FOOD SAFETY AND QUALITY DIRECTOR SUMMARY:This position is responsible for development, execution, continuous improvement and overall leadership of Food Safety and Quality (FSQ) Assurance for all goods supplied by the company. FSQ Director will also provide support to all other Operations/business units as requested. SUPERVISORY RESPONSIBILITIES:
Formation and development of FSQ and Sanitation team, including hiring, training, and review of performance
Oversee daily FSQ work processes
Recommend and approve purchases for FSQ and Sanitation
Lead cross-development Operations department for Food Safety
ESSENTIAL FUNCTIONS:
Ensure facilities are compliant with GMP & FSQ management systems to meet all federal, state and local regulatory requirements, as well as customer expectations
Responsible for development, implementation, and ongoing continuous improvement of the Company Quality Management System, maintaining required certifications
Work with all Operations management to lead, maintain and enforce all site policies and procedures, FSQ standards and programs, safe food handling practices, and sanitation standards are adhered
Maintain training and education records for all FSQ related training using on site electronic recordkeeping systems
Validate and demonstrate compliance with established food safety, quality, and sanitation objectives through monitoring, supervision, and ongoing verification, including internal/external laboratory results, manual and electronic records and observation of personnel practices
Conduct industry benchmarking, and recommend improved equipment or processes for advancing the organization’s future goals
Develop risk assessments for verification and validation of sanitation procedures to ensure product safety
Develop and deploy FSQ, Sanitation and Operations personnel education and training related to Food Safety
Coach and counsel associates, build teamwork, and resolve conflict
Lead inter-departmental food safety team to keep all members of Operations, Maintenance and other functions up to speed on necessary FSQ requirements
Supervise lab functions, new product testing and batch accuracy
Assess product quality risks as needed in determination of product disposition
Implement solutions to FSQ problems through evaluation, CAPA investigation, and follow though to assure elimination
Ensure product tests and procedures are properly understood, carried out, evaluated, and corrected if necessary
Ensure site environmental monitoring program is in place, results are evaluated and challenged as appropriate
Knowledge and understanding of production equipment to ensure sanitation processes are effective
Conduct routine change management review of current FSQ systems; modify processes as needed
Maintain the culture of honest, ethical, professional and positive approach to all aspects of work
Possess the ability to work with a wide range of people with differing backgrounds and abilities
Promote a proactive approach by working with others to solve problems and avoid issues
Possess strong analytical problem-solving skills, bringing knowledge of multiple QA skills and tools to work with Operations for problem resolutions and continuous improvement
Possess working knowledge of QA tools and methodology, including but not limited to SPC, knowledge of required GFSI standards, HACCP, and GMPs
Possess technical competence in analytical chemistry and microbiology in order to review results and make business decisions for product safety
Stay current with changes to food industry or laboratory technology and make recommendations as needed to improve the site effectiveness and efficiency of safe food production
Demonstrate ability to prioritize projects while meeting deadlines
Flexible to changing business priorities
Work with Purchasing staff to establish FSQ requirements for suppliers
Travel to visit suppliers and customers as required
Ability to support all shifts including presence as needed
EDUCATION AND EXPERIENCE:
Bachelor’s Degree in Food Science, or food related sciences such as Microbiology, Biochemistry, Food Engineering, etc., Master’s Degree in Food Safety preferred
Minimum of 5 years of experience in Quality Systems Management
Minimum of 3 years of experience in Quality Supervision and Decision Making
REQUIRED SKILLS/ABILITIES: Technical
FSQ fundamentals, best practices, and application in a FOOD manufacturing operation
Experience in risk assessment and problem solving for FSQ concerns
Knowledge of standard QA principles and control of FSQ in FDA/USDA regulated businesses
Establishing priorities for FSQ and Sanitation department personnel
Ability to collect and analyze data for review, problem solving or continuous improvement efforts
Ability to work with product development in new product development or product improvement for operations implementation
Excellent attention to detail, ability to review complex documents and reports
Ability to work precisely with numeric data, measurements and other data as needed
Ability to prepare, as well as maintain, complete and accurate records
Familiar with industrial operations, preferably in dairy or food manufacturing
Ability to anticipate problems in area of specialization
Ability to maintain and expand expert knowledge and proficiency in specialized profession
Ability to maintain integrity of systems and standards through the use a combination of internal auditing and validated third party auditing
Proficient in Microsoft Office programs (Word, Excel, PowerPoint, Outlook, Visio, Project management and SharePoint)
Interpersonal Skills
Excellent interpersonal and coaching skills
Ability to recognize when flexibility or changing of priorities is needed to meet deadlines
Excellent verbal and written communication skills
Ability to make product decisions using risk assessment and aligning others to decision
Ability to challenge opinions held by others when needed
Ability to influence the attitude and opinions of others with appropriate methods
Ability to represent the Company in written or verbal presentations when called upon
ESSENTIAL PHYSICAL REQUIREMENTS OF POSITION:
This position can require continuous: (continuous = 67-100% of the time) Lifting, talking, hearing, seeing, standing, repetitive hand motions, walking and twisting upper body.
This position can require frequent: (frequent = 33-66% of the time) Pulling, stooping, kneeling, grasping, crouching, reaching and bending at waist.
This position can require occasional (occasional = up to 33% of the time) Climbing, crawling and pushing.
PHYSICAL EFFORTS OF THE JOB:
Frequent light (up to 20 pounds) lifting
Frequent sedentary (up to 10 pounds) lifting, carrying, and pushing.
Occasional medium (up to 50 pounds), heavy (up to 100 pounds) and very heavy (over 100 pounds) lifting, carrying, pushing and pulling.
Occasional light (up to 20 pounds) carrying, pushing and pulling.
Occasional sedentary (up to 10 pounds) pulling.
Working environment: Production environment (cold temperatures may range from 45-65 degrees), office environment.
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