Job Details

Job Location: 151 Foods LLC - Bellmawr, NJ

Salary Range: $85000.00 - $100000.00 Salary/year

Description

SCOPE:

The role of the Food Safety and Quality Manager is to provide leadership and strategic direction to the QA team. The Food Safety and Quality Manager is responsible for leading, motivating and developing all members of the QA team, to ensure the Bakery is achieving the short-term and long-range food safety and quality goals. This is done through enhancing teamwork, effective communications, actively listening to employees, and driving change. Additionally, the Food Safety and Quality Manager must ensure to be a role model and drive the team to focus on safety, food safety, quality assurance, process efficiency, continuous improvement, and meeting customer expectations while supporting and improving Safety, Food Safety and Quality, Maintenance, and Production requirements.

PRINCIPLE ACCOUNTABILITIES:

Support without hesitation general Plant Safety, Food Safety, Food Defense Initiatives and Good Manufacturing Practices with an understanding that these are absolute and are top priorities.
Responsible for the safety of every employee, making sure that all safety procedures are followed, and non-compliance is addressed appropriately.
Responsible to ensure that all Food Safety policies and procedures are being followed, and non-compliance is addressed appropriately.
Must have HACCP and PCQI certification through the standardized curriculum recognized as adequate by the FDA and GFSI.
Understand, maintain and oversee the company’s Food Safety HACCP Plan and ensure compliance and education of team with requirements. Maintains HACCP compliance with training.
Leads the Food Safety Team that ensures food safety, quality and legality objectives are established, documented, monitored and reviewed. Also ensure that all the relevant the programs and policies are followed throughout the facility.
Leads and manages the company’s Food Defense Plan, Internal Audit Program, Supplier Approval Program, Non-Conformance Program and Environmental Monitoring Program.
Ensure compliance with all government regulations, customer, and company approved Food Safety Audit requirements i.e. BRC. Follow and enforce all company GMP procedures. Manage plant self-inspection program to ensure compliance with Food Safety procedures and programs and to comply with state and federal laws.
Complete a Safety Incident Report and/or Food Safety Incident Report if an incident occurs and ensure that the report is completed and submitted before the end of the shift.
Provide business and technical leadership necessary to ensure the production line(s) meets and/or exceeds goals in critical manufacturing success areas of Safety, Food Safety, Quality, Delivery and Cost.
Perform as a strategic leader in a complex food manufacturing facility, providing motivation, training, coaching, support, inspiration and direction to diverse work force.
Work and/or attend meetings during other shifts (including off-shifts and/or weekends) as necessary. Must be available for all shifts any day of the week, if necessary, to correct issues pertaining to food safety and quality.
Establish and sustain positive employee relations through effective communication with all employees in order to foster an environment where innovation and cooperation are used to solve problems.
Promote positive employee and labor relations in a Union environment through effective conflict management and issue resolution.
Provide effective, timely and fair performance and discipline feedback to team members and document as needed.
Must be able to track daily results to ensure appropriate and immediate actions are taken to achieve business goals and objectives.
Enforces compliance and drives accountability with company policies, procedures, and operational standards by effectively communicating expectations and changes to teams and holding the team accountable to those standards.

Assist in the plant inspection process. Monitor daily pre-ops and participate in weekly plant inspections.
Lead company and customer audits, including FDA and BRC audits.
Provide trending, reports, and presentations to the executive management to meet BRC requirements.
Ensure all food safety and quality records are properly managed by the direct reports including ensuring paperwork is retained for the approved length of time.
Use and maintain company software for the creation and maintenance of nutrition facts panels, ingredient statements and allergen statements i.e. ESHA Genesis. Maintain updated files for nutritional information on all products.
Participate in Crisis Management Committee and Research & Development Teams, providing quality support as needed (i.e. approving new ingredients and running shelf-life tests prior to product approval).
Perform all special requests by Director of Quality Assurance and Sanitation and the Senior Director of Operations.
The backup will be Director of Quality Assurance and Sanitation.

REQUIRED BEHAVIORAL COMPETENCIES

Builds Trust - Interacts with others in a way that gives them confidence in one’s intentions and those of the organization.
Initiates Action – Takes prompt action to accomplish objectives; takes action to achieve goals beyond what is required; is proactive.
Adaptability – Maintains effectiveness when experiencing major changes in work tasks or the work environment; adjusts effectively to work within new work structures, processes, requirements or cultures.
Build Partnerships – Identifies opportunities and takes action to build strategic relationships between one’s area and other areas, teams, departments, units, or organizations to help achieve business goal.
Strategic Decision Making – Obtains information and identifies key issues and relationships relevant to achieving a long-range goal or visions; commits to a course of action to accomplish a long-range goal or vision.
Contributes to Team Success – Actively participates as a member of a team to move the team toward the completion of goals.

Qualifications

Knowledge / Skills

Strong leadership skills including strong communication and listening skills, team building, multitasking, and coaching skills.

Self-starter with the ability to prioritize, organize, and simplify.
Strong written and verbal communication skills.

Demonstrated problem solving and strong decision-making skills with the ability to prioritize with a sense of urgency and take appropriate action when necessary.
Proven analytical and problem-solving abilities.

Knowledge of OSHA regulations, HACCP and Food GMPs (in a bakery environment preferred)
Understanding of sanitation, food handling, and food safety practices in a manufacturing environment preferred.

5-10 years quality management experience working in a food manufacturing facility. Experience leading customers, FDA and GFSI audits.

EDUCATION

Bachelor’s Degree in relevant field preferred

EXPERIENCE REQUIRED

5+ years related experience including experience in a supervisory capacity
Experience in a food manufacturing environment preferred

PHYSICAL DEMANDS

Work requires some physical strain such as long periods of standing and short periods of bending, climbing, and lifting overhead. Must be able to lift approximately 40 pounds.

WORK ENVIRONMENT

Working around powered equipment, slippery floors and dusty areas. Very hot conditions during summer seasons. Company issued protective clothing such as uniform, gloves and safety glasses are required. Slip resistant, safety toe shoes are required.

CERTIFICATIONS

HACCP, PCQI, Food Defense.