Quality Control Manager

Job Description

Job Description

OVERVIEW

Manages the daily functions of the quality assurance personnel, lab and equipment. Support activities too include Customer complaints, Holds and audit documents and corrective actions. Liaison with various department/facility personnel to ensure a safe, quality product.

RESPONSIBILITIES AND RESULTS

• Implement Quality programs and procedures based on corporate policy and customer requirement.
• Ensure proper completion of all quality, production and HACCP documentation through trained personnel.
• Supervise preparation and conduct of quality training exercises to ensure continued accuracy in defect scoring, chemical analysis, GMP actions and reporting, etc.
• Interpret customer specifications and initiate DQGs as needed.
• Liaison with Sales to ensure production/quality/maintenance expectations are properly addressed.
• Assist QC Supervisors/ Lab technicians in review and analysis of quality and/or food safety deviations so proper action/corrective actions can be taken.
• Keep management informed of any issues related to Food quality or Food Safety.
• Assist with monthly facility audits/inspections and assignment of corrective actions.
• Assist with training for all facility employees relating to GMP, HACCP, Allergens, employee safety and food defense/safety.
• Coordinate annual HACCP process review and be the on-site technical resource regarding HACCP requirements. Maintain documents supporting HACCP review activities and audit record keeping documents for accuracy and completeness.
• Lead Management review meetings separate from annual HACCP renewal.
• Assist during audit preparation activities and provide guidance and direction to department managers on areas of concern.
• Maximize efficiency, minimize waste and provide improvement ideas in people, supplies and activities.
• Monitors Environmental Programing
• Other duties as required to ensure policy enforcement, product quality and as may be assigned by the Director, Quality Systems.
• As the SQF Practitioner the Quality Manager will facilitate each plant in the development and maintenance of the SQF program.
• Attend/Review update Food Safety – Food Defense regulations.
• Ability to generate reports and present technical presentations to QC Laboratory management.
• New project training; when necessary and required per customer specification.

QUALIFICATIONS

Education

• Bachelor’s degree in a food science or related discipline preferred; OR
• Knowledge of Food Safety and Quality is required
• HACCP training or knowledge of HACCP preferred

Work Experience

• One year manufacturing experience desirable
• Two years of relevant QC experience in a manufacturing / food processing environment
• Experience with third party audits

Skills and Knowledge

• Ability to read, interpret and follow written job instructions.
• Ability to follow and comply with quality standards.
• Ability to comprehend and comply with GMP rules and Food Safety guidelines.
• May be required to obtain and maintain valid hi-lo license.
• Ability to work as contributing member within the team.
• Ability to frequently lift/move material weighing up to 50 pounds.
• Ability to operate a PC (keyboard/mouse).

Supervisory Responsibilities

• Yes

BEHAVIORAL REQUIREMENTS

As part of a team-based work environment, must be able to demonstrate the following Job Competencies:

Job Competencies

• Reliability/Dependability – Responds to internal customer needs, questions, and concerns in accurate and timely manner. Follows through on commitments, assignments, and tasks; is at work when scheduled; takes timely breaks/lunches; uses work time wisely.
• Safety Awareness – Demonstrates use of safe and proper work methods and follows established safety procedures. Reports and corrects working conditions that may increase risk factors for injury.
• Technical Skills/Knowledge – Has necessary experience, skills, and knowledge to perform all aspects of job; rotates through all job responsibilities. Maintains knowledge and skills to perform job effectively.
• Good Manufacturing Practices/Food Safety – Demonstrates Good Manufacturing Practices and proper Food Safety procedures when performing daily job functions. Correctly wears required Personal Protective Equipment (PPE) in designated areas. Recognizes areas for GMP and Food Safety procedure improvements and shares ideas with leadership.
• Work Standards – Has high standards of performance for self. Takes responsibility for actions, results, and mistakes; is thorough, accurate, and reliable when performing and completing job tasks, demonstrates honesty and integrity in all aspects of work.
• Respects Diversity – Respects the Company’s diverse workforce, and behaves in a manner that does not cause harm to others based on age, race, ethnicity, gender, sexual orientation or religious believes.
• Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others’ views and welcomes feedback; uses feedback from others to continuously improve performance and working relationships; contributes to building a positive team spirit; puts success of team above own interests.

ENVIRONMENT/PHYSICAL DEMANDS

• Exposure to wet work environment.
• Normal temperature ranges between 36&degree; to 38 &degree;.
• Lifts material/product weighing up to 30 pounds frequently (with assistance); lifts material/product weighing up to 50 pounds occasionally (with assistance).
• Stands, walks, uses hands/fingers to handle or feel, uses hands/arms to reach, sits, climbs, balances, stoops, kneels, crouches, and crawls while performing functions of position.
• Constant mental and visual alertness (including peripheral vision and depth perception) required to avoid serious injury to self and others and to perform quality functions of position.
• Color vision may be required to perform quality function of position.
• Eye, hearing, hair nets, bump hats, lab coats may be required.

DISCLAIMER

The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Reasonable accommodations may be made to enable persons with disabilities the ability to perform the essential responsibilities and results.