To build the capability of bakeries to achieve the highest levels of
food safety and quality on a sustainable basis.
•Provides training, coaching, and mentoring to assure all bakery
associates are fully capable of achieving Quality & Food Safety
•Collaborates as needed to develop the Quality and Food Safety
capabilities of bakery personnel to enable them to drive towards zero
food safety incidents and zero process upsets through training,
coaching, and mentoring.
•Works with the plant manager to establish specific accountabilities
for bakery personnel.
•Provides oversight of Quality and Food Safety programs and performance
for compliance through regular audits, gap assessments and risk
•Supports bakeries during implementation of new processes such as GFSI,
Scoring, TraceGains, Finished Product
•Conducts periodic audits and risk assessments to co-packers.
Collaborates with co-packers during Quality and Food Safety failures
that would impact BBU.
•Promotes sharing of Quality and Food Safety Best Practices across the
•Performs and/or coordinates analysis of process capability.
•Participates in investigations to determine and address root causes
during special situations and quality failures.
•Provides coaching, direction, support during quality improvement
•Performs on a regular basis data analysis trending reports for the
region and bakeries.
•Promotes and supports the use of quality tools such as SPC, Kaizen,
5-S, Problem Solving, etc.
•Oversees program to reduce or eliminate consumer complaints (Quality
and food Safety).
•Follows up on corrective action plans (AIB 360, GFSI, BBU, customer complaints, consumer complaints and
•Acts as an interface between sales/marketing and plants to identify
and resolve quality issues.
•Is aware of current product quality and quality issues through
finished product scoring, bakery data and consumer complaints.
•Provide guidance, coaching and direction during quality failures,
regulatory inspections, food safety incidents, vendor (ingredient &
packaging) related incidents, etc to assure
proper investigation, root cause analysis and resolution.
•Is an active participant in BBU’s journey to zero injuries by personal
performance and by caring for other associates.
1.BS degree, in Food Science or related major preferred
2. Five (5) years minimum experience in the food industry, with three
(3) years in Food Safety, Sanitation Quality Assurance, Quality
Systems, Total Quality and/or Food Industry Lab Analysis.
3. Bakery operations management experience a
4.HACCP & SQF Certified
5. Familiarity with federal and state regulations, 6
sigma, ISO, AIB and GFSI Standards.
6. Proficient in Microsoft Office programs (Word, Excel, Outlook and
7. Strong interpersonal and communication skills.
8. Organized and detail oriented.
9. Comfortable working in a participative team environment.