POSITION: QA Technician


LOCATION: Mundelein


  • Provide support to the quality program in the plant.

  • Ensure the manufacturing process and finished products comply with GMPs and all applicable government, customer, and company expectations for quality and safety.

  • Collects, reviews and maintains files of all documentation relating to production and quality control.

  • Provides supervision and support to the oven operators if needed.

  • Records test data and results, applying established quality control procedures.

  • Evaluates data and take corrective actions when there are deviations deviations from existing standards.

  • Executes any other investigation or projects given by the QA Manager.

  • Ensures that all employees’ record real-time data or any other appropriate information requested on the forms.

  • Reports all manufacturing defects and rejections in the facility to the related department or management.

  • Executes USDA inspector requests.

  • Other duties as assigned.


  • At least two years experience working in QA in a food plant.

  • HACCP and GMP principle knowledge preferred.

  • Meat experience is a plus.

  • Food safety audit experience a plus.

  • Excellent oral, written, and communication skills.

  • Computer skills with knowledge of Microsoft Word and Excel.

  • Ability to manage control processes to meet regulatory requirements.

  • Ability to work with others to maintain system changes, upgrades and managing control documents.

  • Ability to provide guidance to operations and management staff.

  • English speaking is a must, Spanish is a plus

  • Able to handle multiple tasks with capability of prioritizing and planning work activities.

  • Demonstrate accuracy and thoroughness with ability to improve and promote quality and safety.

Work Environment and Physical Requirements:

The work environment alternates between an office and a cold production setting with concrete floors.  This position requires the incumbent to:

  1. Stand and walk through plant;

  2. Endure cold temperatures (38 degrees);

  3. Handle a variety of raw, cooked and frozen food product;

  4. Visually identify and evaluate product;

Accommodations may be made for individuals with disabilities who meet the position requirements.