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in San Antonio, TX
Quality Assurance Technician I - Ice Cream Plant
•30 days ago
Hours | Full-time, Part-time |
---|---|
Location | San Antonio, TX San Antonio, Texas |
About this job
OBJECTIVE: Provides an internal service to verify that Plant quality and safety requirements are achieved.
Essential Functions / Process Responsibilities include the following; other duties may be assigned as necessary
- Team Skills: Partner is responsible for fundamental understanding of team in development and active participation within a team environment through division and plant team orientation, safety and quality training.
- Identify appropriate behaviors for situations requiring ethical decisions
- Identify and apply Business Excellence tools at the Yellow Belt Level (e.g. QFD's, FMEA's, OPI's, and categories and types of MUDA).
- Define and use the term 'Quality' correctly, in the context of raw materials, WIP, and finished goods.
- Define a system and process and distinguish between them; understand how the components of a system (inputs/outputs, processes, feedback) impact the system as a whole.
- Understand the difference between Partner empowerment and involvement and benefits of both.
- Read and understand a quality plan and discern the appropriate tests and examinations required.
- Understand variation and apply the concepts of common vs. assignable causes of variation.
- Recognize and understand the different types of teams (i.e. Improvement, cross-functional, project, and self-directed) and know which type of team to use in a given situation.
- Understand how process improvements (both Kaizen and Breakthrough) achieve results by identifying and eliminating waste and/or reducing variation and optimizing process performance. Recognize which type of improvement process is appropriate in given situations.
- Understand the different improvement-cycle steps in PDCA and apply them appropriately.
- Use, interpret, and explain flowcharts, histograms, Pareto charts, scatter diagrams, cause-and-effect diagrams, checklists and check sheets, affinity diagrams, cost of quality reports, benchmarking, brainstorming, and audits as improvement tools.
- Understand, explain and apply basic control chart concepts (e.g. centerlines, control limits, out-of-control conditions, and assignable causes of variation) and recognize when control charts should be used.
- Understand and apply the concepts of internal and external customers and suppliers to improve processes.
- Understand and use different types of customer and supplier feedback (e.g. surveys, ratings, customer complaints, Defect Detection and Control (DD&C)) and understand the value in using data to drive improvement.
- Understand the value in communicating supplier expectations and the consequences of supplier performance.
- To read and interpret HACCP Plans and Quality Audit Working Papers.
- Audit Plant Processes to ensure product quality and food safety standards are in compliance with Plant standards.
- Basic knowledge and use of standard laboratory equipment to perform laboratory tests and exams.
- Perform routine tests of finished product, work-in-process and raw materials and compares results against specifications to determine quality status (may include chemical, microbial, or physical tests/exams).
- Controls non-conforming products in accordance with documented procedures.
- Relays appropriate quality results to operating teams (includes presentations during team meetings).
- Maintenance of Quality Manufacturing System documentation (e.g. quality work instructions, audit records, corrective action requests).
- Trains production team members in the areas of basic quality and food safety
- Performs and documents Plant Sanitation Audits
- Interacts with Production Team members to improve quality of products produced
- Maintains the laboratory in accordance with published 6S standards.
- Participates in store and warehouse audits
- Develops basic preventive and corrective action plans for improving quality of product produced
Education and Experience preferred
- Associates Degree Required (Two years
college level science including laboratory courses OR two years equivalent work experience in an industrial manufacturing plant (not necessarily in a traditional quality area))
- 6S certification must be obtained within 6 months of start date
- ASQ Certification as a Quality Improvement Associate
- Requires Basic PC Skills
- Basic organization skills
- Basic knowledge and understanding of H-E-B Quality, Environment and Safety (QES) standards or demonstrated ability to learn and apply such standards
- Training in Team Skills (types of teams, roles and responsibilities, team formation and group dynamics, and continuous improvement (see Body of Knowledge for ASQ Certified Quality Improvement Associate.
- Basic Math skills ( ,-,*,/)
- Effective communication skills (written and oral), including basic presentation skills in small group settings.
- Bi-lingual language skills a plus
- Basic computer skills (i.e., Excel, Word and In-house systems)
- Coursework or practical experience in food science, quality management, or other sciences.
- Demonstrated ability to solve routine problems.
- Basic knowledge of ISO-type Quality System and Hazard Analysis of Critical Control Points (HACCP)
- Basic knowledge of Statistics and Quality Auditing preferred.
- Knowledge and maintenance of Good Manufacturing Practices (GMP's)
Physical and Other Requirements
- Travel by car or airplane with overnight stays
- Lift up to 20 lbs on a regular basis
- Lift 20 lbs or more on an occasional basis
- Work extended hours
- Work rotating schedules
- Able to maneuver through the facility and perform the functions of the job, with or without accommodation (standing, stooping, bending, etc.)
- Able to work in wet, cold or hot, environments, depending on the Plant location, where temperatures are as listed below:
- Snacks - Temperature controlled environment that ranges from 80 to 100 degrees F
- Floral - Temperature controlled environment that ranges from 32 to 42 degrees F
- Meat - Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areas
- Milk - Routinely 60 - 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areas
- Ice Cream - (-) 40 to 80 Degrees F, certain areas in a wet environment
- Bakery - 80 to 100 Degrees F
- Tortilla - 80 to 100 Degrees F
Essential Functions / Process Responsibilities include the following; other duties may be assigned as necessary
- Team Skills: Partner is responsible for fundamental understanding of team in development and active participation within a team environment through division and plant team orientation, safety and quality training.
