Summary
The QARM Technician works in the Quality and Food Safety department and completes quality checks to ensure inbound raw materials meet predefined requirements. Assess lab equipment conditions to ensure they meet specified requirements for conducting evaluations. Clearlycommunicate raw material issues across departments (Food Safety, Sensory, Production,Warehouse, Inventory Control, Supplier Quality, Planning, and Sourcing). Work closely with the entire Quality and Food Safety team to ensure consistent evaluations and quality expectationsare met. In their absence, the QARM Coordinator can cover their duties and responsibilities to
Food Safety.
2 nd shift 12:00PM to 8:30PM, M-F with occasional OT and weekend work as needed.
Essential Duties And Responsibilities
ESSENTIAL DUTIES AND RESPONSIBILITIES may include the following. Other duties may
be assigned.
Conduct required tests on incoming raw materials in accordance with raw materialsampling and inspecting procedures:
- Chemical and physical analysis: temperature, pH, brix, moisture, viscosity,particle size distribution by using a variety of laboratory equipment andmeasuring devices
- Sensory analysis: flavor, texture, color, odor compared to a reference orstandard. Requires stove top cooking and preparation
- Visual inspection: sorting for foreign material, defects/blemishes, size and colorvariances, infestations or other gross contamination, occasional use ofmicroscope
Identify variances from expectations/standards and communicate these to the supervisor and any relevant departments/parties per procedure.
Monitor physical values on lab equipment and confirm appropriate conditions foroperation including verification and calibration of the equipment.
Perform Preventive/Critical Controls monitoring as needed.
Use Amy’s Enterprise Resource Planning (ERP) system to input required evaluationresults and to accurately manage raw material lot statuses for all Amy's inventory organizations; Required to identify raw material inventory lots and ensure that they are on the appropriate inventory status.
Use ERP system along with other applicable systems to verify supplier lot code accuracy for company traceability requirements.
Use Amy’s Business Intelligent (BI) system to verify that all ingredients raw material
evaluations have been completed on inter-organization transfers.
Place raw materials on hold when necessary and accurately communicate the reasoningusing specification language and photos.
Communicate reconditioning requirements to the manufacturing teams when necessary
Verify required Certificates of Analysis (COA) (physical and chemical) and other required records for raw materials have been received for all applicable lots.
Access Amy’s raw material specifications, applicable Standard Operating Procedures (SOPs), and Work Instructions in Amy’s document control system.
Verify all required pallet labels are present and accurate for all raw material lots and collaborate with the appropriate teams to ensure that incorrect information is corrected.
Initiate item reclassifications and Lot Translations when necessary.
Follow-up on the daily truck schedule to ensure all raw materials receipts are inspected
within the required time frame.
Assist with solutions to problems encountered on the dock during receiving or storage.
Evaluate and extend the shelf life of expiring raw material inventory.
Participate in Good Manufacturing Practices (GMPs) audits such as brittle glass/plastic and/or environmental monitoring
It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and QualityPolicy. This includes following all Food Safety and Sustainability programs and participating inall required training.
Supervisory Responsibilities
This job has no supervisory responsibilities.
COMPETENCIES
Communicativeness – Recognize the essential value of continuous information exchange and the competitive advantage it brings; actively seek information from avariety of sources and disseminate it in a variety of ways; use modern technologies to access and circulate information, even across great distances; take responsibility forensuring that their colleagues have the current and accurate information needed for
success.
Drive & Energy – Ambitious and passionate about their role in the organization; have the stamina and endurance to handle the substantial workload present in today's organizations; know that a healthy work/life balance is important to sustained energy; motivated to maintain a fast pace and continue to produce even in exhausting
circumstances.
Integrity – Think and act ethically and honestly; apply ethical standards of behavior to daily work activities; take responsibility for their actions and foster a work environmentwhere integrity is rewarded.
Organizing and Planning – Have strong organizing and planning skills that allow them to be highly productive and efficient; manage their time wisely, and effectively prioritizemultiple competing tasks
Problem Solving and Decision Making – Able to identify problems, solve them, act decisively, and show good judgment; isolate causes from symptoms, and compile information and alternatives to illuminate problems or issues; involve others as appropriate and gather information from a variety of sources; find a balance between studying the problem and solving it; readily commit to action and make decisions thatre eflect sound judgment.
Team Player - Team oriented; identify with the larger organizational team and their rolewithin it; share resources, respond to requests from other parts of the organization, andsupport larger legitimate organizational agendas as more important than local or
personal goals.
Written Communication – Write clearly and concisely, composing informative and convincing memos, e-mails, letters, reports, and other documents; able to use the written language to convey both substance and intent with accuracy.
Qualifications And Skills
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION
High school diploma or general education degree (GED)
Experience
One to three years related experience or equivalent combination of education and experience. Previous experience with food products preferred.
Skills
Extremely detail-oriented
Self-starter who works with little or no supervision
Basic keyboard and computer skills, including spreadsheets
Ability to learn and use company EBS system/Enterprise Resource Planning (ERP)
systems or equivalent
Reliable/Dependable
Sensory skills
Language Skills
Ability to read and comprehend simple instructions, short correspondence, and memos
Ability to write, type, and email simple correspondence in English
Ability to effectively present information in one-on-one and small group situations to
customers, clients, and other employees of the organization
Bi-lingual English/Spanish preferred
Mathematical Skills
Ability to add and subtract two-digit numbers and to multiply and divide with 10's and
100's potentially with decimals in order to determine averages, percentages, and ratios
Ability to perform these operations using units of both English and Metric for weight
measurement, volume, and distance.
REASONING ABILITY
Ability to apply common sense understanding to carry out detailed but uninvolvedwritten or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
CERTIFICATES, LICENSES, REGISTRATIONS
United States Driver’s License in order to operate personal vehicle to sample and inspect offsite raw materials.
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essentialfunctions.
While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee will be exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (proximity to processing equipment), as well asmoving mechanical parts. The noise level in the work environment is usually loud due to forklifts and other warehouse equipment.
