Job Details

Description

Essential Functions:

• Manage Quality Staff; Hiring, Performance Evaluations, Scheduling, Coaching, Training
• Manage Master Sanitation Program
• Manage Company Sanitization Program- analyzing process/test results, making recommendations for process improvements, managing chemical vendors and documentation
• Manage the post sanitization verification program, analyzing data, and providing recommendations for sanitation program improvements
• Manage the HACCP/HARPC and Food Defense Programs
• Manage the GMP Training program
• Manage company Food Safety Training Program
• Ensure new hires are trained on Food Safety, GMP's, Food Security and HACCP
• Manage Environmental Monitoring Program
• Manage Disposition of Finished Products ensuring compliance to product specifications and legal compliance
• Manage company Pest Control Program
• Manage Internal Audit Program
• Manage Non-Conformance and CAPA Programs
• Manage Foreign Object Program
• Manage Glass and Brittle Plastic Program
• Manage Customer Return Program
• Participate in all routine audits including FGA, FDB, Food Safety and NSF
• Manage Finished Product Testing Program in accordance to 21 CFR part 111
• Manage Component/Ingredient Testing Program in accordance to 21 CFR part 111
• Co-Develop and Manage, Execute in accordance to the Company Allergen Control Program
• Manage Quality Holds, Quarantine, and Expiry
• Routinely review controlled documents: SOP's, SSOP's and Forms for content and format
• Provide input to Controlled Documents content
• Support investigation into Customer complaints
• Review and audit cGMP documents (SOPs, SSOPs, WDIs, Critical Company programs) as needed for Compliance
• Keep abreast of industry trends and new regulations
• Guide and facilitate internal and cross-functional teams in the pursuit of continuous improvement efforts
• Be an advocate and trainer in lean methodologies
  

Salary Range: $75,000 - $95,000 annually

Position 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 accommodation may be made to enable individuals with disabilities to perform the essential functions.

Knowledge/Skills

• Must have a high-level of integrity and accountability, specifically the ability to speak and act with complete honesty and trustworthiness
• Thorough knowledge of Food Safety audit requirements, Good Manufacturing Practices for Foods and Dietary Supplements
• Thorough knowledge of Quality Systems, HACCP and Food Safety Programs
• Thorough knowledge of Sanitation practices
• Must have the knowledge base to interact with vendors {sanitation, pest control, tools, etc.) when developing Food Safety Programs
• Ability to think and act in a forward-looking manner, including the demonstrated ability to anticipate challenges and opportunities and address them in a proactive, pragmatic, fact-driven manner
• Ability to write reports, business correspondence, policies and procedures, as well as effectively present information and respond to questions
• Communicate in a clear, practical and compelling manner
• Excellent Leadership skills, ability to build trust, foster innovation, facilitate change, prioritize, provide direction, and execute with excellence to achieve results and meet deadlines
• Excellent interpersonal, organizational and computer skills
• Excellent analytical skills coupled with strong problem-solving skills, executing them in a collaborative manner
• Excellent decision-making skills, ability to define problems, collect data, establish facts, and draw valid conclusions
• Detail oriented with excellent follow up and customer service skills
• Excellent Project Management skills
• Strong systems skills ensuring information flows through the process
• Adept at identification of Business and Food Safety risk and the ability to negotiate with other departments to achieve results
• Position requires flexibility, careful attention to details, and ability to multi-task
• Position requires a pro-active individual with excellent follow-up skills
  
  

Education/Experience

• College degree required in Science (Food Science, Microbiology, Chemistry, Environmental Health, or comparable degree supported by applicable industry Experience)
• Minimum 5 years of food and plant manufacturing experience
• HACCP certified and experienced preferred or within 12 months of employment
• PCQI certified or within 12 months of employment
• Food Safety, Sanitation, Basic Microbiology and Chemistry background preferred
• Excellent verbal and written communication skills
• Knowledge of regulations for food and dietary supplements
• Proficient in Microsoft Office (Excel, Word, Outlook and PowerPoint)
  
  

Financial Responsibilities

The Quality Manager is responsible for creating and managing the annual budget for the Quality Department and personnel.

Reporting Relationships

The Quality Manager reports directly to the Director of Quality.

Current Direct Reports Or Approved Direct Reports

Senior Quality Supervisor (1)

Quality Supervisor (1)

Quality Control Team Members (5)

Personnel Management

• Manage Quality Control Staff; Hiring, Performance Evaluations, Scheduling, Coaching, Training
• Promote employee Safety and create a culture of Safety in the department while ensuring compliance with all safety policies and procedures
• Interface closely with all Plant Department managers
• Mentor and motivate personnel to ensure professional growth and continuous improvement in quality, efficiency and safety ensure compliance with all policies and procedures
• Create a culture of teamwork in the department and with other departments
  
  

We Offer Generous Benefits Including

• Medical Insurance
• Vision Insurance
• Dental Insurance
• Company paid Life Insurance for the employee, their spouse and eligible children
• Company paid AD&D and LTD Insurance
• Voluntary Life and AD&D Insurance
• Paid Time Off and Paid Holidays
• 401K with company match