Sr. Manager of Food Quality JobMarion, IN
Why You'll Love This Job
The Senior Manager of Food Safety Quality Assurance is responsible for providing the necessary leadership, planning, direction, organization, and control to ensure food safety and food quality for Café Valley. The Senior Manager of FSQA is responsible for the development, publication, maintenance, and coordination of all food safety programs. The Senior Manager of FSQA is also responsible for coordination of all regulatory and third-party audits. The Senior Manager of FSQA is directly responsible for the planning and implementation of all specific third-party certification programs including FDA, SQF, BRC, (GFSI) Kosher, CFIA, USMCA, as well as Customer Specific Audits. This position is also responsible for maintaining BRC Practitioner certification requirements, as well as serving as the plant PCQI, HACCP Coordinator and Recall Coordinator.
These activities require interaction and familiarity with Supplier, Federal, State, Regional and Local Authorities. This position requires, among other things, the ability to accomplish goals through the goodwill and cooperation of individuals not directly under the supervision of the Senior Manager of FSQA. This role oversees the operations of the quality assurance, food safety, and works closely with Sanitation Director and sanitation teams.
Responsibilities
- Responsible for developing, maintaining, and revising all food safety and Quality Management programs
- Principal audit program developer for new certifications like SQF, Organic, Gluten Free, Non-GMO, Paleo, Sustainability, etc.
- Certified as a Preventive Controls Qualified Individual
- Certified in HACCP
- HACCP Coordinator and primary facilitator of HACCP training, meetings, reviews, and updates
- Site Recall Coordinator
- Participate in ingredient risk assessments for new and existing products.
- Oversee documentation reviews – ensures that all policies, SOP’s, CCP monitoring documents, CAPA’s, tracking activities, reports and meeting minutes associated with all the above activities, are managed and documented adequately.
- As the designated BRC practitioner, ensures that the organization’s programs and procedures meets or exceeds the current BRC code and associated regulatory requirements.
- Develops and maintains program for calibration, validation, and verification systems.
- Responsible for the management of the electronic quality assurance inspection system, including development of Tableau reports and Redzone analysis to understand quality and product performance metrics.
- Interacts with production, quality and applicable teams, to assist in root cause analysis and corrective actions with food manufacturing processes.
- Assists with routine Good Manufacturing Practices (GMP)/Food Safety audits in production and warehouses areas with cross functional management and initiates corrective actions.
- Ensures the Environmental Monitoring Program is fully developed and being followed each week to ensure the safety of our products is not compromised.
- Lead investigator for CAPA plans following incidents of non-conformance called out by audits, customer complaints or consumer complaints.
- Develop, implementation and maintenance of HACCP and HARPC plans.
- Coordinates and assists with content and modules for monthly, annual, and new employee training to include, food safety, food quality, and GMP’s.
- Coordinates corrective actions from third party audits and inspections and document actions taken.
- Assumes responsibility for being the main contact for annual audits from third-party companies and customers.
- Participates as an active member of Food Safety Committee.
- Assist, when necessary, with customer complaint investigations and responses.
- Lead the daily product evaluation process to ensure manufactured products meet or exceed specifications. This involves building relationships with Operations to work together as a team on mutually agreed upon product attributes.
- Builds and maintains the in-house product shelf-life verification program which takes produced product post freeze and makes sure product meets assigned shelf lives.
- Ensures that development of FSQA personnel is in place and that high potential candidates are ready to step into more responsible positions as they come open.
- Manages and inputs data on multiple platforms for customer specific needs in customer specification formats as applicable.
- Works with customers to input details for commercialization of new products as applicable.
- Assist with plant trials as needed.
- Assist with sanitation program review, recommendations, and chemical selections.
- Maintains professional and technical knowledge by attending educational workshops, reviewing professional publications, and participating in professional societies to stay current on industry trends and regulations.
- Gatekeeper of document control.
- Other duties as assigned.
- Bachelor of Science degree in microbiology, food science or related field is preferred.
- Minimum 10 years’ experience and training in the food manufacturing industry with emphasis on Quality Management programs, with a proven track record of leadership and strategic thinking.
- In-depth knowledge of food safety regulations, quality control methodologies, and industry best practices.
- Strong communication and collaboration skills.
- Certifications such as PCQI, HACCP, Food Safety Management.