Quality/Food Safety Manager – Salt Lake City, UT

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Company: Farmland Foods

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·                                 Job ID:

·                                 Date:11/18/2008

·                                 Location:Salt Lake City

·                                 State:Utah

·                                 Degree:B.S./B.A.

·                                 Salary:Not Specified   Why?

Job Types:

Food Safety, QA Management

Job Description

Farmland Foods, Inc.


Job Title: Mgr, Quality/Food Safety

SUMMARY The position has direct responsibility for managing the Plant Quality Assurance and Food Safety Departments to provide safe, high quality products that meet customer expectations. Has the overall accountability of ensuring the food safety system at the plant is properly written, documented and implemented to ensure USDA regulatory compliance and the production of safe and wholesome product, using the Farmland Quality System. Must provide solid leadership to achieve company, plant, and department goals through various management, evaluation and improvement skills and strategies that improve overall quality and profitability. Is expected to master and implement all QA policies, programs and procedures and must be able to manage and effectively follow up on multiple projects and assignments. The Plant QA/FS Manager reports directly to the Plant Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1. 25% Quality/Food Safety Verification & Compliance - On a daily basis the employee is responsible for seeing that all QA and Food Safety programs are followed, must make sound decisions and execute quality and food safety oversight. This will be accomplished while managing the Quality Assurance employees. Success is judged based on the employee’s and the department’s ability to execute the quality objectives as directed by the Plant Manager, Vice President Food Safety and Corporate Quality Assurance Manager, as well as the adherence and execution of all Farmland policies and programs associated with Foods Safety, Quality, and Regulatory Compliance. Review and scrutiny of all aspects of the food safety system. This includes, but is not limited to reviewing the production process during operations and reviewing the food safety paper work. The Manager is required to Revise and update food safety programs and procedures to insure UDSA compliance is maintained; This is key because the USDA’s interpretation of the “rules” is constantly changing; Manager will respond in writing to any non-compliance record written by FSIS personnel; Prepare and handle weekly plant USDA meetings. 2. 20% Sanitation and Food Safety - Employee is responsible for insuring that operational and pre-operational sanitation is acceptable, as well as implementing and developing necessary verification activities including micro sampling to verify the effectiveness of sanitation. Responsibilities include managing daily activities, In-depth training and development of the Quality and Food Safety staff members. Food safety training is a constant requirement for new employees as well as annual training for all employees. Additional training is needed for employees responsible for monitoring, verification and record reviewing critical control points etc. The department is required to document corrective actions and follow-up as necessary and conduct FMP and Sanitation audits. The Manager is required to take action in response to negative micro and Shelf Life data to drive continuous improvement, by Auditing and scrutinizing the level of equipment cleanliness prior to the start of operations. Includes, but not limited to meetings with the sanitation supervisor and solving sanitation problems. 3. 20% Quality/Food Safety Improvement – Employee must take initiative, be solution oriented and work to prevent HACCP, SSOP and process or product failures by working with QA staff members and Operations to drive continuous improvement of product quality through developing quality and food safety plans, process controls, attention to process and specifications, quality and food safety training. This will be judged through product performance, sanitation, customer satisfaction and the cost of non-conformance along with how well special projects, including those assigned by the Plant Manager, Vice President Food Safety and the Corporate QA Manager are managed and executed. 4. 20% Personnel Management – Employee must provide solid leadership and effectively manage staff members so quality and personal objectives are met. Employee is responsible for managing HR duties, performance plans, work schedules, vacations, assignments, and special projects as well as training and personnel development for staff. 5. 10% Personal and Professional Performance – Employee should seek continued education to enhance management and technical skills. Employee is expected to conduct daily activities in a professional manner, dress professionally, be at work on time, and follow company policies for time off. 6. 5% Safety/EMS Committee: Each employee is required to participate in the safety and EMS programs as they relate to each plant. MANAGER RESPONSIBILITIES Manages a total of 6 to 7 employees in the Quality Assurance Department. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 5 to 6 process control employees and 1 deep clean employee. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies:

Analytical - Synthesizes complex or diverse information; Collects and researches data; Uses intuition and experience to complement data; Designs work flows and procedures.

Design - Generates creative solutions; Translates concepts and information into images; Uses feedback to modify designs; Applies design principles; Demonstrates attention to detail.

Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in-group problem solving situations; Uses reason even when dealing with emotional topics.

Project Management - Develops project plans; Coordinates projects; Communicates changes and progress; Completes projects on time and budget; Manages project team activities.

Technical Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.

Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.

Interpersonal Skills - Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.

Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings.

Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.

Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

Visionary Leadership - Displays passion and optimism; Inspires respect and trust; mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates.

Change Management - Develops workable implementation plans; Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates results.

Delegation - Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results.

Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.

Managing People - Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services. Continually works to improve supervisory skills.

Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.

Business Acumen - Understands business implications of decisions; Displays orientation to profitability; Aligns work with strategic goals.

Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.

Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; promotes a harassment-free environment; Builds a diverse workforce.

Ethics - Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethically; Upholds organizational values.

Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.

Strategic Thinking - Develops strategies to achieve organizational goals; Understands organization's strengths & weaknesses; Identifies external threats and opportunities; Adapts strategy to changing conditions.

Judgement - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.

Motivation - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence.

Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.

Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.

Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.

Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.

Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.

Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.

Initiative - Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.

Innovation - Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention.

QUALIFICATIONS to perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Bachelor's degree (B. A.) in Food Science or related field from four-year college or university; and 5-8 years experience (in the meat industry and processes); or equivalent combination of education and experience.

Language Skills Ability to read, analyzes, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability Ability to define problems, collects data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Computer Skills To perform this job successfully, an individual should have knowledge of Database software; Inventory software; Manufacturing software; Spreadsheet and Word Processing software; QMS system and SAP.

Certificates, Licenses, Registrations

Other Skills and Abilities Knowledge and understanding of food science and meat processing. Understand USDA, FSIS, HACCP, and SSOP requirements for their plant. Working knowledge of quality assurance principles. Ability to uphold regulatory, company, and customer standards. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.

Other Qualifications Must be able to travel up to 10% of the time. Travel is limited, however additional travel may occur if circumstances require.

Physical Demands 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.

While performing the duties of this Job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and color vision.

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 is regularly exposed to wet and/or humid conditions and moving mechanical parts. The employee is frequently exposed to extreme cold. The employee is occasionally exposed to fumes or airborne particles; toxic or caustic chemicals; extreme heat and vibration. The noise level in the work environment is usually moderate but can be loud if in the manufacturing/production environments.

AA/EEO Employer





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