When it comes to being wild, we know a thing or two. We're not afraid of trying something new or the hard work it takes to make it happen. It's in our DNA. We've turned a family recipe into a new snacking category. And the wilderness into the world's largest meat snack business, that's still proudly family owned and operated.

We're a company built by innovators, and are driven to not only satisfy your hunger, but to also feed your journey – whether that journey is on the road, on the run, at the campground, at the playground, in the office or in the moment. It’s a journey we share with you. It’s the journey forward of our people, of our communities, of our category…with a reverence for quality and an irreverence for the status quo.

 At Jack Link's Protein Snacks, we see every moment of every day as an opportunity to move forward, to forge new ground. To realize our vision of becoming the World’s #1 Protein Snack Company. We never give up. You never give up. Together, we keep going. Are you wild enough to join us?

Jack Link's Protein Snacks is a global leader in snacking and the No. 1 meat snack manufacturer worldwide. Family-owned and operated with headquarters in Minong, Wisconsin, Jack Link’s Protein Snacks also has a large corporate hub in Downtown Minneapolis, Minnesota. The company is made up of over 4,000 passionate team members, across 11 countries, who share an uncompromising commitment to delivering awesome products and feeding the journey of those who move things forward. The Jack Link’s Protein Snacks portfolio of brands includes, Jack Link’s, Lorissa’s Kitchen, BiFi, Peperami, Wild River, Golden Island and Country Fresh Meats.

JOB DESCRIPTION SUMMARY

The role of the Lab Technician is to support implementation of HACCP, SOP, SSOP, SQF, R&D, and performs laboratory functions. Completes documentation and carries out responsibilities in accordance with company policies and procedures..

DIRECT REPORTS

None

DUTIES AND RESPONSIBILITIES (Essential Job Functions)

The duties and responsibilities of this position shall consist of, but not be limited to, the following:

GENERAL                                                                                                                                 85%

• Maintain the LCOP (Listeria Control Program) by performing weekly Listeria swabbing of areas that are selected for sampling

• Maintain the Pre-Operational environmental swabbing and testing program by performing weekly swabbing of the areas that are selected for sampling

• Maintain the environmental air monitoring program by performing weekly swabbing of areas that are selected for sampling.

• Implement Micro Corrective Action when results of LCOP, Pre-Operational, and operational environment swabbing have exceeded limits.

• Complete testing on all finished product that has been produced during scheduled operating hours.

• Maintain the QPT (Quarterly USDA Pathogen Testing Program) by sending out finished product samples to contract outside laboratory.

• Complete validation, calibration, temperature monitoring, and cleaning of all Micro Lab equipment.

• Maintain COA (Certificate of Acceptance), COC (Certificates of Compliance), and COG (Certificates of Guarantee) under the Micro Lab’s document control program.

• Maintain and document all plant recording devices (temperature probes, pH meters, O2 testers), and annual certification.

• Perform required testing of materials/raw materials per established schedule or on an ad hoc basis.

• Read, record, and enter all chemistry results; inform management of any high results that are outside the acceptable spec range for chemistry, film, etc.

• Clean all lab equipment, and surfaces daily or as needed.

• Calibrate all lab equipment daily.

• Inform management of any results that are outside of specifications.

• Performs data entry to software tool as applicable and/or maintains relevant spreadsheets.

• Conducts Gold Standard chemistries.

• May be required to perform pre-op inspection.

• Monitor all the CCP’s (smokehouse cooking schedule) associated with the HACCP program to be able to advise management on any scientific validation issues.

• Follow Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Point (HACCP) training, along with company pre-requisite programs, Standard Operating Procedures (SOP’s), and Standard Sanitation Operating Procedures (SSOP’s).

• Perform other duties and responsibilities as necessary. 

   

SAFETY                                                                                                                                                 15%

• Participate and accurately complete all necessary monthly and yearly trainings for safety and SQF

compliance.

• Perform all duties within OSHA and company safety standards; LOTO, wear PPE and maintain safety

equipment.

• Maintain a safe, clean and organized work area.

• Immediately report all accidents and deficiencies to the foreman/supervisor.

• Ensure safety devices are installed and working properly.

• Monitor work environment for general food safety hazards such as condensation monitoring, etc.

   

REQUIRED SKILLS, KNOWLEDGE AND ABILITIESRequired Education:         High school diploma or general education degree (GED); or one plus years related experience and/or training; or equivalent combination of education and experience.

Required Experience:       6 months + of relevant manufacturing experience. 

Preferred:             Knowledge and experience in Quality Systems and production are desirable to perform the duties of this position. Prior knowledge of food processing equipment helpful.  Knowledge of SAP preferred.  Ability to calibrate delicate instruments and take accurate readings on fine gauges.  Basic knowledge of supply chain, purchasing materials, and or manufacturing preferred.

Proven thorough understanding of one or two step instructions and deal with standardized situations with only occasional or no variables.

Ability to read and interpret documents such as safety rules, operating and/or maintenance instructions and

procedure manuals. Ability to write routine reports and correspondence. Basic verbal and written

communication skills in English. (Depending on location, the ability to speak fluent Spanish may be required.)

Ability to add and subtract two digit numbers. Ability to carry out instructions furnished in written, oral, or

diagram form. Ability to deal with problems involving few concrete variables in standardized situations.

Excellent verbal and written communication skills; must work effectively with all levels of management and employees

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to be 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, use hands to finger, handle, or feel, lift and/or move up to 25 pounds, and talk or hear.  The employee is occasionally required to sit, and reach with hands and arms.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is a plant / office setting with varying degrees of temperatures and noise levels. Exposure to manufacturing equipment movement and wet / slippery floors. Travel may be required.

EQUAL EMPLOYMENT OPPORTUNITY EMPLOYER:

Jack Link’s provides equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic that is protected by federal, state or local law.

E-VERIFY:

Jack Link’s is participant in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees.  For information about the E-Verify program, please visit:  http://www.uscis.gov/e-verify/employees