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Director Quality
Park 100 Foods, Inc. - Central, IN




Reports to: Director Technical Services

Job summary

Candidate will be responsible for the execution of all product quality and food safety programs, ensuring product and processes are consistent and meet regulatory and client specifications. This includes accountability for ongoing maintenance and improvement of the Food Safety plan, SSOP and SQF programs.

Essential Job Functions

Contribute to strategic leadership at the plant as well as within the Technical Services function, assisting with the long-term range planning and direction for the Quality organization. Understand the company vision and business plan, transforming them into tangible quality objectives. Drive the execution at plant level.

Responsible for the management, scheduling and development of Plant Quality technicians at an assigned production plant. Provide guidance and oversight for the Quality team in the areas of direction setting, resource planning, skills training, employee development, and performance evaluations.

Ensure appropriate Quality Management and Food Safety systems are maintained and continuously improved as specified under SQF requirements.

Create, or update as necessary, any and all internal policies and procedures to satisfy SQF requirements.

Drive training to plant personnel on SQF and food safety topics.

Develop, monitor and communicate of key quality metrics. Utilize metrics in establishing and driving quality and regulatory initiatives

Ensure compliance with regulatory, customer and 3 rd party audit requirements.

Stay informed and current on food safety requirements, consumer protection, public health regulations and industry best practices to ensure continue compliance with regulatory changes.

Monitor contracted cleaning group for efficacy and productivity. Implement remediation actions as deemed necessary.

Ensure Food Safety Plan pre-shipment review is executed correctly with review of analytical and microbiological results. Oversee microbiological testing performed by outside lab.

Minimum requirements

5 years’ experience in food manufacturing operations

Bachelor's Degree required, preferably in Food Science or Microbiology

USDA, HACCP, GFSI and SQF experience, with certifications preferred

Knowledgeable in wastewater, OSHA and labeling regulations, reporting and compliance methods

Exceptional communication (verbal and written) and training capabilities

Strong decision making and problem solving competencies


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