About Us: JBS USA is a leading global provider of diversified, high-quality food products, including a portfolio of well-recognized brands and innovative, easy-to-use food solutions. We process, prepare, package and deliver fresh and value-added premium meat, poultry and retail-ready food products for customers in approximately 100 countries on six continents. We are also the majority shareholder of Pilgrim’s, the largest poultry company in North America. JBS USA employs more than 100,000 team members, and our corporate office is located in beautiful Greeley, Colorado, where our 1,200-team members onsite enjoy more than 300 days of sunshine a year.

Our mission: To be the best in all that we do, completely focused on our business, ensuring the bet products and services to our customers, a relationship of trust with our suppliers, profitability for our shareholders and the opportunity of a better future for all of our team members.

Our core values are Availability, Determination, Discipline, Humility, Ownership, Simplicity, and Sincerity

Purpose & Scope: Reports directly to the QA Superintendent and has primary responsibility for the direction of the workforce to achieve all safety, food safety, and quality goals as set forth by facility management. This position is responsible for the supervision of Food Safety and Quality (FSQA) personnel, and oversee quality and food safety aspects of production.

Principle Responsibilities: List and describe (in order of importance) the specific tasks, assignments, level of discretionary authority and/or functions performed.

• Meet and exceed quality and food safety goals set forth by plant management by leveraging advance engineering skillsets

• Coordinates the activities of the Food Safety & Quality Assurance (FSQA) team for implementation of quality and food safety programs (HACCP and SSOP) and procedures

• Conducts investigations of plant Quality Assurance and Food Safety processes and suggests process improvements projects and tasks that to be completed

• Participates in Operational Excellence project, meeting project team no less than twice per year

• Look for continuous improvement in operating processes and procedures and encourages hourly team member’s ownership of all processes

• Conduct microbial R&D testing.

• Responsible for minimizing customer claims through engineering controls

• Monitors product and procedures to assure company, customer and government specifications are met or surpassed and make corrective action

• Coordinate and supervise pre-operation sanitation, examining and verifying the cleanliness and sanitation of equipment and facilities daily

• Improve employee safety by identifying hazards and problem shooting solutions

• Manages labor to a zero budget

• Proactively looks for ways to reduce cost through the elimination of foreign material

• Completes daily production plans by scheduling and assigning employees; accomplishing work results; prioritizing; monitoring progress; revising schedules; resolving problems; reporting results on end of shift production summaries

• Manages hourly employee’s timecards and vacation requests, ensuring accurate pay

• Increases employee retention and maintains good working relationships with Production Supervision, USDA (meat), and all employees

• Ensures food safety, human resources, and safety policies compliance by all production employees

• Resolve problems and issues with products and employees as they arise

• Communicate frequently with USDA inspectors regarding product, employees, safety, etc.

• Ensure compliance to HACCP plan for all products

• Establish and maintain shelf-life requirements, finished product specifications, leaker testing, formulation weights, temperatures, and other necessary standards

• Direct, motivate, and monitor Q.A. employees.Conduct interviews and hire new employees; evaluate performance of current employees

• Conduct sampling of finished product and raw materials for bacteria

• Monitor and ensure proper procedures, safety, and cleanliness of production employees

• Ensure completion of all QA duties

• Test new equipment for quality aspects

Working Conditions:

• Production setting

• Exposure to various chemicals, machinery and knives

• Slippery floors, extreme temperatures and loud noises

• High level of interaction with other departments and employees

• 40+ hours per week, occasionally on weekends

Requirements: Describe necessary knowledge or skills, and type and amount of formal schooling, and work experience normally required to obtain these. Do not describe your own particular background.

Education:

• Bachelor’s Degree in related field required (Food Science, Meat Science, Chemical Engineering, Biotechnology Engineering, Food engineer, or related field)

Experience:

• Extensive knowledge and technical skill in a variety of QA and production jobs, and in supervisory positions

Special Skills:

• Ability to communicate effectively and respectfully, both written and verbally

• Bilingual skills helpful

• Capable of independent decision making

• Ability to manage multiple priorities

• Excellent conflict resolution skills

• Demonstrates integrity and fairness

• Able to quickly and effectively adapt to new and changing situations

• Desire for continuous improvement

• Shows compassion towards and has an interest in others

• Basic computer knowledge required

• Good organizational skills

• Able to work assigned hours/days, including occasional weekends as required

• Good attendance and safety records

Manages: Food Safety and Quality Assurance employees

Benefits

• Vision, Medical, and Dental coverage begin after 60 days of employment;

• Paid time off: sick leave, vacation, and 6 company observed holidays;

• 401(k): eligible after 1st day of employment including company match which begins after the first year of service and follows the company vesting schedule

EOE/VETS/DISABILITY