Education: Bachelor’s degree (BA/BS) or advanced degree in: Food Science, Food Technology, Microbiology or related Science.
Experience: Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures and government regulations. Ability to write reports, business correspondences and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, regulatory agencies and general public. At least five years or more year of departmental management experience in a culturally diverse environment with experience mentoring, coaching, and team building. Demonstrate ability to speak and read English and Spanish is a plus. Must have the following abilities: Strong verbal and written communication skills, knowledgeable in SPC along with other mathematical concepts, demonstrate strong management skills, detailed oriented and accurate problem solving skills.
Reports To: Vice President of Operations Essential Functions:
The Quality Assurance Manager provides development and administration of the Company’s Quality Assurance and Sanitation Policies and Programs, process improvement and regulatory compliance.
Duties include assurance of the overall food safety and quality of raw materials, processes and finished goods to meet company’s specifications and standards, attainment of quality objectives in the areas of: cost, quality, safety, efficiency and customer service, and assure knowledge of and adherence to: corporate, plant policies and procedures, federal, state and local regulations and mandates.
Specific Responsibilities Include:
Acts as liaison between company and federal, state and local regulatory agencies.
Directs and coordinates the overall quality specifications and standards for raw materials, processes and finished goods.
Develops quality control and assurance plans or process controls that will ensure production of finished products that meet company’s standards.
Coordinates and directs inspection and testing procedures for raw materials, processes and finished goods.
Designs and develops a functional and operational laboratory with standards for quality, food safety and scientific testing.
Develops implements and monitors policies and procedures for raw material vendor inspection.
Manage the design and implementation of quality related training for QA/QC and plant personnel in performing required tests, decision-making skills, statistical process control and GMP and housekeeping standards.
Partner with HR and Production Manager to design effective training programs to support best practices manufacturing processes.
Design and implement review process to ensure HACCP, SOP’s and SSOP’s manuals and practices are up to date and in compliance.
Active participant in direction and goals for company product quality, food safety, HACCP, GMP’s, SOP’s, SSOP’s, laboratory, facility and equipment sanitation standards and pest control.
Conduct in house housekeeping audits as well as preparing for 3rd party outside food safety audits.
Coordinates documentation and approval for: new labels, label changes, thermal processes.
Assists investigating and implementing corrective/preventative action for potential customer complaints, nonconforming products and nonconforming systems. Represents the company, under the direction of the Co-CEO, in discussions with customers, suppliers, auditors and regulatory agencies of the county, state and federal government (USDA, FDA, Health Dept, etc).
Administer departmental budgets and other administrative functions to effect a well organized and efficient department.
Initiate and manage departmental personnel actions such as mentoring and coaching, hires, transfers, promotions, grievances, disciplines and terminations in conjunction with HR.
Work with other departments as needed.
Prepare and present monthly departmental reports and matrices.
Requires ability to work regularly in a production work environment.
