Manager, Quality Assurance - FFP

JOB SUMMARY: The QA Manager is responsible for managing food safety, quality, and the laboratory function in the plant. Takes a leadership role in managing food safety and quality risk by applying knowledge, experience and acting as an interface between production and quality to drive improvement in the plant’s quality culture. The QA Manager is also responsible for overall management of the Laboratory with the Lead Laboratory Technician as a direct report.

KEY DUTIES AND RESPONSIBILITIES:

• Log and investigate all customer complaints, inquiries, and internal hold events. Take proactive steps to minimize business impact including quarantining product, investigating, reporting root cause, corrective action, and preventive action
• Maintain plant audit readiness by participating in internal GMP inspections, SQF annual internal audits, trending data, driving internal improvement, and meeting regularly with key stakeholders.
• Responsible for leading regulatory inspections, third party audits (SQF and Organic), customer audits and kosher inspections with the support of the QA Director.
• Manage the plant’s HACCP plan in accordance with FDA Regulations and the SQF code with the direction and support of the QA Director. This includes annual review or whenever there are significant events, complaints, or plant changes. Production records are reviewed and approved prior to final release and regular direct observations are performed of CCP checks as further verification.
• Manage key programs such as CAPA and Hold/Release to support audit readiness and quality improvement.
• Manage the plant’s databases. Includes final release of raw materials, intermediate products and finished products for further processing or customer shipment. Non-conforming product must be managed through the same system to ensure appropriate quarantine pending a disposition decision.
• Provide support, guidance, training, and management of the Laboratory Lead Technician to ensure efficient operation of the QC Laboratory.
• Manage and liaise with internal and support departments to ensure quality, food safety, and appropriate sampling of products from receiving through to finished products.
• Support business efforts on continuous improvement by providing quality, food safety and laboratory support on improvement projects with the support of the QA Director and Laboratory Technicians.
• Manage key quality prerequisite and preventative control programs in conjunction with owners (Quality, Production, Supply Chain, Purchasing and Maintenance) to comply with FDA regulations and the SQF Code. (i.e. - Pest Control, Traceability (including mock recalls), Hold & Release, Sanitation, EMP, GMP/Personnel Practices, GLP, PM, Foreign Material Control, Organic Program, Water Supply, Food Defense, Training, Calibration, Supplier QA/FSMA, Receiving/Shipping Practices, Allergen Control and Site Operation.
• Participate in regular meetings and provide input on key quality metrics and trends to further improve quality and food safety.
• Support customer service in maintaining customer document requests either directly or through systems
• Maintain the company’s standard operating procedures (SOPs) in compliance with company and SQF policies.
• Develop and foster trusting relationships with key personnel including Production, R&D, Purchasing and Supply Chain.

Skills, Traits, & Competencies:

• Critical thinking and forward planning abilities
• Clear and precise oral and written communication
• High sense of urgency, able to drive projects and tasks to completion
• Collaborative; thrives in a team environment
• Proficient in MS suite programs
• Ability to lead, coach, and develop a team
• Calm under pressure

Requirements

MINIMUM REQUIREMENTS:

• Bachelor’s degree in food science, quality, or other related field with 3 years of experience in Quality; or an Associates degree with a minimum of 5 years of experience in Food Safety or Quality Assurance.
• SQF Practitioner required. Familiarity with SQF edition 9 preferred.
• PCQI certified required
• HACCP trained
• Knowledge of NOP Organic regulations required

PHYSICAL REQUIREMENTS:

• Prolonged periods of sitting at a desk and working on a computer.
• Must be able to lift up to 45 pounds at times.
• Must be able to climb stairs and ladders.

Benefits

• Medical, Dental, Vision, and Prescription Drug Insurance effective on the first of the month following start date
• Health and Wellness Incentives
• 10 Days of Vacation
• 9 Paid Company Holidays
• 5 Personal Days
• 401(k)
• Health Savings Account (H.S.A.)
• Long-Term and Short-Term Disability
• Life Insurance
• Accidental Death & Dismemberment (AD&D)
• Employee Assistance Program (EAP)