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

      FM

      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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      Manufacturing Coating Operator - 1 Year Experience

      3M

      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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      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
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