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Wheat Marketing Center - Food Scientist

12/3/2020

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Food ScientistNow Recruiting for a Food Scientist

The Wheat Marketing Center (WMC) is searching for a strong researcher to join the technical team as a Food Scientist. The Food Scientist will have the opportunity to work with a team of internationally recognized experts in wheat, milling, flour, and end product quality to deliver research and technical courses to stakeholders around the world using state-of-the-art analytical equipment and pilot scale production lines.
Interested parties should review the qualifications below and submit a CV and cover letter highlighting the experience and value they would bring to the technical team to Brent Haugen at info@wmcinc.org.
About WMC
WMC, located in the historic Albers Mill Building in Portland, OR, is a non-profit that acts as a bridge between wheat growers and customers. WMC is a technical crossroads of the wheat world linking wheat producers, consumers, millers and end product manufacturers. WMC focuses on promoting U.S. wheat by demonstrating its quality and functionality in end products, including Asian noodles, crackers and biscuits, tortillas and flatbread, and many other baked goods. Pilot scale production lines, state-of-the-art quality testing equipment, and internationally recognized technical expertise provide great value to our state wheat commission partners, wheat industry stakeholders, consumers, and milling and food manufacturers around the world.
About the Position
The Food Scientist is a key part of the technical team that delivers the wheat research and technical education program at the Wheat Marketing Center. S/he is responsible for organizing and planning research activities (in cooperation with the Technical Director), conducting laboratory work for research projects, communicating with team members and customers as needed, and assisting in the delivery of course curriculum. S/he works closely with the Technical Director to develop and design research projects to meet the needs of customers and address market needs and/or opportunities.
Essential Duties & Responsibilities
Research – Plan and conduct projects on a range of wheat flour based products
  • Propose research ideas and assist the Technical Director in the development of research proposals and grant applications
  • Plan and conduct experiments; record and analyze data
  • Present results to supervisor, board of directors, visitors, and technical conferences
  • Write research papers, reports, reviews and summaries
  • Demonstrate pilot scale equipment and testing procedures
  • Supervise lab technicians and research assistants
  • Organize product/materials testing
  • Develop original solutions to problems
  • Keep up to date with relevant scientific and technical developments
Technical Courses – Provide support for current and new technical short courses
Consulting – Depending on expertise, provide technical consulting to customers at WMC and at customers’ facilities
Qualifications and Skills Required
  • PhD degree in Food Science, Cereal Science, or equivalent experience
  • Excellent writing skills for scientific publications, reports and grant proposals
  • Knowledge of wheat quality testing and improving quality in end products
  • A minimum of 3 years of relevant research or industry experience
  • A minimum of 4 scientific publications
  • Excellent written, oral communication and presentation skills
  • Knowledge of experimental design and statistics software
  • Excellent analytical skills
  • Ability to communicate with groups of varying backgrounds and cultures
  • Bilingual skills a plus
Other Position Requirements
  • Ability to work flexible hours, including evenings and weekends, and travel as needed
  • Research team management
  • Teamwork and interpersonal skills
  • Strong physical demands; must be able to lift 50 lbs or more and stand for an extended period of time
  • A valid driver’s license
  • No wheat or flour allergies
WMC is an Equal Opportunity organization and welcomes diverse backgrounds. WMC offers a competitive benefits package; compensation is commensurate with experience and skill level. For more information, see www.wmcinc.org.
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Tree Top -Quality Control Technician

11/20/2020

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Quality Control Technician – Woodburn Third Shift (12:00 AM – 08:30 AM)
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: 
 
  1. Collects samples and conducts routine tests required to ensure the quality of the products.
  2. Enters, records and reports test results 
  3. Verifies client specifications are met
  4. Responsible for pointing out significant changes in results and trends to the Quality Control and Shift Supervisors
  5. Assists in the implementation and maintenance of process, quality, sanitation, and food safety programs within the plant
  6. Daily review of QC data entered in the computer.
  7. Maintains daily inventory of lab supplies and equipment
  8. Monitors all retention samples daily
  9. Makes sure that all samples are labeled correctly, grouped correctly, and placed in the sample room in the right order
  10. Maintains a clean, safe work area
  11. 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. ​
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Quality Assurance - Oregon Food Processor

