basic statistical skills highly desirable), problem-solving and analytical skills.
  • Proficiency with computer systems, personal computers, spreadsheet software (Microsoft Office) is required.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

  • Must be able to operate and use all necessary equipment.
  • Must be able to climb ladders, lift items that can weigh up to 50 pounds, and stand on concrete floors for extended periods of time.
  • Frequent sitting, use of hands, tools or controls. Required to stand, walk, stoop, kneel, crouch or crawl.
  • Communicate effectively; read, count and write to accurately complete all documentation in English.
  • Specific vision abilities required for this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.
  • Frequently works inside a meat processing facility with cold (38F) and wet as well as hot and humid conditions.
  • Occasionally works near moving mechanical parts.
  • Noise level for the work area is moderate.

Required experience:

  • food industry/manufacturing preferred, but not required: 1 year

Required education:

  • Bachelor's

 

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