Quality Assurance Manager - WM H Leahy Assoc.

NLX Beverage Solutions, LLC firmly believes that our employees are the heart of our success. This position description is designed to outline primary duties and qualifications, but not limit one to specified duties, to ensure individual and group success.

Job Summary:

Quality Manager is responsible for food quality and food safety throughout the facility and has the authority to make decisions as the HACCP Team Lead & PCQI. The Director of Operations and/or the Quality Supervisor are backups in case of PTO or work-related travel. The Quality Manager is responsible for managing the Quality & Sanitation Departments, and associated programs, for the plant. They ensure that the Quality & Sanitation policies are enforced, and that Quality & Sanitation Policies meet current Federal, State, Customer, and Third-Party regulations (including, but not limited to; GMP (21 CFR Part 110), SQF, etc.). The Quality Manager will audit and update policies and procedures, as necessary, to meet applicable standards and improve processes. They are responsible for the collection, review, approval of data, and results from the laboratory & approved contract laboratories. The Quality Manager ensures that Quality personnel are trained, qualified, and properly equipped for the safe and effective performance of their assigned duties. The job function includes encouraging a team environment to promote quality while continuously improving efficiency and productivity within the QA laboratory. The Quality Manager must always conduct themselves in a professional manner when representing the Company and be able to communicate effectively within and outside the Company. The ideal candidate will have a deep understanding of quality control, sanitation practices, and regulatory compliance in the beverage manufacturing sector.

Key Responsibilities:

• Have a solid understanding of Quality standards such as:
  1. Good Laboratory Practices (GLP)
  2. Good Manufacturing Practices (GMP)
  3. Good Hygiene & Sanitation Practices (GHSP)
  4. Hazard Analysis Critical Control Points (HACCP)
  5. Global Food Safety Initiative (GFSI) Certification

Duties and Responsibilities:

• Practice and ensure adherence to all company GMP’s, Food Safety and Food Quality policies and procedures.
  1. Including but not limited to: SQF, HACCP, Preventive Controls, SOP’s, GMP’s, Recall Program, Allergen Program, Food Defense, SSOP’s, and Pest control programs.
  2. Update and develop the policies and procedures to ensure that they are compliant with the latest regulations.
  3. Ensure all Quality, Sanitation, and Regulatory documentation is completed and maintained.
  4. Complete verification and validation activities.
  5. Initiate and lead non-conformance & complaint investigations regarding raw material failures, finished goods failures, and customer complaints.
• Perform risk analysis, root cause analysis, develop a corrective/ preventive action plan, implement the plan, and submit a summary report for project closure.
• Ensures all products meet regulatory standards of FDA, EPA, and Illinois State.
  1. Acts as a liaison between the company and federal, state and/or local regulatory agencies. 
• Serve as Recall Coordinator, conduct mock recalls, and forward & backward traceability exercises.
• Communicate with suppliers & corporate office regarding quality and safety, including coordinating holds.
• Supervise daily laboratory operations, sanitation, and Quality staff.
  1. Manage the design and implementation of quality related training for Quality and plant personnel.
• Maintains a functional, and operational, laboratory while complying with GLP’s. 
  1. Update and maintain laboratory instrumentation and procedures manuals.
• Conduct internal audits as well as prepare for customer and 3rd party food safety audits.
  1. Including inspections that uphold the Identity Preserved status of applicable raw materials or finished products (for example: Kosher, Halal, Organic, Non-GMO)
• Direct and coordinate the overall quality specifications and standards for raw materials, processes, and finished goods.
  1. Ensure the food safety of all materials, processes, and finished goods to meet company and customer specifications and standards.
  2. Coordinates and directs inspection and testing procedures for materials, processes, and finished goods.
• Design and oversee sanitation (CIP & COP) protocols and procedures for the facility to ensure a clean and safe production environment.
  1. Implement and manage the master sanitation schedule, and training programs for employees, to maintain a hygienic workplace.
• Coordinate cleaning, sanitation, and pest control activities to prevent contamination and uphold regulatory standards.
  1. Including, but not limited to; managing the Allergen Control Program & Environmental Control Program
  2. Manage and document swabbing.
  3. Regularly inspect and assess sanitation processes and equipment to identify areas for improvement.
• Collect and analyze data on quality and sanitation performance, identifying trends and areas for improvement.
• Provide ongoing guidance and support to team members, fostering a culture of accountability and continuous improvement.

The preceding functions are provided as examples of the type of work performed by employees assigned to this position. Management reserves the right to add, modify, change or rescind the work assignments of different positions and/or to make reasonable accommodations so that qualified employees can perform the essential functions of the job.

Desired Skills & Qualifications:

• Excellent written and oral communication skills
• Proficient Leadership skills
• Solid time management and organizational skills
• Excellent planning and analytical skills
• Technical capacity with the ability to solve practical problems and deal with a multitude of variables.

Qualifications and Guidelines:

• B.S. in Food Science or related field
• Experience in an aseptic high-acid manufacturing environment or related fields
• Understanding of sanitation (including CIP & COP) best practices, chemical handling, and equipment cleaning
• Minimum 5 years managing staff
• High level of proficiency in MS Office (Excel, Word, PowerPoint, etc.)
• HACCP Certification
• PCQI Certification
• GFSI Certification (SQF is ideal)
• Experience with RedZone Compliance is a plus
• Fluent speaking, writing, and reading in English.

Physical Demands:

• Vision, hearing and speaking to meet performance standard
• This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines.
• Ability to sit, stand, walk, push, pull, lift, climb, bend, stoop, squat, as necessary and be on the production floor for long periods of time.
• Able to work with standard office equipment: computers, physical files, typical office equipment.
• Able to work with standard food lab equipment and chemicals.
• Including but not limited to: pH Meter, color spectrometer, Brix meter, etc.
• The ability to safely lift and carry up to 25 pounds.

Work Environment:

• Typical office environment for half of the time and the remaining time shall be spent on the plant floor. This requires the ability to work in an environment that may contain non-toxic fumes, dust, odors, moderate noise, and temperature variations while wearing the appropriate safety and/or PPE required (e.g.: safety glasses, gloves, hair net, beard net, uniform, or lab coat) while in the production or warehouse areas.
• Occasional Off-hours work may be required.
• Occasional travel may be required.

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