JOB SUMMARY: The Quality Manager has overall plant responsibility for directing food safety, quality, and the laboratory function in the plant. Takes a leadership role in managing food safety and quality risk by applying knowledge, experience and acting as an interface between production and quality to drive improvement in the plant’s quality culture. The Quality Manager is also responsible for overall management of the Laboratory with the Quality Assurance Manager as a direct report.

　　KEY DUTIES AND RESPONSIBILITIES:

　　Drive continuous improvement and efficiency in food safety and quality by ensuring that all customer complaints, inquiries, internal hold events and deviations are logged, investigated, and corrected utilizing established protocols such as DMAIC. Take proactive steps to minimize business impact including quarantining product, investigating, reporting root cause, corrective action, and preventive action.

　　Lead plant audit readiness by organizing and participating in internal GMP inspections, SQF annual internal audits, trending data, driving internal improvement, and meeting regularly with key stakeholders.

　　Responsible for leading regulatory inspections, third party audits (SQF and Organic), customer audits and kosher inspections with the support of the QA Manager.

　　Direct the plant’s HACCP plan in accordance with FDA Regulations and the SQF code with the support of the QA Manager. This includes leading an annual review, whenever there are significant events, complaints, or plant changes. Ensure production and HACCP records are reviewed and approved prior to final release. Lead regular direct observations of CCP checks as further verification.

　　Lead key programs such as CAPA and Hold/Release to support audit readiness and quality improvement.

　　Overall responsibility in managing the plant’s quality database. This includes ensuring final release of raw materials, intermediate products and finished products (COAs) for further processing or customer shipment. Non-conforming product must be managed through the same system to ensure appropriate quarantine pending a disposition decision.

　　Provide support, guidance, training, and management of the Quality Assurance Manager and Laboratory Technicians to ensure efficient operation of the QC Laboratory.

　　Set performance objectives and regularly assess staff qualifications and proficiencies.

　　Manage and liaise with internal and support departments to ensure quality, food safety, and appropriate sampling of products from receiving through to finished products.

　　Liaise with the purchasing department regarding tracking existing vendor performance and approving new vendors through supplier quality documentation review, on site audits of both.

　　Lead business efforts on continuous improvement by providing quality, food safety and laboratory support on improvement projects with the support of the QA Manager, Production Department, and Laboratory Technicians.

　　Lead key quality prerequisite and preventative control programs in conjunction with owners (Quality, Production, Supply Chain, Purchasing and Maintenance) to comply with FDA regulations and the SQF Code. (i.e. - Pest Control, Traceability (including mock recalls), Hold & Release, Sanitation, EMP, GMP/Personnel Practices, GLP, PM, Foreign Material Control, Organic Program, Water Supply, Food Defense, Training, Calibration, Supplier QA/FSMA, Receiving/Shipping Practices, Allergen Control and Site Operation.

　　Lead and participate in regular meetings and provide input on key quality metrics and trends to further improve quality and food safety.

　　Participate in projects related to plant design improvements to ensure quality and food safety requirements are planned for and adhered to, specifically sanitary design.

　　Support customer service in maintaining customer document requests either directly or through online systems.

　　Maintain the company’s standard operating procedures (SOPs) in compliance with company and SQF policies.

　　Develop and foster trusting relationships with key personnel, including Production, R&D, Purchasing and Supply Chain

　　Skills, Traits, & Competencies:

　　Critical thinking and forward planning abilities

　　Proactive approach to risk management

　　Clear and precise oral and written communication

　　High sense of urgency, able to drive projects and tasks to completion

　　Collaborative; thrives in a team environment

　　Proficient in MS suite programs & database system

　　Ability to lead, coach, and develop a team

　　Highly detailed-oriented and able to work in a fast-paced environment

　　Calm under pressure. Able to multitask

　　Requirements

　　MINIMUM REQUIREMENTS:

　　Bachelor’s degree in food science, quality, or other related field with a minimum of 5 years of experience in Quality.

　　SQF Practitioner required. Familiarity with SQF edition 9 required.

　　PCQI certified required

　　HACCP certified required

　　Knowledge of NOP Organic regulations required

　　Knowledge of Halal, Rainforest Alliance, and Fair Trade preferred

　　PHYSICAL REQUIREMENTS:

　　Prolonged periods of sitting at a desk and working on a computer.

　　Must be able to lift up to 45 pounds at times.

　　Must be able to climb stairs and ladders

　　Benefits

　　Medical, Dental, Vision, and Prescription Drug Insurance on Day 1

　　Health and Wellness Incentives

　　10 Days of PTO

　　10 Paid Company Holidays

　　5 Personal Days

　　401(k)

　　Health Savings Account (H.S.A.)

　　Long-Term and Short-Term Disability

　　Life Insurance

　　Accidental Death & Dismemberment (AD&D)

　　Employee Assistance Program (EAP)