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ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not
limited to, the following: Programs and Activities1. Support facility
Food Safety/Regulatory Compliance programs such as HazardAnalysis
Critical Control Point (HACCP), Sanitation Standard Operation Procedures
(SSOPs), and Sanitation Performance Standards (SPS)2.Schedule, coordinate
and/or perform Food Safety and regulatory audits and/or
verifications3.Assist with maximizing facility efficiencies by proactively
addressing situations that could lead to downtime or product loss4.Assist
in development and enhancement of programs and procedures5.Provide
technical assistance and support to operations personnel as
necessary6.Provide verification services in the areas of receiving,
storage of ingredients, packaging and raw materials, pest control, Good
Manufacturing Practices (GMPs), net weights, proper labeling, quality
characteristics, and other general inspections, as needed.7.Provide
on-the-job and classroom training8.Support production in all areas of
quality and conformance to product specifications9.Job responsibilities
can require working variable hours, weekends, and some
holidays10.Maintain effective working relationships with personnel, USDA,
and contract sanitation company.General
Management Skills1.Allow for and be a participant of ongoing innovations
and process improvements.2.Lead by example, morally and
ethically.3.Continue education to allow for personal growth and
identifying current trends.SUPERVISORY
RESPONSIBILITIES There are no supervisory responsibilities.
QUALIFICATIONS To perform this job successfully, an individual must be
able to perform each essential duty satisfactorily. The requirements
listed below are representative of the knowledge, skill, and/or ability
required. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions. EDUCATION and/or
EXPERIENCE Bachelors degree (B.S.) from
four-year accredited college or university, preferably Food Science
related field; or four years related food safety and leadership
experience and/or training; or equivalent combination of education and experience.VERBAL/WRITTEN SKILLS Ability to read,
analyze, and interpret general business periodicals, professional
journals, technical procedures, or governmental regulations. Ability to
write reports, business correspondence, and procedure manuals. Ability to
effectively present information and respond to questions from groups of
managers, clients, customers, and the general public. Bi-lingual
(Spanish) skills beneficial.INFORMATION SYSTEM
SKILLS Ability to manipulate data efficiently and effectively. Ability to
demonstrate excellent research methods. Ability to draw conclusions from
data, superior use of computer programs. REASONING/DECISION MAKING SKILLS
Ability to define problems, collect data, establish facts, and draw valid
conclusions. Ability to interpret an extensive variety of technical
instructions in mathematical or diagram form and deal with several abstract
and concrete variables. Responsible for technical understanding of job
specific decisions.ORGANIZATIONAL SKILLS
Punctual Stay on task and finish on time Complete short-term and
long-term projects Maintain a continuous process Perform multiple tasks
Analyze and create better methods for completing job functionsSet,
meet, and evaluate short-term goals and objectivesCreate,
prioritize, plan, and complete job functions and projects with little or
no supervision PEOPLE SKILLS Possess good attitudeWillingly
carry out assignmentsCommunicate clearly and conciselyAsk questions when unclear of assignmentPossess team-oriented attitudeCommunicate
problems and solutions to othersTrain others on
tasksCommunicate effectively in stressful situationsRemain calm when discussing emotional mattersKnowledge and use of motivational languageAbility and willingness to see other's perspectivesAbility and willingness to be empathetic
when appropriateUtilize leadership skillsBehave in a professional and trustworthy manner
in all work related situations JOB SPECIFIC SKILLSWillingness
and ability to successfully complete food safety and regulatory courses.
Must have the ability to comprehend basis statistical process control,
microbiological and meat science, as the job requires.
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