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Quality Manager - Otis Spunkmeyer, Inc. Export, PA





Quality Manager


June 2010


Quality Assurance

Reports To:

Quality Director



FLSA Status:





To ensure that job duties that affect the safety, legality and quality standards are addressed.


Position Purpose

Establishes and implements quality strategy, improving quality standards, goals and objectives. Develops, implements and monitors quality control programs to ensure production procedures are in compliance with best practices food safety and quality standards. Supports operations to embed systemic corrective and preventative actions regarding internal and third party audit deficiencies. Manages budget for the function of Quality and Food Safety for the plant.


Scope/Complexity/Supervisory Responsibilities

Receives assignments in the form of objectives and determines how to use resources to meet schedules and goals. Provides guidance to subordinates to achieve goals in accordance with established company policies. Recommends changes to policies and establishes procedures that affect immediate organization. Follows processes and operational policies in selecting methods and techniques for obtaining solutions. Acts as advisor to subordinate(s) to meet schedules and/or resolve technical problems. Develops and administers schedules, performance requirements; may have budget responsibilities.


Provides supervision to exempt employees and/or non-exempt employees.


Essential Duties and Responsibilities

This section describes the core responsibilities of this position. Duties may vary dependent on department staffing and seasonal fluctuations

% Time

Essential Duties and Responsibilities


Develop and implement quality programs.

         Define plant process capabilities, sampling plans, and protocols.

         Incorporate regulatory requirements and safety standards to ensure compliance.

         Review customer complaints/feedback to incorporate methods to improve customer satisfaction.




Address and resolve safety, regulatory, materials and performance issues in the Plant.

         Serve as information manager in event of product recall

         Coordinate product traceability exercises, approximately every quarter

         Authority to hold and release product based on non-conformance or food safety




Perform daily product(s) evaluation

      Identify possible defects, provide direction for improvement.

      Follow-up to ensure necessary adjustments have been made.




Conduct physical plant inspections on a weekly basis.

      Organize and report on each area (pest control, operational methods, maintenance for food safety, sanitation, personnel practices, etc.).

      Recommend and follow-up on corrective actions.




Complete documentation for HACCP (Hazard Analysis and Critical Control Points) industry program.

      Identify risks.

      Develop action plan to eliminate or minimize risks.




Manage customer complaints.

      Investigate and respond to customer complaints within 24 hours.

      Implement corrective actions.





Prepare, review and analyze reports.

         Weekly report for Manufacturing containing walk-through report results, GMP results, quality report which includes issues and corrective actions, product grading scores summary.

         Monthly cookie spread summary report.

         Monthly key performance indicators report for Quality.




Manage budget for purchase of materials and supplies for Quality function.




Personnel Management

         Hire, train, coach and manage quality assurance team.

         Measure employee and team performance.

         Review and approve timecard reports.

         Set forth standards for safety.

         Ensure accident/loss prevention and security policies are followed.




Perform other duties as assigned or required.


Communications Contacts



         Manufacturing management

         Research & Development

         Marketing & New Product Development




         Service Contractors

         Supply Contractors



Education, Technical Qualifications, Experience and Competencies Proficiency Level



         Bachelor of Science Degree, or Food Technology degree and experience

         5-7 years progressively more responsible Food production industry experience including leadership experience

         Training in HACCP (Hazard Analysis & Critical Control Points) industry program

         Understanding of microbiology

         Good writing, mathematics, analytical and critical thinking skills

         Computer literate in spreadsheet, word and database applications

         Excellent leadership, communications and team building skills




         ServSafe food employee certification (Pennsylvania requirement)

         Degree in Microbiology or Food Technology preferred




Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

         The employee must occasionally lift and/or move up to 50 pounds.

         Regularly required to climb, stand or walk for extended periods of time.

         Use a computer keyboard and monitor more than 25% of total work time.


Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

         While performing the duties of this job, the employee frequently works near moving mechanical parts and is occasionally exposed outside weather conditions, wet and/or humid conditions, fumes or airborne particles, and extreme cold.

         The noise level in the work environment is often moderate to loud.


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