Business Unit Overview Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. We offer exciting job possibilities throughout our organization where you can enhance your career, sharpen your talents and make an impact. Join our company and be part of an innovative team that’s First in Food. Location Description Michael Foods, Inc. located in the Village of West Jefferson, OH, is located just minutes from the western suburbs of Columbus and about 20 minutes to the west of downtown. We are proud to be Michael Foods’ most recent greenfield project, producing high quality protein shakes serving people all around the world. It’s our honor to continue our strong commitment to our employees, our community, and our environment. Responsibilities 1. Adheres to safe work practices, follows GMP’s, maintains sanitary conditions and ensures that product quality is maintained. Reports any conditions or practices that may adversely affect employee safety or food safety/quality to management immediately. 2. Attends and actively participates in daily shift huddles and handoffs. 3. Collect in-process and finished-product samples for analytical and microbiological quality checks. 4. Performs verifications of: Package coding, product weights, packaging integrity, labeling, temperature, sensory, etc. to verify compliance with customer and MFI’s specifications and all others associated regulations for all products. 5. Inspect and sample incoming ingredients, ensuring product quality and safety. 6. Assist in drafting, revision, and maintenance of plant standard operating procedures. 7. Act as a liaison between Production, Distribution, Sanitation, Maintenance, and the Quality Department by communicating quality issues, assisting in corrective action implementation where necessary. 8. Participate in plant food safety/quality inspections, in-process inspections, mock recall, label audits, HACCP audits. 9. Verify proper set-up of production lines at start-up and shift change: Printer set-up (coding), packaging materials, labeling, quality limits, etc. 10. Review sanitary condition of production lines prior to start-up by visual and mechanical inspection, performing ATP (adenosine triphosphate / verify surface cleanliness) and APC (Aerobic Plate Count / Verify absence of microbiological organisms). 11. Perform pH analysis of samples as part of root cause investigations. 12. Use inventory control software to ensure non-conforming product does not enter commerce. 13. Assist in investigations in response to customer concerns or other quality related deviations to determine root cause and appropriate corrective actions. 14. Assist in the management of quality hold activities, including non-conforming product inventories. 15. Ensure lab equipment, fridges and thermometer etc. are properly maintained and calibrated. 16. Maintain and follow MFI micro sample and shelf-life study programs. Demonstrate an ownership of equipment, processes, and facility. 17. Demonstrate a willingness to learn and grow. 18. Team player who aligns and upholds our values: Teamwork, Accountability, Innovation and Continuous Improvement and passion for customer and consumers. 19. Attends and actively participates in safety meetings and trainings. 20. Train new hires as required. 21. Maintains regular and consistent attendance. 22. Fosters open communications and a good attitude toward work and fellow employees. 23. Perform other duties as assigned. Qualifications EDUCATION: · High school diploma or general education degree (GED) or equivalent REQUIRED EDUCATION, EXPERIENCE AND SKILLS: · Maintain a positive and engaging attitude towards colleagues at work. PREFERRED EDUCATION, EXPERIENCE AND SKILLS: · 1+ years of food manufacturing or quality assurance preferred · Experience with food manufacturing and GMPs. · Basic computer knowledge and skills · Ability to work independently or in a group · Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to communicate effectively with other employees. · Ability to calculate general mathematics. · Ability to apply common sense understanding to carry out instructions furnished in oral form. Ability to deal with problems involving one concrete variable in standardized situations.