Quality Control And Systems Manager

To manage the site Quality function and be an active member of the site leadership team. to provide information to customers and departments as required. Work with plant personnel and Essentia Quality team to ensure all raw materials and finished products conform to company and customer specifications, and provide timely and accurate technical information as needed to internal and external customers. Manage all plant quality systems to ensure processes are followed and are continuously improved to maintain efficiency.
JOB QUALIFICATIONS:

Education & Experience:

Bachelor's Degree in food science, meat (or animal) science, or other related field with a minimum of five years related work experience in a food-processing environment. An AS degree in a science field with a minimum of seven years in a professional role may provide an equivalent combination of education and experience. Minimum of two years of supervisory/management experience required. Experience in food manufacturing quality strongly preferred. USDA experience preferred but not required.

ESSENTIAL JOB DUTIES:

• Lead the development and implementation of food safety and quality processes and programs that will assure food safety, quality assurance, and regulatory compliance to meet customer needs.
• Provide overall Quality leadership for the site, including, but not limited to: active engagement on the site management team; autonomous, risk-based, and data-driven decision making; collaboration with site and corporate team members to drive continuous improvement; and providing active and ongoing support as needed to plant operations.
• Serve as the site Safe Quality Food (SQF) practitioner with responsibility and authority to:
• Lead the development and implementation of food safety fundamentals, prerequisite programs, and the food safety / HACCP Plan
• Oversee development, implementation and compliance, review and maintenance of the SQF system
• Communicate all information to and collaborate with the relevant personnel to ensure the effective implementation and maintenance of the SQF system.
• Oversee Quality SOPs, SSOPs, HACCP and Food Defense/Food Fraud Programs, including maintenance of the quality systems, overall management of the quality laboratory facilities and all applicable training needs for the site. Identify and execute improvement opportunities for the overall plant quality system.
• Provide direction to and supervise all plant Quality staff, including staff scheduling, work allocation, and performance management. Act as plant liaison to key quality vendors, including pest control services, sanitation contractors, and chemical suppliers.
• Build strong cross-functional partnerships to drive identification and execution of quality-enabled continuous improvement projects in support of plant key performance indicators using a data-driven (ideally DMAIC or other statistical-based) approach.
• Along with the plant manager, act as a primary contact for the USDA inspector on site and other food regulatory agencies.
• Act as technical representative for all in-house audits by customers or regulatory authorities.
• Provide appropriate oversight, approval, and improvement opportunities of manufacturing batch records, CCP documentation, and other critical documentation, and lead investigation of any process deviations that have occurred.
• Maintain and implement the plant environmental monitoring plan, testing and corrective actions. Develop ongoing continuous improvement program for environmental program.
• Assist in the development and implementation of the plant Master Sanitation Schedule with Sanitation leadership using a data-driven, risk-based approach.
• Drive Quality-related plant investigations (off-specification product, customer complaints, environmental issues, etc.) with appropriate plant functions and personnel and include effective corrective actions.
• Coordinate of the disposition of off specification product.
• Analyze and trend finished product data as a tool for evaluation of the current manufacturing process and the ability to meet finished product specifications. Assist in evaluation of customer and/or internal specifications.
• Manage site change management program, including review and approval of any process or product specification change requested.
• Effectively and professionally working with customers when required.
• Assist in the resolution of customer complaints.
• Provide technical support to R&D, including engagement in plant trial planning and execution, and other functions as needed.
• All other duties as assigned.

JOB REQUIREMENTS:

• Demonstrated ability in food safety, regulatory compliance, and related risk assessments (GFSI-benchmarked certification experience desired, but will train).
• Demonstrated ability to act autonomously and make data-driven recommendations and decisions.
• General knowledge of food manufacturing and quality procedures.
• Ability to learn and comprehend a wide variety of processing methods to assure compliance with established processing procedures.
• Familiarity and comfort with multiple forms of technology, including expertise with MS Office applications, laboratory and manufacturing equipment and software, and other communication-driven technology platforms.
• Ability to effectively communicate complex information, both orally and in writing, to a wide variety of functions and personnel.
• Ability to remain calm and professional at all times.
• Ability to maintain confidentiality of company information when required.
• Knowledge of organizational methods and ability to manage multiple tasks/projects simultaneously.
• Ability to work daily, weekends, and extended hours as necessary.
• Ability to assist other work-related areas, as required.
• The Vice President of Quality, Regulatory, and Technical Service will serve as the back-up and SQF Practitioner and either the Quality Control Lead Technician/senior Quality Control Technician or Plant Manager will provide onsite support.

BASIC PHYSICAL REQUIREMENTS:

Approximate: 8-Hour Day (may be longer during peak season)

Key:

Occasional = 0% - 33%

Frequent = 34% - 66%

Continuous = 67% - 100%

N/A = Not Applicable

Standing - Continuous

Sitting - Occasional

Walking - Continuous

Bending/Kneeling/Crouching/Stooping - Occasional

Reaching Above Shoulder - Occasional

Climbing (stairs, ladders, etc.) - Occasional

Working on Heights:

Unprotected Heights - Occasional

Protected Heights - Occasional

Lifting Weights from 0 to 50 pounds - Occasional

Push/Pull/Maneuver Equipment/Products/Materials

Weighing from 0 to 100 pounds - Occasional

Being Around and/or Operating Laboratory Equipment - Frequent

Operating a Vehicle (as a part of your job) - Occasional

Read/Monitor Gauges on Various Equipment/Machinery/Instruments - Frequent

Hand Movements:

Recording Data - Frequent

Operating Office Equipment - Frequent

Operating Computer - Frequent

Simple Grasping (right and left) - Frequent

Firm Grasping (right and left) - Frequent

Fine Manipulating (right and left) - Frequent

Foot Movements to Operate Foot Controls - Occasional

Vision: Good Vision, Corrected to Normal; or Ability to Access

Required Information and to Perform Job Duties - Yes

Color Definition Required: Yes

Hearing: Good Hearing, Corrected to Normal; or Ability to Communicate

and/or Understand Required Information and to Perform Job Duties - Yes

Mobility: Ability to be mobile throughout required work areas

Office - Frequent

Multiple Locations - Occasional

Plant - Frequent

Equipment/Maintenance or Repair Area - Occasional

Rough Terrain - N/A

Other - N/A

BASIC MENTAL REQUIREMENTS:

This job requires the capabilities to comprehend, analyze, and effectively communicate complex information; follow sequential inspection/testing lab procedures, record data and solve problems. The job requires the mental capabilities to perform college level math calculations. Ability to learn and use scientific data/methods related to microbiology, testing instrumentation and sanitation procedures. Ability to record data, use computers and handle multiple tasks.

WORKING CONDITIONS AND EXPOSURES:

General food production, technical grade plant environment, including processing equipment/machinery, testing equipment, and laboratory conditions. Exposure to a variety of conditions including, but not limited to, the following: dust/powder, wet concrete floors, electrical equipment, confined spaces, moving equipment/machinery, ammonia, high pressure steam cleaning chemicals, heat, and seasonal weather conditions.