Easter Seals Jobs

When it comes to being wild, we know a thing or two. We're not afraid of trying something new or the hard work it takes to make it happen. It's in our DNA. We've turned a family recipe into a new snacking category. And the wilderness into the world's largest meat snack business, that's still proudly family owned and operated.

We're a company built by innovators, and are driven to not only satisfy your hunger, but to also feed your journey – whether that journey is on the road, on the run, at the campground, at the playground, in the office or in the moment. It’s a journey we share with you. It’s the journey forward of our people, of our communities, of our category…with a reverence for quality and an irreverence for the status quo.

 At Jack Link's Protein Snacks, we see every moment of every day as an opportunity to move forward, to forge new ground. To realize our vision of becoming the World’s #1 Protein Snack Company. We never give up. You never give up. Together, we keep going. Are you wild enough to join us?

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Family-owned and operated with headquarters in Minong, Wisconsin, Jack Link’s Protein Snacks also has a large corporate hub in Downtown Minneapolis, Minnesota. The company is made up of over 4,000 passionate team members, across 11 countries, who share an uncompromising commitment to delivering awesome products and feeding the journey of those who move things forward. The Jack Link’s Protein Snacks portfolio of brands includes, Jack Link’s, Lorissa’s Kitchen, BiFi, Peperami, Wild River, Golden Island and Country Fresh Meats.

The role of the Food Safety & Quality Assurance Hazard Analysis and Critical Control Point (HACCP) Coordinator is responsible for planning, coordinating, and evaluating facility quality systems functions as they relate to achieving Quality and Food Safety objectives. 

DUTIES AND RESPONSIBILITIES 

The duties and responsibilities of this position shall consist of, but not be limited to, the following:  

• Manage HACCP SSOPs & GMP Programs. Develop programs to ensure compliance. 

• Conduct annual & reassessments & ensure Team Member training & understanding for the programs 

·         Follow Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) training, along with company pre-requisite programs, Standard Operating Procedures (SOP’s), and Standard Sanitation Operating Procedures (SSOP’s). 

·         Work on document control systems for food safety and FSQ programs to include all HACCP, SSOP’s, SOP’s, Forms, Policies, & all Prerequisite programs to help build a more organized and auditable system for USDA & GFSI (SQF) auditing regulations and programs.  

·         Visually monitor various programs of plant operations for food safety and FSQ and compare the physical activity to documentation and SOP’s. 

·         Expand the current GMP self-auditing program to include all functional areas that require auditing. 

·         Assist with building the document control systems needed for the SQF (Safe Quality Food) auditing Programs & USDA regulations where needed.  

·         Assist with training matrix for tracking employee training programs which will include HACCP and all prerequisite programs. 

• Maintains communication, during the shift and at shift change, with FSQ Manager, and any FSQ staff as needed, to report any on-going issues with plant programs and special projects. 

·         Implement and verify training for new hires & continuing training of current team members. 

·         Appraise work performance and provide Quality Systems/plant supervision with 6-month review input. 

·         Recommend disciplinary measures for team members when necessary. 

·         Provide appropriate interpretation of company policies and safety policies for team members. 

·         Initiate work goals to motivate team members to contribute to continual improvement efforts. 

·         Encourage employee initiative and innovation, and show recognition for effort & achievement. 

·         Cultivate learning by providing opportunities for cross training and skill development. 

·         Implement plant wide informational training sessions to educate and update employees on Food Safety issues. 

• Cross train in FSQ Process Control & Laboratory functions. 

• Audit prerequisite operational records for content and accuracy. 

• Coordinate the USDA pathogen monitoring sampling program including product retention & release. 

• Monitor FSQ Laboratory data as it relates to maintaining product Food Safety objectives required by corporate. 

• Monitor QS data pertaining to Consumer Complaint Investigation, Return-to-Vendor (RTV), Defective Material Investigation, Shelf Life Monitoring Data and Corrective Action activities to ensure Food Safety objectives are achieved. 

• Assist with the compiling, storing and retrieving Production/Quality data, including process monitoring, testing, verification, and corrective actions. 

• Ensure all local, state and federal regulatory issues are identified & adhered to. 

• Identify, coordinate and monitor product exporting requirements. 

• Work with agency personnel and respond to issues in a timely manner. 

• Ensure an annual HACCP reassessment including signature & date is completed, as well as reassessments necessary due to changes that could affect the Hazard Analysis. 

• Ensure compliance with 9 CFR, Chapter III, Part 416 – Sanitation, and Part 417 – (HACCP) Systems. 

• Assist QS Manager with ISO 9001-2000 implementation and communication to ensure objectives are met and certification is maintained. 

• Function as the Lead Auditor maintaining the Internal Audit Schedule, scheduling Internal Audits, following up on corrective actions to ensure a value-added process.  

• Performs other duties and responsibilities as necessary 

Required Education/Experience: 

• Bachelor’s Degree 

• HACCP Certification 

Required Experience: 

• Two plus years of industry or relevant experience in meat processing, food processing or a related field. 

Preferred:              

• BS/BA in Microbiology, Biology, Chemistry, Meat/Food Science or equivalent experience in food manufacturing. 

• Supervisory experience 

• Experience or familiarity with SQF auditing systems 

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to be 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 stand, walk, use hands to finger, handle, or feel, lift and/or move up to 25 pounds, and talk or hear.  The employee is occasionally required to sit, and reach with hands and arms.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is a plant / office setting with varying degrees of temperatures and noise levels. Exposure to manufacturing equipment movement and wet / slippery floors. Travel may be required.

Equal Employment Opportunity Employer

Jack Link's is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation and gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

E-Verify

Jack Link's provides the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new Team Member’s Form I-9 to confirm work authorization. IMPORTANT: If the Government cannot confirm that you are authorized to work, we are required to provide you written instructions and an opportunity to contact SSA and/or DHS before taking adverse action against you, including terminating your employment. We do not use E-Verify to pre-screen job applicants or to re-verify current employees and may not limit or influence the choice of documents presented for use on the Form I-9. In order to determine whether Form I-9 documentation is valid, we use E-Verify’s photo screening tool to match the photograph appearing on some permanent resident and employment authorization cards with the official U.S. Citizenship and Immigration Services’ (USCIS) photograph. If you believe that Jack Link’s has violated our responsibilities under this program or has discriminated against you during the verification process based upon your national origin or citizenship status, please call the Office of Special Counsel at 1-800-255-7688 (TDD: 1-800-237-2515).

All your information will be kept confidential according to EEO guidelines.