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Central
District Manager / Laboratory / Food Safety & Commodity Programs DFA of California Sacramento Valley / Sacramento-Stockton-Modesto CA area SUMMARY Under general supervision of the CEO/President with a wide
range of independent responsibility to manage and coordinate business
activities of Food Safety, Commodity and Laboratory programs. Assists Chief
Executive Officer in formulating and administering organization policies by
performing the following duties personally or through subordinate managers. ESSENTIAL DUTIES, RESPONSIBILITIES &
ACCOUNTABILITIES ·
Oversees and coordinates the daily administration
of food laboratory, commodity programs and food safety services ·
Ensures adherence to the organization’s
laboratory, commodity and food safety program policies, procedures and
regulations ·
Assures the successful execution of
assigned programs ·
Directs and coordinates activities in area
of responsibility to fulfill established goals and objectives ·
Reviews and analyzes business activities,
operating costs and efficiencies to drive the organization's goals and
objectives ·
Responsible for efficiently managing the
utilization of human resources within financial parameters ·
Confers with Chief Executive Officer and
other administrative personnel to review achievements of goals and objectives
·
Establishes and maintains relationships
with industry boards, handlers, regulatory bodies, and other groups to
conduct meetings, seminars, professional presentations, and informational
sessions ·
Maintains relevant working knowledge of
social, political, economic, and technological developments in the industry
and serves as the liaison in the areas of established responsibilities. ·
Ensures adherence to lab programs and
procedures in meeting all official methods of analysis and regulatory
requirements ·
Directs programs for analysis and testing
of food substances to detect toxins, or to verify composition of manufactured
products ·
Ability to interpret and communicate the
results of laboratory analysis to customers ·
Understands, interprets, administers, and
assists customers in quality control measures including regulatory, industry
grades and standards ·
Ensures that quality inspection programs
are being consistently executed ·
Provides technical support to customers
with regards to food safety and quality ·
Conducts unannounced food safety audits of
member facilities to ensure compliance with current Good Manufacturing
Practices ·
Conducts third party (such as HACCP and
GSFI:SQF and BRC ) audits and associated training ·
Assists customers in ensuring all GMP and
Food Safety Standards are in compliance; USDA, FDA, Pest Control etc. ·
Prepares product documentation and
evaluation reports and conducts on-site plant audits ·
Reviews research, testing, quality control,
and other operational reports to ensure that quality standards, efficiency,
and schedules are met. ·
Advises management, technical personnel,
and representatives of other organizations of activities EDUCATION ·
Education and/or Experience: B.S. Food
Science, Microbiology, Chemistry or a related field and/or equivalent ·
Minimum of five years
work experience in food handling, processing, manufacturing, and distribution
business Direct laboratory, quality assurance and food safety experience
highly desirable QUALIFICATIONS & EXPERIENCE ·
Experience in managing an analytical food
laboratory ·
Experience with ISO 17025 Experience in Quality
Assurance Management ·
Experience in food microbiology and
chemistry food industry lab setting ·
Certified in one of the GFSI benchmark
standards preferably BRC, SQF. Certified HACCP Manager or Auditor is
extremely desirable. ·
Proven knowledge of FDA Food Code and
California Food Code ·
Prior experience as federal or state food
safety auditor highly valued ·
Ability to analyze and resolve problems ·
Demonstrate strong training and
presentation skills ·
Strong personnel management ·
Ability to work independently and within a
team environment ·
Demonstrated ability to handle confidential
information ·
Ability to work with internal and external
clients ·
Strong organizational and time management
skills ·
Demonstrates successful decision making
ability ·
Ability to adapt and be flexible within a
changing work environment ·
Excellent interpersonal and communication
(written and verbal) skills and attention to detail ·
Proficiency in standard and toolsets
required (2010 MS-Office, business intelligence applications and tools), and research information on the internet SUPERVISORIAL RESPONSIBILITIES Directly supervise up to 5 area laboratory supervisors and 5
inspection supervisors and is indirectly responsible for up to 50+ part-time
and seasonal employees. Responsibilities include interviewing, hiring, and
training employees; planning and assigning, and directing work; appraising
performance; addressing complaints and resolving problems. WORK ENVIRONMENT ·
Overnight travel required ·
Work in a laboratory and food processing
setting ·
Audits and Inspections require walking,
stairs, reaching, bending, kneeling, crouching and smell ·
May occasionally lift up to 25 pounds ·
Exposure to eye, back, wrist and elbow
strain, airborne particles, caustics, chemicals, fumes and odors ·
Noise level in the work environment is
usually low to moderate-food processing environment ·
Periods of sitting at a keyboard and
computer terminal using hands and fingers to type Compensation: Commensurate with
experience, education and knowledge |
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