Description: Description: C:\Users\pmgray.AD\Documents\FoodHACCP\indexcopynews_files\title2.gif

Food Safety, Quality, and Regulatory Manager
Dressings, Sauces and Mayonnaise - USA

 

 

SID00588 - Food Safety, Quality, and Regulatory Manager - Dressings, Sauces and Mayonnaise

 

The Food Safety, Quality, and Regulatory (FSQR) Manager - Dressings, Sauces and Mayonnaise (DSM) will be responsible for the planning, development and maintenance of all Dressings, Sauces & Mayonnaises Food Safety, Quality, and regulatory systems at the Sidney location including: developing and implementing FSQR policies, continuous improvement of FSQR processes and systems, shaping the location’s quality and food safety culture and leading talent management practices. Responsible for developing, implementing, driving and delivering superior execution of business and customer expectations. Key member of the location leadership team.

 

Principal Accountabilities

  • 20% Ensure compliance of regulations/policies – ultimate accountability for all FSQR compliance. Analyzes, reviews, interprets FSQR policies. Implements programs to ensure customer and supplier standards are met. Monitors regulatory activities, ensures plant compliance, acts as liaison with regulatory authorities at local level.
  • 20% Perform prevention activities and issue resolution – acts as customer interface, manages FSQR audits, responds to customer questions/complaints, proactively identifies risks, takes action to prevent FSQR non-conformities.
  • 20% Develops, implements and assesses process/systems – plans and directs all FSQR programs and management of change, implements product specification systems, drives continuous improvement, and provides input to location leaders related to capital needed to maintain a food safety and quality leadership position in the business.
  • Drives Implementation of process control strategies using data analysis, trending, application of statistics, root cause analysis & corrective actions and other quality management tools.
  • 20% Shapes food safety, quality and regulatory culture/reputation - interfaces with manager/directors within BU and represent FSQR as part of location management team, acts as liaison between customer and operations to ensure standard/expectations are met, builds and develops effectively engaged FSQR workforce, leads implementation of FSQR strategy/tactical plans for Sidney DSM and other related BU projects
  • 20% People/resource/budget management – lead talent management of employees in FSQR organization. Accountable for selection, training, development, performance management and engagement of direct/indirect reports, develop/implement short range (tactical) FSQR plans in alignment with BU and local plans, actively participates in development of FSQR initiatives and budgets, and sets accurate and challenging budgets, key member of location leadership team. Works collaboratively within FSQR function and cross functionally.

Required Qualifications

  • 4-year degree in scientific discipline such as food science, chemistry, biology or related field
  • Minimum 5 years in quality control/quality assurance experience in the food and/or pharma industry
  • Minimum 3 years experience with direct supervision of Laboratory personnel, preferably with multiple shifts
  • Keen understanding of laboratory function/operations of standard to moderately complex lab equipment
  • Demonstrated knowledge and experience with Quality, HACCP and food safety practices such as risk assessment, auditing, assigning product disposition,
  • Demonstrated ability to evaluate processes, identify Opportunities For Improvement and successfully act on OFI.
  • Proven ability to behave in accordance with Cargill values and ethics

Preferred Qualifications

  • Dressings, Sauces and Mayonnaise Quality and Manufacturing experience or other relevant RTE Food Manufacturing experience
  • Excellent organizational skills including time management and ability to effectively prioritize multiple projects
  • Demonstrated ability to provide leadership/motivation to engage employees and work collaboratively in a plant environment
  • Basic to Moderate understanding of Good Laboratory Practice, SPC, and quality management tools such as Lean, 6 Sigma
  • USDA and FDA regulatory knowledge
  • Demonstrated ability to lead change effectively
  • Ability to deal with ambiguity in a fast paced environment
  • Ability to managing customer expectations within business constraints

Cargill is an EEO/AA employer.

Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 142,000 people in 66 countries.  Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business.

 

Please apply at: https://cargill.taleo.net/careersection/2/jobdetail.ftl

 

 

 

 

Main Page

Description: Description: setstats            Copyright (C) All rights reserved under FoodHACCP.com

            If you have any comments, please send your email to info@foodhaccp.com