Quality Assurance Manager - Kitchen

The Quality/Food Safety Manager is responsible for providing leadership in all areas of food safety, quality/quality systems, and regulatory compliance.  The Quality/Food Safety Manager is a key liaison for regulatory personnel including onsite USDA/FSIS inspectors.  This position serves as a food safety resource for all plant personnel and reports directly to the Director of Food Safety & Quality. 

At this time, we are NOT considering applicants that require immigration sponsorship (additional work authorization or permanent work authorization) now or in the future to work in the United States. This includes, but IS NOT LIMITED TO: F1-OPT, F1-CPT, H-1B, TN, L-1, J-1, etc.

• Position Responsibilities may include, but not limited to:

  • Oversee all quality and food safety programs, including implementation of food safety and continuous improvement initiatives, leading required verifications, staff training, and documentation
  • Leading the implementation and maintenance of the SQF system
  • Ensure compliance of food safety programs, including HACCP and Food Safety plans
  • Provide facility food safety and quality leadership to the FS/QA department and develop the skill sets of QA salaried and hourly personnel
  • Enhance QA and sanitation programs throughout the facility by communicating with management, operations, and sanitation teams regarding food safety programs and opportunities to make improvements
  • Maintain and develop food safety/quality programs and strive for continuous improvement of product quality
  • Direct interaction with regulatory inspectors (USDA, FDA, State)
  • Lead or assist in leading all regulatory, customer, internal and 3rd party audits
  • Provide and promote a safe work environment throughout the facility
  • Maintain consistent communication and foster teamwork between all personnel, departments, and shifts including promoting a food safety culture
  • Develop, review and revise SOP’s and testing standards as necessary
  • Ensure company policies and procedures are fairly administered within the department
  • Assist with pre-operational inspections, environmental and microbial sampling, various internal audits (GMP’s, Pest Control, Food Defense, Allergen control, Label Verification), complaint investigations and performs direct observations
  • Oversee all onsite laboratory activities and quality testing and be the liaison for all outside laboratory testing
  • Review, analyze, interpret, approve, and report laboratory results per SOP’s and applicable testing protocols
  • Ability to accurately complete all required documentation
  • Review all records including CCP’s for accuracy and completeness and signs off in a timely manner
  • Has the authority to stop processing and packaging activities that are potentially causing a food safety concern
  • Train all departments in Food Safety and Quality Policies and Procedures
  • Other miscellaneous duties as requested by the Director of Food Safety & Quality or VP of Technical Services

• Required Skills and Experience

  • College Degree in Food Science, Microbiology or similar
  • Prior leadership experience in a food manufacturing facility preferred
  • Prefer QC laboratory experience with an understanding of analytical, microbiological, and environmental testing and method execution
  • Knowledge of HACCP & HARPC and experience in implementation of Food Safety Plans
  • Certification by recognized HACCP training provider
  • PCQI certification
  • Must have the ability to communicate persuasively and passionately about the need for food safety & quality
  • Working knowledge of regulations and guidelines imposed upon meat & poultry operations by federal and state agencies and authorities (Title 9 & 21 CFR)
  • Show initiative and ability to work well with and communicate effectively with all levels of company personnel and regulatory officials
  • Demonstrated commitment to following Good Manufacturing Practices (GMPs), Good Laboratory Practices (GLP’s) and other food safety rules
  • Excellent organization and decision-making skills and the ability to manage multiple projects
  • • Minimum 5-7 years working in a food manufacturing environment preferred
    • GFSI training (SQF, BRC, etc.) preferred
    • Must have the ability to communicate in English orally and in writing; bilingual (English/Spanish) preferred

    •  

• Physical Requirements

  • Repetitive motions that include the wrists, hands and/or fingers
  • Sedentary work that primarily involves sitting, remaining in a stationary position for prolonged periods
  • Visual perception to perform job including peripheral vision, depth perception, and the ability to adjust focus