QC Manager - Culimer USA LLC

Position Summary:

The Quality Control Manager ensures that company and regulatory quality standards for product manufacturing are met. Knowledgeable of industry and governmental quality regulations. Conducts audits and reviews quality data according to existing procedures, documenting results in the required format. Bachelor's degree or equivalent experience 10+ years in food manufacturing. Reporting to: a manager or head of a unit/department. Occasionally directed in several aspects of the work. Gaining exposure to some of the complex tasks within the job function.

Essential Duties and Responsibilities

• Develop and execute a program to achieve GFSI certification within one year, including proficiency in BRCGS, SQF, and FS2000 standards.
  
• Create and write the GFSI program.
  
• Establish and maintain a robust understanding of current Good Manufacturing Practices (GMP) and food safety regulations.
  
• Review and verify Quality Documents and other manufacturing-related documents for compliance and record keeping for all mandated manufacturing processes, quality checks, testing, sampling, and sanitation activities.
  
• Conduct audit quality control of raw materials, packaging components, labels, and finished products to ensure compliance with established specifications and regulatory standards.
  
• Oversee program implementation (GMPs, Good Hygiene Practices, HACCP, Allergen Control, Cleaning and Sanitation, Pest Control, Equipment Calibration, Organic Certification, etc.) to ensure compliance by all employees and other personnel in the Production department, Warehouse, and Operation with Field Sales.
  
• Coordinate testing results involving finished products, raw materials, and packaging components and the appropriate release and hold programs associated with these materials.
  
• Oversee food Safety and Quality Programs, such as the “On Hold” product program, including the status, release, and destruction of “Rejected” products.
  
• Collaborate with other departments to investigate quality-related issues, conduct root cause analyses, and implement corrective and preventative measures.
  
• Recommendations and offer/present solutions to the Operations department (production, warehouse & field sales) to improve quality and work efficiency.
  
• Train personnel in food safety, quality, production, and functional areas.
  
• Ensure adherence to certification requirements and enhance overall food safety standards.
  
• Develop & Implement policies, operating procedures, quality systems, and programs that ensure proper testing, evaluation, inspection, and technical support to meet product quality standards.
  
• Lead all regulatory, third-party, and customer audits, inspections, and corrective action responses.
  
• Develop departmental strategic plans that prioritize business objectives and manage the department budget.
  
• Attend and participate in all appropriate meetings.
  
• Manage and lead a diverse team while effectively balancing work-life quality for all employees.
  
• Regular, punctual, and physical attendance in the facility is essential for this position. The ability to work second to observe sanitation and audit the program is also essential.
  
• Perform other duties as directed by the Quality Director.
  

• Must have experience creating and writing GFSI programs.
  
• Must have experience working with seafood.
  
• Must have experience with high-risk food quality control and assurance.
  

Schedule: In-Person (May Vary)

AM shift - 3:00 am to 12:00 pm

Physical Demands

Occasionally lift and/or move up to 50 lbs. Specific vision includes standing, walking, using hands to handle or feel, reaching with hands and arms, stooping, kneeling, crouching, or crawling, and talking or hearing. Specific vision includes close vision, distance vision, and the ability to adjust focus.

Working Conditions

The work environment includes both office and production plant settings. In the production area, employees may encounter wet or humid conditions (non-weather-related), extreme cold, and heat (non-weather-related). The noise level is typically moderate but can vary depending on specific tasks and machinery.

Commitment to Diversity

Red Shell Sushi LLC values a diverse workforce. Women, people of color, people with disabilities, and members of the LGBTQIA+ community can bring their best ideas and be their best selves.

Note: This job description is intended to provide a general overview of the position. It is not an exhaustive list of all responsibilities, skills, duties, requirements, or working conditions associated with the role.

Requirements

Required Education, Experience & Skills

• Bachelor's Degree in Food Science or equivalent or ten (10) years of Quality Control experience in a food manufacturing environment.
  
• HACCP Certification, Allergen Control Training, Food Recall Training, and/or Preventive Controls Qualified Individual Certification is a plus.
  
• Five (5)+ years of GFSI (BRCGS, SQF, and FS2000) experience.
  
• A good knowledge of current Good Manufacturing Practices and food safety.
  
• Created and Implemented Global Food Safety Initiative (GFSI) programs.
  
• Possess a strong understanding of quality testing within the food and beverage industry, including analytical, microbiological, and sensory evaluation. Must possess a basic understanding of chemical and microbiological analysis and fundamental math skills.
  
• Ability to work under pressure (in a highly fast-paced environment), meet deadlines (overtime work required), and make effective decisions.
  
• Computer Literacy - Google Workspace and computer-based applications.
  
• Ability to adapt to organizational and operational needs and lead others through change.
  
• Ability to manage multiple tasks simultaneously.
  
• High level of project management skills. Strong team player and leader who can work across multiple functions and disciplines.
  
• Must be able to communicate ideas (verbally and in writing) effectively.
  
• Flexible schedule; able to work on weekends and holidays per the plant’s needs.
  
• Bi-lingual Proficient in written and verbal English and Spanish (conversational).
  
• Experience in manufacturing within a ready-to-eat facility.
  
• Must have experience creating and writing GFSI programs.
  
• Must have experience working with seafood.
  
• Must have experience with high-risk food quality control and assurance.
  

Benefits

• Dental insurance
  
• Health insurance
  
• Life insurance
  
• Military leave
  
• Paid time off
  
• Parental leave
  
• Vision insurance
  
• 24/7 Travel assistance
  
• EAP
  

Bachelor’s degree of science preferred in Food Science or Food Technology or related field (Meat Science, Biology, Microbiology, Food Microbiology, etc.) HACCP Certification, Allergen Control Training, Food Recall Training and/or Preventive Controls Qualified Individual Certification required. At least five (5) years of work experience as a quality assurance supervisory level in fresh food or beverage. At least five (5) years of GFSI (BRC, SQF and FS2000) experience. A good knowledge of current Good Manufacturing Practices and food safety. Food Handler Certification (Manager Level) Required. Implementation of GFSI program.