Job Summary:

The Quality & Sanitation Manager is a senior leadership position, reporting to the Director of Quality Control, and part of the Senior Leadership Team on site. The position is accountable to deliver the Quality Management and Food Safety System for the site, through a GFSI-aligned certification. This includes a robust program comprised of quality assurance, quality control, quality improvement, customer and complaints management, non-conformance management and supplier non-conformance management. The Quality Assurance Manager also provides support and governance of ethical certifications on site (Organic, Kosher, Halal, Rainforest Alliance and Fairtrade) on site. The position leads implementation of and ongoing validation of a hygiene / sanitation program through management of the sanitation team and collaboration with external sanitation service providers. All this is achieved with strong people management and leadership skills and the ability to manage a budget.

Essential Duties and Responsibilities:

Accountability on site for the Quality & Food Safety Management System, including:

• The development, implementation, execution, and improvement of quality systems, focusing on consistent quality, food safety, allergen management, food defense and fraud (authenticity), and aligned to a GFSI certification.
• The maintenance of external certifications for said Quality System and including other certifications such as consumer-focused qualifications (for example Organic, Fairtrade, RA) and religious qualifications (Kosher, Halal).
• The HACCP, and all prerequisite programs, (or equivalent food safety) system that extends from raw materials and packaging materials, through to final packaged product.
• Acting as a member of the Food safety Team (or as the Food Safety Team Leader in cases where the Quality Specialist is in the process of acquiring this capability).
• Managing all internal management systems between the Quality and functional teams required to achieve this, such as documentation and record keeping, non-conformance management, including cost of non-conformance, customer complaints management, audit programs, incident management, and validation and verification programs.
• The management of customer quality and technical requirements, working collaboratively with Commercial to drive enduring partnerships with key, strategic customers, through well-defined and structured engagements.
• The execution of proper problem solving aligned with documented protocols that drive and support root cause investigations.
• Supporting the management of suppliers, third party co-packers and co-manufacturer partnerships.
• Supporting the regulatory and legal compliance program for all aspects of food manufacture and food safety, through execution of the Quality Legal Registers and the Agrochemical and Contaminants Policy.

Accountability for the development and implementation of the site hygiene / sanitation program

• The development, implementation, and monitoring of the Master Cleaning Schedule, which includes verification of associated records. This defines daily, weekly, monthly, bi-annual, and annual cleaning activities.
• Establishing a site Sanitation Plan supported by processes, procedures, and SSOP's that are documented and maintained.
• Develop and document effective cleaning and sanitation procedures for all new plant equipment and/or when plant modifications are executed.
• Lead root cause problem solving to drive corrective and preventative measures in plant hygiene thus leading to continuous improvement.

Accountability for the Quality Control program, that assures:

• The management of laboratory analysis, providing repeatable, reproducible, and reliable results that guide the business in decisions pertaining to production and final product quality.
• The implementation of analytical and sensory methods, and the adoption of validation and verification programs (reference control, calibration, ring testing and equipment maintenance).
• The use of monitoring and measuring programs, with visual management to drive process control support, and quality improvement.
• Support to Commercial, R&D and Innovation (NPD) where applicable.
• Budget and capex proficiency with all operational budgets within target and all Capex projects planned and managed appropriately, specifically for laboratory requirements.
• Data storage and record keeping for all laboratory generated information ensuring retrieval and traceability.
• Flexibility and adaptability in laboratory strategy and execution to ensure the lab is capable, and customer focused.
• Implementing and managing quality activities conducted at-source by operations.

Responsibility for the Quality Improvement program, including:

• Working with operations to lead and support quality improvement projects using science-based problem solving and focused improvement.
• Supporting and where appropriate leading product development and innovation projects.
• Participating in commissioning of new products and processes, assuring quality and food safety, and regulatory compliance.
• Supporting the operationalization and training of Quality programs.
• Leading the transition to online/inline monitoring where appropriate.

Responsibility for the People and Team Development program, including:

• Developing the team through inspiring leadership and strategy.
• Developing the team through a structured framework based on capability requirements and competency.
• Ensuring a culture of performance management, recognizing good performance, and addressing poor performance.
• Developing a strong succession plan and people-cover program for all positions.
• Developing the site Quality and Food Safety culture in support of the Finlays values, driving our belief that Quality is at the core of all that we do.
• Engaging with external stakeholders and leaders in the field of Quality and Food Safety, bringing in external ideas and driving broader exposure to industry leaders.

