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Quality & Food Safety Manager - Ste. Genevieve, MO

Crown Valley Winery





Job Description:

Provides leadership, direction and management of Quality Assurance and Food Safety at the plant level, with dotted line reporting to the Plant Manager. Assures that the facility operations are in compliance with government food safety regulations, Global Food Safety Initiative (GFSI) requirements and customer requirements. Delivers continuous improvement around Quality and Food Safety. Acts as a subject matter expert in Quality and Food Safety for the plant

Responsibilities & Duties:

  • Manages the Plant Quality System and team
  • Works directly with the plant management team to maintain, modify and improve the Quality System
  • Anticipates and responds to regulatory agency requirements and reports related to food safety
  • Makes collaborative food safety and quality decisions regarding ingredient, raw product, in-process product and finished product conformance
  • Manages plant internal audit functions and activities in order to be audit-ready
  • Responsible for leading the facility Food Safety Team, developing Hazard Analyses, HACCP plans, Preventive Controls and compliance with HACCP FSMA and all regulatory requirements.
  • Manages sample retention and evaluation program
  • Publishes regular and ad hoc reports on key Quality and Food Safety metrics
  • Analyzes data for process improvement opportunities
  • Develops team toward other leadership positions and provides coverage of Quality management positions as needed
  • Directs investigation and corrective actions in response to customer and consumer product quality and food safety-related questions and complaints
  • Assures related corrective action plans are developed and implemented as necessary
  • Manages group expenses and looks for opportunities to reduce system cost as appropriate
  • Assures that any issues are addressed and corrected in a timely manner
  • Other duties as assigned
  • Oral Communication
  • Ability to communicate effectively with all levels of employees, management, customers and regulators
  • Able to simplify complex technical information for general audiences
  • Capable of creating professional presentations
  • Written Communication - Able to read and interpret written information, including technical information
  • Proficient at publishing concise, informative reports, presentations and Quality Systems documents
  • Organizational Support
  • Provides support to other departments as related to Quality and Food Safety, such as Sales, Product Development, Product Management, Operations and Marketing.
  • Follows policies and procedures. Completes administrative tasks correctly and on time
  • Supports organization's goals and values
  • Planning/Organizing - Prioritizes and plans work activities; uses time efficiently
  • Assures that documents and records are organized so as to be easily retrieved during an audit, corrective action or traceback activity
  • Professionalism - Approaches others in a professional manner and assures that team members do as well
  • Quality - Demonstrates accuracy and thoroughness
  • Adaptability
  • Manages competing demands
  • Able to effectively deal with frequent change, delays, or unexpected events
  • Dependability
  • Demonstrates integrity by responding to management direction, taking responsibility for own actions, and keeping commitments
  • Technical Skills
  • Quality and Food Safety expert for the facility
  • Ability to analyze data and scientific information


  • Possess an understanding of industrial sanitation theory, chemistry and chemistry verification techniques
  • Demonstrated ability in carrying out verification and validation of specialized cleaning procedures
  • Understand and comply with government regulations relating to OSHA, FDA and EPA
  • Able to follow written or verbal instructions, communicate clearly as well as demonstrate excellent interpersonal skills
  • Understanding of GMP's, SQF, BRC, HACCP, Sanitation, practices/auditing, quality programs, preventative maintenance programs
  • Ability to read and comprehend complex instructions
  • Bi-lingual language skills a plus
  • Current HACCP and/or Preventive Controls Qualified Individual certification preferred


  • Bachelor's Degree in Food Technology, Food Science, Microbiology or other related field
  • Minimum of 3-5 years of increasing responsibility in Quality and Food Safety Management in a food manufacturing environment
  • USDA-inspected operations experience strongly preferred
  • Sanitation management experience preferred


  • Proficient at Microsoft Office programs including Word, Excel and PowerPoint
  • Ability to apply common sense to carry out detailed written or oral instructions
  • Ability to analyze data using spreadsheets, formulas, statistical tools, etc

Job Type: Full-time


  • Quality & Food Safety Management: 5 years (Required)


  • Bachelor's (Required)


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