11/20/2020

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Want to work here?  Seeking Quality Assurance Manager at growing Oregon food processor.
Laurel Foods, a growing, value-added, food processing company located in the foothills of the Chehalem Mountains of   Oregon, is seeking a Quality Assurance Manager for it’s 28,000 sq. ft facility in the farming community of Laurel, Oregon, just south of Hillsboro.
 A partnership between two family businesses, Laurel Foods has its roots in the Oregon hazelnut growing region of the lush North Willamette Valley.
 The Quality Assurance Manager role will oversee the food safety and quality systems and serve as the SQF practitioner for the facility.  Duties include:
  • Personnel training in food safety
  • Compliance with USDA and FDA regulations
  • Audit readiness
  • Maintenance of food safety program
  • Documentation development
  • Quality KPI management
  • Customer complaint investigation and resolution
  • Validation of processes
  • Supplier quality review
 Interested?  Send your resume and cover letter here:  QAposition@LaurelFoods.com
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Sales/ BD Manager - Columbia Laboratories

9/28/2020

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Job Title:  Sales/ BD Manager
Reports to:  General Manager, 
Supervisory Responsibilities:  None
Department:  Administration; Business Development
Primary Location:  Pacific North West (Remote)
 __________________________________________________________________
 Columbia Laboratories Inc., part of Tentamus Group, is seeking a strong Sales Manager to manage existing accounts, promote and sell microbiology, analytical and nutritional labelling services to the Retail, Food, Pet-food and Supplements industries. 
In this role, you will actively seek new business opportunities and manage customer satisfaction for existing clients.  We need a highly energetic individual with impeccable drive who possesses a proven track record in the successful development and management of an organization’s overall planning and marketing strategies.  As an integral team player, you will be responsible for conveying and maintaining a positive image to all external and internal contacts. 
Essential Responsibilities
  • Develops new business opportunities through both cold calling and initiated leads for services offered by the company in Virginia or any of the 12 locations across North America 
  • Zoom and meet with clients, build relationships and negotiations
  • Review markets to determine customer needs, price schedules, and discount rates
  • Work with management to create quarterly/annual sales forecast to exceed budgetary goals
  • Research and analysis of potential customers
  • Representation at trade association events and meetings
Minimum Qualifications:
  • Bachelor's degree from college or university in a Science field; or 2-3 years minimum consumer good/ retail/ food processing -related sales preferred or related experience. Similar industry sales experience preferred
  • Network of food safety related, or quality assurance contacts preferred
  • Cold calling experience lasting at least 1 full year; 3+ years preferred
  • Route sales and route management experience
  • Must have an excellent understanding of food production and sales.
  • Polished presentation skills including PowerPoint presentations and all ancillary materials.
  • Experience in selling services desirable
  • Ability to travel up to 50% of the time
What we offer you:
  • Competitive salary + commission
  • Comprehensive and low-cost benefits package
  • Industry stability
  • Company that is growing
  • Relaxed and focused atmosphere
 Who we are:
Tentamus Group is a global product and safety firm with a core presence in Europe, Israel, Greater China, Japan and North America. Tentamus tests and consults on products involving the human body with strong focus on food, nutraceuticals and cosmetics. Tentamus is represented in over 72 locations worldwide with more than 3,500 highly trained staff members. 
 www.tentamus.com
 
https://www.linkedin.com/company/tentamus-group/
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OREGON FOOD BANK - Director of Operations

9/21/2020

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METRO, Portland, OR, US
2 days ago
Requisition ID: 1119

APPLY:
This position will be open until Friday, October 2nd at 9:00PM PST.
The salary range is $100k to $130k and is accompanied by a competitive benefits package.

Work is frequently done remotely due to COVID19 restrictions.

Who We Are: Oregon Food Bank (OFB) believes that no one should be hungry. Our mission is to eliminate hunger and its root causes.

