Quality Line Inspector - Food Safety & QA

Whitsons Culinary Group; Berkeley (IL); On-site; USD 21,000 - 26,000; Full time

Job summary

Whitsons Culinary Group is seeking a Line Inspector for our Berkeley Culinary Center. This role focuses on inspecting items on the production line to ensure quality, safety, and presentation standards are met throughout service hours.

You will monitor portioning, labeling, and temperatures, enforce HACCP practices, and document findings for corrective actions. A high school diploma is required; additional food safety certifications are preferred.

Qualifications

• High School Diploma or equivalent required; Associate or Bachelor’s in Food Science, Biology, or related field preferred.
• HACCP certification or PCQI certificate is highly preferred.
• ServSafe or local Food Protection Manager Certification is a plus.
• Proficient with basic computer applications including Excel, Word; experience with quality systems or data entry is a plus.

Responsibilities

• Inspect food items and plated meals on the service line to ensure quality, presentation, and safety.
• Monitor proper portioning, packaging, labeling, and temperature of all products.
• Enforce cleanliness and food safety protocols in real-time during production.
• Accurately document inspections and communicate findings to line leads or supervisors.
• Be a frontline guardian of quality—ensuring everything that leaves our line meets expectations.

Skills

Attention to detail

Communication

Observation skills

Team player

Food safety knowledge

Inspection experience

Education

High School Diploma or equivalent

Associate or Bachelor’s in Food Science/Biology or related field

Tools

Microsoft Office (Excel, Word)

Quality management systems or warehouse databases

Job description

Whitsons Culinary Group is seeking a Line Inspector for our Berkeley Culinary Center. This role focuses on inspecting items on the production line to ensure quality, safety, and presentation standards are met throughout service hours.

You will monitor portioning, labeling, and temperatures, enforce HACCP practices, and document findings for corrective actions. A high school diploma is required; additional food safety certifications are preferred.