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Quality Assurance Technician

Company: H-E-B
Location: Corpus Christi
Posted on: May 3, 2021

Job Description:

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 yearscollege 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

Keywords: H-E-B, Corpus Christi , Quality Assurance Technician, Other , Corpus Christi, Texas

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