1st Major Area of Responsibility
Product Safety & Quality/Regulatory
Serve as Lead SQF Practitioner to develop and
implement Food Safety & Quality, SQF fundamentals, and the Food Safety
Plan across Enterprise, plant to plant, and with Technology. Has back-up
responsibilities for, and is backed up by, as defined by the Facility Org
Chart and Back-up Responsibilities chart.
Coordinate plant inspection activities with
government & regulatory agencies to ensure compliance.
Develop and maintain effective food safety and
quality programs (HACCP, Pre-requisite, SQF), and take immediate action to
identify and resolve food safety/defense issues.
Develop, coordinate, and participate in annual
training to improve knowledgebase and skills (Quality, Food Safety, Food
Science, & SQF).
Maintain complete documentation files on all
HACCP deviations, corrective actions and outcomes. Initiate discussion with
plant Associates to develop proactive approaches to reduce the chance of a
Provide leadership with mock recall and
business continuity planning.
2nd Major Area of Responsibility Quality
Develop, analyze, and communicate data and
information concerning product quality performance. Take immediate action
to resolve quality issues.
Conduct routine quality audits of the plant
and coordinate required corrective actions.
Maintain and monitor quality control
surveillance programs (water, air, etc.) and coordinate any corrective
Develop and monitor in-process testing
programs (moisture, butter fat, salt, Ph, ATP)
and coordinate appropriate responses to unfavorable trends or results.
Monitor and validate calibration programs for
equipment (thermometers, RTD, in-process test equipment).
Coordinate and participate in the continuous
revision of SOPs, SSOPs, Pre-requisite program, critical processing
specifications, and electronic collection of production data.
Review site status with CCIPQ.
Apply project management and six sigma tools
for continual quality improvement.
Develop, maintain and share reports that
clearly summarize and communicate information on product quality,
in-process test results, and comparison/calibration data.
Interact with others in Technology, Operations
Management and collaborate to increase product quality and safety.
3rd Major Area of Responsibility Leadership
Supervise Associates by means of
coaching/mentoring, training, discipline, performance management, conflict
resolution, etc., while fostering a positive work environment that
encourages teamwork, pride, and a continuous improvement mentality.
Set clear department goals and communicate
expectations to Associates on a regular basis.
Provide guidance to facilitate learning and
growth, enhance skills & knowledge, and improve performance.
Ensure Associate compliance with company
policies and procedures.
Proactively address Associate questions,
concerns, or problems.
4th Area of Responsibility All other duties
and responsibilities as requested or required
Perform other duties and responsibilities as
requested or required
Bachelor's degree in Food Science, Quality
Management, or related field, or equivalent combination of education and
Certified Quality Manager designation a plus.
Five (5) or more years related experience,
preferably in a food manufacturing industry.
Knowledge of Federal, State, and Local food
and water regulations, including CFR, FSMA, the PMO, and Bioterrorism Act
Job Skills Requirements
Project management and Six Sigma training;
Strong written and verbal communication and
Ability to interpret an extensive variety of
technical information, instructions and details and utilize to guide
methods and procedures.
Advanced project management, leadership, and
delegation skills; able to lead projects, assign tasks and achieve results
Organized and detail oriented
Proficient in Microsoft Office suite, basic
experience with laboratory software and manufacturing databases