At Oregon Food Bank, we believe that food and health are basic human rights for all. We know that hunger is not just an individual experience; it is also a community-wide symptom of barriers to employment, education, housing and health care. That’s why we work on two fronts in our mission to end hunger in Oregon: we build community connections to help people access nutritious, affordable food today, and we build community power to eliminate the root causes of hunger for good.
Oregon Food Bank is an Equal Opportunity Employer, and we encourage applications from candidates who can contribute to the diversity of our organization. Over and above our commitment to non-discrimination, OFB actively seeks to employ members of the community who have experienced poverty or food insecurity and members of historically marginalized groups including racial and ethnic minorities. Please visit our website to read more about our commitment to equity.

Who You Are:

You care deeply about our community, about people experiencing hunger and hold them in the center of all that you do. You have significant operations experience in a food banking context. You are committed to, and skilled in, using equity as a process and an outcome of your work to disrupt systemic social patterns that promote hunger such as racism, sexism, and transphobia.  You have a strong affinity with OFB’s 10 Year Vision and are profoundly excited to achieve this vision for and with our community. You are highly organized and analytical. You have excellent rapport-building and communication skills, with the ability to co-create strategy and change processes with cross-functional teams, network partners, and vendors. You are adaptive and creative in a changing environment. You recognize and seize opportunities to build pathways from good entry level jobs to skills development and advancement for Operations staff members.

You have confidence in your skills and knowledge and the humility to reflect, listen to understand, and be changed. You have an empathetic nature and are able to understand the situations, needs and motivations of the individuals, groups and organizations we work with. You are courageous enough to take risks, shoulder responsibility, fail occasionally, and continually learn.

Position Summary:

The Director of Operations oversees and leads all aspects of the Operations Department, including food acquisition, receiving and distribution, facilities and regulatory management, departmental culture and personnel development. The Operations team moves 50-70 million pounds of food a year, the team is over 75 strong, with 5 direct reports.
Primary Responsibilities:
  • Responsible for oversight and leadership of all aspects of the Operations Department, including food acquisition, receiving and distribution, facilities and regulatory management, organizational culture and personnel development.
  •  Holds a seat at the executive Leadership Team table as part of the collaborative group that drives and shapes the vision, culture and operation of the Oregon Food Bank overall; while representing needs for food distribution as the primary stakeholder for the Operations Team. 
  • Builds effective and entrepreneurial teams by designing and nurturing a work culture with equity at the core. 
  • Responsible for Operations capacity planning for service surges and disaster response; including labor, space, equipment, and general use of materials. 
  • Develops, supports and guides teams that develop and implements effective strategies, procedures, and internal controls for regulatory compliance and food distribution best practices. Supports and leads in the full scale shifting of operations as environmental, economic, and policy factors change. (Food safety, inventory controls, Federal commodity controls and valuation, transportation, environment, fire, occupational health and safety, etc.). Manages service contracts in accordance with OFB performance expectations and at competitive pricing in the market. 
  • Accountable for leading equity and inclusion practice within the department, utilizing an equity lens to assure commitment and application of our equity values, and centering of OFB equity constituencies, with internal staff, external partnerships and the communities we serve. 
  • Prepares and manages department budget (baseline and capital expenses). Ensures proper financial controls 
  • Works collaboratively across departments to support client-service strategies in creative and effective ways. Engages, collaborates and provides technical assistance, with Feeding America and a statewide Network of regional food banks and partnerships.
  • Oversees and reports impact and efficiency metrics for use in internal decisions and external communications. 
  • Prepares for disaster response and recovery; maintain safe working conditions and fulfill OFB’s role as a second responder working with governmental and non-governmental emergency managers under the mass-care and mass-feeding emergency support functions. Leads the cross-department emergency closure advisory group (weather watch team).
  • Implements closed-loop and zero-waste sustainability strategies for use of natural resources and waste streams. 
  • Stays up to date on industry regulations, analyzes trends, develops forecasts, and uses these to rebalance and reallocate resources in a continual improvement cycle.
  • Other duties as assigned.


