Responsibilities Job Summary: As a Quality Assurance Inspector I, you will perform scientific tests to ensure health and environmental safety of H-E-B and / or supplier products, manufacturing processes, and facilities. Key Responsibilities & Essential Functions: Quality Assurance: MEAT and PRODUCE-- Gains and applies knowledge / expertise in H-E-B quality standards and QA techniques; learns trends, characteristics, quality and nuances specific to respective product and the analysis necessary to communicate and present findings to QA, Procurement, and vendors Performs quality control tests / inspections on products and materials at receipt or various stages of the production process to ensure compliance with quality and reliability standards Learns to identify and prevent potential cutting losses at the store level due to improper dressing / processing by vendors Learns / assists in decision-making on product disposition Inspects products using H-E-B and USDA product standards Communicates product quality to BDMs Gathers samples for lab testing Makes warehouse walks to include rotation, expiration dates, damage, and product quality Retrieves temperature recording devices and log data Checks UPC, PLU codes, and expiration dates Slots product in proper areas of the RSC according to temperature requirements Analytics: Records and analyzes statistical data, and writes summaries to validate or show deviations from existing standards The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations. Qualifications & Key Requirements: Work Experience: 0+ years of store warehouse experience Basic warehouse receiving functions experience Inventory management experience Knowledge/Skills/Abilities: Advanced knowledge of product safety methods and requirements Some knowledge in one or more of the following areas: microbiology, nutrition, chemistry Familiarity with concepts related to production systems, principles of quality, and methods for controlling variation Strong analytical skills Strong organization and time-management skills Computer skills (word processing, spread sheets, e-mail, and small array of HOST programs Ability to manage multiple priorities and shift focus between projects / tasks Education: Associates degree, or 2 years of college in physical or biological sciences Licenses/Certifications: Must complete pallet jack and box strapper training within 30 days from job start date Physical Demands & Working Conditions: Perform the following, based on your department: MEAT and PRODUCE-- Function in a fast-paced, retail warehouse environment Work extended hours; sit or stand for extended periods Occasionally lift 50 lbs or more MEAT-- Work extended hours in a cold environment Regularly manage 90 lbs or more The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 11/01/2017 Job Summary: As a Quality Assurance Inspector I, you will perform scientific tests to ensure health and environmental safety of H-E-B and / or supplier products, manufacturing processes, and facilities. Key Responsibilities & Essential Functions: Quality Assurance: MEAT and PRODUCE-- Gains and applies knowledge / expertise in H-E-B quality standards and QA techniques; learns trends, characteristics, quality and nuances specific to respective product and the analysis necessary to communicate and present findings to QA, Procurement, and vendors Performs quality control tests / inspections on products and materials at receipt or various stages of the production process to ensure compliance with quality and reliability standards Learns to identify and prevent potential cutting losses at the store level due to improper dressing / processing by vendors Learns / assists in decision-making on product disposition Inspects products using H-E-B and USDA product standards Communicates product quality to BDMs Gathers samples for lab testing Makes warehouse walks to include rotation, expiration dates, damage, and product quality Retrieves temperature recording devices and log data Checks UPC, PLU codes, and expiration dates Slots product in proper areas of the RSC according to temperature requirements Analytics: Records and analyzes statistical data, and writes summaries to validate or show deviations from existing standards The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations. Qualifications & Key Requirements: Work Experience: 0+ years of store warehouse experience Basic warehouse receiving functions experience Inventory management experience Knowledge/Skills/Abilities: Advanced knowledge of product safety methods and requirements Some knowledge in one or more of the following areas: microbiology, nutrition, chemistry Familiarity with concepts related to production systems, principles of quality, and methods for controlling variation Strong analytical skills Strong organization and time-management skills Computer skills (word processing, spread sheets, e-mail, and small array of HOST programs Ability to manage multiple priorities and shift focus between projects / tasks Education: Associates degree, or 2 years of college in physical or biological sciences Licenses/Certifications: Must complete pallet jack and box strapper training within 30 days from job start date Physical Demands & Working Conditions: Perform the following, based on your department: MEAT and PRODUCE-- Function in a fast-paced, retail warehouse environment Work extended hours; sit or stand for extended periods Occasionally lift 50 lbs or more MEAT-- Work extended hours in a cold environment Regularly manage 90 lbs or more The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 11/01/2017