Job Description

Summary

This role directs and coordinates all functions within the Plant Quality Assurance Department and oversees the auditing of QA programs at the plant level. Facilitates and or participates in developing, implementing, and maintaining quality assurance related programs such as HACCP, SSOP’s, and GMP’s. Assure USDA/FDA directives are followed. It supervises the functions of product audits and cuttings, the development and maintenance of division procedures and specifications. This role uses skills and knowledge to oversee the development of new equipment strategies as well as the development of extensions to existing line products. Statistical and processing knowledge are used to support all departments in the continued building of quality and production strategies.

Key Responsibilities

• Ensure that the interface with other support groups is conducted in a manner that is conducive with operational goals.
• Ensure compliance to state, federal, and local regulations.
• Dotted line responsibility for approximately 20 employees (QA technicians) in the monitoring and testing of a wide variety of ingredients and finished product.
• Execute programs, communicate effectively, anticipate and react to problems so as to minimize product loss or deviations from established standards.
• Supervise the maintenance of records and distribution of analysis information.
• Conduct oneself in a professional manner and ensures personal appearance meets the standards necessary to perform the job function while representing the Company.
• Ensure that additional accountabilities, as may be required by management, are handled in a manner necessary to meet operational and Division standards.
• Coordinate plant and laboratory equipment calibration and certification programs.
• Maintain systems for checking and verifying process compliance, including, but not limited to: SPC, HACCP, Quality Systems, Formula Control, etc.

Typical Education

Relevant Experience

3+ years related experience and/or training

Other Information

Thorough knowledge of HACCP program and USDA SSOPs. Knowledge of state, federal, and local regulations. Also have basic knowledge of the budget process. Degree in food science (or related discipline), chemistry, biology, or microbiology preferred.