Education: College degree in Food Science or Microbiology, or equivalent experience
Experience: 5-7 years of experience. Specialized training in HACCP, Leadership, Problem-solving and Team Building. PCQI Certification preferred.
Required Knowledge Skills and Abilities:
Experience with USDA / FDA requirements including FMSA, HARPC and Quality Management systems.
Above average skills in People skills, project management, and team building.
Excellent skills in Communication and problem-solving.
General knowledge of processes, maintenances, production, regulatory agencies, and micro lab processes.
Experience in: Quality Management.
Demonstrated ability to Guide and organize people and programs.
General knowledge of processes, maintenances, production, regulatory laws, and microbiology.
Effective project management and time management skills.
High level of personal initiative, self-driven, action and results oriented.
Excellent interpersonal skills, team player, generates enthusiasm and builds effective working relationships and team at all levels, with both internal and external customers.
Strong communication skills, both oral and written.
Thrives in a challenging atmosphere; open to change and creating change.
Ability to prioritize and follow-through to achieve results.
Position Reports to Senior Director of Quality and Food Safety
Job Purpose Summary: Manage all aspects of the Quality Department to assure the compliance of the company’s quality systems and procedures. Provide leadership, structure, and quality oversight in the workflow of all departments.
Manages employees to support
good manufacturing practices including the proper use of equipment and
materials and optimize productivity; promotes training and development;
minimizes turnover and ensures a reliable and agile labor force.
Set clear expectations, provide support, and ensure
accountability for all departmental employees
Provide training for departmental employees
Provide oversight on all
Conduct regular evaluations, and provide performance feedback to employees
continuous improvement is achieved in the areas of quality, cost, safety, and
service to customers both internal and external.
As a member of core
management, this position will oversee and manage operations employees, in all
areas, to ensure compliance of company policies
Establish and maintain a
strong HACCP program that effectively mitigates risks, and ensures food safety
Create, maintain, and
manage the effectiveness of, quality policies and pre-requisite programs
Identify and implement
appropriate QA testing policies and procedures
Ensure all internal audits
(GMP, HACCP, GFSI and food safety) are conducted in a timely manner.
Ensure the integrity of
all incoming raw materials and outgoing finished goods
Lead in resolving quality
problems throughout the operation.
Manage the site quality
systems in including, but not limited to, customer complaints,
non-conformances, CAPA, and document control.
Develop and manage
technical competencies to ensure predictability and sustainable improvement
Monitor and report on
quality metrics and trends; drive improvements defined based on the data.
Ensure the company is in
compliance with all regulatory agencies related to food safety
Stay current on all food
safety regulations, laws, and best practices
Serve as the primary
operations contact for customers, inspectors, and auditors
This job description
in no way states or implies that these are the only duties to be performed by
the employee occupying this position. Employees will be required to follow any
other job-related instructions and to perform any other job-related duties
requested by their supervisor.