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Key Responsibilities and Required Skills for Kitchen Quality Technician Assistant

💰 $34,000 - $50,000

Food ManufacturingQuality AssuranceCulinaryFood SafetyHospitality

🎯 Role Definition

The Kitchen Quality Technician Assistant supports daily food-safety and quality assurance activities in a commercial kitchen, commissary, or food production environment. This role performs point-of-use inspections, environmental and product sampling, documentation and reporting, corrective action verification, and routine sanitation verification to ensure compliance with company standards, regulatory requirements (FDA/USDA where applicable), and third-party schemes (SQF/BRC/GFSI). The ideal candidate is detail-oriented, communicates clearly with culinary and operations teams, and helps maintain consistent, safe, and high-quality production through hands-on checks and continuous improvement support.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Line Cook or Prep Cook transitioning into quality/safety responsibilities
  • Sanitation Technician or Cleaning Crew member with QA interest
  • Food Safety Intern or QA Trainee

Advancement To:

  • Kitchen Quality Technician / Quality Technician (mid-level)
  • Quality Assurance Coordinator / QA Specialist
  • Food Safety Supervisor / QA Supervisor

Lateral Moves:

  • Sanitation Supervisor
  • Production Supervisor
  • HACCP Coordinator

Core Responsibilities

Primary Functions

  • Conduct daily pre-operation and in-process quality inspections of food preparation and packaging areas, documenting temperature readings, ingredient traceability, packaging integrity, and visual standards to ensure products meet specification and safety requirements.
  • Perform routine temperature monitoring and verification (refrigeration, freezer, hot-hold, cooking and cooling profiles) using calibrated thermometers and data loggers, and escalate variances immediately to culinary leadership and QA management.
  • Execute environmental monitoring programs (ATP swabs, surface ATP hygiene checks, and periodic microbiological swabs where applicable) and log results into the LIMS or designated tracking system; initiate containment and re-clean procedures on detection of out-of-spec results.
  • Follow and support active HACCP plans and critical control point verification activities, including verifying CCP settings, recalculating limits when procedures change, and completing CCP records for each shift.
  • Collect product samples for microbiological, chemical, and sensory testing according to sampling plans and chain-of-custody procedures; prepare samples correctly and coordinate timely delivery to internal or third-party labs.
  • Maintain and calibrate quality tools and measurement devices (thermometers, pH meters, scales, data loggers), perform routine calibration checks, and document calibration status to ensure measurement accuracy and compliance with standards.
  • Conduct sanitation audits and validate cleaning procedures (CIP and manual clean) against written SOPs and GMPs; document cleaning completion, inspect for residues and cross-contamination risks, and recommend corrective cleaning when necessary.
  • Verify allergen control measures including ingredient segregation, label verification, and finished-product handling to prevent cross-contact and ensure accurate allergen declarations on packaging and menus.
  • Review packaging and labeling for compliance with company specifications and regulatory labeling requirements (ingredient lists, allergen statements, lot codes, expiration dates), rejecting or quarantining nonconforming materials.
  • Issue and manage product holds and quarantines for out-of-specification products, clearly documenting disposition decisions, isolation locations, and final disposition after QA review.
  • Support incoming raw-material inspections by verifying supplier documentation, performing visual and temperature checks, and escalating supplier nonconformances to procurement and QA.
  • Execute root cause analysis for recurring quality deviations in partnership with QA, production, and procurement teams, documenting findings and tracking corrective and preventive actions (CAPAs) through to effective closure.
  • Maintain accurate quality records and logs (production checklists, sanitation sign-offs, GMP checklists, lab reports) to meet audit readiness and demonstrate compliance with internal requirements and third-party schemes.
  • Participate in internal and external audits (third-party GFSI, SQF/BRC, municipal health inspections) by preparing documentation, escorting auditors, and facilitating corrective action responses to audit findings.
  • Support product validation activities including shelf-life studies, sensory checks, and recipe/processing change validations to verify food safety and quality remain intact after changes.
  • Train and coach production and kitchen staff on SOPs, GMPs, prerequisite programs, proper sampling technique, correct use of testing tools, and basic food-safety behaviors to improve frontline compliance and ownership.
  • Monitor and report quality KPIs daily and weekly (reject rates, hold volumes, temperature excursions, sanitation scores, microbial positives), and collaborate with managers to implement mitigation plans that reduce rework and waste.
  • Participate in line start-up and pre-op meetings to confirm readiness, critical controls, and sanitation status prior to production runs, ensuring all documentation is complete and deviations are minimized.
  • Inspect and support verification of equipment cleaning and maintenance tasks, coordinate with Maintenance to schedule preventive maintenance for quality-critical assets (mixers, slicers, ovens, refrigeration) and verify post-maintenance sanitation.
  • Assist with supplier quality activities including supplier performance tracking, documentation reviews (Certificates of Analysis), and on-site supplier visits as required by QA leadership.
  • Implement and maintain traceability systems, supporting lot codes and product lineage tracking in the event of product quality issues or recalls.
  • Support formulation control and recipe verification in collaboration with R&D and culinary teams to ensure ingredient substitutions and process changes maintain product safety and sensory quality.
  • Coordinate with warehouse and logistics to verify refrigerated/frozen load conditions, transport temperatures, and packaging integrity at receipt and prior to shipment to prevent cold-chain failures.
  • Generate clear shift handover reports that summarize quality events, outstanding holds, sample statuses, and open CAPAs to maintain continuity between shifts and prevent missed actions.

