2042 Quality Control jobs in Braintree, MA

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13J Fire Control Specialist

National Guard OMD

Brockton, MA 02301

~ 29 min OnsiteEducation AssistanceHealth InsuranceRetirement Benefit

Must be between the ages of 17 and 35
Military enlistment in the Army National Guard
Must be able to pass a physical exam and meet legal and moral standards
Must be at least a junior in high school, or have a high school diploma or a GED certificate
Must meet citizenship requirements

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Quality Control Technician 1st Shift $20-$25

Adecco

East Providence, RI 02914

$20-$25/hr

~ 57 min OnsiteHealth InsurancePaid Time OffRetirement Benefit

General knowledge of Inspection processes and procedures
Capability to use micrometers and calipers
Ability to use a microscope for visual inspection
High school diploma or equivalent
MUST be considered a U.S. Person eligible to work in the United States
MUST be able to read and write in English
General time management and communication skills
Ability to use PCs and various software applications (Microsoft Excel and prior ERP expereince)
Ability to keep workspace clean and adhere to all safety rules and company policies
Possess a collaborative team-oriented mindset and personality with a hands-on can-do attitude

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FM Approvals Engineering Quality Auditor II

Norwood, MA 02062

Requires TravelFlexible ScheduleEducation AssistanceHealth InsurancePaid Time OffRetirement Benefit

Bachelor's Degree in one of the following disciplines: Electrical, Mechanical, Chemical, Industrial Engineering or a science-based equivalent degree
Tenured audit experience with demonstrated proficiency performing conformity assessment audits
The role requires approximately 70% travel, and 30% travel may require overnight stays
Experience with various measurement tools such as pressure gauges, calipers, voltmeters, etc.
Computer literacy with demonstrated proficiency in Microsoft Office Suite
5+ years of manufacturing process experience
Ability to obtain and assess objective evidence throughout the audit process while acting impartially and maintaining confidentiality
Observe, document, and evaluate audit observations while effectively managing customer interactions throughout the audit process
5+ years of related quality assurance and quality auditing experience
Valid driver's license required
Ability to read and interpret engineering technical drawings

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Senior Quality Systems Specialist I

Werfen

Bedford, MA 01730

Health InsurancePaid Time OffRetirement Benefit

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Traveling Laborer Foreman - West Region

DN Tanks LLC

Wakefield, MA 01880

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Manufacturing Coating Operator - 1 Year Experience

Rockland, MA 02370

$25.30/hr

US Work Authorized

High school diploma or GED

~ 17 min OnsiteUrgently HiringHealth InsurancePaid Time OffRetirement Benefit

Minimum one (1) year of plant and/or manufacturing experience in a public, private, government, or military environment
Possess a High School Diploma/GED or higher completed and verified prior to start
Applicants meeting the basic qualifications above may be required to take and pass 3M elected testing as a part of the selection process.
**Must be legally authorized to work in country of employment without sponsorship for employment visa status (e.g., H1B status).**

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Quality Control Technician

Manpower Group

Franklin, MA 02038

$28.70/hr

~ 46 min Onsite

2+ years of experience in a test technician, quality control, or similar hands-on technical role
Ability to read and interpret technical drawings, schematics, and specifications
Associate degree or technical certification in electronics, engineering technology, or related field (or equivalent experience)

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Supervisor for Quality Management

L3Harris Technologies

Roslindale, MA 02131

Bilingual PreferredEducation AssistanceHealth InsurancePaid Time OffRetirement Benefit

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Executive Chef

Brickstone Brewhouse Tavern

Raynham, MA 02767

~ 39 min OnsiteUrgently Hiring

Working proactively with the General Manager to maximize sales and optimize profits through the management of food and labor costs
Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of labor, including: Daily prep counts. Weekly prep totals and weekly prep plans. Regular review of Product Mix (P-Mix) information
The Chef is responsible for overseeing all aspects of kitchen staffing and is responsible for the hiring and scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations
The Chef is responsible for generating strong financial performance for the health of the restaurant and the company
Ensuring all Health Department regulations are always enforced
Mentoring, coaching and developing Sous Chef Donald Readington to be an extension of yourself. Sous development should include; menu engineering, systems development, training systems, vendor negotiations and kitchen management
Food COGS goal of 28% or less
The Chef must pay attention to detail in all areas of the operation, including food quality and consistency, training and development, security, safety, sanitation, and physical structure
Planning necessary upgrades in a timely, well thought out way
Taking a hands-on approach and being directly involved in daily production
Keeping The Terrace Leadership informed of all necessary repairs and logging repairs and Maintenance
Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept
Providing consistent and frequent feedback to Sous Chef(s) and staff
Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives
Proper receiving, rotation, storage, and handling of all food products
Overseeing the creation and implementation of all menus
Analyzing weekly costs to ensure proactive management of controllable costs
Providing a monthly physical inventory
The Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically: Providing a daily walk through of the kitchen to determine areas needing attention or repair
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time
Purchasing and Receiving
Teaching and coaching staff daily
The Chef works as part of the management team of the restaurant to build sales and grow the business and is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged
Maintaining the valuations on your inventory using invoices from vendor
The Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding food quality and speed of service requirements
Ensuring strict adherence to standards for food quality
Monitoring local vendors accordingly
Calling appropriate repair companies
Ensure all menu changes are rolled out according to The Terrace Rooftop Dining procedures
Ensuring thorough and complete training of all employees, including kitchen operations, knife safety, proper handling of product, use of chemicals, use of equipment, etc.
Holding BOH meetings to review specials, menu items and discuss kitchen issues
Producing an accurate forecast
Assuming full responsibility for: Monitoring daily BOH labor reports and minimizing overtime
Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs
Providing coaching, mentoring and development to all employees as this is critical for the success of the restaurant and the company
Ensuring that performance reviews of all BOH employees are completed annually
Maintaining a running punch list of “need to have” as well as “nice to have” items which are handled in a timely fashion as appropriate
Attending FOH Pre-Meals to review specials, menu items and discuss kitchen issues
The Chef is expected to work an average of 50–55 hours per week
Minimizing employee turnover
Executive Chef
The Chef is responsible for ensuring that the restaurant is operating at or above company standards
Total Kitchen Labor goal of 11%
They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed budgeted financial goals
Keeping the GM informed of all staffing needs