Manager (Food Safety) - San Carlos, CA
- $95,000 a year
Department Manager must contain
a bachelorís degree in Engineering, Chemical Engineering or Chemistry.
Must possess laboratory experience. Some experience in production,
management knowledge, good communication skills, computer competency,
training and educational abilities needed for staff interactions.
Ability to interact and train non-technical working members of production
staff. Must be able to analyze and recommend new technologies. Must have
Communicate QC results to all
departments in the company in a timely and clear manner.
Consolidate all the test
results from all shifts.
Communicate with production
about any problems and make and decisions to correct any issues.
Taste all products in process
Taste all finished products in
a 24-hour period.
Taste all raw materials and
issues reject or release memos.
Issue Hold list for products
out of specification with recommendations for corrections.
Use Oracle system to correct
inventory and communicate with sales department immediately.
Monitor formula books and work
with R&D if formulas need to be corrected/modified.
Taste and develop a profile of
new cocoa beans origins; prepare samples for discussion with Gary Guittard.
Manage laboratory staff:
vacation, illness and other issues pertaining to laboratory coverage.
Work with production on return
products, do inspection, fill out paper work and adjust inventory.
Review Micro. Labís results and
enter them in the QC book.
Monitor all paperwork for
returns from warehouses and trucks and make decision for usage.
Support Food Safety, SQF,
HACCP, Quality, and GMPís
Generate nib in shells report.
Prepare weekly shift reports
for Gary Guittard.
Taste liquors, cocoa butter and
oils from the tanks.
Taste sugar samples and enter
results in special report.
Check Seeís and E-Guittard retain samples for bloom.
Order supplies for QC.
Prepare samples and letters for
Train laboratory personnel in
Work with Production and
Maintenance Departments on Safety and sanitation issues.
Respond and react to customer
Maintain HACCP program.
Act as general liaison to other
departments with all issues pertaining to QC.