of Quality Assurance – Food Pro –Columbus,
Statement of Purpose
This position is responsible for providing leadership,
direction and alignment of the food safety and quality assurance
program across 6 company owned food manufacturing facilities.This position will must have a
broad understanding of food processing, food safety and quality
assurance processes and continuous improvement, and various
regulatory affairs issues.The
Director of Quality Assurance will evaluate new technologies, analyze
and solve problems, pro-actively address emerging issues and provide
technical leadership across the entire food products organization.
supervisory responsibilities in accordance with the
organization’s policies and applicable laws. Responsibilities
include interviewing, hiring, and training employees; planning,
assigning, and directing work; appraising performance; rewarding
and disciplining employees; addressing complaints and resolving
that the manufacturing processes are executed to “best in class”
Food Safety and Quality Assurance Programs Across All Plants
Plant and Product standards and specifications.
all Plant Food Safety and Quality Compliance (GFSI, BRC, Food
compliance to FDA, USDA and FSIS Regulations.
product complaint resolution.
a positive relationship within the industry.
other job-related duties as may be assigned or required.
High quality and
effective communication skills
skills (MS Office, Word, Power Point and Excel, Internet) and an
understanding of technology opportunities
(verbal and written), interpersonal and organizational
leadership skills along with superior analytical and
qualities– ability to build teams and influence at all levels of
the organization and a third party advisory board, via keen
business acumen, professional competence and personal integrity
Strong ability to
manage people in the implementation of quality assurance
programs across multiple facilities in multiple cities
Ability to express
technical concepts to both technical and non-technical audiences
Requires a Bachelors
degree, preferably in Food Science, Biology, Chemistry or other
related field; with a minimum of 10 years of experience in food
safety; Masters and/or Ph.D. or equivalent combination of
education and experience.
and professional knowledge in the development and operation of
quality control information systems, applications and analysis
of testing and inspection procedures
Minimum of 5 years
experience and expertise in quality assurance and food
safety management of a food manufacturing facility. Multi-plant
experience in USDA and FDA inspected facilities is required;
pork background is a plus.
Expertise in regulatory affairs and
requirements for FDA, USDA and other appropriate regulatory
Expertise in GFSI standards and
requirements for BRC and SQF certifications
Direct experience with third party audits
like AIB, Silliker, Cook and Thurber, Steritech, etc.
Direct experience with LEAN manufacturing
and Six Sigma methodology
Consultative approach with OPS in
Must be willing to travel 50% of the time
including some overnight travel.