Supports the North Coast regional bottling quality assurance and other food safety-related activities by tracking and reporting quality assurance related data. Under general supervision, contributes to the development and application of approved methods and works cross-functionally to identify bottling quality and food safety issues and provides input to department leaders on how to mitigate future quality issues.
What You Will Do:
Responsible for the HACCP process control system; collects data, tracks metrics consisting of HACCP log completion, defects, test results, torque, fill volume performance, and rinser validation performance. Reviews, reports and trends quality data for complete, accurate and thorough results from the bottling line. Reports findings to Operations and Quality teams.
Assists with response tracking, defect tracking system, product quality control, materials control (packaging and ingredient traceability) and inventory disposition monitoring.
Responsible for harvest-related metrics, objectives and reporting.
Acts as point of contact with the pest control operator; Initiate any corrective actions such as work order requests and following up on open pest control items; maintains and records all service reports and may request additional services if needed.
Provides support for the company calibration and preventative maintenance program.
Oversees and performs routine TCA and mold sampling.
Performs quality checks and evaluations on results and take appropriate action as needed to ensure accuracy of the results.
Evaluates data; perform calculations to determine basic statistical parameters.
Utilizes profiling, quality tools, and various data sources to determine causes of quality issues.
Performs routine data analysis in trends, recognizes unexpected deviations, performs minor trouble shooting, and communicates findings to cross-functional partners.
Provides recommendations for product deviations and results that are out of specification.
Performs or supports facilitation of problem identification, investigation, and root- cause analysis for quality related issues and continuous improvement projects.
Participates on audit teams; develops reports for internal audits.
Develops and provides training to operations personnel ensuring that the appropriate level of knowledge is transferred to the field supporting the implementation of quality initiatives.
Identifies and leads improvement opportunities to better investigate and resolve data quality issues.
What You Will Need:
Bachelor’s degree in Chemistry, Food Science, Microbiology, Fermentation Science, Biology, Chemical Engineering, or Biological Engineering plus 1 year of laboratory or quality assurance experience; OR Associate of Science degree in Chemistry, Food Science, Microbiology, Fermentation Science, Biology, Chemical Engineering, or Biological Engineering plus 3 years of laboratory or quality assurance experience.
Skilled in writing, reading, comprehending, interpreting and executing simple instructions, simple correspondence and memos.
Candidates for this position mush have a valid driver’s license and a safe driving record. Required to obtain a California driver’s license or appropriate state driver’s license within 30 days of hire.
Required to travel to various winery locations throughout California.
Skilled in the use of MS Word, Excel and PowerPoint.
Skilled in adding, subtracting, multiplying and dividing using whole numbers.
Required to work rotating shifts, overtime, and weekends as needed.
Required to lift and move product and samples weighing up to 45 pounds.
Bachelor's degree in Chemistry, Food Science, Microbiology, Fermentation Science, Biology, Chemical Engineering, or Biological Engineering plus 2 years of quality control or production experience in a food manufacturing environment reflecting increasing levels of responsibility.
Experience maintaining and troubleshooting equipment.
American Society for Quality (ASQ) Certified Quality of Engineer Certification.
Hazard Analysis and Critical Control Point (HACCP) certification accredited by the International HACCP Alliance.
Experience reading, analyzing, and interpreting equipment technical manuals, periodicals, professional journals, technical procedures, ISO Standards, or governmental regulations.
Experience interpreting an extensive variety of technical instructions, part drawings, or equipment layout diagrams with several abstract and concrete variables.
Skilled in writing business correspondence and inspection procedures.
Experience presenting information and responding to questions from groups of managers, clients, and customers.
Experience auditing processes against internal and external standards.
Skilled in the use of MS Word, Excel and PowerPoint at an intermediate level; MS Access at a basic level; knowledge of internet and statistical software.
Skilled in working with mathematical concepts such as probability and statistical inference, and fundamentals of geometry and trigonometry.