Skills and Experience of the Ideal Candidate:

  • Prior food banking experience required. Demonstrated skills in analysis of operational efficiencies and ability to synthesize data to make effective decisions on operations functions.
  • Seven years of demonstrated management experience, in broad operational and/or management functions including some combination of procurement, warehousing and distribution operations, transportation, facilities, and regulatory compliance. 
  • Demonstrated ability to create, articulate and implement strategy. 
  • Demonstrated senior level contribution to organizational planning, annual budget development, implementation and reporting, capacity planning, and change management. 
  •  Seasoned skills in managing staff with all levels of experience in a way that promotes inclusion, collaboration and teamwork.
  • Ability to establish and maintain effective working relationships with diverse stakeholders, to work independently, and to work effectively as part of a team. 
  • Ability to solve problems, manage multiple priorities, develop recommendations for action, and move complex projects forward. 
  • Knowledge and experience with effective inventory management disciplines and supporting systems. 
  • Ability to communicate effectively both verbally and in writing. Ability to deliver presentations and to develop reports that may include technical information.
  • Experience in modeling intercultural competence and demonstrated commitment to equity, inclusion and social justice work.

Preferred Qualifications:
  • Proficiency in a language other than English
  • Bi-cultural skills strongly preferred. 
  • Commitment to continued professional development to strengthen capacity to work through an equity lens for social justice.
  • Personal living/lived experience of systemic inequity/oppression.

The Fine Print:  
​
Work is typically performed in an office environment inside and outside of Oregon Food Bank. Employee will use computer and phones extensively. Will drive for work performed in the community. May work outside of normal working hours of 8:00 – 5:00 p.m., such as evenings and weekends, and occasional travel out of town may occur. Employee must lift, bend, stoop, pick up and move objects up to 30 to 50 pounds.

To Apply Use this Link
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R & D Associate Scientist II

9/16/2020

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R & D Associate Scientist II
Come join the Tillamook Team where our philosophy is “Dairy Done Right.” As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We’re taking a stand for real food, because everyone deserves better.
About you:
What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values.
About us: 
Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other.   
What you will do:
The R & D Associate Scientist II is responsible to help design, execute, and analyze all Tillamook research and the development of new products   The Associate Scientist II will often work  across all of Tillamook’s portfolio: Cheese, Butter, Whey, Cultured, and Frozen Desserts, in addition to continuous improvement projects both within our own and coman facilities.  Onsite management of trials, commercial production, and overnight travel is often required.  The R & D Associate Scientist II can effectively create experiments of design and perform risk analysis mitigation strategies on their own, but will also work collaboratively with other Product Development Scientists.
Here’s a day in the life:
  • Supports ideation to fill portfolio or market whitespace, filling the consumer jobs to be done
  • Prototypes formulations based on NPD direction, cost optimization, and other guardrails
  • Researches new ingredients & processes to be used across the business
  • Supports cross functional business units in root cause analysis and solution generation
  • Supports Marketing & Sales teams with technical mastery to aid sell in and marketing efforts
  • Analyzes the competitive landscape to guide strategy and category decision making
  • Researches food science principles & Builds professional network to implement solutions, acts as subject matter expert to share new learning across the team
  • Schedules, prepares for, and commands complex trial and first production runs. Reports results to a variety of audiences and interprets potential outcomes
Knowledge, skills, and abilities:
  • Bachelor’s degree in Food Science, Dairy Science, or a related field
  • M.S. a strong plus
  • Bachelors Degree + 2 years experience in an R&D field or Masters Degree + 1 year experience in an R&D field
  • Experience in food product development dairy product development preferred
  • Experience working in basic product development / life cycle system
  • Ability to lead an effective experiment of design, formula creation, and financial calculations. Drives NPD projects which are assigned directly to them and engages with mentors and leaders to ensure that correct process, risk mitigation, PM tools, and next steps are occurring when they should. Once given a specific NPD task, this person will effectively take through completion and recognizes logical next steps with active stakeholders to proactively engage them.
  • Understanding Sensory as a role of consumer expectation
  • Comfort operating equipment for pilot and scale up research.  End to end understanding of cost of goods
Industry leading benefit and reward programs:
We offer outstanding benefits to our employees. For more information, please visit the careers page: www.tillamook.com/careers.
We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging.  We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success.  We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future.   

