Job Description

Important Disclaimer Notice:

The described functions are among the essential job functions for this position but are not exhaustive of the essential functions of the job or of the tasks that an Associate may be required to perform.  Associates may be assigned additional responsibilities as necessary.  The employer reserves the right to revise this job description at any time and to require Associates to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

Job Summary:

This is a leadership role within the organization that is responsible for a broad range of processes, products, and team members over 2 shifts of production as well as the relationship with FSIS and 3rd party sanitation. 

Essential Job Functions:

• Managing implementation of the HACCP Plan, its associated documents and including reassessments
• Maintaining records in accordance to the policy / HACCP program 
• Conduct plant GMP inspections and monitor GMP’s for compliance 
• Responsible for maintaining the company’s compliance with FSIS regulations. 
• Ensure compliance with established policies and procedures such as HACCP, GMP’s, SSOP, CAPA, and hold and release of products. 
• Oversee training program for GMP’s, HACCP and Food Defense/Food Fraud. 
• Respond to non-compliance reports issued by FSIS.
• Manage the 3rd party Sanitation program for the facility.  

Quality / Customer Service 

• Lead 3rd party audits (SQF / Customer Specific) and Customer tours including CAPA’s.
• Strive for continuous improvements of products, process, procedures, and reliability.
• Maintain data of customer requirements, quality specifications and reporting requirements. 
• Manage quality training program.
• Ensure specification compliance for raw materials and finished products.
• Managing implementation of quality programs. 
• Assist with product development and special projects associated with product development. 
• Respond to customer complaints with CAPA’s / letters as needed. 
• Establish the raw material and finished product shelf life.

Other

• Contributing to a Safety Culture Manage FSQA Department (Techs, Sanitations, Supervisors) including exempt and non-exempt labor
• Manage the department to meet budget. 
• Other tasks and projects may be assigned. 
• 10 – 20% travel required

Minimum Requirements:  

• Red Meat Experience a Must
• Bachelor of Science in Food Technology, Food Process Engineering, or related field; MS preferred. 
• 5 plus years' experience working in the Food Industry in a leadership role. 
• HACCP Knowledge and Experience
• SQF / BRC Knowledge and Experience
• Ability to think independently and take responsibility for decisions.