Quality Assurance Manager

Well known, established Company has been in the industry over 7 decades and has a reputation of high quality service, expanded product lines, and competitive pricing.

An innovator and leader in convenience foods. Producing a full line of refrigerated potatoes including white mashed, redskin mashed, shreds, sliced, diced and wedges; in addition to delicious chili and bean products, and specialty sides.

Summary

The Quality Assurance Manager is responsible for food safety, GMP practices, food quality, development of the laboratory and laboratory personnel within the facility by creating, where necessary, and maintaining all laboratory functions and quality management systems.

Essential Duties and Responsibilities

1.      Respnsible for securing all aspects of food safety from ingredients received to the production and shipment of food from the facility and ensuring HACCP and Good Manufacturing Practices are met. Acts as the primary facility contact for USDA and FDA personnel to resolve issues and maintain constructive relationships.  Keeping all regulatory documentation organized, accurate, and available is essential. 

2.      Responsible for ensuring that food quality is consistently met. 

Must maintain the highest standards of ethics and integrity while embodying the tenets of “What We Stand For" and “The Basic Principles."

Must maintain the highest standards of data management by creating consistent, reliable data which will ensure accuracy and in turn, maximize the use of data and confidence in decision making.

Proactively manage safety by ensuring compliance with all Federal and State regulations and internal Company policies.  Regularly complete behavior based safety observations.  Ensure unsafe conditions are corrected in a timely manner.

Supervisory Responsibilities

Directly supervises employees in the Quality and Regulatory Operations. 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.

Education                                 

Bachelor of Science degree (B.S.) from four-year college or university

 two to five years related experience and/or training

Certificates, Licenses, Registrations

 HACCP Certification