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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 organizationís 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), andresearch 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

Apply Now

 

 

 

 

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