Flavormine Food Quality Assurance Specialist

DEPARTMENT: Flavormine
REPORTS TO: President, Flavormine
LOCATION: Flavormine: Paramount, CA Production Facility, Vendor(s) Production Facility
FLSA STATUS: Non-Exempt
SHIFT WORKED: Monday-Friday, some nights and week-ends
COMPENSATION: $34.00 – $36.00 per hour ($70,720 – $74,880)

POSITION OVERVIEW

The function of the Food Quality Assurance Specialist (FQAS) is to manage all the QA testing at the Flavormine QA lab. The FQAS will be responsible to complete chemistry as well as micro testing on incoming raw materials, finished co-packed product, and shelf life. The FQAS will be required to conduct sensory analysis of co-packed product from each production run. Function will also include maintaining lab instruments and lab supplies. The FQAS will also be required to maintain documentation of testing and CoAs.

CULTURAL QUALIFICATIONS

  • Humble – We are modest, respectful and never arrogant, despite our success. Our satisfaction comes from consistent performance and service.
  • Receptive – strive for diversity and are open to different and better ways of thinking and doing.
  • Confident – We are certain we can achieve our goals; we rely on each other, our strategies and ourselves.
  • Wise – We aspire to do what is just and right; for our business, employees, guests, community, and environment.
  • Dedicated – We are committed to success and work hard to achieve our goals.

KEY METRICS

  • Quantity and accuracy of tests performed.
  • Condition of lab and equipment.
  • Quality of relationships with vendors.

ESSENTIAL JOB FUNCTIONS

  • Performs chemistry analysis (pH, total solids, fat, protein, acidity) on finished product, Product Development (PD) samples and raw materials.
  • Performs microbiological testing of environmental swabs, raw materials, PD samples and finished products to include: Aerobic Plate Count (APC), Coliform, Enterobacteriaciae (EB), E. Coli, Yeast and Mold testing using 3M Petrifilm methods. Probiotics testing using prepared media.
  • Performs sensory analysis for co-packed product from all production runs (taste, color, smell).
  • Tests all finished goods and incoming co-packed product to ensure they meet the quality standards. Communicating any discrepancies to Director, Product Development as well QA manager at co-packing facility.
  • Conducts internal audits periodically at Yogurtland co-packing facilities.
  • Shelf life testing as directed by Director, Product Development.
  • Coordinates periodic micro testing of retail store products.
  • Works in conjunction with product development & production team to coordinate testing.
  • Completes/updates all laboratory Standard Operating Procedures (SOP’s) as directed by the Director, Product Development.
  • Maintains laboratory records (COA’s), specifications, and traceability logs for raw materials as well as finished product.
  • Prepares microbiological media as needed.
  • Calibrates analytical equipment on a daily basis to assure accuracy against a reference sample.
  • Maintains and upkeeps analytical equipment to include documentation and preventative maintenance.
  • Maintains laboratory chemical/supply.
  • Maintains the overall cleanliness of the work environment.
  • Works in a safe manner.

CORE COMPETENCIES

  • Excellent interpersonal and communication skills (written and verbal).
  • Excellent documentation, organization and follow-up skills.
  • Proven ability to handle multiple projects simultaneously.
  • Must have excellent written communication, project management and implementation skills, think strategically, be flexible and be able to work with diverse groups in a team environment.

OTHER REQUIREMENTS (LICENSES/CERTIFICATIONS)

  • B.S. in microbiology or food science is required.
  • A few months of experience working in a Microbiology or Food Science lab; skills with media plating and probiotics is beneficial.
  • Must have a good understanding of a laboratory environment and maintenance and running of lab related equipment.
  • Must be proficient with the Microsoft Office with skills in Microsoft Word/Excel, Power Point programs.
  • Basic knowledge of GMP’s and HACCP is a plus.
  • Knowledge of United States Department of Agriculture (USDA) and Food & Drug Administration (FDA), CDFA (California Department of Food and Agriculture) regulations is preferred.

PHYSICAL REQUIREMENTS

  • Continuous (67-100%) Walking, standing, hand use, keyboard, 10 key.
  • Frequent (34-66%) Bending, neck flexion, twisting and lifting up to 25 lbs from shoulder to shoulder, carrying up to 25-40 lbs up to 100 feet, pushing and pulling, fine manipulation, firm grasping, reach above to below shoulder.
  • Occasional (11-33%) Squatting, climbing, kneeling, lifting up to 50 lbs from floor to shoulder, gross manipulation.
  • Seldom (1-10%) Sitting, climbing, lifting up to 10-25 lbs from floor to above head, lifting 26-50 lbs from waist to above head, carrying up to 50 lbs up to 200 feet, cash register.

NOTES

  1. AS AN ABSOLUTE CONDITION OF EMPLOYMENT, EMPLOYEE(S) ARE REQUIRED UPON HIRE, TO SIGN CERTAIN CONFIDENTIALITY AND NON-DISCLOSURE AGREEMENT(S).
  2. STATEMENTS CONTAINED HEREIN REFLECT GENERAL DETAILS AS NECESSARY TO DESCRIBE THE GENERAL FUNCTION(S) OF THE JOB, LEVEL OF KNOWLEDGE AND SKILL(S) TYPICALLY PREFERRED OR REQUIRED, AND SCOPE OF RESPONSIBILITY ENTAILED. STATEMENT(S) CONTAINED HEREIN SHOULD NOT BE CONSIDERED AN ALL-INCLUSIVE LISTING OF WORK REQUIREMENT(S) OR FUNCTION(S). EMPLOYEE(S) MAY PERFORM OTHER DUTIES, AS ASSIGNED, INCLUDING WORK IN OTHER FUNCTIONAL AREAS TO COVER ABSENCE(S), EQUALIZE PEAK WORK PERIODS, OR OTHERWISE BALANCE WORKLOAD(S).

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