General Summary

Primary Responsibilities

• Establish and implement the training needs of the facility personnel to ensure they have the required competencies to carry out those functions affecting products, legality, and safety
• Manage of customer service activities including order entry, customer satisfaction, interface with customers, interface with sales, production, labs, regulatory, and quality ensuring that Crescent Foods customer service creates competitive advantage in marketplace including resolving critical customer complaints
• Has an understanding of the SQF Code and the requirements to implement and maintain SQF Systems relevant to the supplier scope of certification
• Creates and implements incoming material inspection criteria and procedures
• Develop, review and disposition Packaging Specifications, Bill of Material and other operations related documentation
• Perform daily monitoring activities on SQF programs including: Verification, Validation, Audit, and Recordkeeping to ensure facility’s continuous compliance with SQF code requirements, performs monthly inspections, internal audits and GMP audits (including follow-up and close-out items).
• Schedule and conduct Food Safety and HACCP meetings and conferences with representatives of other departments and divisions to explain the SQF management system and to obtain compliance with the procedures and controls
• Coordinate with management personnel in formulating and establishing company policies, standard operating procedures and objectives  
• Act as the facility’s Substitute SQF Practitioner and Substitute HACCP Coordinator 
• Interface with the Sanitation Department to maintain and revise departmental procedures including assisting with the master sanitation schedule and SSOP’s reflecting process improvements that maintain or improve pre-operational and operational hygienic conditions
• Responsible for Q.A. Micro program and interfaces with outside Labs
• Develop and maintain workplace safety and quality assurance procedures and policies, and design, develop and deliver related training to meet the needs and initiatives for Crescent Foods
• Assist the Regulatory Compliance Manager in overseeing the successful completion of all food safety and quality regulatory certification audits with the assistance of relevant management team
• Maintains Log /Action Plans of required corrective actions for non-conformances and ensures closure of these issues
• Sets individual and team performance metrics, evaluates productivity, and helps associates create long-term career plans within the organization
• Direct all activities related to pest control including monitoring, recordkeeping, exclusion practices and treatment programs
• Trains employees on GMP’s, HACCP, M.S.D.S. & Allergen controls.
• Responsible for the supervision of all QA team members, QA supervisors and QA Leads.
• Disposition product and review change control
• Perform related duties as assigned or as the situation dictates
• In the absence of the Quality Assurance Manager the Regulatory Compliance Manager Manager will fill-in.

• The QA Manager is employed as a Crescent Foods employee.

• Holds a position of responsibility in relation to the management of the facility SQF System.
• Has completed a HACCP-based training course and is a certified SQF Practitioner.
• Is competent to implement and maintain HACCP-based food safety plans.
• Has an understanding of the SQF Code and the requirements to implement and maintain SQF Systems relevant to the supplier scope of certification.
• Act as the facility’s Substitute SQF Practitioner and Substitute HACCP Coordinator
• Assist the Regulatory Compliance Manager in overseeing the development, implementation, review, and maintenance of the SQF System;
• Take appropriate action to ensure the integrity of the SQF System; and
• Communicate to relevant personnel all information essential to ensure the effective implementation and maintenance of the SQF System.

Required Competencies, Knowledge, Skills and Abilities

• Proficient in standard business office software
• Excellent analytical, problem solving and organizational skills Excellent oral and written communication skills • Fluency in written and verbal English
• Proven ability to think independently and handle multiple projects through to completion Record of successfully collaborating with and influencing senior management and peers Demonstrated ability to lead and manage staff
• Demonstrated independent work initiative, sound judgment, diplomacy, analytical ability and professional demeanor
• Able to make effective presentations to diverse groups             
• Able to perform financial calculations and create and manage budgets

Education and Experience

• Bachelor’s Degree Required

• 5 years direct reports with supervisory experience

• 5+ years’ Experience as QA Management in the food industry preferred

• Poultry, Meat, and handling, preparing or cooking background a must

• R & D a must

• 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. 
• Work is performed mostly in an back office warehouse setting;refrigerated area, cooling areas, hand-eye coordination is necessary to operate computers and various pieces of office and logistics equipment. 
• While performing the duties of this job, the employee frequently is required to stand and talk or hear; use hands and fingers to handle, feel, or operate objects, tools, or controls and reach with hands and arms. 
• The employee is occasionally required to walk; sit; climb or balance; stoop, kneel, crouch, or crawl; and smell. 
• The employee must occasionally lift and/or move up to 50 pounds. 
• Specific vision abilities required by this job include close vision and the ability to adjust focus.