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At Jack Link’s, we feed the journey. We take pride in rolling up our sleeves and getting things done together. Fueled by creativity, passion, and a commitment to doing things the right way, we tackle the hard stuff first and focus on real progress, bold moves, and no excuses. We create opportunities, celebrate wins, own our misses, and push forward as a team, knowing our strength comes from supporting one another and having fun along the way. We cultivate a workplace where passion meets purpose and our Team Members are inspired, recognized, and rewarded for their contributions.

If you’re ready to make a difference and build something meaningful, we want you!

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Headquartered in Minong, Wisconsin, Jack Link’s is strategically positioned with production, distribution, and support centers in key locations throughout North America, Brazil, Europe, and the Pacific Rim. This global network allows Jack Link's to deliver a wide variety of high-quality, great tasting protein snacks to consumers around the world. The company’s portfolio of brands includes Jack Link’s®, Lorissa’s Kitchen®, Wild River®, Golden Island®, Country Fresh Meats®, BiFi®, Peperami® , Mariani and Local Legends Meat Snacks.

Manages Food Safety and Quality (FSQ) staff and determines the overall direction, coordination, and evaluation of all quality systems as they relate to achieving corporate FSQ objectives.

DUTIES AND RESPONSIBILITIES

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

+ Monitor Return-to-Vendor (RTV) items, investigate issues, determine corrective actions and appropriate disposition, and follow up with, record keeping, and reporting.

+ NR response/tracking/reporting.

+ Consumer complaint investigation, corrective actions, record keeping, and reporting.

+ Communicate with USDA/FSIS concerning regulatory issues

+ Implement and/or maintain a Listeria environmental monitoring and control program including corrective actions, record keeping, and reporting

+ Manage the USDA pathogen monitoring sampling program, product retention & release.

+ Maintain HACCP support documentation file & prepare for USDA HACCP In-Depth-Verification (IDV) review.

+ Manage the use of chemicals in the quality control department.

+ Function as the liaison between the plant and the USDA.

+ Maintain and reassess SQF, HACCP and SSOP Plans.

+ SOP’s & SSOP’s – Program development, training, implementation, maintenance, validation, reassessment, corrective actions, record keeping, and verification in support of plant operations & quality systems or as defined in 9 CFR, Chapter III, Part 416 – Sanitation, Part 417 – Hazard Analysis and Critical Control Point (HACCP) Systems.

+ Review, monitor, and maintain all ingredient and process control systems.

+ Conduct a mock recall bi-annually to verify the effectiveness and accuracy of data gathering and record keeping functions.

+ Establish, monitor and control a Quality Systems Laboratory capable of conducting chemical testing of in-process and finished products as required by corporate FSQ objectives.

+ Implement and monitor training for new hires & continuing training of current team members.

+ Ensure all state, local, and federal Food Safety regulatory issues are adhered to, and implement changes.

+ Enforce all safety rules and company policies; provide appropriate interpretation of company policies and safety policies for team members.

+ Suggest improvements; continuously improve the quality of all support activities.

+ Encourage team members’ initiative and innovation, and show recognition for effort & achievement.

+ Create and cultivate positive work relationships at all levels of the plant/organization.

+ Ensure proper staffing is maintained, including interviewing and hiring new team members.

+ Maintain attendance records, counsel team members with poor attendance, & follow up with coaching/discipline as appropriate.

+ Appraise work performance: conduct appropriate reviews for team members; give coaching/discipline as appropriate in a consistent and timely manner.

+ Review, correct, and approve timekeeping tool to ensure team members are paid correctly each pay-period.

+ Performs other duties and responsibilities as necessary.

Schedule:

Friday - Sunday

6:00 am - 6:30 pm

Required Education: BS Degree preferred. High School Diploma required.

Required Experience: 3 years** of Quality Assurance experience in the food industry plus prior supervisory experience in Food Industry

Preferred: * Bachelor’s Degree and 5 or more years of successful supervisory experience in a food manufacturing environment

* Education focused in Food Biology or Microbiology

*A High School Diploma or GED is equivalent to two years of experience

**An Associate’s Degree or higher can be taken into consideration for 2 years of experience

REQUIRED SKILLS, KNOWLEDGE and ABILITIES:

Proven understanding of food safety and quality in a manufacturing environment.

Excellent verbal and written communication skills; must work effectively with all levels of management and employees.

Demonstrated professionalism, effective leadership, problem solving, presentation, prioritization, attention to detail, and employee motivational skills. Proficient in Internet navigation, Microsoft Word, Excel, PowerPoint, and Outlook. Knowledge of cost accounting.

The hiring range for this role is $27.46 - $41.19 Hourly. Actual wages will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off

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 provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:

Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees.  For information about the E-Verify program, please visit:  http://www.uscis.gov/e-verify/employees