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Local Food Industry Job Listings

Quality Assurance Manager - Hood River Juice Company

11/24/2021

 
Quality Assurance Manager
Hood River Juice Company
https://hoodriverjuicecompany.com
 550 Riverside Dr, Hood River, OR 97031
$60,000 - $70,000 a year - Full-time
[email protected]
 Qualifications
  • Bachelor's (Required)
  • Manufacturing: 1 year (Preferred)
  • HACCP: 1 year (Preferred)
Benefits
Health savings account
Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
Employee discount
Life insurance
 Full Job Description
The Quality Assurance Manager coordinates and leads all aspects of the Quality Assurance and Food Safety Programs. Primary duties are to assure that all company manufactured and distributed products, and manufacturing/warehousing processes meet the regulatory requirements of 21 CFR Part 117, Current Good Manufacturing Practice, Hazard Analysis and Risk-based Preventative Controls for Human Food, 21 CFR 120, Hazard Analysis and Critical Control Point (HACCP); Procedures for the Safe and Sanitary Processing and Importing of Juice; Final Rule. The QA Manager should be familiar with the FDA guidelines in the management of patulin in apple juice.
The QA Manager functions as the Food Safety Team Leader in the development, and continuous improvement of FSSC 22000 Food Safety Program (a recognized Global Food Safety Initiative scheme based on ISO standards).
It is the responsibility of the QA Manager to oversee the organic processing program as required in USDA 7 CFR Part 205, Organic Program with certification through Oregon Tilth, the kosher program and certification of the Juice Products Association (JPA) approved tanker wash facility.
The QA Manager is responsible for all audit preparation and participates and facilitates in all onsite and internal audits.
The QA Manager should have formal training in Hazard Analysis and Critical Control Points (HACCP) and the FSMA required Preventive Controls for Human Food.
Additional Responsibilities
  • Supervise and direct QA staff consisting of QA Technicians and Document Control Coordinator.
  • Monitor products and process performance with respect to customer specifications.
  • Maintain the production laboratory equipment, chemicals, reagents and supplies that are required to perform production and laboratory QA functions.
  • Provide laboratory expertise and performance necessary to analyze product raw materials for:
  • Chemical: Patulin, Brix, Malic Acid, pH, Solids, Turbidity
  • Microbiological integrity: i.e. standard plate count, coliform, generic E. coli, yeast, and mold.
  • Physical for visual defects.
  • Organoleptic: flavor, aroma, and appearance of juice and other raw materials, as necessary.
  • Provide laboratory expertise and performance necessary to analyze and control finished products within their specifications for chemical, microbiological, physical, and organoleptic requirements.
  • Maintain and controls sample inventory of products (juice) in cold room for shelf life determination, and shipment to customers as required under license or co-pack agreement or as requested.
  • Provide laboratory reports and certificates of analysis to customers as required by license agreement or as requested. Prepare and ship samples accordingly.
  • Maintain laboratory records for all production items through their shelf life and/or as required by federal or state regulation (21 CFR Part 110 Current Good Manufacturing Practices). FSSC 22000 to assure quality.
  • HACCP documentation including HTST pasteurization charts, master sanitation schedule, plant sanitation, and CIP procedures.
  • Maintain pest control program and interact with outside contractor for pest control system.
  • Special assignments upon request of Vice President, Operations.
Minimum Qualifications:
  • Bachelor’s degree in Food Science or related field. Quality control and experience in the laboratory.
  • Experience with BRC, SQF, and/or FSSC 22000.
  • Intermediate to advanced computer skills in Microsoft office Suite.
  • Knowledge of government regulations pertaining to food processing, packaging, and labeling preferred.
  • Ability to operate and maintain High Performance Liquid Chromatography equipment and software.
  • Ability to interpret chromatograms.
  • Disciplined, process oriented; demonstrates solid analytical and issue resolution skills.
  • Strong verbal, written and interpersonal skills.
Job Type: Full-time
Pay: $60,000.00 - $70,000.00 per year
Benefits:
  • 401(k)
  • Dental insurance
  • Employee discount
  • Health insurance
  • Health savings account
  • Life insurance
  • Paid time off
  • Vision insurance
Schedule:
  • 8 hour shift
  • Monday to Friday
  • On call
  • Weekend availability
COVID-19 considerations:
We follow CDC and Oregon Health Authority COVID-19 guidelines including social distancing, face coverings, hand washing/sanitizing, and regular cleaning/sanitation of workspaces.

