VP, Science & Technology
Top-level expert in frozen food processing and repackaging. Coordinates
activities of Quality Assurance Departments at frozen and repackaging
facilities and uses quality, biological, and food sciences to direct the
company's quality systems.
Essential Duties and Responsibilities:
Communicates with subordinate QS Managers and key facility management
personnel as well as other departments regarding quality issues. Assists in
all areas by providing guidance, training, and other support as needed.
Serves as Corporate liaison between QS frozen facilities and other
departments including departments within Corporate Technical Services and
QS group. Must understand and represent facilities as needed in meetings,
Responsible for learning, understanding, and ensuring that facilities are
abiding by current and pending food laws (FDA, state laws, Canada) and the
affects they will have on frozen facilities. Must be knowledgeable in types
of certification programs, including Kosher, organic, etc.
Writes and approves product specifications with a full understanding of
quality as it relates to frozen vegetable production and repackaging. Links
customerís needs with capabilities and processes at frozen and repackaging
facilities. Validates and verifies quality plans.
Serves as Corporate coordinator of HACCP program. Keeps and organizes
Corporate numbering system, document templates, pre-requisite programs,
etc. Updates documents as needed and ensures facilities have up to date
policies. Archives documents. Audit and trains of HACCP and food safety
systems using HACCP verification and validation principles. Analyzes
processes for hazards with a thorough understanding of science. Assesses
and defends company programs to ensure all regulatory and customer needs
Cooperates in consumer complaint investigations to provide up to date
information to facilities on key issues and trends. Directs corrective
action as needed.
Works with Sales departments and customer service to review and direct
issues to appropriate facility for investigation and corrective action.
Assists Logistics on direction of stock, COAs, and other customer
requirements. Works with Sales departments to assess customer requirements
and requests for tours, audits, samples, and other contract requirements.
Maintains good understanding of food processing sanitation programs and a
broad knowledge of sanitizing chemical usage. Serves as a resource to
facilities in this area.
Knowledgeable in microbiology and the requirements of running an internal
micro lab for routine microbiological testing. Offers guidance and support
to micro lab staff to ensure good laboratory practices and obedience with
policies. Uses knowledge of microbiological concerns to direct and/or
assist facilities and management on corrective action of micro issues in
frozen vegetable processing and repackaging facilities. Knowledgeable in
chemical analysis requirements for the food industry. Assists Sales teams
in fulfilling customer required testing programs.
Serves as point person during SQF or other third party audits to guide
policies and document creation and deployment. Provides support for
procurement department to ensure that all vendors and suppliers are
approved. Provides support for facilities by ensuring that all necessary
documents are available during audit process.
Other duties as assigned.
Manages ten or more subordinate quality personnel in the Quality Assurance
Department. Is responsible for the overall direction, coordination, and
evaluation of these units. Carries out 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 problems.
Education and/or Experience:
Bachelor's degree or equivalent in Food Processing/Science, Microbiology,
or related field. Masterís degree preferred.
Five or more years progressive food processing experience and/or training,
at least three years in management; comprehensive experience with FDA
and/or USDA rules and regulations; or equivalent combination of education
HACCP certification from national/internationally recognized and accredited
HACCP training firm