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ACTIVITY, FUNCTION, PRODUCT OR SERVICE
The Quality Assurance Manager has the overall responsibility for
originating and maintaining all product quality systems. Such systems will
include, but not be limited to: Hazard Analysis and Critical Control Points
(HACCP), Good Manufacturing Practice’s (GMP), British Retail Consortium (BRC),
Global Food Safety Initiative (GFSI), the Sanitation Program, Pest Control
Programs, and any other such programs that may arise. The Quality Assurance
Manager will supervise the Sanitation Department, and will direct special
projects that impact the facility’s ability to maintain and adhere to
strong Quality Systems. The Quality Assurance Manager will also function as
the key contact for all Regulatory Affairs and Third Party Audits,
including Human Safety, Environmental, Customer, Food Safety, Food Quality,
and Health. This key position is responsible for maintaining Pasta
Montana’s food safety, quality and legality.
Pasta Montana employees are expected to maintain a
positive work atmosphere through communication and behaving in a manner
that is courteous and respectful of customers, co-workers, supervisors and
management.
SUPERVISORY RESPONSIBILITIES
In this management position, the incumbent leads and directs employees in
Pasta Montana policies and procedures, and enforces all the rules and
regulations that apply. The Quality Assurance Manager is responsible for
having general knowledge of all the positions he or she supervises
Supervision of personnel includes, but is not limited to: hires, work
assignments, training, evaluating, disciplining and terminating employees.
The Quality Assurance Manager is responsible for staffing by monitoring
hours, keeping overtime to a minimum, calling in relief to cover
absenteeism, and reducing workforce when necessary.
QUALIFICATIONS
Minimum Education: 4 year degree in Food Science, Chemistry or related
field or equivalent
Minimum Experience: 4 years experience in Food
manufacturing or equivalent experience
Knowledge/Skills/Abilities: Knowledge of the quality
and quality systems of pasta/food production, ingredients and raw
materials. Complete understanding of pasta/food production theory.
Knowledge of food safety requirements, GMP’s, HACCP, and GFSI.
Decision-making and problem solving abilities. Writing and oral
communication skills for reporting, researching, customer contact and
supervisory responsibilities.
Other Qualifications: Efficient in the use of
computer automated systems, and software including word-processing,
spreadsheets, database, and Fourth Shift programs.
MENTAL AND PHYSICAL DEMANDS
Sitting Frequent Reaching Frequent
Standing Frequent Manual Dexterity Yes
Walking Frequent Telephone Yes
Kneeling Occasional Computer Screen Yes
Bending Occasional Lifting 50 lbs
Must be able to work a scheduled shift while walking and standing, and able
to climb ladders, lifts, etc, work around running
equipment, and work in high places. Must be able to distinguish color and
odor. Works in plant with temperatures 90–115o, relative humidity 50-70%,
and machinery noise (Hearing protection required).
The above statements are intended to describe the
general nature and level of work being performed. They are not intended to
be construed as an exhaustive list of all responsibilities, duties and
skills required of personnel as classified.
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