Responsibility for managing and leading the site Quality Team:

• Setting objectives and deliverables in conjunction with direct reports, conducting one on ones, Performance reviews, and PDPs (personal development plans) as required.
• Provide challenging tasks and assignments for the team and hold each member accountable for delivery.
• Resolve conflicts by being vigilant, good at listening, mediating disagreement, and being willing to make tough decisions.
• Work collaboratively with the Plant Manager and site Leadership/Management teams to deliver site objectives. This includes (but not limited to):
• Site Gemba walks.
• Participating in Site leadership meetings.
• Leading/Driving and supporting site initiatives.

Qualifications & Requirements:

• Bachelor's Degree in a science-based field, with at least 5 years' experience in Quality Management.
• Quality-related certifications of SQF, HACCP, PCQI, and Lead Auditor required with additional certification related to Food Defense and Food Fraud as an advantage.
• Ability to objectively evaluate circumstances and make decisions based on fact.
• Ability to lead, motivate, and manage a team effectively.
• Excellent verbal and written communication abilities to interact with customers and team members.
• Strong interpersonal skills to build positive relationships with customers and staff.
• Strong problem-solving and conflict resolution skills and the ability to handle escalated issues.
• Ability to analyze performance metrics and customer feedback to drive improvements.
• Excellent organizational and multitasking abilities to manage various tasks and priorities in a complex environment.
• A strong commitment to providing excellent customer service and enhancing customer satisfaction.
• Experience in training and developing team members to improve their skills and performance.
• Willingness to work flexible hours, including evenings and weekends, if necessary.

Physical Demands

• The role is equally office and plant-based with a strong floor presence being essential.
• Frequent interaction with team members and other departments, requiring effective communication and collaboration.
• Willingness to work additional hours, and tailor schedule appropriately, to support team goals and meet deadlines.
• Must possess adequate vision, hearing, and verbal communication skills to meet essential job performance and safety standards.
• Ability to stand and walk for extended periods and regularly perform physical tasks such as pushing, pulling, lifting, climbing, bending, stooping, squatting, and using hands for detailed tasks.
• Work environment sometimes involves exposure to inclement weather.
• Physically capable of performing tasks such as lifting, climbing, and using hand and power tools, including pallet jacks, scales, ladders, and standard material handling and cleaning equipment
• Capable of safely lifting up to 50 pounds frequently throughout the day; ability to handle heavier items with proper lifting equipment or team-assisted techniques to ensure safety.

Work Environment

• Employees must be able to work in a dynamic manufacturing environment that may include exposure to odors, dust, moderate noise levels, and fluctuations in temperature and ventilation
• Appropriate personal protective equipment (PPE) must be worn at all times, which may include but is not limited to: safety glasses, steel-toed shoes, gloves, hairnets, uniforms, and face shields, as required by specific job duties and safety protocols.

Quality Statement:

• Our Quality and Food Safety Management strategy is anchored by our food safety and quality culture and a two-pronged approach to "be the best" as we produce "only the best". Every employee has a role to play in this strategy as outlined by the following:
• Follow Good Manufacturing Practices (GMP's), allergen control, food defense, HACCP, SQF, and regulatory requirements so that we make consistently safe, quality products.
• Ensure the presence of visitors, contractors, and customers are documented on each visit in and out of the facility to maintain good manufacturing practices, allergen controls, food defense/food security and HACCP controls.
• Report all food safety and quality issues to management immediately.
• Partner with colleagues across all functions to share knowledge, skills, and information regarding quality and food safety.
• Adhere to all health and safety work practices.
• Exhibit an understanding of quality and food safety standards and be able to speak about the Finlays quality and food safety system and your role in it.
• Handle customer complaints in a timely and professional manner so that the customer is put first, always.
• Participate fully in Finlays programs that drive continuous improvement methodologies.

Any employee in doubt as to the role they play in the Finlays quality and food safety management system must reach out to the site Quality Manager or VP of Quality.