- Identify appropriate behaviors for situations requiring ethical decisions
- Identify and apply Business Excellence tools at the Yellow Belt Level (e.g. QFD's, FMEA's, OPI's, and categories and types of MUDA).
- Define and use the term 'Quality' correctly, in the context of raw materials, WIP, and finished goods.
- Define a system and process and distinguish between them; understand how the components of a system (inputs/outputs, processes, feedback) impact the system as a whole.
- Understand the difference between Partner empowerment and involvement and benefits of both.
- Read and understand a quality plan and discern the appropriate tests and examinations required.
- Understand variation and apply the concepts of common vs. assignable causes of variation.
- Recognize and understand the different types of teams (i.e. Improvement, cross-functional, project, and self-directed) and know which type of team to use in a given situation.
- Understand how process improvements (both Kaizen and Breakthrough) achieve results by identifying and eliminating waste and/or reducing variation and optimizing process performance. Recognize which type of improvement process is appropriate in given situations.
- Understand the different improvement-cycle steps in PDCA and apply them appropriately.
- Use, interpret, and explain flowcharts, histograms, Pareto charts, scatter diagrams, cause-and-effect diagrams, checklists and check sheets, affinity diagrams, cost of quality reports, benchmarking, brainstorming, and audits as improvement tools.
- Understand, explain and apply basic control chart concepts (e.g. centerlines, control limits, out-of-control conditions, and assignable causes of variation) and recognize when control charts should be used.
- Understand and apply the concepts of internal and external customers and suppliers to improve processes.
- Understand and use different types of customer and supplier feedback (e.g. surveys, ratings, customer complaints, Defect Detection and Control (DD&C)) and understand the value in using data to drive improvement.
- Understand the value in communicating supplier expectations and the consequences of supplier performance.
- To read and interpret HACCP Plans and Quality Audit Working Papers.
- Audit Plant Processes to ensure product quality and food safety standards are in compliance with Plant standards.
- Basic knowledge and use of standard laboratory equipment to perform laboratory tests and exams.
- Perform routine tests of finished product, work-in-process and raw materials and compares results against specifications to determine quality status (may include chemical, microbial, or physical tests/exams).
- Controls non-conforming products in accordance with documented procedures.
- Relays appropriate quality results to operating teams (includes presentations during team meetings).
- Maintenance of Quality Manufacturing System documentation (e.g. quality work instructions, audit records, corrective action requests).
- Trains production team members in the areas of basic quality and food safety
- Performs and documents Plant Sanitation Audits
- Interacts with Production Team members to improve quality of products produced
- Maintains the laboratory in accordance with published 6S standards.
- Participates in store and warehouse audits
- Develops basic preventive and corrective action plans for improving quality of product produced
Education and Experience preferred
- Associates Degree Required (Two years
college level science including laboratory courses OR two years equivalent work experience in an industrial manufacturing plant (not necessarily in a traditional quality area))
- 6S certification must be obtained within 6 months of start date
- ASQ Certification as a Quality Improvement Associate
- Requires Basic PC Skills
- Basic organization skills
- Basic knowledge and understanding of H-E-B Quality, Environment and Safety (QES) standards or demonstrated ability to learn and apply such standards
- Training in Team Skills (types of teams, roles and responsibilities, team formation and group dynamics, and continuous improvement (see Body of Knowledge for ASQ Certified Quality Improvement Associate.
- Basic Math skills ( ,-,*,/)
- Effective communication skills (written and oral), including basic presentation skills in small group settings.
- Bi-lingual language skills a plus
- Basic computer skills (i.e., Excel, Word and In-house systems)
- Coursework or practical experience in food science, quality management, or other sciences.
- Demonstrated ability to solve routine problems.
- Basic knowledge of ISO-type Quality System and Hazard Analysis of Critical Control Points (HACCP)
- Basic knowledge of Statistics and Quality Auditing preferred.
- Knowledge and maintenance of Good Manufacturing Practices (GMP's)
Physical and Other Requirements
- Travel by car or airplane with overnight stays
- Lift up to 20 lbs on a regular basis
- Lift 20 lbs or more on an occasional basis
- Work extended hours
- Work rotating schedules
- Able to maneuver through the facility and perform the functions of the job, with or without accommodation (standing, stooping, bending, etc.)
- Able to work in wet, cold or hot, environments, depending on the Plant location, where temperatures are as listed below:
- Snacks - Temperature controlled environment that ranges from 80 to 100 degrees F
- Floral - Temperature controlled environment that ranges from 32 to 42 degrees F
- Meat - Routinely 30 - 45 Degrees F in a cold and wet environment, occasional (-) 20 or 85 degrees F in certain areas
- Milk - Routinely 60 - 80 degrees F in a wet environment, occasionally 38 degrees F in certain areas or 110 Degrees in other areas
- Ice Cream - (-) 40 to 80 Degrees F, certain areas in a wet environment
- Bakery - 80 to 100 Degrees F
- Tortilla - 80 to 100 Degrees F