Secondary Functions

  • Support ad-hoc quality investigations and cross-functional root cause analysis by gathering production records, interviewing staff, and reconstructing process timelines.
  • Assist QA analysts with laboratory tasks (basic plating, media preparation, incubator checks) under supervision and help log results into the LIMS.
  • Contribute to continuous improvement initiatives by suggesting procedural updates, standardizing checklists, and supporting small pilot tests to reduce variability and waste.
  • Help maintain and organize quality documentation libraries, SOPs, and training records to ensure version control and audit readiness.
  • Provide backup support for inventory checks of quality supplies (sanitizers, test kits, calibration fluids) and place orders to ensure uninterrupted operation of quality programs.

Required Skills & Competencies

Hard Skills (Technical)

  • HACCP plan knowledge and experience supporting CCP verification and recordkeeping.
  • Good Manufacturing Practices (GMP) and prerequisite program execution in food production settings.
  • Food safety standards familiarity: SQF, BRC, GFSI schemes, and municipal health code expectations.
  • Environmental monitoring techniques: ATP hygiene testing, surface swabbing, and proper sample collection methods.
  • Basic microbiological sampling awareness and chain-of-custody procedures for lab submissions.
  • Instrument calibration and verification: thermometers, pH meters, scales, and data loggers.
  • experience with LIMS or basic quality tracking systems; accurate data entry and results reconciliation.
  • Temperature monitoring devices and data logger management for HACCP and cold-chain compliance.
  • Allergen control practices, segregation methods, and label verification procedures.
  • Root cause analysis and CAPA tracking experience; comfortable documenting nonconformances and follow-up actions.
  • Proficiency with Microsoft Excel for data entry, simple pivot tables, charts, and KPI tracking.
  • Ability to read and interpret SOPs, recipes, specifications, and Certificates of Analysis (CoA).
  • Basic understanding of food chemistry and microbiology as it relates to spoilage, shelf-life, and contamination risks.
  • Familiarity with sanitation/CIP verification procedures and cleaning chemical safety data sheets (SDS).

Soft Skills

  • Strong attention to detail with a methodical approach to inspection and documentation.
  • Clear verbal and written communication to provide concise shift reports, incident notifications, and training.
  • Problem-solving mindset with the ability to escalate appropriately and propose sound corrective actions.
  • Team player who can work closely with culinary, production, maintenance, and procurement teams.
  • Comfortable working in fast-paced kitchen or production environments with variable temperatures and physical activity.
  • Time management and prioritization skills to balance routine checks and urgent investigations.
  • Integrity and accountability when enforcing safety and quality standards across shifts.
  • Observational skills to notice subtle deviations in product appearance, aroma, or process behavior.
  • Adaptability to changing schedules and willingness to support evening or weekend shifts when required.
  • Coaching and training capability to reinforce SOPs and GMPs with frontline staff.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent (required).

Preferred Education:

  • Associate degree or certificate in Food Science, Culinary Arts, Food Technology, Quality Assurance, or related field (preferred).

Relevant Fields of Study:

  • Food Science / Technology
  • Culinary Arts / Culinary Management
  • Microbiology or Biological Sciences
  • Quality Assurance / Quality Management
  • Hospitality Management

Experience Requirements

Typical Experience Range: 0–3 years of experience in food production, kitchen operations, sanitation, or quality support roles.

Preferred:

  • 1–2 years experience in a HACCP-based production environment or commercial kitchen with documented QA/GMP responsibilities.
  • Experience with third-party audit preparation (SQF/BRC/GFSI) and routine sanitation and environmental monitoring programs.
  • Prior exposure to LIMS, ATP testing, or laboratory sample handling is a strong plus.
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