Job PostingAre You Ready For a Tasty New Challenge?Overview
The Continuous Quality Improvement Manager plays a pivotal role within the bakery's management team, collaborating closely with all departments and supporting daily operations to deliver the highest quality products while maintaining strict adherence to food safety programs. As an expert in food safety and quality, this position ensures compliance with regulatory standards and conducts regular training to enable employees to maintain exceptional food safety and quality practices. In addition, the Manager serves as the HACCP team leader, conducting comprehensive hazard analyses, developing and maintaining HACCP plans, and overseeing verification and validation activities to ensure continuous compliance and improvement.
This position reports directly to the Vice President, Business Transformation, dotted line, Bakery Manager, fostering strong collaboration with key stakeholders across various departments including Business Transformation, R&D, Sanitation, Engineering and Maintenance to ensure seamless integration of quality and operational initiatives.
Primary Responsibilities:
- Leadership and Development: Lead and mentor the team's quality professionals, providing 24/7 support and oversight for bakery quality and food safety initiatives.
- Collaboration: A key member of the bakery's management team, they work closely with departments such as Research and Development, Hygiene, Engineering, and Maintenance to implement initiatives and ensure smooth daily operations. Subject Matter Expertise: Act as a food safety and quality expert, providing guidance and overseeing regular training programs for bakery employees to maintain high quality standards.
- HACCP Leadership: He leads risk analyses, develops and maintains HACCP plans and carries out activities regular verification and validation to ensure compliance.
- Records Management: Reviews and verifies food quality and safety records, including critical control points (CCPs), addressing any issues promptly and maintaining accurate documentation.
- Inspection and Audit: Plans and conducts daily inspections, monthly self-inspections and internal audits. Applies Good Manufacturing Practices (GMP), facilitates root cause analysis and drives corrective and preventive actions.
- Environmental Monitoring: Oversees the environmental program, including sampling equipment, drains and soils, submitting samples for laboratory analysis and addressing out-of-specification results with corrective action.
- Process Verification: Performs online process checks and CCP verifications, ensuring follow-up quickly of any deviation.
- Product Quality Supervision: Organizes and carries out quality and food safety checks for finished products, providing immediate feedback to production teams and managing product disposal when specifications are not met.
- Traceability and recall management: evaluates the traceability program by verifying ingredient lot numberand participates in mock recalls to ensure system readiness.
- Allergen control: ensures the effectiveness of the allergen control program to prevent the risks of cross-contamination.
- Complaint and Supplier Management: Supports investigations of consumer and customer complaints and assists with supplier management programs to maintain quality standards.
- Equipment Calibration: Checks the accuracy of measuring devices such as thermometers and scales to ensure process consistency.
- Audit Preparation: Assisting in the preparation and conduct of various assessments, inspections and audits, including BRC, client and regulatory audits.
- Client and R&D Collaboration: Works with clients and the R&D team to develop and finalize product
- Audit Leadership: Prepares documentation and leads organizational efforts during audits, ensuring compliance with industry standards and regulations.
- Prerequisite Programs: Manages hygiene practices, cleaning and sanitation programs to ensure compliance with quality standards.
- Management Support: Helps cover bakery management positions during holidays to ensure continuity of Resource Management
- Manage the supplies needed to carry out quality tests in order to enableeffective and accurate
Requirements
- Education: Postgraduate degree in a relevant field, such as Food Science.
- Experience: 5+ years of QA experience in a food manufacturing environment.
- Technical Expertise: Strong knowledge of GFSI standards (preferably BRC), HACCP, Preventive Controls, and Quality Systems; proficiency in Microsoft Office, with SAP preferred.
- Leadership & Collaboration: Proven interpersonal and leadership skills, with the ability to effectively collaborate across all levels of the organization, from production floor team members to management.
- Communication Skills: Excellent oral and written English skills, with the ability to clearly and accurately document findings and data.
- Work Environment Adaptability: Demonstrated ability to multitask, stay organized, and thrive in a fast-paced production environment.
- Analytical & Organizational Skills: Strong analytical and organizational capabilities.
- Flexibility: Willingness to work flexible hours and shifts, including afternoons, nights, and weekends.
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