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Food Safety and Quality Superintendent - Dayton,
VA
Cargill
Want to build a stronger, more
sustainable future and cultivate your career? Join Cargill's global team of
160,000 employees who are committed to safe, responsible and sustainable ways
to nourish the world. This position is in Cargill’s protein and salt
business, where we provide wholesome, high-quality food products to a wide
range of customers, from foodservice operators and grocery stores to
manufacturers and exporters.
Job Purpose and Impact
The Food Safety and Quality Superintendent is responsible for developing,
implementing and maintaining quality systems to assure customers that
products are defect free and safe. In addition, you will work with other
departments on root cause analysis, corrective actions and preventative
measures to ensure that they are effective. The Food Safety and Quality
Superintendent is also responsible for leading effective and efficient
processes for customer complaints. We are seeking a proven leader who will
work with senior staff to address customer requirements and concerns, as well
as leading a collaborative effort on audits. Key Accountabilities
Leads process to ensure that all product complaints for plant are reviewed
and corrective actions provided as necessary by utilizing various programs
and systems. Investigates and follows up on quality and food safety incidents
that occur in the plant to ensure they are reported and that corrective
action and permanent corrections are taken. Owns the Management of Change
(MOC) process, specifications, labels, and development or Quality Assurance
Plans (QAP), product quality reviews, data analysis and reporting and
facilitation of First Run Acceptance review. Reviews the work of inspectors
that collect data identifying potential quality failures. Evaluates quality
of raw materials or components, in-progress goods, processes, or operations.
Provides leadership, development, and talent management activities for direct
reports which may include forecasting resource needs, recruiting, hiring,
performance management, and training. Lead and develop a team, coach and make
decisions related to talent management, hiring, performance, and disciplinary
actions. Other duties as assigned Qualifications
Minimum Qualifications Bachelor’s degree in a related field or equivalent
experience Minimum of four years of related work experience Experience with email, spreadsheet, word processing and
presentation applications Ability to work a flexible schedule when needed
Preferred Qualifications
Degree in Food Science, Poultry Science, Animal Science or related field or
technical knowledge
Demonstrated leadership experience and ability to achieve results with cross
functional team
Process auditing experience
Root cause analysis skills
Technical knowledge in the areas of food science, quality assurance, and
manufacturing
Black Belt, Green Belt, Lean Six Sigma, Total Quality Management (TQM) or
other statistical process improvement training
Two years of supervisory experience
Basic understanding of electronic data collection tools and interfaces
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