Education:
  • Bachelor's (Required)
Experience:
  • Manufacturing: 1 year (Preferred)
  • HACCP: 1 year (Preferred)
Work Location:
  • One location
Work Remotely:
  • No
Work Location: One location
Location
550 Riverside Dr, Hood River, OR 97031

Quality Control - Tree Top

11/17/2021

 
NON-EXEMPT                                                
SALARY LEVEL:Bid                                        
SHIFT:  12:00 AM – 08:30 AM                                   
LOCATION:  Woodburn (close proximity to Portland, OR)
DEPARTMENT: Quality Control
REPORTS TO: Shift Supervisor/QC Supervisor

SUMMARY:
Responsible for ensuring all quality, food safety parameters, regulatory and customer requirements are met.
 
ESSENTIAL FUNCTIONS:
 
Collects samples and conducts routine tests required to ensure the quality of the products.
Enters, records and reports test results
Verifies client specifications are met
Responsible for pointing out significant changes in results and trends to the Quality Control and Shift Supervisors
Assists in the implementation and maintenance of process, quality, sanitation, and food safety programs within the plant
Daily review of QC data entered in the computer.
Maintains daily inventory of lab supplies and equipment
Monitors all retention samples daily
Makes sure that all samples are labeled correctly, grouped correctly, and placed in the sample room in the right order
Maintains a clean, safe work area
Maintains area of responsibility to meet GMP standards
 
All other duties as assigned or requested by supervisor
 
MINIMUM REQUIRED QUALIFICATION:
 
EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED)
1 year experience in food production facility
Knowledge in HACCP
Knowledge in GMP’s
 
 
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.  Ability to write routine reports and correspondence in English.
 
 
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.
 
 
TECHNOLOGICAL REQUIREMENTS:
 
Minimum (1) month experience in data entry software
 
 
 
PREFERRED SKILLS AND ABILITIES:
 
Chemistry courses (high school or college)
 
Three (3) to five (5) years relative experience
 
 
 
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
 
While performing the duties of this job, the employee is regularly required to stand and walk; use hands and fingers to handle or feel objects, tools or controls; climb stairs; and stoop, kneel and crouch.  The employee is occasionally required to sit and reach with hands and arms.    The employee must occasionally lift and/or move up to 60 pounds.  Specific vision abilities required by this job include close vision and the ability to adjust focus.
 
 
 
 
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
 
While performing the duties of this job, the employee frequently works near moving mechanical parts and is frequently exposed to wet and/or humid conditions.  The employee is occasionally exposed to toxic or caustic chemicals.  The noise level in the work environment is usually loud.
 
NOTICE:
The above job description does not include all essential and nonessential duties of this job.  All employees with disabilities are encouraged to contact the Human Resources Department to review and discuss the essential and nonessential functions of the job.  The employee with a disability can evaluate the job in greater detail to determine if she/he can safely perform the essential functions of this job with or without reasonable accommodation.
 
DISCLAIMER:
Job descriptions are not intended, nor should they be construed to be, an exhaustive list of all responsibilities, tasks, skills, efforts, working conditions or similar behaviors, attributes or requirements associated with a job.  A job profile is not a comprehensive job description.  It is intended for the sole purpose of acquainting a person who is unfamiliar with such position with a brief overview of the position's general direction and scope. 
 
 
Tree Top is an EEO/Affirmative Action employer, and all qualified applicants will receive consideration for employment without regard to race, sex, national origin, disability, veteran status, or any other status in accordance with law. 

Senior Food Scientist - TRUITT BROS. INC.

11/17/2021

 
 ​SUMMARY:
This position is in the Product Development team. It includes responsibilities for maintenance and renovation of our current customer portfolio as well as designing new products. The position requires partnering strongly with external customers as well as internal cross-functional teams in Procurement, Operations, Sales, Business Development, Quality, and Thermal Processing in the development and commercialization of products.

The individual must possess a strong knowledge of technical principles and must be self-motivated, proactive, demonstrate initiative, and think critically.
As a Senior Food Scientist, you will be involved with a project from conception to benchtop development and finally commercialization through implementation.

