As a Manufacturing (Mfg) QA Technician I, you will provide support to the Plant to ensure quality and safety requirements are met. Key responsibilities include:

• Fostering a positive working environment among diverse teams
• Interacting with all plant personnel to improve product quality
• Providing quality assurance to support all Mfg initiatives
• Training production team members on safe, quality food manufacturing
• Maintaining the laboratory in accordance with published 6S standards
• Participating on cross-functional teams within the facility to develop basic preventive and corrective action plans for improving product quality
• Capturing customer/supplier feedback for continuous improvement
• Performing root cause analyses
• Demonstrating understanding of traditional quality cost categories
• Participating in failure mode effects analyses (FMEAs)
• Auditing, inspecting, and testing products to ensure compliance with all quality standards and HACCP plans
• Auditing process controls to ensure product quality and food safety standards are within control limits and Plant standards
• Testing finished product, work-in-process, and raw materials against specifications to determine quality status
• Performing floor checks to ensure control on non-conforming products
• Participating in warehouse audits where applicable

Qualifications and Key Requirements:

• 0+ years of experience
• Experience or coursework in food science, quality management, or other sciences
• Working familiarity with standard laboratory equipment to perform laboratory tests and exams
• Working familiarity with basic statistics
• Understanding of the application of the evolution of quality, quality fundamentals, and root cause analysis
• Organization skills
• Math skills
• Critical thinking skills
• Verbal/written communication and presentation skills
• PC skills including MS Office
• Bi-lingual (English - Spanish) skills a plus
• Ability to learn/apply H-E-B quality and OSHA safety requirements, including behavior-based safety
• A related degree or comparable formal training, certification, or work experience
• Completion of H-E-B certification as an ASQ Quality Improvement Associate CQIA

Physical Demands and Working Conditions:

• Travel by car or plane with overnight stays
• Regularly lifting up to 20 lbs
• Occasionally lifting 20 lbs
• Working extended hours and rotating schedules
• Maneuvering through the facility and performing functions of the job, with or without accommodation (standing, stooping, bending, etc.)
• Working in wet, cold, or hot environments, depending on Plant location

Temperatures are as listed below:
Bakery and Tortilla: 80-100 degrees F
Floral: temperature-controlled environment that ranges from 32-42 degrees F
Ice Cream: (-)40 to 80 degrees F; certain areas in a wet environment
Meat: routinely 30-45 degrees F in a cold and wet environment; occasionally (-)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, 110 degrees in other areas
Snacks: temperature-controlled environment that ranges from 80-100 degrees F.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.