To Apply:  
Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. EEO/AA
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WILD ROSE FOODS - Processing Specialist

8/31/2020

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​Job Description – Processing Specialist
 
Department:          Production/Operation
Reports to:             Operations Manager
Job Status:              Full-Time, Non-Exempt (Hourly)
Shift Type:              Coincides with production shift for standard work week.  Overtime as required.  May include possibly working holidays/weekends.
Location/Travel:   McMinnville, Oregon.  Travel may be required to attend training courses or events.
 
Position Summary
Under the direction of the Operations Manager, responsible for effective daily operation, changeover, and minor autonomous/preventive maintenance of production equipment and processes within a food manufacturing operation.  The primary responsibilities of the role include safety and environmental compliance, quality procedures, daily production, cleaning and sanitation procedures, equipment maintenance procedures, data collection, housekeeping, problem solving and continuous improvement as part of a work team.  The position works within a structure that requires considerable interaction with others int eh same production unit, as well as customers.  Proactively and continuously works to expand knowledge specific to the process and products made in the facility.
 
Duties and Responsibilities
This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary.

  • Responsible for maintaining a positive workplace in a food-manufacturing environment that promotes safety, quality, trust, and teamwork.
  • Responsible for following food safety programs and reporting deficiencies to management.
  • Maintains, services, and conducts repairs on mechanical equipment, machinery, and components. 
  • Performs skilled repair services of mechanical, electrical, and building systems and equipment.
  • Conducts periodic inspections to evaluate requests for repairs.
  • Identifies parts for replacement and requests approval to purchase, as necessary.
  • Maintains work flow by monitoring steps of the process; setting processing variables; observing control points and equipment; monitoring personnel and resources; studying methods; implementing cost reductions; developing reporting procedures and systems; facilitating corrections to malfunctions within process control points; initiating and fostering a spirit of cooperation within and between departments.
  • Completes production plan by scheduling and assigning personnel; accomplishing work results; establishing priorities; monitoring progress; revising schedules; resolving problems; reporting results of the processing flow on shift production summaries.
  • Ensures operation of equipment by calling for repairs, evaluating new equipment and techniques.
  • Provides manufacturing information by compiling, initiating, sorting, and analyzing production performance records and data, answering questions, and responding to requests.
  • Creates and revises systems and procedures by analyzing operating practices, record-keeping systems, forms of control, and budgetary and personnel requirements, implementing change.
  • Maintains safe and clean work environment by educating and directing personnel on the use of all control points, equipment, and resources, maintaining compliance with established policies and procedures.
  • Completes all work in accordance with established safety procedures.
  • Be available for other functions and special projects related to the success of the business.
 
 
Position Requirements
In accordance with the Americans with Disabilities Act, the ADA Amendments Act of 2008, and other applicable state or local law, we will make reasonable accommodations to qualified applicants and employees with disabilities.
 
Qualifications
  • Exceptional attention to detail and strong organizational skills.
  • Ability to adapt effectively within a continually changing and demanding environment.
  • Demonstrate an understanding of the products and the processes involved.
  • Basic understanding of equipment operations and troubleshooting ability.
  • Must be able to demonstrate an ability and willingness to communicate effectively in order to maintain high levels of safety, quality and efficiency.
  • Ability to read and comprehend standard operating procedures and company guidelines in order to maintain regulatory compliance.
  • Ability to understand daily production needs and participate in a team environment safely.
  • Able to perform at a high level in a fast-paced environment.
  • Requires extended periods of standing, walking, climbing and sitting.
  • Exposure to heat, cold, noise, machinery and cleaning chemicals.
 
Education/Experience
  • High school diploma, GED, or equivalent education.
  • Working knowledge of Safety, Quality, and Material Management Systems and procedures.
  • 2 years of work experience within manufacturing, or a technical and/or trade discipline.  Experience operating a variety of mechanical equipment preferred.
  • Working knowledge of food safety, HACCP, GMP.
  • Better Process Control Certificate preferred.
 
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing 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 routinely exposed to toxic or caustic chemicals; extreme cold; extreme heat. The noise level is the work environment is usually moderate to loud.  The job duties include working with kettles, cappers, fillers, and pasteurization equipment.
 
