Job Description

The FSQ Manager leads the Food Safety and Quality (FSQ Team) and oversees the development, implementation, review, and maintenance of the SQF Quality System at our USDA-inspected meat snacks manufacturing facility as an SQF Practitioner. This role has primary responsibilities for our site's HACCP-based food safety system and compliance with regulatory, customer, and company quality requirements. A member of the Senior Site Leadership team; this role drives food safety culture, continuous improvement activities, and ensures that all Team Members have the training, resources, and awareness needed to meet our food safety and quality standards.

DIRECT REPORTS

HACCP Coordinator, FSQ Supervisor(s)

DUTIES AND RESPONSIBILITIES

The duties and responsibilities of this position shall consist of, but not be limited to, the following:

• Training, coaching, and direct observation of all Team Members to build the behaviors, actions, and awareness needed to meet the high standards of our food safety and quality system; performance management and supervision of FSQ Team
• Strategic direction and management of the site SQF Quality System including program development, implementation, review, and maintenance of HACCP plans, sanitation procedures, prerequisite programs, and other procedures and policies
• Lead appropriate resolution of food safety and quality issues by serving as onsite subject matter expert in regulatory, customer, and company requirements
• Establish and maintain processes to trend progress in food safety and quality performance against benchmarks; develop and lead plan for continuous improvement
• Serve as a member of the Senior Site Management Team to drive food safety culture in site initiatives and across departments; regularly report on specification compliance, process and product variation, customer requirements, continuous improvement activities, and matters impacting the implementation and maintenance of the SQF Quality System

Manage on-site relationships and compliance with USDA FSIS and other regulatory and certification organizations

Qualifications

REQUIRED EDUCATION AND EXPERIENCE

Required Education: Associate Degree or Higher Education

Required Experience: 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry

Preferred Education: Bachelor's Degree and More than 5 Years of Leadership Experience in Food Safety and Quality Assurance in the Meat and Poultry Industry; Education Focused in Food Science, Microbiology, Meat Science, or Animal Science

REQUIRED SKILLS, KNOWLEDGE AND ABILITIES

• Must work effectively, respectfully, and collaboratively with all levels of management and Team Members
• Excellent verbal and written communication skills in English; bilingual with the ability to read, write, and speak Spanish preferred
• Proficient in Internet navigation; Microsoft Word, Excel, PowerPoint, and Outlook
• Certified in HACCP and competent in implementing and maintaining food quality plans using risk-based methodology
• Understand Safe Quality Foods (SQF) Quality Code and the requirements to implement and maintain a quality management system as an SQF Practitioner or similar
• Be competent, through training or experience, in process control and/or other quality tools to reduce process variation impacting quality and achieve regulatory, customer, and consumer requirements
• Demonstrated leadership, team management, and training skills in a food manufacturing environment
• Demonstrated knowledge of continuous improvement methodologies and tools

Additional Information

The pay range for this role is $85,000 - $110,000 (Annual). Actual wage will vary based on several factors, including but not limited to external market data, internal equity, location, and candidate skill set and experience. Base pay is just one component of Jack Link's Total Rewards package for Team Members. Other rewards may include annual incentive and program-specific awards. Jack Link's provides a variety of benefits to eligible Team Members, including medical, dental and vision benefits, life and disability insurance, 401k participation, paid holidays, and paid time off.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to be successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is regularly required to sit, use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to stand, walk and reach with hands and arms. The employee must occasionally lift and/or more up to 25 pounds. Specific vision abilities required by this job include close vision.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The work environment is a plant/office setting with varying degrees of temperatures and noise levels. Exposure to manufacturing equipment movement and wet/slippery floors. However, the vast amount of work is conducted in a climate-controlled office. Travel may be required.