Quality Control Technician

Job Locations US-NY-Syracuse
Posted Date 2 weeks ago(3/5/2018 3:37 PM)
Job ID


The QC Tech’s main function is to enforce an SQF compliant quality and food safety system across all operational areas at G&C Foods.


  • Continual inspection of all operational areas for GMP compliance.
  • Verifies that tasks and paperwork related to the SQF system are being completed; gathers and files quality and food safety records.
  • Places nonconforming product on hold; provides guidance for products to be reworked; and releases product.
  • Provides confirmatory checks of all Critical Control Points (CCPs)
  • Performs pre-operational inspections and ensures that all deficiencies are rectified before production begins.
  • Gathers production retain samples and organizes them for easy retrieval for any investigations.
  • Performs ATP testing swabbing and environmental monitoring swabbing.
  • Performs daily thermometer calibrations and weight verifications.
  • Performs incoming inspections on products used in the production areas; approves or reject shipments; generates supplier corrective actions if rejected.
  • Supports Production in the application and/or monitoring of the SQF rules and controls.
  • Serves as a resource to Production and Operations regarding food safety and quality issues. 
  • Generates and informs the immediate supervisor of all non-conformities to the SQF rules; accepts corrective and preventive actions; and closes nonconformances. 
  • Serves as liaison from QA Manager to Production and Operations personnel.
  • Escalates any issues that can’t be resolved to the QA Manager
  • Performs other duties as assigned. 


  • High school equivalency minimum.
  • Must have the ability to read, write legibly and understand simple verbal & written instructions.
  • Must have basic computer knowledge
  • Food manufacturing or distribution experience is preferred, but not required.

Knowledge, skills and abilities:


• Strong organizational skills; attention to detail, meet deadlines and work in a production-driven environment.
• Must have the capacity to be trained in a working knowledge of Food Safety and HACCP principles.
• Strong interpersonal skills
• Strong intestinal fortitude to stand by decisions that may be unpopular.
• Ability to learn knowledge of quality characteristics of the products that this facility manufactures and distributes.


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