Physical Requirements: 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. 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, climb stairs and talk or hear.  The employee is routinely required to use hands to finger, handle, or feel; and reach with hands and arms.  The employee must occasionally lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.
 
If you are interested in this position, please email your resume to justina.alvarado@keystone-pacific.com.
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WILD ROSE FOODS - Quality Assurance Specialist III (Dairy)

8/31/2020

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Job Description – Quality Assurance Specialist III (Dairy)
 
Department:        Quality Assurance
Reports to:             Director of Food Safety and Quality
Job Status:              Full-Time, Non-Exempt (Hourly)
Shift Type:           Coincides with production shift for standard work week.  Overtime as required.  May include possibly working holidays/weekends.

Location/Travel:   Tualatin, Aurora and Salem - Travel would be involved to adequately visit and cover each of the site locations noted here. Travel would also be required to attend other events and training courses.
​
Position Summary
Under the direction of the Director of Food Safety and Quality, implements all aspects of the quality systems for the dairy processing sites.  Coordinates and executes day-to-day QA/QC tasks, works closely with all levels of production staff.  Assists with 3rd party audits and regulatory inspections.  Supports the dairy processing operation as needed; may assist with R&D projects and other special projects.  Proactively and continuously works to expand knowledge specific to the process and products made in the facility, from milk arrival to shipping of finished goods.
 
Duties and Responsibilities
This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary.

  • Oversees internal activities with compliance to local, state and federal food safety and health standards, including personal hygiene, temperature control, cross-contamination, pest control, recall compliance, sanitation, and customer complaints. 
  • Conducts line testing on incoming, WIP, and finished products (i.e. pH, brix, moisture, salt, titratable acidity, butterfat, etc.).  Identify out of spec product or conditions and place non-conforming items on hold.
  • Assists with programs to include environmental monitoring, recall administration, good manufacturing programs and sanitation standard operating procedures.
  • Develops, validates, maintains, and reviews food safety (HACCP, etc.), for sites to assure compliance with regulations.  
  • Supports plant personnel to ensure compliance with federal & state regulations, third party audit requirements, customer requirements, and internal quality programs (i.e. FDA, ODA, Organic, etc.).
  • Identifies food safety opportunities with sites; prioritizes issues and lead resolution to drive sustainable improvements. 
  • Routes, investigates trends and closes all customer complaint issues.
  • Ensures all site personnel are trained on food safety and quality related items.
  • Supports raw material and finished product specifications to ensure they are accurate and properly maintained, including the development of specifications for new raw materials and new finished products.
  • Works as a liaison for site audits and regulatory inspections.
  • Performs monthly audits of each site to determine overall food safety and sanitation compliance.
  • Assists with development, implementation and administration of new and existing food safety and quality policies and procedures.
  • Develops and maintains documentation to comply with record keeping requirements.
  • Maintains and manages lab equipment and supplies.      
  • Responsible for maintaining a positive workplace in a food retail environment that promotes safety, quality, trust, and teamwork.                    
  • Effectively communicates across the organization with all executive levels and operational management on the compliance status.                  
  • Be available for other functions and special projects related to the success of the business.
 
Position Requirements
In accordance with the Americans with Disabilities Act, the ADA Amendments Act of 2008, and other applicable state or local law, we will make reasonable accommodations to qualified applicants and employees with disabilities.
 
Qualifications
  • Exceptional attention to detail and strong organizational skills.
  • Ability to adapt effectively within a continually changing and demanding environment.
  • Demonstrate an understanding of the products and the processes involved.
  • Basic understanding of equipment operations and minor troubleshooting ability.
  • Must be able to demonstrate an ability and willingness to communicate effectively in order to maintain high levels of safety, quality and efficiency.
  • Ability to read and comprehend standard operating procedures and company guidelines in order to maintain regulatory compliance.
  • Ability to understand daily production needs and participate in a team environment safely.
  • Able to perform at a high level in a fast-paced environment.
  • Requires extended periods of standing, walking, climbing and sitting.
  • Exposure to heat, cold, noise, machinery and cleaning chemicals.
 
