Job Description

Quality Supervisor (Ready-to-Serve (RTS)

The incumbent is responsible for the daily operations of the RTS Quality laboratory, including the management of Quality technicians in a fast paced 24 / 7 manufacturing environment, leading in several areas, including Food Safety Programs. This role reports directly to the Quality Manager.

Role Responsibilities:

• Actively lead lab operational processes to ensure all products meet or exceed established quality standards.
• Actively engage/train production operators and technicians to ensure Quality compliance and overall continuous improvement.
• Assist management as a technical liaison between Quality and other departments.
• Coordinate shipment and analysis of samples, equipment and other items as needed.
• Review ingredient COA’s to insure meeting specifications, maintain approval log.
• Develop, implement and maintain documentation for customer requirements such as COAs, Gluten-free testing and other Quality related data.
• Direct technicians to achieve daily production goals and provide feedback to the team. This includes the management of staff, specifically hiring, discipline, payroll, performance appraisal, providing feedback on a regular basis, scheduling and training and development of personnel.
• Ensure the proper quantity, functionality, maintenance, calibration and validation of laboratory instruments and equipment.
• Implement and maintain Quality data in QM module of SAP and MII Interface.
• Lead or participate in the plant self-inspection programs.
• Lead Quality department in absence of Quality Manager.
• Participate / lead problem solving teams, conduct root cause analysis, apply corrective / preventative actions and implement process improvements as needed.
• Prepare product analysis summaries, including filing of deviation reports as needed.
• Maintain documentation of raw material, packaging and production quality holds.
• Review, prepare and implement technical documents, method development, procedures and work instructions.
• Supervise laboratory practices and ensure compliance with relevant procedures.
• Serve as HACCP Coordinator by implementing, maintaining and ensuring compliance of HACCP and Food Safety Pre-requisite programs.

Key Success Attributes:

• Technical and managerial skills to perform in area of specialty.
• Understands and able to troubleshoot all activity, systems and processes under supervision.
• HAACP certified, SQF Practitioner certified.
• Understands business of the company.
• Models Lean manufacturing principles.
• Perform effective problem solving and team building.
• Ability to read, write and comprehend written and spoken English.
• Ability to effectively prepare and interpret written communications and reports.
• Able to apply general math principles including ratios and basic statistics.
• Ability to understand and use all company software applications and automated systems.
• SAP experience preferred.
• Care and use of required onsite facility personal protection equipment.
• Able to respond to emergency call outs.

Competency Attributes:

• Focuses on meeting or exceeding goals. Achieves superior performance by setting clear goals and expectations, tracking progress against goals, ensuring feedback, and addressing performance problems and issues promptly.
• Works cooperatively with others as a team to achieve goals. Enables other groups to work as a cohesive team.
• Initiates, supports, and implements changes that lead to continual improvement of performance.
• Clearly conveys information, on time, to those who need it, so that the audience understands and retains it.  Actively listens to ensure own understanding.
• Insures work and information are complete, accurate, and meet all specified standards.
• Demonstrates concern that one be perceived as responsible, reliable and trustworthy.
• Identifies what needs to be done and does it before being asked or required.
• Gains others’ support for ideas, implementing solutions, and achieving goals.
• Uses a logical, systematic approach to resolve problems.
• Plans, makes decisions, and takes actions that support a long-range goal or vision that supports the company’s competitive position.
• Decisions and actions align with the company’s profit strategy.

Education:

• High school diploma combined with equivalent related experience, College degree preferred (BS Food Science, Biology or Chemistry

Experience:

5 years’ of quality control experience in the food industry with at least one year of supervisory experience; statistical analysis and better processing school in a retort operation preferred.