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Quality Assurance Manager
Pasta Montana LLC - Great Falls, MT

 

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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