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Quality Assurance Manager - Davisco Foods International, Inc.

Le Sueur, MN

 

Date:   7-30-2012

Revision Date:          8-30-2013

Reports To:    Quality Assurance Director & Plant Manager

Location:        Le Sueur Food Ingredient Company / Nicollet Food Ingredient Company

                                     Davisco Foods International,Inc.-Le Sueur Minnesota

FLSA Status:            Full Time Exempt

Supervises:   Yes

Travel:            Minimal

 

Essential Functions include the following:

 

•              Maintain and improve the quality and safety of the products produced at the LSFID and NIFID facility.  

•              Ensures compliance of Standard Operating Procedures, Good Manufacturing Practices, Regulatory requirements and Company Expectations.

•              Work directly with QA Director and Plant Manager.

•              Certified to sign off on all Quality documentation at the factory.

•              On call 24/7 and may be asked to report to the plant during off time.

•              Responsible for all aspects of the Quality Assurance Department as it relates to plant operations.

•              Ensure that all routine Quality Assurance functions are performed accurately and at the required frequencies.

•              Work with plant, Corporate and Sales personnel to resolve day-to-day quality tasks/needs as they arise.

•              Initiate investigations of all out of specification results and process deviations.

•              Oversee the hold and release of products.

•              Review and sign COA’s.

•              Drive training and coaching to ensure compliance with Safety standards and incident prevention.

•              Conduct training of Quality related SOP’s.

•              Daily management of QA Supervisors and QA Technicians on site.

•              Perform regular plant walkthroughs to ensure compliance to SOP’s and GMP’s and Company expectations.

•              Act as plant representative for all 3rd party audits (Customer Audits, Regulatory Inspections and 3rd Party Certification).

Secondary Functions include the following:

 

•              Performs other duties as assigned.

This document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

 

Technical Competencies:

 

•              Excellent computer skills: Excel, Word, MS Office.

•              Knowledge of Food Quality and Safety programs.  Including, but not limited to GMP, HACCP, CAPA.

•              Math & basic statistics.

•              Understanding of Corporate QA policies, and have the ability to translate into workable plant procedures, including implementation and accountability to the policies.

           

            Qualifications:

           

•              BS Degree in a science related field or a minimum 3 years’ experience in a food production in a Quality position.

•              Previous Management or Supervisory experience.

•              Completion of related college courses a plus.

 

Non-technical Competencies:

 

•              Ability to work in a fast paced environment.

•              Requires the ability to communicate and document work.

•              Daily use of communication via email, telephone, in written form, or in person.

•              Strong organizational skills

•              Excellent verbal and written communication.

Work Conditions:

 

•              Able to operate a computer

•              Able to move up and down stairs.

•              Able and willing to work at heights of 80 feet or more.

•              Be able to work at floor level, waist level, and shoulder level repetitively.

•              Be able to work weekends (including Saturday and Sunday) and off shifts as needed or assigned.

Performance Factors:

 

1.    Attendance and Dependability: The employee can be depended on to report to work at the scheduled time and is seldom absent from work. Employee can be depended upon to complete work in a timely, accurate, and thorough manner and is conscientious about assignments.

2.    Communication and Contact: The employee communicates effectively both verbally and in writing with superiors, colleagues and individuals inside and outside the Company.

3.    Relationships with Others: The employee works effectively and relates well with others including superiors, colleagues, and individuals inside and outside the Company. The employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships.

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