1)
Enhance quality/food safety programs to improve MICS & HACCP compliance
score
2) Effectively manage technical staff and execute business plan objectives
3) Ensure all quality programs and systems meet corporate specifications
4) Provide leadership/guidance to HACCP coordinator
5) Lead efforts to ensure all internal and external audits are completed
above acceptable levels
6) Work within framework of approved procedures, policies, processes and
budgets to implement and manage all quality initiatives
7) Ensure zero defects in products
Requirements
1)
Degree (4 year) mandatory
2) USDA, HACCP and SSOP experience preferred
3) At least 3 years as manager
4) Experience in prepared meat and seafood
5) Minimum 5 years’ experience required