Education/Experience
  • Bachelors’ degree in Food Science, Microbiology, Biology, or related discipline preferred. 
  • Experience with GFSI, FSMA, PMO, HACCP and GMP’s as they relate to food safety programs.
  • PQCI certificate preferred.
  • Minimum 3 years of experience in food manufacturing environment working in a QA and/or QC position. Dairy or cheese plant experience preferred.
 
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing 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 routinely exposed to toxic or caustic chemicals; extreme cold; extreme heat. The noise level is the work environment is usually moderate to loud.  The job duties include working in a slaughter facility with meat and poultry and/or raw meat and poultry cuts.
 
Physical Requirements: 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. 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, climb stairs and talk or hear.  The employee is routinely required to use hands to finger, handle, or feel; and reach with hands and arms.  The employee must occasionally lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.
 
If you are interested in this position, please email your resume to justina.alvarado@keystone-pacific.com.
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WILD ROSE FOODS - Quality Assurance Specialist III

8/31/2020

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​
 
Job Description – Quality Assurance Specialist III
 
Department:          Quality Assurance
Reports to:             Quality Manager
Job Status:              Full-Time, Non-Exempt (Hourly)
Shift Type:              Coincides with production shift for standard work week.  Overtime as required.  May include possibly working holidays/weekends.
Location/Travel:   McMinnville, Oregon. Travel may also be required to attend other events and training courses.
 
Position Summary
Under the direction of the Director of Food Safety and Quality, implements all aspects of the quality systems for the canning/jarring processing site.  Coordinates and executes day-to-day QA/QC tasks, works closely with all levels of production staff.  Assists with 3rd party audits and regulatory inspections.  Supports the processing operation as needed; may assist with R&D projects and other special projects.  Proactively and continuously works to expand knowledge specific to the process and products made in the facility, from raw material arrival to shipping of finished goods.
 
Duties and Responsibilities
This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary.
 
  • Oversees internal activities with compliance to local, state and federal food safety and health standards, including personal hygiene, temperature control, cross-contamination, pest control, recall compliance, sanitation, and customer complaints. 
  • Conducts line testing on incoming, WIP, and finished products (i.e. pH, brix, moisture, salt, etc.).  Identify out of spec product or conditions and place non-conforming items on hold.
  • Assists with programs to include environmental monitoring, recall administration, good manufacturing programs and sanitation standard operating procedures.
  • Develops, validates, maintains, and reviews food safety (HACCP, etc.), for sites to assure compliance with regulations.  
  • Supports plant personnel to ensure compliance with federal & state regulations, third party audit requirements, customer requirements, and internal quality programs (i.e. FDA, ODA, Organic, etc.).
  • Identifies food safety opportunities with sites; prioritizes issues and lead resolution to drive sustainable improvements. 
  • Routes, investigates trends and closes all customer complaint issues.
  • Ensures all site personnel are trained on food safety and quality related items.
  • Supports raw material and finished product specifications to ensure they are accurate and properly maintained, including the development of specifications for new raw materials and new finished products.
  • Works as a liaison for site audits and regulatory inspections.
  • Performs monthly audits of each site to determine overall food safety and sanitation compliance.
  • Assists with development, implementation and administration of new and existing food safety and quality policies and procedures.
  • Develops and maintains documentation to comply with record keeping requirements.
  • Maintains and manages lab equipment and supplies.      
  • Responsible for maintaining a positive workplace in a food retail environment that promotes safety, quality, trust, and teamwork.                    
  • Effectively communicates across the organization with all executive levels and operational management on the compliance status.                  
  • Be available for other functions and special projects related to the success of the business.
 
Position Requirements
In accordance with the Americans with Disabilities Act, the ADA Amendments Act of 2008, and other applicable state or local law, we will make reasonable accommodations to qualified applicants and employees with disabilities.
 
