Supervisor Quality Control

a member of the leadership team at the facility. Activities desired in your role as a member of the leadership team are safety audits, quality, process improvement initiatives, employee training, and upgrading your employees and your own current skills. ESSENTIAL DUTIES AND RESPONSIBILITIES Promotes and adheres to company safety work rules and regulations.

Oversees and assures that all duties and responsibilities performed by Quality Control Technicians, Quality Control Leads, Quality Control Coordinator, and Bacteria Technician are performed accurately and in compliance with established procedures. Researches and answers customer complaints as requested by QA Manager. Prepares product

cuttings as requested by the QA Manager. Prepares data collection as requested by the QA Manager. Prepares and conducts safety meetings on monthly basis. Assures product in Hold Status is analyzed for final dispensation by the QA Manager.

Collects and prepares monthly department reports. Communicates any problems or changes in department to supervisor and appropriate personnel. Attends and participates in all annual, departmental, and job specific required training and monthly informational meetings. Understands and adheres to the concepts and techniques of the quality process in order to ensure a quality operation. Keeps area clean and orderly in accordance with Good Manufacturing Practices

(GMP’s). Helps to build and promote a strong “Teamwork” environment in each individual work group, the Factory, and the Company.

Participates in continuous improvement process. SUPERVISORY RESPONSIBILITIES Directly supervises employees in the Quality Control lab. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Managers and supervisors are responsible for cultivating employee attitudes favorable towards Affirmative Action Programs.

They have a key responsibility for following organizational policies, ensuring everyone equal employment opportunity, and making decisions that affect the progress toward achieving our affirmative action goals. SCOPE OF AUTHORITY Authority to hold product for food safety or quality standard violations. Authority to schedule and edit time for QC employees. Authority to hire and discipline employees in consultation with the QA Manager and Human Resources. Authority to enforce Mc Cain policies and procedures. Responsibility to monitor work areas, watch for suspicious behavior and report any concerns regarding unidentified visitors and/or unauthorized personnel.

Authority to question and take appropriate measures regarding the safety of themselves, other employees, products, and equipment. Responsibility of maintaining a high standard of cleanliness throughout the food processing facility, especially where any raw or finished product is produced. Authority to report and/or eliminate hazards to the safety of the food that is produced in the facility. REQUIRED TRAINING Mc Cain Safety Policy/Accident Reporting Annual HACCP/GMP’s Training Annual interactionual Harassment Awareness Training Plant Emergency Evacuation Training/Emergency Response Statistical Process Control (SPC) Right-To-Know Lockout-Tag out Ladder Safety Fall Protection/PPE’s Confined Space Hot Work Blood-borne Pathogens Key-Element Training Crisis Management MQP Training Other Training as Required QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE Associate Degree in Food Science or Business and/or 2 years related Q. C. or Supervisory experience. Microbiology experience preferred, along with potato processing experience. CERTIFICATES, LICENSES, and REGISTRATIONS First Aid/CPR Certified LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. REASONING ABILITY Ability to define problems, collects data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

OTHER SKILLS AND ABILITIES Computer Skills (Excel, Access, Word, Outlook, AS 400). Phone Skills. Verbal and Written Communication Skills. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, sit, use hands to finger, handle, or feel objects, tools, or controls and talk or hear.

The employee frequently is required to stand, and taste or smell. The employee is occasionally required to; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 36 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles. The employee frequently works near moving mechanical parts. The employee occasionally works in outside weather conditions and is occasionally exposed to risk of electrical shock and vibration. The noise level in the work environment is usually loud. Mc Cain Foods is an equal opportunity employer.

We see value in ensuring we have a diverse, antiracist, inclusive, merit-based, and equitable workplace. As a global family-owned company we are proud to reflect the diverse communities around the world in which we live and work. We recognize that diversity drives our creativity, resilience, and success and makes our business stronger. Mc Cain is an accessible employer. If you require an accommodation throughout the recruitment process (including alternate formats of materials or accessible meeting rooms), please let us know and we will work with you to meet your needs. Your privacy is important to us.

By submitting personal data or information to us, you agree this will be handled in accordance with the Global Privacy Policy Job Family: Quality & Food Safety Division: NA Operations Department: Burley Quality Night Location(s) : US - United States of America : Idaho : Burley Company: Mc Cain Foods USA, Inc.