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Position: Regional Manager Quality - Sky Chefs, Inc. Los Angeles, CA

 

Job Family: Production and Operations

Reporting Line:

Vice President Operations

Role Purpose Statement: The job incumbent will direct the development and continuous improvement of the quality program for management staff at assigned Customer Service Centers (CSC).

Key Interfaces: (internal, external)

Internal: Operations, Regional Management Team (RMT), Americas Region Headquarters

(ARH) departments, Corporate

External: Food and Drug Administration (FDA), Vendors, United States Department of

Agriculture (USDA), Customers

Dimensions: (staff, financial)

Direct Reports: 0

Indirect Reports: Quality Process Owners at CSCs

Project Budget Oversight: $0

Main Accountabilities

Key Performance Indicators (KPI)

Quality and Food Safety

  Develop, coach and train CSC Quality managers and leadership on all food safety, quality and problem solving programs, as well as facilitating training of the Global Quality System (GQS) at assigned CSCs.

  Evaluate operational needs to identify quality and hygiene opportunities, apply improvement processes and problem elimination strategies which promote the organizations global strategy for Total Quality Management (TQM) and eliminate customer problems and complaints

  Lead the quality and hygiene inspection and test functions to ensure that proposed and existing products and processes are reviewed, develop recommendations for improvements that increase product uniformity and process standardization and improve quality characteristics to reduce field failures and customer complaints. Manage vendor compliance program via audits and contract review.

  Audit and evaluate level of compliance at CSC to ensure internal, FDA, USDA and customer requirements are met

  Manage and maintain all documentation according to FDA, USDA and company requirements

  Conduct assessments with emphasis in food safety

  Support CSC with customer quality reports and meet with customers to ensure customer quality compliance

  Conduct vendor inspections to qualify/ verify vendors, in conjunction with procurement, and assist with supplier accreditation and recalls as needed

  Review facilities actions such as acquisitions, closures and expansions for issues relating to pest control and sanitary conditions.

  Assist with mock audits as needed

  Work as a member of the Quality team to identify and implement lean process improvement opportunities

Leadership

  Guide, motivate and develop the directly and indirectly subordinate employees

  Plan, implement and control the cost and project budget in the area of responsibility; initiate and steer corrective actions in case of deviations

 

  Continuous Quality Improvement targets

  Increase Audit Scores

  Compliance with Regulations

  Customer satisfaction

  Continuous process improvement

 

Knowledge, Skills and Experience

Competencies

  Bachelors degree in Food Science or Biology or equivalent knowledge preferred

  In addition, five to seven years experience with Quality Assurance, FDA, USDA, Food Safety or Hazard Analysis and Critical Control Point (HACCP) required

  Experience in conducting external and internal audits

  Proactive problem-solving and creative decision-making skills

  Experience in a team-based management environment

  Ability to facilitate groups and communicate effectively at all levels in the organization

  Strong oral, written and interpersonal skill with analytical, organizational and planning expertise

  Experience in writing training material preferred

  Strong knowledge of Microsoft Office and Windows-based computer applications

  May require up to 70% travel

 

Apply Now

 

  Strategic Orientation

  Achievement Orientation

  Organizational Effectiveness

  People Development

  Customer Orientation

  Team Leadership

 

 

 

 

 

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