QA Manager

QA Manager

The Quality Assurance (QA) Manager is primarily responsible for execution planning and execution of operational quality and food safety throughout the facility. This role ensures products meet company food safety and quality standards from raw material receipt through production. Assists in the development, execution, verification and ownership of food safety strategies and policies across the facility. Responsible for meeting the standards of quality and food safety audits of all types including systems, process and product audits. Develops plant employees to use continuous improvement tools and root cause analysis for problem solving. Responsible for training that is appropriate to establish clear expectations of food safety and quality policies and processes. Utilize high level organizational and analytical skills for risk assessment, data capturing and appropriate documentation required for food safety.

ESSENTIAL JOB FUNCTIONS (other duties may be assigned as needed):

1. Responsible for the execution and maintenance of the HACCP and Preventative Controls Program for Value-Added Products. Manage food safety plans by conducting hazard analyses; managing critical control points and preventive measures; maintaining critical limits, monitoring procedures, corrective actions, and verification procedures; monitoring inventories.
2. Ensures that the plant operates in accordance with good manufacturing practices and adheres to federal and state regulatory policies.
3. Oversight and improvement of daily production and third party sanitation and pest control activities. Verifies sanitation effectiveness through execution of environmental and ATP testing programs.
4. Maintains processes and principles to meet targets and metrics established by the company for food safety and quality.
5. Leads root cause analysis, CAPA development initiatives. Analyzes quality data, trends, KPIs to drive performance and risk reduction.
6. Leads, mentors, and develops the quality team with clear communication and training and builds trust with transparent, sound and consistent decision making.
7. Provides training across the facility on food safety, quality, and SOPs.
8. Appropriate communication of non-compliance issues with specifications, policies and processes including risk assessment information using high-level problem-solving skills.
9. Validates quality processes utilizing knowledge of the products to connect to product specifications, visual quality attributes and SOP’s to shelf life and consumer experience performance.
10. Problem solve by conducting investigative work, documenting meaningful information, determining operational and performance qualification, writing and updating quality assurance procedures.
11. Achieve quality assurance operational objectives by contributing information and analysis to project work with cross functional teams; preparing and completing action plans; implementing quality and food safety standards. Identify connection of activities with other operational areas.
12. Communicate quality performance trends to leadership through the investigation of customer and consumer complaints and conducting quality updates. Collaborates cross functionally when issues arise.
13. Investigates customer and consumer complaints, identifies root causes, and implements corrective actions.
14. Participates in cross-functional projects to improve food safety and quality processes in partnership with Director FSQA, ensuring alignment with company strategy.
15. Meets quality assurance financial objectives by estimating requirements; communicate unanticipated expenditures; analyzing variances and initiating corrective actions. Initiate cost reduction ideas and manage QA staff operating costs.

SAFETY/GMP/Misc (if applicable)

1. Follow all safety procedures applicable to work as assigned
2. Follow all GMP and food safety rules as applicable to the work as assigned

SUPERVISORY RESPONSIBILITIES

1. Direct reports include supervisors.
2. Indirect reports include QA and Sanitation staff on all shifts

Individuals must possess these knowledge, skills, and abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

EDUCATION AND EXPERIENCE:

1. Bachelor's of Science degree (B.S.) in Food Sciences, Agriculture Science, Agriculture-Biochemistry or equivalent combination of education and experience required.
2. Four years related experience in Fresh Processing industry in the capacity of a Quality Assurance Manager; minimum 3 years in a supervisory capacity in manufacturing environment.
3. The candidate must possess good moderate microbiological skills, detailed knowledge of sanitation and pest control programs.
4. Highly functional computer skills including Word, Excel, Portals and Teams or equivalent.

LANGUAGE SKILLS:

1. Literate in English. Biliterate in English and Spanish preferred.
2. Must be able to present complex technical topics to upper management and public groups.
3. Must be able to read, analyze, and interpret technical documents.
4. Must have the ability to respond to sensitive inquiries or complaints.

MATHEMATICAL SKILLS:

1. Must be able to calculate, generate and solve numerical notations such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
2. Must able to apply concepts of basic algebra, statistics and geometry.

LICENSES/CERTIFICATION:

1. Must have a valid driver’s license.
2. Must possess HACCP certification. PCQI Certification preferred.

REASONING ABILITY:

1. Must be able to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
2. Must possess ability to deal with non-verbal symbolism (formulas, scientific equations, graphs, musical notes, etc.,) in its most difficult phases.

ADDITIONAL INFORMATION:

1. May require extended hours of work into the evening and weekends.
2. Some travel may be required

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee frequently is required to stand, walk, sit, and taste or smell. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision. Position does require frequent travel and frequent weekend work.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, outside weather conditions, and extreme cold. The noise level in the work environment is usually moderate.

Applicants have rights under Federal Employment Laws:
Family and Medical Leave Act (FMLA) English
Family and Medical Leave Act (FMLA) Spanish
Equal Employment Opportunity Commission (EEOC)
Employee Polygraph Protection Act (EPPA) English
Employee Polygraph Protection Act (EPPA) Spanish
Uniformed Services Employment and Reemployment Rights Act (USERRA)