At Vermont Smoke & Cure, we’ve 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.
: Hinesburg, VT
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
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 CCP’s and prerequisite programs.
- Tracks, trends and reports
out on key performance data for a variety of food safety and
- Partners with the CEO, Sales
and Marketing teams in the development and improvement of product
- 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 GMP’s, 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
- 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.
- B.S. Degree in Food Science
or related field required.
- 1-3 years manufacturing
experience in food industry preferred, but not required
- Knowledge of continuous
- Understanding of HACCP, good
manufacturing practices, meat processing, shelf life & modes of
spoilage with meat products.
- Must have excellent verbal
and written communication skills in English.
- Must be able to handle
- 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
- Proficiency with computer
systems, personal computers, spreadsheet software (Microsoft Office)
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
- 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
- Occasionally works near
moving mechanical parts.
- Noise level for the work area
- food industry/manufacturing
preferred, but not required: 1 year