About Us:

Stone Ground Bakery and Wheat Montana Bakery and Deli is a leading Intermountain bakery and premium flour producer dedicated to crafting high-quality baked goods using the finest ingredients and the baker’s choice for flour. With a bakery in Salt Lake City and Three Forks, Montana, we offer a unique geographic footprint to serve our varied customer base. With a commitment to excellence and a passion for baking, we strive to delight our customers with delicious products that bring joy to every occasion.

Purpose and Scope of Position:
As the Quality Assurance Technician, you will play a crucial role in maintaining and improving our food safety and quality control programs. You will be responsible for monitoring, implementing, and enforcing food safety protocols, conducting inspections, performing tests, and ensuring compliance with regulatory standards. Your attention to detail and commitment to maintaining the highest standards of quality and safety will contribute to our overall success and customer satisfaction.

Duties and Responsibilities:

Food Safety Compliance: Implement and enforce food safety programs, policies, and procedures to ensure compliance with regulatory standards (e.g., FDA, USDA, local health department), industry best practices, and company policies. Continuously monitor and evaluate the effectiveness of food safety systems.
Quality Control Processes: Develop and execute quality control programs to ensure the production of safe and high-quality products. Monitor and maintain quality control standards throughout the manufacturing process, from raw material intake to finished goods. Identify and resolve quality issues promptly, ensuring adherence to quality specifications and customer requirements.
Inspections and Tests: Conduct routine inspections and tests on raw materials, in-process products, and finished goods to assess quality attributes, including but not limited to appearance, texture, taste, and safety. Utilize laboratory equipment and tools to perform physical, chemical, and microbiological analyses.
Documentation and Reporting: Maintain accurate and detailed records of inspection and test results using electronic systems or designated formats. Analyze data, identify trends, and report deviations from quality standards to the appropriate personnel. Prepare and distribute reports on quality metrics, non-conformances, and corrective actions taken.
Corrective Actions: Investigate and respond to non-conformances, customer complaints, and deviations from quality standards. Collaborate with cross-functional teams to identify root causes, implement corrective actions, and prevent recurrence. Monitor the effectiveness of corrective actions and make recommendations for improvement.
Auditing and Compliance: Participate in internal and external audits to ensure compliance with food safety and quality standards. Assist in the preparation and execution of audits, including documentation review, process evaluation, and adherence to standard operating procedures (SOPs) and Good Manufacturing Practices (GMP).
Training and Education: Assist in the development and delivery of training programs related to food safety, quality control, and GMP for plant employees. Conduct training sessions to enhance understanding and awareness of quality and food safety requirements.
Continuous Improvement: Proactively identify areas for process optimization, quality enhancements, and cost savings. Collaborate with cross-functional teams to implement changes, develop new procedures, and enhance quality management systems. Stay updated with industry trends, regulatory changes, and technological advancements in food safety and quality.
Equipment and Calibration: Maintain and calibrate laboratory equipment and instruments as per established schedules. Ensure the accuracy and reliability of testing equipment and promptly report any malfunctions or calibration issues.
Team Collaboration: Collaborate effectively with the Quality Assurance team, production staff, suppliers, and other departments to ensure effective communication, cooperation, and coordination of quality and food safety-related activities.

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