Quality Control Manager

Position Summary:

The Quality Control Manager is responsible for supervising and managing the Quality Control function of the Company. Evaluates and monitors the Quality Control in production to maintain and develop food quality to ensure product safety and customer specifications are achieved. Develops, implements, and coordinates product quality programs to prevent or eliminate product contamination and product defects to meet all Plant, USDA, BRC and customer requirements.

Duties and Responsibilities:

· Responsible for all Quality Control, HACCP and facilities activities that ensure food safety, legality and quality in compliance with BRC requirements.

· May release product put on hold for non-food safety and or security deviations.

· Oversees the Quality Control and the outside vendors responsible for microbiological testing.

· Supervises, evaluates, develops, coaches, trains, and disciplines QC direct reports.

· Prepares and assigns work schedules, is responsible for all hiring, development and disciplining of the Assistant Quality Control Manager and the Yield Coordinator.

· Ensures that the plant meets all U.S.D.A requirements for the production of products: Sanitation, SSOP, HACCP programs and labeling Standards.

· Ensures that all products are manufactured according to plan and U.S.D.A. specifications

· Develops Quality Control programs that will eliminate product contamination, product adulteration and eliminate quality problems.

· Reviews technical problems and procedures of departments and recommends solutions or changes in procedures.

· Reviews maintenance issues with the Maintenance Manager

· Meets with IIC, Sanitation Supervisor and sanitation Quality Control staff to discuss any problem areas.

· Determines the disposition of all product that does not conform to food safety, food quality or customer requirements.

· Meets with sales department to discuss new products or changes to existing products.

· Works in conjunction with the Research and Development department on current and future projects.

· Relies on extensive experience and judgment to plan and accomplish goals.

Deputized Responsibilities:

· Oversees the overall facility operation in conjunction with the Production Manager(s)

Performance Requirements:

· Full time; Schedule may vary by departmental needs.

· Strength demands: Includes occasionally exerting up to 50 pounds of force.

· Frequent standing and walking; and the ability to bend, stoop, push/pull, reach and crouch

· Subject to work in noise level areas

· Ability to work in cold environment

· Occasionally (at least once a month) required to work during weekends and/or

Holiday season.

· Adherence to all Company personnel and safety policies and procedures

· All other duties and responsibilities determined by individual department and/or reasonably assigned from time to time.

Experience/Knowledge/Skills:

· 4-year College Degree (Food Science Microbiology), from an accredited institution or at least 7+ year’s prior experience in the field or in a familiar area.

· Must have at least 3+ years prior experience in a management level role.

· Knowledge of Microsoft Office programs (i.e. Word, Excel and Outlook, etc.) and Canopy Software.

· Strong leadership, analytical, organizational and communication skills (i.e. oral and written) and the ability to work well with others.

· Ability to manage, lead and supervise more than two employees.

· Ability to create a strong team and look to the future for opportunities

· Ability to follow Company policies and procedures and safety requirements

· A wide degree of creativity and latitude is expected.

· Bilingual: Spanish/English