Company Description
At Link Snacks, we show up hungry, roll up our sleeves, plaid or otherwise, and dive straight into the hard work. We don’t hide from challenges; we hunt them down. We push harder, move faster, and take the kinds of big swings that built this business in the North Woods of Wisconsin four decades ago.
We’re everyday people who deliver extraordinary results. Innovation, creativity, and urgency aren’t buzzwords, they’re expectations. And just like the real protein snacks we make across our global house of brands—Jack Link’s®, Lorissa’s Kitchen®, Golden Island®, BiFi®, and Peperami® and KOOEE!® to name a few—there’s nothing artificial about us. What you see is exactly what you get: humble, gritty, passionate people who show up every day ready to not just be a participate in the meat snack industry that the Link Family created, but to move faster, innovate harder and keep raising the bar so high, the rest of the world needs a ladder just to see it.
Dominating this space across the world takes a team. A team that runs together, succeeds together, and celebrates together. A team that’s full of relentless energy and spirit that can only be fueled by one thing: a fist full of our delicious meat snacks.
Real Meat Protein. Real People. Real Results. THAT is Link Snacks.
Job Description
JOB DESCRIPTION SUMMARY
6:00 PM – 6:00 AM
- 12-hour rotating schedule: Work 3 days one week and 4 days the next, repeating on a two-week rotation
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The rotating 2-week schedule:
- Week 1: 3 shifts
- Week 2: 4 shifts
FSQ Sanitation Specialist is responsible for performing food safety and quality activities as defined by the SQF Quality System at our USDA-inspected meat snacks manufacturing facility. This role carries out the responsibilities for our site’s HACCP-based food safety system and compliance with regulatory, customer, and company quality requirements. They do this by overseeing and supporting the nightly sanitation process performed by the in-house sanitation team, while promoting a culture of operational excellence and continuous improvement throughout the facility.
The FSQ Sanitation Specialist partners closely with Sanitation, Operations, Maintenance, and FSQ leadership to ensure sanitation programs are executed effectively, documented accurately, and verified through routine observations, inspections, and validation activities. This role serves as a key resource in maintaining food safety and sanitation compliance by proactively identifying improvement opportunities, supporting corrective and preventive actions, and communicating critical findings to plant leadership.
DIRECT REPORTS
N/A
DUTIES AND RESPONSIBILITIES
The duties and responsibilities of this position shall consist of, but not be limited to, the following:
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Document sanitation deviations and request corrective and preventive actions when necessary
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Oversee and ensure proper housekeeping of the chemical storage area, as well as the effective management, organization, and maintenance of sanitation tools and equipment
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Keep testing surfaces and area clean and sanitary
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Communicate with FSQ Supervisor to report findings, recommend improvement opportunities, and assist in training to build the behaviors, actions, awareness, and resources needed to meet the high standards of our food safety and quality system
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Assist in special projects in auditing, continuous improvement, or new product development
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Monitor sanitation activities to minimize cross-contamination risks and ensure sanitation tasks are performed in a hygienic and compliant manner.
Qualifications
Required Education:
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High School Diploma or GED
Required Experience:
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1 Years of Experience in the Food Processing or Laboratory Environment
Preferred:
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More than 1 Years of Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry and/or an Associate or Bachelor Degree; Education Focused in Food Science, Microbiology, Meat Science, or Animal Science
REQUIRED SKILLS, KNOWLEDGE AND ABILITIES
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Must work effectively, respectfully, and collaboratively with all levels of management and Team Members
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Excellent verbal and written communication skills in English; bilingual with the ability to read, write, and speak Spanish preferred
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Proficient in Internet navigation; Microsoft Word, Excel, PowerPoint, and Outlook
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Understanding of HACCP and the importance of food safety controls
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Moderate understanding of sanitation practices, food safety systems, and regulatory compliance within a manufacturing environment.
Additional Information
The salary range for this role is $18.58- $21.00 (Hourly). Actual salaries will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link’s Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link’s provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off.
Disclaimer:
This job description is intended to generally describe the nature and level of work to be performed by employees in this position. It is not intended to be construed as an exhaustive list of all responsibilities and skills required of employees performing this role.
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 a 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/employeesAll your information will be kept confidential according to EEO guidelines.
