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Position
Description
The Food Safety/Quality Supervisor is responsible for ensuring our
customers are provided with the highest quality product as well as
excellent customer service. Responsible for ensuring and maintaining a food
safe environment through compliance to all requirements of
programs/policies for Food Safety, Good Manufacturing Practices, HACCP, Quality,
Workplace Safety, IPM, OSHA, Environmental, and as may be required by
Plant, Company, and Local, State and Federal mandates or programs.
PRINCIPAL ACCOUNTABILITIES
Supports without hesitation General Plant Safety, Food Safety, Food
Defense Initiatives and Good Manufacturing Practices with an understanding
that these are absolutes and are Priority #1.
Assures that General Safety and Food Safety is an absolute priority by setting
the example as a member of senior management.
Assures that Product Quality is an absolute priority utilizing IPM, Plant
Teams and outside resources to accomplish this.
Assigns all work duties and work schedules associated with the Sanitation
Department.
Purchases all necessary sanitation supplies and equipment to maintain a
clean and safe plant.
Chairs all regular GMP Inspections. Required to accompany AIB, State and
Federal Regulatory inspectors, and any third party inspectors. Conducts
plant wide inspections.
Takes the lead in the facilitys Safety and Environmental Programs
including upkeep of the Corporate Environmental System.
Monitors the Sanitation Department's expenditures with respect to labor
and supplies to ensure compliance with department budgets.
Prepares and maintains Master Sanitation Schedule, logs and other
documentation and distributes information, as needed.
Provides leadership, trains, and coaches and develops associates to
include responsibility for personnel and labor issues throughout the plant.
Provides training to all associates on Allergen, HACCP and GMP programs
and policies.
Position
Requirements
A combination of education, training and experience that results in
demonstrated competency to perform the work may be substituted.
Sanitation experience in a Food Processing/Manufacturing Environment,
preferably in a bakery, with at least two years of management experience.
Capable of teaching, training and sharing technical knowledge to
associates within a High Performance Work System.
A high level of analytical ability is required in order to find solutions
to difficult sanitation problems.
A basic knowledge of chemicals and pesticides.
COMPETENCIES
Functional Proficiency
Results Achiever
Change Leadership
Learning and Adopting Best Practices
People Oriented Leadership
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