Quality Assurance Manager - Basic American Foods

JOB SUMMARY

The Quality Assurance Manager is responsible for SQF Program compliance at Moses Lake. Develops, implements, and administers food safety, GMP practices, and food quality programs, as well as develops the laboratory and laboratory personnel within the facility by creating, where necessary, and maintaining all laboratory functions and quality management systems. The incumbent is expected to have intimate knowledge of laboratory GMP practices and procedures, production process, and be actively engaged in improving laboratory and production efficiencies.

ESSENTIAL JOB DUTIES/KEY ACCOUNTABILITIES

1. Responsible for overseeing and securing all aspects of food safety and quality from raw material and ingredients received to the production and shipment of food. Ensures HACCP & Food Safety Plan, Standard Operating Procedures (SOP's), Food Safety Preventive Controls, Standard Sanitation Operating Procedures (SSOP's) and current Good Manufacturing Processes (GMP's) are followed, recorded and maintained. Manages Supplier/Vendor Quality policies and programs, Foreign Supplier Verification Program (FSVP), and Control of Non-Conforming Products & Equipment program.
2. Provides ongoing coaching, development, and training of direct report(s) as well as the training of plant operations in food safety, quality, and customer requirements.
3. Responsible for product safety and quality testing. Ensures that all personnel performing laboratory analysis are properly trained and that results are accurate and consistent across personnel. Must have intimate knowledge of laboratory and production processes and actively engaged in evaluating processes within the facility to remove waste and reduce cost. The QA Manager works directly with Operations leadership to evaluate and resolve issues. Identifies process locations and attributes that can be used to predict quality and maintain consistency before finished product testing. Ensures specification and changes and test procedures are published and accurately maintained.

1. Leads root cause analysis and corrective action/continuous improvement process in instances of food safety and/or quality deficiency and resolves them as quickly as possible. Partners with Operations team and Suppliers to identify root cause and establish adequate corrective actions. Drives systems for tracking, trending and validation for these events.

1. Works closely with R&D, Sales and customers to ensure that all product perform as designed. Oversees the Customer Complaint process to resolution within the timeline defined by the complaint process. Ensures that the root cause is identified, and deficiencies are resolved within the timeline established, so that they do not recur.

1. Sets targets for key performance indicators and drives excellence programs to achieve improvements in Quality and cost. Communicates improvement programs and holds facility accountable to these programs and performance targets.

EDUCATION AND EXPERIENCE

• Bachelor of Science degree (B.S.) from four-year college or university and 5+ years related experience and/or training, with 1+ year(s) of leadership experience preferred, or equivalent combination of education and experience.

KNOWLEDGE AND SKILLS

• Should have knowledge of Accounting; Database; Human Resource systems; Internet; Inventory; Manufacturing; Project Management; Spreadsheet; Word Processing; and Product Lifecycle software.
• HACCP Certification
• SQF Practitioner Certification
• Certified Preventive Controls Quality Individual (PCQI)
• Understands and exemplifies established company values

WORK ENVIRONMENT/PHYSICAL DEMANDS

• Manufacturing Plant Environment
• Must move/lift up to 50lbs.

FOOD AND WORKPLACE SAFETY REQUIREMENTS

• Proactively manage safety by ensuring compliance with all Federal and State regulations and internal Company policies. Regularly complete behavior-based safety observations. Ensure unsafe conditions are corrected in a timely manner. All employees are responsible for upholding the principles of SQF 2000. All employees are responsible for immediately reporting any food safety, food quality, or plant security issues to management for appropriate action.
• QA Manager is the SQF Practioner
• A trained designee will be trained to take the place of QA Manager in case of absence.

DISCLAIMER: Incumbent may be asked to perform other duties as required.