Director Quality Assurance

This position will be based out of Snyder Production Center in Charlotte, NC and is in a Food Manufacturing environment with seasonal temperatures, flexible shifts, and weekend and holiday work based on business needs

The Director, Quality Assurance will uphold established quality standards and policies; provide plant leadership and departmental development to ensure that products are manufactured; with company Quality Assurance standards and federal requirements. Serve as the Food Safety Manager, and Preventative Control Practitioner, monitor, and optimize manufacturing processes, and implement and support continuous improvement projects.

• Manage the processing of laboratory data, monitor the data for accuracy through exception reporting, analyze the data and recognize unfavorable trends, and ensure smooth and consistent processes through performance improvement opportunities to increase productivity and operating efficiencies
• Manage and support the Consolidated Management System (CMS), to ensure compliance to Quality Assurance specifications; and regulatory requirements are met; understand and support the documentation, training, and organizational requirements for maintaining a globally recognized quality and food safety certification; serve as the program owner, and perform internal audits of the program elements
• Supervise, lead, and motivate a team to deliver results by communicating company goals including quality and customer satisfaction, safety practices, and deadlines; engage and develop teammates through effective performance management, coaching, and training; implement continuous improvement methods while maintaining customer focus; and embody company purpose and values to inspire servant leadership
• Manage raw material and syrup yield performance and operational and payroll expenses by company budget and goals
• Support and assist in audits from internal and external regulatory, certification, customer, and or brand owner sources

• Manufacturing experience and Food Industry knowledge preferred
• Familiarity with lab equipment and testing within a manufacturing environment
• Knowledge of sanitation and beverage processes
• Hazard Analysis Critical Control Point (HACCP) and Hazard Analysis Risk-Based Preventive Controls (HARPC) food safety systems and International
• Organization for Standardization (ISO) knowledge preferred Familiar with High-Pressure Liquid Chromatography (HPLC) and Gas Chromatography (GC)
• Technology Microbial knowledge and aseptic techniques
• Problem-solving and strong analytical ability
• Computer skills including MS Office, statistical software, SAP, Kronos preferred
• Ability to lead, manage and develop a team
• Ability to multitask
• Time management and effective communication skills
• Ability to work in a fast-paced
• Food Manufacturing environment with seasonal temperatures, flexible shifts, and weekend and holiday work based on business needs
• Ability to stand for extended periods of time, walking manufacturing floor, climbing stairs, and lift to 25lbs

• Associate’s degree or up to 3 years of college or technical school
• Knowledge acquired through 3 to up to 5 years of work experience

Bachelor's Degree in Food Science, Biology, Chemistry, Micro-Biology.

3-5 years of Department Managerial experience. 

Office Environment