Qualifications
  • Exceptional attention to detail and strong organizational skills.
  • Ability to adapt effectively within a continually changing and demanding environment.
  • Demonstrate an understanding of the products and the processes involved.
  • Basic understanding of equipment operations and minor troubleshooting ability.
  • Must be able to demonstrate an ability and willingness to communicate effectively in order to maintain high levels of safety, quality and efficiency.
  • Ability to read and comprehend standard operating procedures and company guidelines in order to maintain regulatory compliance.
  • Ability to understand daily production needs and participate in a team environment safely.
  • Able to perform at a high level in a fast-paced environment.
  • Requires extended periods of standing, walking, climbing and sitting.
  • Exposure to heat, cold, noise, machinery and cleaning chemicals.
 
Education/Experience
  • Bachelors’ degree in Food Science, Microbiology, Biology, or related discipline preferred. 
  • Experience with GFSI, FSMA, HACCP and GMP’s as they relate to food safety programs.
  • PQCI certificate preferred.
  • Better Process Control School preferred.
  • Minimum 3 years of experience in food manufacturing environment working in a QA and/or QC position. Dairy or cheese plant experience preferred.
 
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing 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 routinely exposed to toxic or caustic chemicals; extreme cold; extreme heat. The noise level is the work environment is usually moderate to loud.  The job duties include working in a slaughter facility with meat and poultry and/or raw meat and poultry cuts.
 
Physical Requirements: 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. 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, climb stairs and talk or hear.  The employee is routinely required to use hands to finger, handle, or feel; and reach with hands and arms.  The employee must occasionally lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.
 
If you are interested in this position, please email your resume to justina.alvarado@keystone-pacific.com.
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Compliance Coordinator - Tofurky - Hood River, OR

8/6/2020

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Come work with Tofurky!
We are the Nation’s leading manufacturer of plant-based proteins and currently have an opening for a Compliance Coordinator. This position will assist with the maintenance and improvement of our food safety program by carrying out inspections and conducting internal audits with a focus on compliance to FDA and international regulations. This position also serves to answer compliance questions from customers and assists with research projects. In addition, you will serve as support to the QA Department; spending time on the production floor helping with line checks, pre-op inspections and occasional sample prep and lab work. This full-time position will report to our QA Regulatory Compliance Manager.  We’d expect you to thrive in a dynamic environment, where hard work and having fun are encouraged.

What you’ll do: Conduct regular facility inspections and assist with internal audits Communicate non-conformances to appropriate departments and provide guidance and assistance in the resolution of these items. Assist with third party audits (FDA, SQF, BRC, Gluten-Free, Organic, Non-GMO, Kosher) and test product traceability Investigate and trend customer complaints Key member of the HACCP Team and assists with managing HACCP Plans Assists with maintenance of the compliance programs including SQF, BRC, Non-GMO, Gluten-Free and Certified Plant-Based Foods Assist with compliance paperwork and resulting actions related to regulatory or customer complaint issues Coordinate and implement corrective actions and process improvements Conduct classroom and on-the-floor trainings with staff Conduct in-house testing as needed and prepare samples for third party testing Perform and document process verification throughout the production process (CCP’s, Sanitation, Packaging) as needed for QA department support. What skills and education you’ll need: Experience working in food safety in a production plant setting. Bachelor’s degree or equivalent experience and training, or equivalent combination of education and experience. 2+ years Quality Assurance experience preferred Knowledge and training in Advanced HACCP preferred Preference will be given to candidates with education or work experience in microbiology or chemistry. Spanish/English bi-lingual and bi-literate a plus. What we’ll do:
We know you’re valuable and we’ll work hard to keep you challenged. You’ll have an opportunity to work in our brand new LEED certified office building and manufacturing facility on the waterfront in beautiful Hood River, OR. The qualified candidate will receive: Competitive salary, dependent on experience. 100% employer paid comprehensive medical, 80% employer paid dental benefits and basic vision coverage. Auto-enrollment in Tofurky profit sharing program and eligibility for 401K contribution + match. Employer paid Term Life Insurance, Short Term and Long Term Disability Insurance. Company paid Personal Time Off and Holiday time. How to apply:
Please submit resume (and cover letter) to HR@tofurky.com. Please reference “Compliance Coordinator” in the subject line.

The Tofurky Company provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, The Tofurky Company complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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