JOB SUMMARY:Responsible for developing, implementing, and sustaining all systems necessary to assure the delivery of products and services that will satisfy customer requirements while maintaining all quality and food safety requirements and guidelines. Acts as a technical resource to internal and external parties relating to all aspects of the food safety and quality systems and/or procedures and resolve food safety and quality related issues.
ESSENTIAL DUTIES and RESPONSIBILITIES:An essential job duty of this position is regularly reporting to work on time and being able to perform the essential duties of the position.
% Of Total Time
- Responsible for all activities of the Food Safety & Quality Assurance department and its members
100%
- Keep abreast of all regulatory issues dealing with food safety and ensures requirements of HACCP and other relevant standards are effectively communicated to the management team as well as implemented and maintained.
15%
- Develop and maintain a strong working relationship with USDA officials.
15%
- Act as a Safe Quality Food (SQF) practitioner with the overall responsibility and authority to lead and oversee the development, implementation, and maintenance of the current SQF code.
10%
- Responsible for all audit functions and makes recommendations for corrective and preventive actions necessary to ensure conformity to regulations.
10%
- Influence quality and productivity improvements through the involvement and development of new and improved procedures, process innovations, and other changes.
10%
- Responsible for reviewing supplier approval documentation to maintain incoming raw material and ingredient standards.
10%
- Maintain a competent and efficient supervisory staff in the FSQA area ensuring all appropriate training is received.
10%
- Administer all company policies, work rules, etc within the FSQA Department.
5%
- Responsible for overseeing the food safety & quality efforts at the Ralph & Paul Adams facility.
15%
- Accept special projects and complete them promptly.
The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position.
COMPETENCIES:Approachability
Puts others at ease by listening, allowing adequate time for interactions, and giving undivided attention. Show receptivity to message being delivered.
Collaboration
Seeks and enlists active participation of others to reach goals.
Customer Focus
Builds effective relationships, identifies customer expectations, sees issues from their point of view; offers practical recommendations.
Dependability
Meets deadlines, works independently, accountable, maintains focus, punctual, good attendance record.
Ethics & Integrity
Possesses a strong set of core values and beliefs consistent with social, ethical, and organizational principles. Confronts unethical situations.
Innovation
Generates new ideas and approaches to enhance the organization's systems, products, or effectiveness.
Personal Accountability
Accepts responsibility for own actions including failure. Embraces experience as learning opportunities and not chances to blames.
Results Orientated
Drives behavior to emphasize achievement. Self-directed toward accomplishment. Is action oriented. Likes challenge. Pursues Opportunities. Consistently high achieving.
Time Management/ Prioritization
Determines the interrelationships and relative importance of tasks and allocates time efficiently to the most important issues. Knows what not to spend time on; completes work in a timely fashion.
Trust & Respect
Offers respect to all in the work environment, adheres to high personal standards of acceptance, reliability, openness, and consistency of action with words.
MINIMUM QUALIFICATIONS:Education: Bachelor's degree in Food Science/Meat Science, Chemistry, or a related field.
Experience or Training: 10 years of food processing experience in a Quality production capacity. Knowledge of environmental microbiology, production, and auditing is required. Extensive knowledge of HACCP, USDA, and other regulatory requirements and industry practices. Must have a high level of organizational, communication, and analytical skills as well as previous supervisory and management experience.
Technology/Equipment: Strong computer skills with a high level of proficiency in MS office (Word, Excel, Access, Outlook).
PHYSICAL AND MENTAL DEMANDS:
An individual must meet the mental and physical requirements described here to successfully perform this position's essential functions.
Intermittent (less than 15%), Occasional (15-45%), Frequent (50-75%), and Continuous (over 75%)- Manual dexterity to operate all office equipment efficiently
Continuous
- Visual dexterity to operate all office equipment efficiently
Continuous
- Ability to distinguish color
Continuous
Frequent
Frequent
Frequent
Frequent
Frequent
Frequent
Frequent
Continuous
Frequent
- Exposure to cold, hot, damp, and noisy environments
Occasional
- Lift and carry up to 40 lbs.
Intermittent
WORKING ENVIRONMENT:
The majority of work duties are conducted in a manufacturing environment. There may be exposure to production areas requiring the use of PPE, uniform or protective clothing, and safety equipment.