KEY RESPONSIBILITIES:
  • Develop products based on customer provided guidelines, including but not limited to USDA labeling, organic, nutritional restrictions, allergen free, and cost restraints.
  • Document and maintain organized, detailed records of laboratory formulation
  • variables and data analysis.
  • Designs laboratory and confirmation (scale-up) experiments that examine the operational and formulation variables that impact key product attributes such as taste, appearance, texture, etc.
  • Lead line trials to ensure knowledge transfer and adherence of quality from the lab to industrial scale-up, collaborating with industrial partners as needed. Plan, coordinate, document, and report on test runs and results.
  • Provide product information and technical support to customers.
  • Create Nutrition Facts Panels (NFP) and ingredient statements with limited guidance from Regulatory Specialist. Provide customer with options based on regulations.
  • Contribute to the development of project timelines.
  • Partner with cross-functional teams to identify and execute new opportunities, improvements, and solve technical challenges for internal and external customers.
  • Provide guidance to lab personnel and junior scientists on technical formulation requirements, specification development, data collection, and procedures.
  • Oversees the creation and approves specifications as required for new/revised SKUs.
  • Work with vendors to source raw materials as well as collect, organize, and help establish supplier specifications
  • Participate in cuttings of your own products, fellow food scientist’s products, production quality cuttings, and competitive products.
  • Develops and improves knowledge of operating systems, product standards, raw materials, and suppliers.
  • Advanced working knowledge of an R&D organization, including product
  • development flow and project management from conception to product launch.
  • Other duties as assigned.

ABILITIES & SKILLS:
  • Extensive knowledge of ingredients and food systems.
  • Advanced knowledge of regulatory and labeling.
  • Understand product requirements, plant equipment, and processes to enable the creation of detailed procedures and specifications.
  • Interprets customers’ requests and needs.
  • Provide judgment and experience to assure that an appropriate level of technical common sense and discipline are being employed and utilized in business decisions.
  • Excellent problem-solving skills to determine the root cause problem, with guidance, and execute effectively on solutions. Ability to define problems, collect and interpret data, draw valid conclusions, and propose solutions.
  • Must be proficient in presenting ideas and solutions in technical reports, proposals and presentations, with the ability to effectively communicate complex technical information to customers.
  • Effective team player, willing to contribute in a wide variety of areas. Ability to
  • interface well and collaborate with cross-functional teams, customers, and suppliers.
  • Push the boundaries of current, and future products, thinking outside of the box to help create new products.
  • Must be self-motivated, proactive, demonstrate initiative, and think critically.
  • Demonstrate willingness for continued learning.
  • Demonstrate strong organizational and planning skills to manage multiple projects simultaneously.
  • Ability to work in fast paced environment and adaptable to change.
  • Operation of lab equipment, including but not limited to, pH meter, moisture analyzer, stove, scales, Brix meter, and Bostwick consistometer.

QUALIFICATIONS:
  • B.S. degree in Food Science required with minimum 7 years of experience in product development, process development, or similar experience in food related industry. M.S. or higher in Science field preferred.
  • Prefer experience in factory environment, scaling from benchtop development to commercialization. Experience in savory flavor applications (i.e. sauce, soups, and side dishes) a plus.
  • Strong computer skills: Microsoft Office applications, experience with Genesis and SAP a plus.
  • Excellent communication skills – interpersonal, oral, and written.
  • Occasional travel required (10-15%)

WORKING CONDITIONS & REQUIREMENTS:
Work is performed during the day in a laboratory, production, or office environment. Workmust be done on site.
The noise level in the work area ranges from quiet to loud. While performing the duties of this job, the employee may be regularly required to stand, reach with hands/arms, and occasionally lift or move up to 40 pounds.
Full time, generally five-day, 40-hour work week with the rare occasion of travel or production support on weekends or evenings to support project trials and production based on business needs. Candidates are required to pass a drug test prior to beginning employment. Candidates should be prepared to submit 3-5 contacts for professional references.

ABOUT TRUITT BROS. INC & BAXTERS FOOD GROUP:
Truitt Bros. Inc. is now doing business as Baxters North America. We are a leading contract manufacturer of shelf-stable, thermally processed foods. We are an industry innovator, providing high-quality customized products to a wide variety of food companies across the nation and globe – from start-ups entering the market to the world’s largest brands, to
healthcare facilities and private label retailers. www.truittbros.com www.Baxters.com

APPLY:
Send cover letter and resume to [email protected] and [email protected]
sr._food_scientist_-_job_posting_osift_11.01.21.docx
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