Position Summary:

The Quality Manager will be responsible to oversee all food safety in production and storage areas, sanitation, record keeping, GMP’s, manage HACCP and FSMA plans, attention to detail is a must. Directly supervise employees in a fast-paced environment assuring conformance to Food Safety Regulations, Food Defense, and all Corporate Policies.

Key Activities:

  • Lead and motivate the Quality Assurance Team in order to achieve daily goals
  • Assist in designing, implementation and enforcement of product quality and food safety control points
  • Collect, log and report trends on information gathered
  • Maintain, create and communicate quality reporting data
  • Communicate quickly and effectively with all levels of production management
  • Know and understand all policies and standard operating procedures throughout the facility to audit, inspect and ensure compliance
  • Conduct and inspect or audit facilities to assure compliance with applicable procedures as directed by Quality Assurance management
  • Administer and/or attend necessary meetings pertaining to food safety and product quality, including HACCP team meetings.
  • Manage product hold program, including making decisions regarding questionable product.
  • Serve as the primary liaison with regulatory officials
  • Manage all daily responsibilities of the QA staff over two shifts, assuring that there are no lapses in coverage.
  • Train all related QA employees in their essential duties, as well as keeping them informed of any changes to the system.
  • Conduct investigation into root cause of customer complaints, and takes measures to prevent recurrence
  • Directly supervise 10 employees in the Quality Assurance Department

Required Qualifications:

  • Bachelor’s degree in Science, Biology, Food Science or equivalent programs
  • 10 – 15 years of quality experience with raw proteins, poultry or fish preferred
  • Very seasoned and boots on the ground working with production
  • Experience with Continuous Improvement in quality and processing procedures
  • Must have Experience with USDA FSIS
  • 3-5 years supervisor experience
  • Food Safety experience required
  • Must have experience with SPC data driven numbers as 40% of day will be managing and understanding these numbers.
  • Must have knowledge of Database software; Spreadsheet software and Word Processing software.
  • HACCP Certification, SQF Practitioner Certification is preferred